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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.
Which of the following sets is possible for quantum numbers : (1) n=4, l=3, m= -2 , s=0 (2) n=4, l=4, m= +2 , s=1/2 (3) n=4, l=3, m= -2 , s=+1/2 (4)
write about deutorium
Copper=54.1%, oxygen=20.1% and the balance sulfur. Could this also be the molecular formula? What other data is needed?
Ask question hyperconjugation in carbines
Calculation of Equivalent Weight ofEDTA
reversible and irreversible cell with example
Electrolytes are compound containing: (1) Electrovalent bond (2) Covalent bond (3) Coordinate bond (4) Hydrogen bond Ans: Electrovalent bond
It is a phenomenon in which compounds have same moleculer formula but different structural formula due to which they posses different physical and chemical properties.
environmental pollution caused by nitrogen
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