Monday, July 25, 2011
Iodized Salt Lab Entry
Iodine is a chemical element with the symbol I and atomic number 53. Iodine and its compounds are primarily used in nutrition, the production of acetic acid and polymers. Iodine's relatively high atomic number, low toxicity, and ease of attachment to organic compounds have made it a part of many X-ray contrast materials in modern medicine. (http://en.wikipedia.org/wiki/Iodine). Iodine Is useful in our diets. Our bodies require iodine in order to function. Metallic bond has a distinctive property because it can conduct electricity when they are solids and can bend and stretch. Polyatomic ion are different from other ions because they are made of groups of atoms that are covalently bonded.
Consumer
The paper me and my teammates been writing about is Additives. What i learn about additives is that it makes it the food better and better looking. We are writing to show people how additives is good for us. Im representing as the scientist. Im the person that does the research to see if its good or not. My opinion is that additives should stay and people should be happy that we have additives.
Additives are not harmful to people because additives are good and they give food taste. Some food additives are bad and can you certain side effects. Additives are supposed to approve the foods we eat. So food additives are good for us even if people think there bad. In my case i think food additives are good because if we didnt have them the food wouldnt be tasting the same and it might look old and no good and people aint gunna wanna buy them because they going to think the food is no good.
Although there is a lot of controversy about food about food additives in certain circles, for the most part they are completely safe. Food additives have been used for a long time. Many of the foods that we eat or most common food ingredients are additives.Some additives could be eliminated if we were willing to grow our own food, harvest and grind it, spend many hours cooking and canning, or accept increased risks of food spoilage. But most people today have come to rely on the many technological, aesthetic and convenience benefits that additives provide in food.
The risks of food additives can cause different allergies and conditions such as hyperactivity and Attention Defiut Disorder. Foods with additives can cause asthma, hay fever, and certain reactions such as rashes,vomiting headache,tight chest.hives and worsening of eczema.
The benefits does not overweight the risk because there are many benefits to be dirived from additives. Some of the major benefits are a safer and more nutritious food supply, a greater choice of food products and a lower priced food supply.
Is the Government responsible for informing the consumer?.....Yes the government is responsible because the consumers need to know what they buying because if the something is not label and a consumer allergic to it the consumer can get sick.
Yes i believe food labels should include additives because people eating and they know what they really eating. They get sick and cant explain the reasons why they sick. For example chinese food, Mcdonalds all these foods can get you sick because at the end of the day when they cooking those foods you ain't here to see what they put in the food. Food labels should include additives because food labels plays a major role in the food industry because it help people knowing what healthy food to buy.
Additives are not harmful to people because additives are good and they give food taste. Some food additives are bad and can you certain side effects. Additives are supposed to approve the foods we eat. So food additives are good for us even if people think there bad. In my case i think food additives are good because if we didnt have them the food wouldnt be tasting the same and it might look old and no good and people aint gunna wanna buy them because they going to think the food is no good.
Although there is a lot of controversy about food about food additives in certain circles, for the most part they are completely safe. Food additives have been used for a long time. Many of the foods that we eat or most common food ingredients are additives.Some additives could be eliminated if we were willing to grow our own food, harvest and grind it, spend many hours cooking and canning, or accept increased risks of food spoilage. But most people today have come to rely on the many technological, aesthetic and convenience benefits that additives provide in food.
The risks of food additives can cause different allergies and conditions such as hyperactivity and Attention Defiut Disorder. Foods with additives can cause asthma, hay fever, and certain reactions such as rashes,vomiting headache,tight chest.hives and worsening of eczema.
The benefits does not overweight the risk because there are many benefits to be dirived from additives. Some of the major benefits are a safer and more nutritious food supply, a greater choice of food products and a lower priced food supply.
Is the Government responsible for informing the consumer?.....Yes the government is responsible because the consumers need to know what they buying because if the something is not label and a consumer allergic to it the consumer can get sick.
