INTRODUCTION TO FOOD TECHNOLOGY
FOOD SCIENCE VS FOOD TECHNOLOGY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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are only a concern to beverage industry
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can change the physical and chemical characteristics of water
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do not affect the way water reacts in mixtures
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are more likely in cold than hot water
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Detailed explanation-1: -The presence of physical impurities in water affects physical characteristics such as colour, odour, taste and turbidity. Colour, odour and taste in water are due to the presence of organic matter, minerals, microorganisms etc.
Detailed explanation-2: -Impurities present in water can significantly affect laboratory procedures. This can occur in several ways: Gram-negative bacteria present in contaminated water release endotoxins and nucleases, which disrupt numerous tests. Nucleases, for instance, disrupt biological experiments involving DNA and RNA.
Detailed explanation-3: -Silicates, chlorides, calcium, fluorides, magnesium, phosphates, bicarbonates, sulphates, nitrates and ferrous compounds are all forms of dissolved inorganic ions. The instability in water caused by these ions will negatively influence chemical and biological reactions.