we do not create it.
we get it from the sun and we transfer it though the food web.
it is taken from plants and algae, then the plants make glucose and starch.
-burning fossil fuels (through your car)
-deforestation (cutting down trees; plants use up co2)
-agriculture ( the types of animals we use release methane and that traps heat in the atmosphere)
-industrial pollution (making phones in a factory and the factory needs energy)
algal blooms that use up all of the organics. However, they then die and sink to the bottom.
when you have a huge bloom of algae and bacteria, you have a decrease in oxygen, this will kill the body of water.
1. sedimentation and flocculation.
food poisoning or food borne illness.
-microbe or microbes can occur naturally on the food substrate .
-microbes can be added as pure or mixed samples known as bacteria, molds, yeasts. (starter cultures)
-leavening the flour based dough.
-imparting flavor and odor
-conditioning the dough to make it workable.
-degree of processing
-amount of preservatives
-use of preservatives
-attention to temperature during processing and storage.
-salt and sugar remove water from food.
-garlic contains allicin, which inhibits enzyme function
-benzoic acid interferes with enzymatic function
-certain species and herbs interfere with the function of membranes of microorganisms.
-chemical preservatives can be purposely added to foods.
-cold slows metabolism and retards microbial growth.
- listeria monocytogenes can grow in cold storage
boiling, roasting, or frying temperatures
quick warming is inadequate
-handwashing and proper hygiene
-microbes in fermentation.
-microbes in the production of several industrial products
-treatment of water and wastewaters
-disposal and cleanup of biological wastes.
-treatment of mine drainage.
-large scale growth of particular microbes for producing beneficial compounds.
-examples include amino acids and vitamins
-produced during active growth and metabolism
-required for reproduction or are by-products of metabolism
-produced after the culture has entered stationary growth.
-substances are not immediately needed for growth.
microbial products used as food additives and supplements.
ex: vitamins amino acids, organic acids, and dyes.
-some microbes produce carbohydrates used as fuels.
-other microbes convert biomass into renewable fuels.
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