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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 hydrogen spectrum the different lines of Lyman series are present is : (1 )UV field (2) IR field (3) Visible field (4) Far IR field Ans: UV field
0.47 moles of Sodium were reacted with 26g of Copper(II) Nitrate? If the actual yield of copper metal was 1.43g, what is the percentage yield of this reaction? 2. What is the equiv
why do transition metals form complex salts
Volume of diatomic gas is less than the monatomic gas , although diatomic gas has 2 moles ( 2 times atomes) than monoatomic gas ?? Ans) The answer is derived by avogadros law
write on blow moulding and thermoforming extensively. 3 pages
Nitrogen atom has an atomic number of 7 and oxygen has an atomic number 8. The total number of electrons in a nitrate ion will be: (1) 8 (2) 16 (3) 32
Research essay on Applications of conductometry in process engineering
Q. Explain about Atomic Radius? The atomic size decreases with increase in atomic number along any period in the long form of the periodic table due to increase in effective n
density of gas is 2.86 ltr.the gas maz be-
Q. Preparation of hot souffle ? i) Melt 12 g butter in a saucepan. Add 12 g flour and stir cook for 1-2 minutes. ii) Gradually add ¼ cup of scalded milk stirring continuou
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