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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.
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Ionic compounds do not have: (1) Hard and brittle nature (2) High melting and boiling point (3) Directional properties (4) Soluble in polar solvents Ans: Direction
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Suppose that lysine is dissolved into a buffer to a concluding concentration of 1 mM. Into this buffer, 80 percent of the lysine's side-chain amines are protonated. Define how you
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Q. Extraction of f-block element ? As all the lanthanides occur together in nature, their extraction involves two main steps: (i) separation from one another and (ii) reducti
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process of metellergy
Q. Reactions with metals? Ans. Halogens commonly undergo reactions with metals. Halogens react with the alkali metal family, Group IA in the periodic table. For example,
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