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Nitrates and nitrites: These are added as preservatives to particularly meat products like ham, bacon and pickled meat. They are especially effective against bacteria like Clostridium botulinum and Staphylococcus aureus which have a long history of causing lethal food poisoning. Its preservative action is mainly due to the formation of nitric acid and other oxides of nitrogen and their action increases with decreasing pH value. Nitrates are more effective when they are used in combination with common salt. The presence of nitrites imparts the characteristic pink color to meat apart from protecting its flavor. It also delays the development of off-flavors during storage. Note, nitrates and nitrites are, -however, not permitted to be added to any infant food.
MUSCULOSKELETAL SYSTEM: Disease of the skin and musculoskeletal system occur commonly in early age group. There are not many statistics to prove the exact frequency of
Explain about the Colour Sense Colour Sense is the faculty whereby we are enabled to distinguish colours as excited by light of different wave length. The ability to a
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Draw structure of ethyl ammonium with all carbons and hydrogens.
Structural Function - Essential Elements The elements nitrogen, phosphorus and sulphur absorbed from the soil are essential components of amino acids and nucleotides. The othe
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