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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.
What is the difference among essential and natural amino acids? Essential amino acids are those that the organism is not able to synthesize and that require to be ingested by t
Yabapox Yabapox is a disease affecting mangabeys, rhesus, cynos, vervets, stumptails, and patas monkeys. It is caused by the Yaba-like disease virus (YLDV) and Yaba monkey tumor v
The standard free energy change and standard activation energy for four biochemical reactions are listed in the table below: A few interpretations are given below. Between thes
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What is neiosis
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STATE THE ECONOMIC AND ECOLOGICAL IMPORTANCE OF ECHINODERMS
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