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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.
Which of the following compounds is ionic: (1) Kl (2) CH 4 (3) Diamond (4) H 2 Ans: Kl
Why does calcium sulphate form scales in high pressure boilers
If change in energy (ΔE) = 3x 10 -8 j, h= 6.64x 10 -34 j-s and c= 3x 10 8 m/s then wavelength of the light is: (1) 6.36x 10 3 Å (2) 6.36x 10 5 Å
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
HALOGENS The halogen group (17) is the biggest electronegative in the periodic table, and all elements readily form halide ions X-. Trends in chemistry resemble those collect in
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Chemical properties of Tri-halides - Oxidation Phosgene is very poisonous gas. To use chloroform as an anaesthetic agent, it is required to save the reaction. The specified tw
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