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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.
factors affecting the acidity of the aromatic carboxilic acids
what is tyndall effecet? can you give an example
Explain Newman projections The systematic name for "pullane" is 1,1-di-tert-butyl-2,4-diethylcyclopentane. Hence, structures B and C are Newman projections of the same compo
Uses of methanol - Uses of monohydric alcohol (1) Methanol is extremely important industrial starting material for making formaldehyde, acetic acid and other chemicals. (2)
what are the chemical propertiies of acid halide?
Test of proteins - Biuret test (i) Biuret test : By adding a dilute solution of copper sulphate to alkaline solution of protein, a violet colour is made. This test is because o
Power plants generate electricity by sending steam at high temperatures and pressures into a turbine where it expands, causing the blades to spin which turns a generator which prod
What is Standard deviation? Standard deviation tells about the widely spread out of the measured analytical data points. Highly precised measurements are less standard deviation.
difference between lantanoids and actinoids
Why does NO2 dimerise? a) Give an example of linkage isomerism. b) A solution of KOH hydrolyses CH3CH2CH2CH2Cl and CH3CH2CH2Cl. Which one of these is more easily hydrolysed?
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