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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.
Solubility - physical characteristics of carbonyl compounds Aldehydes and ketones upto 4 carbon atoms are miscible along with water. This is because of the existence of hydroge
stability of cr3+ions from fe3+ions in aqueous medium
Write an equation that shows the formation of the selenide ion from a neutral selenium atom
Q. Define homogeneous mixture ? A homogeneous mixture is one which has a constant composition throughout. By mixed sugar in water you create a homogeneous mixture. A homogeneo
1. The pH of a 0.02 M solution of an acid was measured as 4.6. a) What is the [H + ] of the solution? b) What is the acid dissociation constant K an
The mass number of an anion, X 3- is 14. If there are ten electrons in the anion, the number of neutrons in the nucleus of atom, X 2 of the element will be: (1) 10
Q. What is Line graphs? The points on a line graph symbolize the intersection of data for two variables. The independent variable is contrived on the horizontal axis. The depen
Equivalent Weight
Pig iron is cast iron with a very high carbon content: 4% by weight or more. Cast iron has at least 2% carbon by weight. Less than that, and it''s steel. Cast iron and pig iron are
Indigo test
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