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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 alkenes oxidise with potassium
notes on s-block elements
1. A compound whose empirical formula is CH 3 has a molar mass of 30 g/mol. What is its molecular formula? (3 points) 2. Find the molecular formula for each of the following co
Explain detergents? Give their scheme classification. Why are the detergents preferred over soaps?
HYDROGEN Hydrogen is the natural element in the Universe and is a major constituent of stars. It is relatively much less common on Earth but nevertheless forms nearly 1% by mass
Could you please provide me the priority order of polyfunctional prefixes
name 5 organic compound that can be purify using simple distillation
What are the answers on these questions provided?
Q. Calculate the specific heat of strange metal? Ans. You found a 50.0 sample of an unknown metal while you were scuba diving near the remains of anancient ship wreck. To test
Why bromoethane are insoluble Because only two layers form, two of the three substances are mutually soluble. we know that water and bromoethane are insoluble-they form two lay
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