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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.
n-propyl acetate (bp 102 C) evaporates rapidly when exposed to air, but water(bp 100C)does not. Explain why
defining titration,Redox Titrations
Which of the following hydrides are ionic: (1) CaH 2 (2) BaH 2 (3) SrH 2 (4) BeH 2
1(a). In these reactions, I2 (in the iodine solution) has what oxidation number? 1(b). The iodine starch reaction that turns purple depends on iodine being in the I- state. Was
Protein classification on the basis of size
How rusting of iron is envisaged as setting up of an electrochemical cell? Solution) Rusting of Iron is due to corossion. Rust is an Fe 2 O 3 .xH 2 O Theory of Rusting :
How to know prefrential discharge for ions
how does salt bridge works??
Q. Classification of Organic Compounds?Groups of Organic Compounds? Ans. Organic compounds are classified on the basis of their functional groups. The common groups of org
the law of multiple proportion
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