The cut is fairly smooth, but the kerf can be quite large and much metal can be wasted. The most common fuel used is Acetylene, though other fuels such as propane, MAPP, propanol, and other gases can be substituted. Acetylene gives the most thermal value when mixed and burned with pure oxygen. This allows shorter preheat times and faster cuts. Some torch systems allow the use of several different gases without major equipment changes other than the cutting tip.
Refrigeration slows food spoilage because the lower temperature slows binary fission. Under optimal conditions with no limiting factors prokaryotes can grow exponentially. 3. Some bacteria can form endospores in response to harsh environmental conditions. An endospore is a chromosome surrounded by a durable wall that can resist desiccation, freezing and boiling water.
“Fibers that cannot be digested by bacteria in the large intestines are called insoluble fibers because they do not dissolve in water.” (Grosvenor & Smolin, 2006) High fiber diets can produce many benefits, including higher nutrient absorption levels, and better waste output. Diets that tend to lack in fiber or are high in insoluble fiber tend to cause gastrointestinal irritation and constipation. People that experience these symptoms should consider reviewing their fiber sources, and water consumption
The different uses will depend on the food being irradiated as each technology has strengths and weaknesses. Gamma ray irradiation is very powerful and can penetrate substances deeply. It also yields substantial uniformity of the does in the product and decays to non-radioactive nickel. But the radioactive source, commonly Cesium-137, requires frequent replenishment and treatment of the food is relatively slow. Additionally, protective barriers must be in place when this form is used to protect workers and the environment.
A con is the higher risk of destruction of normal body flora. Drug allergy, drug toxicity, and creation of resistant microorganisms are also facts that need to be taken into consideration. Narrow-spectrum antimicrobials can only target either Gram-negative or Gram-positive microorganisms or a small variety of microorganisms at the time used. A con is that the bacteria have to be indentified first, before treatment can start. The pros are the reduced risk of creating resistant microorganisms and less chance of harming the host.
Vegetable oil is hydrophobic and there for is not water soluble but alcohol on the other hand is completely soluble with vegetable oil. 3. We know from observing the vegetable oil and water together that the relative density of water is greater then the density of vegetable oil because the oil will always recede to the surface of water. 4. Emulsification agents allow for two unbendable liquids to be combined, the detergent hold properties that both substances can in return blend with leaving detergent dissolving in both the water as well as the alcohol unlike other substances we tried to
Misner and Curtis (2008) talk about a research which shows that plastic cutting boards are nonporous and therefore easier to clean and safer for cutting meat and poultry. Although wooden boards have antimicrobial qualities, they are porous and bacteria can become trapped in these surfaces and do not come off easily when rinsing. Because bacteria can live in a dormant state for a long time, they can contaminate foods when you use the wooden boards at different times. Even though plastic boards contain bacteria as well, they can be more easily washed off making plastic cutting boards the better option. 2.
Mass production may not be perfect, but it is not bad. Mass production can be used to achieve a healthier nation by not injecting animals with growth hormones. Fast food is also very unhealthy and cause many diseases. Fast food contains more calories. Not only does past contain more calories but it also contains more unhealthy fat.
The tails can be up to approximately seventeen carbon atoms long giving rise to the molecule’s very hydrophobic (water hating) properties. This hydrophobic nature makes them insoluble and so good candidates for storage functions. Lipids have a lower density than water which also makes them good thermal insulators. Many animals have a thin layer of saturated fats under the skin which helps to minimise heat loss through radiation. This means that they contribute to an animal’s ability to maintain its body temperature by homeostasis.
The sugar and pectin in jams binds the water making it unavailable for microbial growth. Meat products that utilize water activity for a means to increase shelf-stability include cured meats such as ham, fermented meats such as sausage and pepperoni and dried meats such as jerky. Most meat products with lower water activity levels utilize salt to bind water as well as drying techniques to lower the total moisture content of the product that in turn lowers the water activity. | |