The document discusses the fundamental chemistry involved in baking bread and sealing foods into cans. For baking bread, it describes the chemical species like ascorbic acid, xanthan gum, baking powder, carbon dioxide, and lactic acid that are involved. It explains the chemical reactions of flour fermentation and the Maillard reaction. For sealing foods into cans, it discusses the use of high temperature sterilization to kill bacteria like botulinum and explains how tin reacts with oxygen to form a protective coating. Throughout, it emphasizes how an understanding of chemistry is important for food production and safety.
"Fermented dairy products encompass a wide range of foods produced through the action of microorganisms on milk.
Modified Atmosphere Packaging (MAP) is a preservation technique used in the food packaging industry. It involves modifying the atmosphere surrounding a food product within its package to extend its shelf life and maintain freshness.
Delve into the latest trends, expert insights, and exciting developments in food technology that are shaping the future of food engineering and quality. Join us on a journey through the world of technology and food! Read now for a weekly dose of innovation straight to your inbox."
seminar report on active and intelligent packaging. It includes various details regarding food packaging and modern-day food packaging and smart packaging.
#active and intelligent packaging
"Fermented dairy products encompass a wide range of foods produced through the action of microorganisms on milk.
Modified Atmosphere Packaging (MAP) is a preservation technique used in the food packaging industry. It involves modifying the atmosphere surrounding a food product within its package to extend its shelf life and maintain freshness.
Delve into the latest trends, expert insights, and exciting developments in food technology that are shaping the future of food engineering and quality. Join us on a journey through the world of technology and food! Read now for a weekly dose of innovation straight to your inbox."
seminar report on active and intelligent packaging. It includes various details regarding food packaging and modern-day food packaging and smart packaging.
#active and intelligent packaging
"Hurdle technology is a food preservation technique that involves combining multiple hurdles or barriers to prevent the growth and survival of microorganisms, thus extending the shelf life of food products.
Ohmic heating, also known as Joule heating or electrical resistance heating, is a thermal
processing technique that involves passing an electric current through a food product to generate heat directly within the food.
Dive into the World of Innovation in F&B industry with Our Tech-knowledge. Read the complete articles inside along with weekly buzz, highlights and fun facts."
The microorganisms (although invisible) are present in the soil, water, air, and even in and on our bodies. Therefore, they can enter the food and grow rapidly if conditions are suitable for their growth and multiplication. This can lead to food spoilage that brings a disagreeable alteration in a normal state of food making it unsuitable for human consumption or industrial uses. Spoilage of food can also cause wastage of food due to deterioration and can reduce the nutritive value of food.
"Carbon dioxide (CO2) processing of milk refers to a technique used to extend the shelf life of milk and prevent spoilage. This method involves treating milk with carbon dioxide gas under controlled conditions.
RUTF stands for Ready-to-Use Therapeutic Food. It is a specialized type of food product designed to treat severe acute malnutrition (SAM), particularly in children.
Read more with Tech-knowledge: Unleashing Innovation, Insights, and weekly appetizing Updates."
WHAT IS SPOILAGE? • Spoilage is the process in which food deteriorates to the point in which it is not edible to humans or its quality of edibility becomes reduced OR • Any change which renders a product unacceptable for human consumption. • Complex event in which a combination of microbial and biochemical activities may interact. • One of the major reason that led to preservation.
FACTORS DETERMINING THE SPOILAGE • Microbial colonization depends on – characteristics of product – The way processed – The way stored • Factors are characterized into four: – Intrinsic parameters – Extrinsic parameters – Modes of preservation and processing – Implicit parameters
INTRINSIC PARAMETERS • Physical, chemical and structural properties. • Inherent in the food itself. • Important factors include water activity, acidity, redox potential, available nutrients and natural antimicrobial substances. EXTRINSIC PARAMETERS • Factors in the environment where food is stored • Temperature, humidity and atmosphere conditions.
