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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.
synthesis of an aldehyde from an alkyl halide with 1C chain extension
Q. Describe Lime-soda method for softening of hard water. Discuss the advantages of the process and the chemistry involved in it.
Examples for the compound which is both doublesalt and complex compound? Ans) A Compound that is double salt cannot be a complex compound.
Bohr model of an atom could not account for : (1) Emission spectrum (2) Absorption spectrum (3) Line spectrum of hydrogen (4)Fine spectrum Ans: Fine spectrum
what category are Alkali-Metals on the periodic table?
Volumetric method for acids and bases - chemical methods Molecular mass of an acid can be ascertained by dissolving a known mass of the acid in water and titrating the solution
laboratory preparation, chemical properties and uses of methylamine, benzamide and benzoic acid
Analytical tests of glycerol - Acrolein and Dunstan test (a) Acrolein test: while glycerol is heated with an extremely offensive smell is generated due to formation of acrolei
markonise and anti markonise
trend of atomic size
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