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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.
In an element going away from nucleus, the energy of particle : (1) Decreases (2) Not changing (3) Increases (4) None of these Ans: Increases
Q. Describe about groups or families in periodic table? Every element may be represented by a one or two letter symbol. In the middle of nineteenth century a Russian chemist Dm
synthesis of an aldehyde from an alkyl halide with 1C chain extension
Covalent/ionic/atomic radius of hex-1-ene
how many solid state are there?
Ionic Radii The experimentally calculated anion-cation distances in highly ionic solids have to be interpreted on the assumption that each and every ion has a nearly fixed
Halides and halide complexes Almost all elements create thermodynamically stable halides. The general stability sequence is F>Cl>Br>I, that in covalent compounds follows the su
Polynuclear benzenoid hydrocarbons are provided to be carcinogenic that means cancer producing.There are liberated by incomplete combusion of certain substances like tobacoo,coal p
Which category matches with Ca(OH)2? - a. It is a Lewis acid. - b. It is a diprotic Br0nsted acid. - c. It is a salt. d. It is an Arrhenius base.
what is cut off point of a solvent?
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