Already have an account? Get multiple benefits of using own account!
Login in your account..!
Remember me
Don't have an account? Create your account in less than a minutes,
Forgot password? how can I recover my password now!
Enter right registered email to receive password!
Some foods are better able to resist changes in pH than others. These tend to resist changes in pH since these are buffered and the ability to resist changes in pH is known as buffering capacity. The buffers are the compounds present in food that resist changes in pH and thus are important. These are especially effective within a certain pH range. Buffers permit an acid (or alkaline) fermentation to go on longer with a greater yield of products and organisms than would otherwise be possible. In general, meats are more buffered than vegetables. Contributing to the buffering capacity of meats are their various proteins. Vegetables are generally low in proteins and consequently lack the buffering capacity to resist changes in their pH by the growth of microorganisms. Hence these permit an appreciable decrease in pH with the production of small amounts of acid by the lactic acid bacteria during the early part of sauerkraut and pickle fermentations. This is desirable since it enables the lactic acid bacteria to suppress the undesirable pectin-hydrolyzing and proteolytic organisms which cause spoilage. Low buffering power makes for a more rapidly appearing succession of microorganisms during fermentation than high buffering power. Milk is fairly high in protein (a good buffer) and therefore permits considerable growth and acid production by lactic acid bacteria during the manufacture of fermented milks before growth is suppressed.
Explain mixture in basic chemistry? Mixtures : Mixtures are produced by combining two or more substances. In contrast to the substances in compounds, the substances that com
Before you solve the problem organize your thoughts on paper in the following manner. A) What will my answer look like? What units will I be using? B) What do I need to know
Q. What are the main limiting factors for the growth of a population? The factors that bound the growth of a population can be divided into abiotic factors and biotic factors.
Does thermal inversion occur in the winter or in the summer? Pollutant low altitude thermal inversion happens in the winter. In this period of the year the sun heats the soil l
Primitive Nervous System - Nerve Net A nervous system creates its appearance for the first time in the phylogeny among Cnidaria. In this group the nerve cells make an irregula
Explain the term of measurement of height in veous pressure? Measurement of Height: Measurement of height of venous pressure is done from the sternal angle of Louis verticall
Cosmid: The type of artificially constructed vector taken in use for cloning the 35-45 kb of DNA. These are plasmids carrying the phage l cos site (which permits packaging into l
How is it structurally explained that the motor activity of the left side of the body is controlled by the right cerebral hemisphere and the motor activity of the right side of the
B l ac k q u ar t e r The disease is otherwise known as black leg or emphysematous gangrene, and it is associated with severe toxaemia, emphysematous swelling of muscl
Define Criteria for Assessment of Vitamin K Status? The parameters of blood clotting time and prothrombin time are used as criteria to assess vitamin K status as this vitamin
Get guaranteed satisfaction & time on delivery in every assignment order you paid with us! We ensure premium quality solution document along with free turntin report!
whatsapp: +91-977-207-8620
Phone: +91-977-207-8620
Email: [email protected]
All rights reserved! Copyrights ©2019-2020 ExpertsMind IT Educational Pvt Ltd