MODES OF PRESERVATION AND PROCESSING • Physical or chemical treatment • Change characteristics of food product • Determine the micro flora associated with the product IMPLICIT PARAMETERS OR MICROBIAL INTERFERENCE • These are the result of the development of synergistic or antagonistic microbes • It can be said as the destruction of one organism by another species releasing H2 O2 , bacteriocin and other di-acetyl compounds.
• Synergistic: Production or availability of essential nutrients due to the growth of certain organisms, which allow the growth of another group which were otherwise unable to grow. • Antagonistic : Competition for essential nutrients, changes in pH value or redox potential or formation of antimicrobial substances.
TYPES OF SPOILAGE Two types of Spoilage: • Microbial spoilage • Non- Microbial Based on rate of spoilage: • Highly perishable – Meat, fish, poultry, eggs, milk, most fruits and vegetables. • Semi perishable – Potatoes, some apple varieties, nutmeats • Stable or non-perishable – Sugar, flour, dry beans
SPOILAGE OF FRUITS AND VEGETABLES • The organism responsible for taints are acid tolerant bacteria: – Lactobacillus spp. • Deterioration can be caused by action of animals, birds, bruising, wounding, cutting, freezing, dessication or other mishandling and growth of microorganisms; environmental conditions, contact with spoiled foods. • Microbial spoilage maybe due to: – Plant pathogens acting on stems, leaves, flowers or roots – Saprophytic organisms
• Types of spoilages: – Bacterial soft rot • Caused by Erwinia carotovora, ferment pectins • Pseudomonas marginalis, Bacillus and Clostridium cause water soaked appearance, a soft, mushy consistency and bad odour. – Anthracnose • Caused by Collectotrichum lindemuthianum. • Spotting of leaves and fruits – Black mold rot • Caused by Aspergillus niger • Dark brown to black masses of spores of the mold termed as smut
• Rhizopus soft rot – Caused by species of Rhizopus – Soft and mu
Hurdle technology in fish preservationShubham Soni
Hurdle Technology is a kind of combination of Mechanisms to preserve the perishable commodity like Fish and the Fish Products, its even useful in other Industries like Poultry, Agri-Industries etc.
Just Keep Creating Hurdles for Microbes and we all we have a healthy and Hygienic Life...!
"Hurdle technology is a food preservation technique that involves combining multiple hurdles or barriers to prevent the growth and survival of microorganisms, thus extending the shelf life of food products.
Ohmic heating, also known as Joule heating or electrical resistance heating, is a thermal
processing technique that involves passing an electric current through a food product to generate heat directly within the food.
Dive into the World of Innovation in F&B industry with Our Tech-knowledge. Read the complete articles inside along with weekly buzz, highlights and fun facts."
The microorganisms (although invisible) are present in the soil, water, air, and even in and on our bodies. Therefore, they can enter the food and grow rapidly if conditions are suitable for their growth and multiplication. This can lead to food spoilage that brings a disagreeable alteration in a normal state of food making it unsuitable for human consumption or industrial uses. Spoilage of food can also cause wastage of food due to deterioration and can reduce the nutritive value of food.
"Carbon dioxide (CO2) processing of milk refers to a technique used to extend the shelf life of milk and prevent spoilage. This method involves treating milk with carbon dioxide gas under controlled conditions.
RUTF stands for Ready-to-Use Therapeutic Food. It is a specialized type of food product designed to treat severe acute malnutrition (SAM), particularly in children.
Read more with Tech-knowledge: Unleashing Innovation, Insights, and weekly appetizing Updates."
WHAT IS SPOILAGE? • Spoilage is the process in which food deteriorates to the point in which it is not edible to humans or its quality of edibility becomes reduced OR • Any change which renders a product unacceptable for human consumption. • Complex event in which a combination of microbial and biochemical activities may interact. • One of the major reason that led to preservation.
