When food spoils, it is a chemical reaction. for example, rancid butter is produced when the fat molecules in the butter undergo
oxidation. another factor that can lead to the decomposition of food molecules is the presence of bacteria, fungi, and other microorganisms. to preserve food, manufacturers try to slow down the rates of such reactions. note that microorganisms need both water and oxygen for their metabolic reactions to occur. what actions will decrease the rates of the reactions in the food (and therefore slow down spoiling)?
The factors that decreases the rate of reaction in the food and thus slow down the spoiling include;
-The removal of water from food by dehydration
-Storing food at a low oxygen concentration
-Storing food in the freezer after preparing
-Transporting food in a refrigerated truck.
On the other hand, factors such as storing food at a high oxygen concentration, placing food in a water bath, and storing food in an incubator, facilitates these reactions thus causing food spoilage.
There are many methods used by manufacturers to stop or reduce oxidation of food to prevent its spoilage. These methods include: Addition of a poisonous chemical substance such as sulfur dioxide to kill microbial growths. Removal of oxygen to prevent aerobic oxidation of the food substances. Keeping food dry to remove the water necessary for microorganisms to survive. Reducing temperature so that microorganisms do not oxidize the food quickly.
The cerebrum is the part of the brain that is responsible for processing the sensory information, critical thinking and learning. It stores this information and processing centers make predictions for various conditions. The Wernicke’s area and Broca’s area represent the areas of language present in the cerebral cortex and are associated with language and speech.
