Answer:Temperature affects storage time and food deteriorates faster at higher temperatures. Microorganisms grow rapidly at room temperature . Thus to slow microbial growth, enzymatic and oxidative processes, food must be stored at room temperature.
Due to decomposition reactions with oxygen or carbon dioxide in the air, meat begins to feel slimy and smell spoiled. ... Because of its smaller surface area, the unsliced meat would have less collisions and therefore, a slower reaction rate.
Explanation:
Answer:
zero gram present after the reaction is completed
Answer:
<h3>tartaric acids</h3>
The molecular formula of the citric acid is C6H8O7. The structure of citric acid is as follows: The acid present in tamarind is tartaric acid.
<h3>Vinegar- </h3>
Oxalic