FACTORS DETERMINING THE SPOILAGE • Microbial colonization depends on – characteristics of product – The way processed – The way stored • Factors are characterized into four: – Intrinsic parameters – Extrinsic parameters – Modes of preservation and processing – Implicit parameters
INTRINSIC PARAMETERS • Physical, chemical and structural properties. • Inherent in the food itself. • Important factors include water activity, acidity, redox potential, available nutrients and natural antimicrobial substances. EXTRINSIC PARAMETERS • Factors in the environment where food is stored • Temperature, humidity and atmosphere conditions.
MODES OF PRESERVATION AND PROCESSING • Physical or chemical treatment • Change characteristics of food product • Determine the micro flora associated with the product IMPLICIT PARAMETERS OR MICROBIAL INTERFERENCE • These are the result of the development of synergistic or antagonistic microbes • It can be said as the destruction of one organism by another species releasing H2 O2 , bacteriocin and other di-acetyl compounds.
• Synergistic: Production or availability of essential nutrients due to the growth of certain organisms, which allow the growth of another group which were otherwise unable to grow. • Antagonistic : Competition for essential nutrients, changes in pH value or redox potential or formation of antimicrobial substances.
TYPES OF SPOILAGE Two types of Spoilage: • Microbial spoilage • Non- Microbial Based on rate of spoilage: • Highly perishable – Meat, fish, poultry, eggs, milk, most fruits and vegetables. • Semi perishable – Potatoes, some apple varieties, nutmeats • Stable or non-perishable – Sugar, flour, dry beans
SPOILAGE OF FRUITS AND VEGETABLES • The organism responsible for taints are acid tolerant bacteria: – Lactobacillus spp. • Deterioration can be caused by action of animals, birds, bruising, wounding, cutting, freezing, dessication or other mishandling and growth of microorganisms; environmental conditions, contact with spoiled foods. • Microbial spoilage maybe due to: – Plant pathogens acting on stems, leaves, flowers or roots – Saprophytic organisms
• Types of spoilages: – Bacterial soft rot • Caused by Erwinia carotovora, ferment pectins • Pseudomonas marginalis, Bacillus and Clostridium cause water soaked appearance, a soft, mushy consistency and bad odour. – Anthracnose • Caused by Collectotrichum lindemuthianum. • Spotting of leaves and fruits – Black mold rot • Caused by Aspergillus niger • Dark brown to black masses of spores of the mold termed as smut
• Rhizopus soft rot – Caused by species of Rhizopus – Soft and mu
Hurdle technology in fish preservationShubham Soni
Hurdle Technology is a kind of combination of Mechanisms to preserve the perishable commodity like Fish and the Fish Products, its even useful in other Industries like Poultry, Agri-Industries etc.
Just Keep Creating Hurdles for Microbes and we all we have a healthy and Hygienic Life...!
Nutraceutical market, scope and growth: Herbal drug technologyLokesh Patil
As consumer awareness of health and wellness rises, the nutraceutical market—which includes goods like functional meals, drinks, and dietary supplements that provide health advantages beyond basic nutrition—is growing significantly. As healthcare expenses rise, the population ages, and people want natural and preventative health solutions more and more, this industry is increasing quickly. Further driving market expansion are product formulation innovations and the use of cutting-edge technology for customized nutrition. With its worldwide reach, the nutraceutical industry is expected to keep growing and provide significant chances for research and investment in a number of categories, including vitamins, minerals, probiotics, and herbal supplements.
Richard's entangled aventures in wonderlandRichard Gill
Since the loophole-free Bell experiments of 2020 and the Nobel prizes in physics of 2022, critics of Bell's work have retreated to the fortress of super-determinism. Now, super-determinism is a derogatory word - it just means "determinism". Palmer, Hance and Hossenfelder argue that quantum mechanics and determinism are not incompatible, using a sophisticated mathematical construction based on a subtle thinning of allowed states and measurements in quantum mechanics, such that what is left appears to make Bell's argument fail, without altering the empirical predictions of quantum mechanics. I think however that it is a smoke screen, and the slogan "lost in math" comes to my mind. I will discuss some other recent disproofs of Bell's theorem using the language of causality based on causal graphs. Causal thinking is also central to law and justice. I will mention surprising connections to my work on serial killer nurse cases, in particular the Dutch case of Lucia de Berk and the current UK case of Lucy Letby.
