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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.
The total number of electrons that can be accommodated in all the orbitals having principal quantum number 2 and azimuthal quantum number 1 is: (1) 2 (2) 4
Q. Classification of emulsifiers? Emulsifiers can be classified under two categories. These are: • Natural: These are naturally present in foods. Some examples are phosphol
In what aspect lithium resembles magnesium ?
Polyglycolic acid (PGA) : It is acquired by the chain polymerisation of cyclic dimer of glycolic acid, OH-CH2-COOH.
what is back titration
verify the law of multiple proportions for an element X, which forms oxides having percentages of X equal to 77.4%, 63.2%,69.6% and 72.0%
Q. Thermo d ynamics of Re d uction Process? As you have read above, metallurgy of most metals involves reduction of their oxides. The nature of the reduction process depends up
introduction to esters ,preparation, proprties, and their uses in daily life
(a) Define the so-called 'colligative' properties, and write brief notes about each of them. (b) A system comprises two liquid components. State whether the system would be lik
how we can understand a katod in solution
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