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Yogita Ingle 6 years, 4 months ago
Techniques to prolong the shelf life of a food are called food preservation. We know that microbes proliferate very fast in presence of food, moisture, oxygen and ambient temperature. All the methods of food preservation are aimed at ruling out the food, moisture, oxygen and ambient temperature for microbes so that they won’t proliferate. Some common methods of food preservation are as follows:
Sun Drying: This is a traditional method of food preservation. Sun-drying helps in removing moisture from food. Grains are dried in sun before being stored. Many vegetables are also sun-dried so that they can be used in off season.
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Sia ? 6 years, 5 months ago
Synthetic fibres melt very soon on heating. If the clothes catch fire, it can be disastrous. The fabrics melt and stick to the body of a person wearing it. We should therefore not wear synthetic clothes while working in the kitchen.
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Posted by Kashish Choudhary 6 years, 5 months ago
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Sia ? 6 years, 5 months ago
Synthetic fibres melt very soon on heating. If the clothes catch fire, it can be disastrous. The fabrics melt and stick to the body of a person wearing it. We should therefore not wear synthetic clothes while working in the kitchen.
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Yogita Ingle 6 years, 5 months ago
1) Oxygen in air is an exhaustible natural resources. False
2) Cells of root modules of leguminous plants fise nitrogen. True, Because of rhizobium
3)Resources which are present in unlimited quantities in nature are called exhaustible natural resources. False
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Antibiotic is a medicine that inhibits the growth of or destroys microorganisms.
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Sia ? 6 years, 5 months ago
Important methods used for preserving food are :
Chemical Method : Salts and edible are the common chemicals generally used to check the growth of microorganisms. Therefore they are called preservations. We add salt or acid preservatives to pickles to prevent the attack of microbes. Sodium benzoate and sodium metabisulphite are common preservatives. These are also used in the jams and squashes to check their spoilage.
Preservation by Salt : Common salt has been used to preserve meat and fish ages. Meat and fish are covered with dry salt to check the growth of bacteria. Salting is also used to preserve amla, raw mangoes, tamarind etc.
Preservation by sugar : Jams, jellies and squashes are preserved by sugar. Sugar reduces the moisture content which inhibits the growth of food spoiling bacteria.
Preservation by Oil and Vinegar : Use of oil and vinegar prevents spoilage of pickles because bacteria cannot live in such an environment. Vegetables, fruits, fish and meat are often preserved by this method.
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Copper is not affected by dry air at ordinary temperature. On exposure to moist air, it gets covered with a beautiful green coating of either basic carbonate or basic sulphate.
2Cu + H2O + CO2 + O2 → CuCO3.Cu(OH)2
8Cu + 6H2+2SO2 + 5O2→ 2[CuSO4.3Cu(OH)2]
Copper present in bronze or in utensils is corroded by moist air containing acidic oxides like carbon dioxide, sulphur dioxide etc. The greenish layer formed is of basic copper carbonate or basic copper sulphate. This phenomenon is called ‘corrosion of metals’
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