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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 carbonate mineral reacts readily with cool dilute hydrochloric acid to produce visible bubbles of carbon dioxide gas? Many carbonate minerals.
Azeotropic Distillation - Purification of organic compounds Azeotropic mixture is a mixture comprising constant boiling point. The most well known instance is a mixture of
Sublimation - Purification of organic compounds Specific organic solids on heating directly change from solid to vapour state without passing via a liquid state, such types of
Q. Illustrate Metallic Bonding? Ans. A metal is crystalline because it has a regularly repeating, closely packed structure. In a metal, though, this closely packed structu
what are the equacyions of Dunstan''s test ???
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How is kostenecki synthesis of flavonoid used to identify and optimise flavonoid?
can all the total heat content available betotally converted to work done?
what is the difference between acids, bases and alkalis?
how to determine the ionic product of water?
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