Answer:
Explanation: As microorganisms, in particular bacteria, are found virtually everywhere, harmful microorganisms may be reduced to acceptable levels rather than actually eliminated. In food preparation, microorganisms are reduced by preservation methods such as cooking, cleanliness of utensils, short storage periods, or by low temperatures.
The features or characteristics of organic compounds include:
1. They contain covalent bonds and are mostly non polar in nature
2. Have lower boiling and melting points than inorganic compounds
3. Many organic compounds are thermally unstable, They decompose into simpler molecules when heated at fairly high temperatures
4. Most organic compounds are inflammable and burn exothermically in sufficient air to yield carbon dioxide, water and heat energy.
5. Most organic compounds being largely non polar are insoluble in water.
In water molecule the electrons between the oxygen and the hydrogen are shared, but the sharing is not equal. Oxygen pulls electrons slightly towards itself. Therefore, the electrons are more near the oxygen, making that part of molecule(oxygen part) slightly negative. Since the electrons are not near the hydrogen so, that part of the molecule is slightly positive.
