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Q. What do you understand by Canning?
Canning involves the application of heat that is high enough to destroy all pathogenic microorganisms and their spores present along with the air tight sealing in sterilized containers. Canned foods can be stored at room temperature for at least a period of 2 years and still be safe to eat if they have been processed to be commercially sterile. The processing of food before the process of canning would involve blanching, filling the canned food with brine or syrup, exhausting, sealing and then heating. Microbial spoilage in canned fruits and vegetables is due either to under processing or leakage. Under processing is the failure to destroy during the heat process all bacteria capable of subsequent growth in the product. Leakage is due to the contamination of the product after an adequate heat process, either due to faulty seam or damage to the can after sealing. It is very important to know the pH classification of these fruits and vegetables so as to study their spoilage relationships. pH, we already know, is a scaled measure of the acidity or alkalinity of a food: the lower the pH, the higher the acidity.
ionic bond has low energy
Ask question pls tell me the reaction of ethane and chlorine#Minimum 100 words accepted#
in borontriiodide distance between two I atoms is found to be 3.54. if radius of covalent bonded I atom is 1.33. what is covalent radius of boron
Explain the Effects of Temperature on multicomponent systems? For some of the derivations in this chapter, we will need an expression for the rate at which the ratio μ i /T var
NON-ELECTROLYTE SOLUTIONS Composition: A solution is a mixture of two or more substance; this consists of one or more minority substances, the solute(s), dispersed in a ma
Haber-Bosch Process Ammonia is one of the most significant intermediates. It is used, for example, for the production of fertilizers. Usually, ammonia is formed from hydrogen a
The nitrogen atom has 7 protons and 7 electrons, the nitride ion (N 3 -) will have: (1) 7 protons and 10 electrons (2) 4 protons and 7 electrons (3) 4 protons and 10 e
which type of nutrition does yeast have?
1 gm of a metallic oxide on reduction gives 0.68 gm of the metal. ans) Mass of metal/mass of oxygen=eq. mass of metal/eq. mass of oxygen. applying this we get .68/.32=x/8 x=1
Q. Describe about Electron Configurations? As you will study the number and arrangement of electrons around the nucleus of an atom determines its chemical properties. Consequen
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