A brief information about the SCOP protein database used in bioinformatics.
The Structural Classification of Proteins (SCOP) database is a comprehensive and authoritative resource for the structural and evolutionary relationships of proteins. It provides a detailed and curated classification of protein structures, grouping them into families, superfamilies, and folds based on their structural and sequence similarities.
Cancer cell metabolism: special Reference to Lactate PathwayAADYARAJPANDEY1
Normal Cell Metabolism:
Cellular respiration describes the series of steps that cells use to break down sugar and other chemicals to get the energy we need to function.
Energy is stored in the bonds of glucose and when glucose is broken down, much of that energy is released.
Cell utilize energy in the form of ATP.
The first step of respiration is called glycolysis. In a series of steps, glycolysis breaks glucose into two smaller molecules - a chemical called pyruvate. A small amount of ATP is formed during this process.
Most healthy cells continue the breakdown in a second process, called the Kreb's cycle. The Kreb's cycle allows cells to “burn” the pyruvates made in glycolysis to get more ATP.
The last step in the breakdown of glucose is called oxidative phosphorylation (Ox-Phos).
It takes place in specialized cell structures called mitochondria. This process produces a large amount of ATP. Importantly, cells need oxygen to complete oxidative phosphorylation.
If a cell completes only glycolysis, only 2 molecules of ATP are made per glucose. However, if the cell completes the entire respiration process (glycolysis - Kreb's - oxidative phosphorylation), about 36 molecules of ATP are created, giving it much more energy to use.
IN CANCER CELL:
Unlike healthy cells that "burn" the entire molecule of sugar to capture a large amount of energy as ATP, cancer cells are wasteful.
Cancer cells only partially break down sugar molecules. They overuse the first step of respiration, glycolysis. They frequently do not complete the second step, oxidative phosphorylation.
This results in only 2 molecules of ATP per each glucose molecule instead of the 36 or so ATPs healthy cells gain. As a result, cancer cells need to use a lot more sugar molecules to get enough energy to survive.
Unlike healthy cells that "burn" the entire molecule of sugar to capture a large amount of energy as ATP, cancer cells are wasteful.
Cancer cells only partially break down sugar molecules. They overuse the first step of respiration, glycolysis. They frequently do not complete the second step, oxidative phosphorylation.
This results in only 2 molecules of ATP per each glucose molecule instead of the 36 or so ATPs healthy cells gain. As a result, cancer cells need to use a lot more sugar molecules to get enough energy to survive.
introduction to WARBERG PHENOMENA:
WARBURG EFFECT Usually, cancer cells are highly glycolytic (glucose addiction) and take up more glucose than do normal cells from outside.
Otto Heinrich Warburg (; 8 October 1883 – 1 August 1970) In 1931 was awarded the Nobel Prize in Physiology for his "discovery of the nature and mode of action of the respiratory enzyme.
WARNBURG EFFECT : cancer cells under aerobic (well-oxygenated) conditions to metabolize glucose to lactate (aerobic glycolysis) is known as the Warburg effect. Warburg made the observation that tumor slices consume glucose and secrete lactate at a higher rate than normal tissues.
Observation of Io’s Resurfacing via Plume Deposition Using Ground-based Adapt...Sérgio Sacani
Since volcanic activity was first discovered on Io from Voyager images in 1979, changes
on Io’s surface have been monitored from both spacecraft and ground-based telescopes.
Here, we present the highest spatial resolution images of Io ever obtained from a groundbased telescope. These images, acquired by the SHARK-VIS instrument on the Large
Binocular Telescope, show evidence of a major resurfacing event on Io’s trailing hemisphere. When compared to the most recent spacecraft images, the SHARK-VIS images
show that a plume deposit from a powerful eruption at Pillan Patera has covered part
of the long-lived Pele plume deposit. Although this type of resurfacing event may be common on Io, few have been detected due to the rarity of spacecraft visits and the previously low spatial resolution available from Earth-based telescopes. The SHARK-VIS instrument ushers in a new era of high resolution imaging of Io’s surface using adaptive
optics at visible wavelengths.
