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One of man's oldest methods of preserving foods is drying or desiccation. The preservation of foods by drying is a direct result of removal of moisture. Microorganisms need water for growth. The exact amount of water needed for growth of microorganisms varies. This water requirement of microorganisms is best expressed in terms of available water or water activity aw, the vapour pressure of the solution (of solutes in water in most foods) divided by the vapour pressure of the solvent (usually water). Thus aw, for pure water would be 1.00. The water activity depends on the number of molecules and ions present in solution, rather than their size. Thus a compound like sodium chloride, which dissociates into two ions in solution, is more effective at reducing the water activity than a compound like sucrose on mole-to-mole basis.
Q. Cows swallow their food once and then this food goes back to the mouth to be chewed again. How can this phenomenon be explained? The food ingested by cows and other ruminant
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The adaptive mechanisms may be short term ones which come into play within minutes or hours of the onset of myocardial dysfunction. These are: Frank-Starling Mechanism In
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