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Microbiological changes
Microbes have the ability to multiply at high rates when favourable conditions are present. Prior to harvest, fruits and vegetables have generally good defense mechanisms against microbial attacks, however, after separation from the plant they can easily succumb to microbial proliferation. Similarly, meat upon slaughter is unable to resist rapidly growing microbes. Microbial growth in foods results in food spoilage with the development of undesirable sensory characteristics and in certain cases the food may become unsafe for consumption. The pathogenicity of certain microorganisms is a major safety concern in processing and handling of foods upon ingestion. Microorganisms such as Salmonella species and Escherichia coli strains cause infection while others such as Aspergillus flavus, Clostridium botulinum and Staphylococcus aureus produce chemicals in foods that are toxic to humans. From our discussion above it is imperative that we develop mechanisms to determine, monitor and evaluate the shelf life of food products. How is this task done? Let's find out.
What is water?
Q. What are the Chemical Properties of Nitric Acid? Ans. Reactions as an acid: Nitric acid ionizes well because it is a strong acid. HNO 3 --> H + + NO3 - It tur
Q. Illustrate the structure of Alkanes? Ans. Alkanes have the general formula C n H 2n+2 . This means that for every n atoms of carbon, there are 2n + 2 atoms of hydrogen.
Hi, I was wondering what the structure of semi synthetic and synthetic polymers were? I have an assignment due tomorrow and I cannot find any information on them! Thanks
what are the classification of colloids ?
Energy of orbit: (1) Increases as we move away from nucleus (2) Decreases as we move away from nucleus (3) Remains same as we move away from nucleus (4)None of the
Define Degrees of freedom - phase rule and phase diagrams? Consider a system in an equilibrium state. In this state, the system has one or more phases; each phase contains one
Which of the following has highest melting point: (1) BaCl 2 (2) MgCl 2 (3) Cacl 2
acid radical
Schiff's reaction and Tischenko reaction (a) Schiff's reaction: this reaction restores pink colour to Schiff's reagent (aqueous solution of p-rosaniline hydrochloride decolouri
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