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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.
The eukaryotic cell can be separated into two major portions: the cell membrane that divides the intracellular space from the outer space phisically delimiting the cell; the cytopl
How many biochemicals would be detected in the stomach contents of an omnivorous dinosaur?
Microevolution is: the change in allele frequency in a population. Cannot occur if genetic equilibrium is reached. Results in the formation of a new species. Is influenced by mutat
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What type of compound is the major metabolic waste of Porifera? Why is it important for the organism to get rid of this compound?
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