and more popular. The U.S. alone now produces billions of cans and jars of food each year. Canning‚ when done correctly‚ is so safe that a four-pound veal roast‚ canned in 1824 and opened in 1938‚ was fed to 12 rats for ten days without ill effect. The process was perfected well enough by then to result in a safe product. Why Food Is Preserved Unless food is preserved‚ it spoils soon after harvest or slaughter. This spoilage is caused by:
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Enzymes lower the amount of energy needed in a chemical reaction. This happens because enzymes are catalysts‚ so they speed up the activation rates that occur in living organisms. Without enzymes‚ it would be difficult to break down particles like food in the digestion system. Enzymes are all very specific to what chemical reactions they will work with‚ and the temperature‚ pH‚ and salt concentration have to be a specific levels in order for the enzyme to function. The structure of each enzyme has
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Concentration vs Rate of reaction Brandon Introduction A reaction rate is the speed at which a chemical reaction will occur. Heat‚ concentration of a chemical‚ Surface area or a catalyst‚ will affect the rate of reaction. The concentration of a chemical will speed up of the reaction because the reactant particles have become more crowded therefore increasing the chance of productive collisions. In this practical the chemicals will be Sodium thiosulphate and Hydrochloric acid which will produce
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PROCEDURE: Part A (Effect of temperature on growth) 1) 15 tubes of glucose broth are provided and one set of 3 tubes are inoculated with each of the following cultures; Escherichia coli‚ Pseudomonas fluorescens‚ Micrococcus luteus and Saccharomyces cerevisiae. The last served as control. 2) One of the three tube of each culture is incubated at each of the following temperature: * 4°C * 37°C * 55°C 3) All the tubes are incubated within 5 minutes after inoculating. The turbidity
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HCL(Hindustan Computer Ltd.) Founded by Shiv Nadar in 1976‚ headquartered in Noida‚ 90000 employee strength Heightest Range of offerings includes product engineering‚ custom & package applications‚ BPO‚ IT infrastructure services‚ IT hardware‚ systems integration‚ and distribution of information and communications technology (ICT) products across a wide range of focused industry verticals. Follow a unique management concept i.e. Employee First Customer second. This means value creation is not
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As the temperature increased‚ the enzyme activity also increased‚ however‚ only to an optimal level which was at temperature 32oC. Once the temperature was beyond the optimal level‚ the rate began to decline and this was represented by the concave curve on figure 5 and 7. This was because as the temperature increases‚ the frequency of collisions between the enzyme and the substrate also increased hence faster reaction rate. Whereas‚ the enzymes operated slowly at low temperature as there wasn’t sufficient
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Effect of Temperature on Solubility of a Salt Ahmed Mohammed 17-nov-2013 Abstract In this experiment‚ you will study the effect of changing temperature on the amount of solutet will dissolve in a given amount of water. In this experiment‚ you will completely dissolve different quantities of potassium nitrate‚ KNO3‚ in the same volume of water at a high temperature. As each solution cools‚ you will monitor temperature using a computer-interfaced Temperature Probe and observe
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accurately. To make the test fair‚ the following parameters must remain constant during the experiment. These parameters must remain constant during the experiment. These parameters are water‚ Hydrogen Peroxide‚ Catalyse and the duration of the reactions. By insuring the test is fair‚ we will gain accurate results. Variables Dependant Variable: Time‚ Size of 5cm piece of Potato Independent Variable: Amount of Oxygen released Control Variable: Volume of Hydrogen peroxide‚ size of
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NaOH(aq)‚ what is the concentration of acetic acid in the vinegar? (Points : 10) 0.0921 M 0.429 M 0.644 M 0.930 M 0.967 M 8. Which of the following equations is the solubility product for magnesium iodate‚ Mg(IO3)2? (Points : 10) Ksp =
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coagulate‚ the independent was the temperature of the water bath and the control was the deionised water and milk solution. These variables allowed for the experiment to be conducted accurately‚ with unexpected results. This is due to the enzymes being most active at 60ᵒC‚ it was that results were going to be most active at the 41ᵒC which is close to human body temperature. When we compare the enzyme in the low temperatures to the enzymes in the higher temperature we observed that the enzymes were
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