Answer:
B. inhibit the germination of Clostridium botulinum endospores.
Explanation:
Nitrite is used in meat curing, which is produced commercially as sodium nitriteand it is has been responsible for the preservation and characteristic color/ flavor of the cured meats. Cured meat products contain curing salts, usually salt (sodium chloride) and either nitrites or nitrates. The function of nitrite in processed meat is : (1) to stabilize the color of the lean tissues. Sodium nitrite, is most commonly used for curing (although in some products such as fermented ones, sodium nitrate is used too, because of the long aging period); pocessed meats like as bacon, ham, sausages etc.
These compounds help to prevent the growth of harmful bacteria. add a salty flavor. Clostridium botulinum produces heat-resistant endospores that are commonly that are able to survive under adverse conditions. Clostridium botulinum is commonly associated with bulging canned food; bulging, misshapen cans are due to an internal increase in pressure caused by gas produced by this bacteria.
Answer:
The correct answer would be - option C) F1 generation
Explanation:
The true breeding varieties are the offspring that have same phenotype as the the parents and contain same allele for a specific trait. When there is mating between two true breeding varieties offspring would be hybrid.
P generations is the generation of the parents in other words, matting in between parents known as p generation whereas the very first generation after p generation is known as F1 generation or filial generation and also the hybrid of P generation.
Thus, the correct answer is option C). F1 generation
