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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.
I want to know how to determine the acid insoluble ash of a flour sample with principle,procedure as well as calculations.
prepartion
You have 9.00 grams of H2O at 263.15 Kelvin at 1.00 Atm. How many moles of ice do you have
Explain oriental polarisation. Orientational Polarisation: When two different atoms form a chemical bond, one of the two is more probable to part with one or more of valence
Q. Explain the structure of Alkenes? Ans. Alkenes have the general formula C n H 2n . Therefore, for every n carbon atoms, there are 2n hydrogen atoms. Alkenes have C =
how do you name covalent bonds?
properties of oxidation
Reichert-Meissl value or R/M value - Analysis of oils and fats It points out the amount of steam volatile fatty acids exist in the oil or fat. It is illustarted as the number o
Applications of photochemistry in day today life
properties of homologous series
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