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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.
verify the law of multiple proportions for an element X, which forms oxides having percentages of X equal to 77.4%, 63.2%,69.6% and 72.0%
Nitrogenous base: These are heterocyclic organic compound that comprise two or more nitrogen atoms in ring skeleton. These are called bases as the lone pairs of electrons on th
procedue of Ni in banaspati ghee
how we determine the qualitativ and quantitativ analysis of uv
ionic equilibrium
Distinguish between van''t Hoff Method and Oswald Isolation Method. In each case give an expression for the rate of reaction.
when H+ is removed from any compound it forms conjugate acid. the addition of H+ ion gives conjugate base.
Fractional distillation is based on boiling a solution of two liquids and collecting the vapor above them multiple times. This method is often used in creating distilled spirits wi
how to report phase change
conclusion for the project
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