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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.
HOW UNIT CELL AND SPACE LATTICE ARE RELATED TO EACH OTHER?
Electrochemical series assignment
Q. Determine the percentage of total solids in the given samples of milk After undertaking this activity, you will be able to: • explain the technique of determination of
1 gm of a metallic oxide on reduction gives 0.68 gm of the metal. ans) Mass of metal/mass of oxygen=eq. mass of metal/eq. mass of oxygen. applying this we get .68/.32=x/8 x=1
Vapour pressure of water at 293 k is 17.535mmHg calculate the vapour pressure of water at 293 k when 25g of glucose is dissolved in 450 g of water?
what is fehlings test and its reagent?
Explain the following terms: (a) Asymmetric molecule (b) R and S notations
Why a covalent bond is directional? Covalent bond is formed as a result of pairing of two electrons in atomic orbitals of two atoms. Bond then must lie along the direction of
Which one has zero oxidation state in s block
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