This pdf is about the Schizophrenia.
For more details visit on YouTube; @SELF-EXPLANATORY;
https://www.youtube.com/channel/UCAiarMZDNhe1A3Rnpr_WkzA/videos
Thanks...!
Comparative structure of adrenal gland in vertebrates
“Fundamental Chemistry Involved ”.pdf
1. Nathanael & Chloe
April 14, 2022
Maple Leaf Interna-onal School – Xi’an
Chemistry 11 – Midterm Assessment
Semester 2 – 2021-2022
April 2022
English Name:
Pinyin Name: Block:
Total 27 Marks
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Fundamental
Chemistry Involved
Baking bread & Sealing foods into a can
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Fundamental
Chemistry Involved
Baking Bread
Brief Description of Baking Bread
Bread is a product made from a mixture of flour, water, salt, yeast and other
ingredients. The basic process is to mix the ingredients together and wait for
the bacteria to react until the flour becomes a dough, which is then heated to
make bread.
The Chemical Species Involved
ASCORBIC ACID
Ascorbic Acid is a natural water-soluble vitamin (Vitamin C).
Ascorbic acid is a potent reducing and antioxidant agent that
functions in fighting bacterial infections, in detoxifying
reactions, and in the formation of collagen in fibrous tissue,
teeth, bones, connective tissue, skin, and capillaries.
XANTHAN GUM
Xanthan gum is a polysaccharide with many industrial uses,
including as a common food additive. It is an effective thickening
agent, emulsifier and stabilizer which prevents ingredients
from separating.
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BAKING POWDER
Baking powder is a dry chemical leavening agent, a
mixture of a carbonate or bicarbonate and a weak acid.
The base and acid are prevented from reacting
prematurely by the inclusion of a buffer such as
cornstarch.
CARBON DIOXIDE
Carbon dioxide is a chemical compound occurring as an
acidic colourless gas. Carbon dioxide molecules consist
of a carbon atom covalently double bonded to two
oxygen atoms.
LACTIC ACID
Lactic acid is an organic acid. It has a molecular formula
CH₃CHCOOH. It is white in the solid state and it is miscible
with water. When in the dissolved state, it forms a colorless
solution.
MALTOSE
Maltose is a sugar made out of two glucose molecules bound
together. It's created in seeds and other parts of plants as they
break down their stored energy in order to sprout. Thus, foods
like cereals, certain fruits and sweet potatoes contain naturally
high amounts of this sugar
Chemical Reactions
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Chemical reaction equation for flour fermentation:
C6H12O6 (aq) → 2C2H5OH(aq) + 2CO2(g)
This chemical formula expresses fermentation. Fermentation is a metabolic
process in which an organism converts carbohydrates, such as starch or
sugar, into alcohol or acid. For example, yeast obtains energy by converting
sugar into alcohol for fermentation. Bacteria ferment, converting
carbohydrates into lactic acid.
Chemical reaction equation for Maillard reaction:
C6H12O6→2CO2+2C2H6O+2ATP
This chemical formula expresses the Maillard reaction. Also known as the
carbonyl amide reaction. When monosaccharides and yeast are mixed and
heated, carbon dioxide and alcohol are produced and a small amount of
energy is produced. The reason why we can't eat alcohol from bread is that
it evaporates when it is baked in the oven.
Why Chemistry is Life?
Because chemistry is so important to our world, it plays an important role in
everyone's life and affects all aspects of our lives to some extent. Chemistry is
everywhere from the laboratory to the inside of our bodies.
When we cook, for example, we're just frying and frying, and chemical
reactions are happening every second of every day. Everything from changes
in taste and appearance to rearrangements of bonds between ions and
molecules is happening. Or inside our bodies, our stomach digests food,
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digests the energy from food through stomach acid, and releases it into
chemical energy for us to use.
Sealing foods into a can to extend the
shelf life
Brief description of each process
During the process of preparing foods can, the first step is cleaning and further
preparing the raw food material, filling the containers under a vacuum.
It is very important to heat foods until the high temperature under high
pressure, this step reduce the number of spores of harmful pathogens by more
than 99.9999%, enabling the product to be "commercially sterile" and to be
stored at normal temperatures.
As a result, canned food can be easily stored without refrigeration. There are
chemical principles of canned foods.
Chemical species and reactions involved
When making canned foods, high temperatures are usually used to sterilize the
cans. Because cans often contain a bacterium called botulinum, a type of
bacteria that produces a dangerous toxin (botulinum toxin) in the absence of
oxygen. Moreover, Botox itself is heat-resistant, and in order to make it lose its
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fecundity, it must be heated at 100°C for 6 hours. Therefore, high temperature
sterilization can eliminate the botulism in the can.
Why choose high temperature sterilization?
1. High temperature can destroy proteins, nucleic acids, active substances
in cells, therefore affecting the life activities of cells and destroying the
active biological chain of bacteria, so as to achieve the purpose of killing
bacteria.
2. High temperatures can destroy enzymes. From the point of view of bond
energy, although the bond energy of peptide bonds are difficult to
destroy, but those intermolecular forces are relatively weak, such as only
a few hydrogen bonds. Once these intermolecular forces are destroyed,
the high-level structure of the protein is also destroyed, and the catalytic
activity of the enzyme is extremely dependent on its high-level structure,
so high temperature can destroy the catalytic activity of the enzyme. In
general, high temperatures cause enzymes to denature, destroy the
structure of proteins, and inactivate enzymes.
3. The metal material “Sn ”of the can, can react with oxygen at high
temperatures.
Sn(s) + O2(g) SnO2(s)
The newly formed tin dioxide(SnO2) is usually used to formulate
coatings and polishes in the glass and enamel industries. Most
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importantly, tin dioxide is formed on the surface of tin in the air, which can
protect the film and become stable.
Chemistry is Life
Chemistry and our lives are closely related. Whether it is food,
cosmetics, or mechanical devices, knowledge of chemistry needs
to be applied. For example, in this topic, we discussed the
connection between chemistry and food, because of the nature
of chemistry, we can use high temperature to kill bacteria, make
food more delicious and easier to store.
In life, there are still many chemical substances reacting with
each other to produce toxins, thus causing harm to people. It can
be seen that only by learning chemistry well, can you better
protect yourself
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Reference
1. Bonnett, & D, E. (2015). Brown Apples. https://extension.purdue.edu/4h/Documents/
Volunteer%20Resources/Science%20Made%20Easy/Brown%20Apples.pdf
2. (“Chapter III Storage of food in cans”)
http://www.cnzx.info/JingPinKe/NongChanPinJiaGongGongYi/resource/tzxx/download/
sp2.pdf
3. Chemistry is Life. (n.d.). Www.whatischemistry.unina.it. Retrieved April 14, 2022, from
http://www.whatischemistry.unina.it/en/life.html
4. (“Periodic graphics: The chemistry of canning”.Andy Brunning)
https://cen.acs.org/articles/94/i36/Periodic-graphics-chemistry-canning.html
5. (“Tin”. Badiu)
https://baike.baidu.com/item/锡/1196
6. Wikipedia Contributors. (2019, September 5). Food browning. Wikipedia; Wikimedia
Foundation. https://en.wikipedia.org/wiki/Food_Browning
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April 14, 2022
7. (“Why do enzymes remain active at low temperatures but deactivate and denaturate
at high temperatures?”. Zhihu)
https://www.zhihu.com/question/33693107
8. 道客巴巴. (n.d.). ⾯包烘烤化学变化. Www.doc88.com. Retrieved April 14, 2022, from
https://www.doc88.com/p-697925262803.html
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