Yes i believe food labels should include additives because people eating and they know what they really eating. They get sick and cant explain the reasons why they sick. For example chinese food, Mcdonalds all these foods can get you sick because at the end of the day when they cooking those foods you ain't here to see what they put in the food. Food labels should include additives because food labels plays a major role in the food industry because it help people knowing what healthy food to buy.
According to Food and Agriculture Organization of the United Nations Having clear labels helps people to compare and understand the differences between food products. Labels help protect people who have problem with their health for example people with cholesterol need to know what food to eat and what food not to eat.People need information about how to prepare foods properly to ensure that they are eating properly. Its good for keeping tracks of your daily calories intake as well as knowing what kind of foods you eating.
The risks of not labeling addictives is a big risks because when people buying foods they need to know whats in the food and whether its good for them or not. For example extreme caution should be taken with sodium nitrite which is mainly used as a food coloring agent. Sodium nitrite is added to meats to produce an appealing and fresh red color to consumer.
Before eatting anything you should know the food additives of what in that food.
Yes, these food additives, common in most packaged foods A consumer should know a lot about whats in the food, how many calcium in the food and also what and how the food is made and what is smells and look like.Triclosan is not known to be hazardous to humans. FDA does not have sufficient safety evidence to recommend changing consumer use of products that contain triclosan at this time. In light of questions raised by recent animal studies of triclosan, FDA is reviewing all of the available evidence on this ingredient’s safety in consumer products. FDA will communicate the findings of its review to the public in spring 2011. At this time, FDA does not have evidence that triclosan added to antibacterial soaps and body washes provides extra health benefits over soap and water. Consumers concerned about using hand and body soaps with triclosan should wash with regular soap and water. Consumers can check product labels to find out whether products contain triclosan.
First, be aware there are two different classes of advantages. One is advantages for the producer in farming with a GM crop. Second is advantages for the CONSUMER of the GM food, which is the question you have asked. I mention this difference because most of the touted advantages are of direct benefit to the producer, and of only indirect benefit (if any) to the consumer.
I think that food additivies are no good because mixing chemical that doesnt belong, the can cause all types of chemical reactions towards your health. for example, mc.donald fries are preserve for about four months to mole are brake down. there are so many risk of food from a consumers perspective. why? because when a food is stored for a certain amount of time it can cause harm to our health. for the simple fact that our body isnt used to it which will give our body reaction towards certian things we eat.
NO! there should be a limit to the number of additives allowed in each food. Here’s a listing of food additives to be aware of and see what these additives do in your body and to your health. When you’re eating for health, a strong immunity, or energy to perform sports or even cleaning your house, food additives can really negate the value of a good nutritious meal. So read those food labels, include as much food with as few additives as possible in your meals every single day, and eat plenty of fresh fruits and vegetables. It may not be possible to fully get away from all food additives, but we all can be mindful to limit these food additives of processed foods as much as possible for good health.
In conclusion additives gives food a better look and gives it a better tatse. without additives lots of food thats being eatting today wouldnt be eatting without additives. what i hope to accomplish is to keep additives in stock, because certain food thats made people decides to eat it bascily cause of the smell or the tatse. salers that sale food in resturants wouldnt make money if it wasnt for additives in the world.
Before eatting anything you should know the food additives of what in that food.
Yes, these food additives, common in most packaged foods
- can make you fat
- give you cancer
- cause you to get diabetes
- give you heart disease
- make you have high blood pressure
- cause hormone imbalances to name just a few
First, be aware there are two different classes of advantages. One is advantages for the producer in farming with a GM crop. Second is advantages for the CONSUMER of the GM food, which is the question you have asked. I mention this difference because most of the touted advantages are of direct benefit to the producer, and of only indirect benefit (if any) to the consumer.
I think that food additivies are no good because mixing chemical that doesnt belong, the can cause all types of chemical reactions towards your health. for example, mc.donald fries are preserve for about four months to mole are brake down. there are so many risk of food from a consumers perspective. why? because when a food is stored for a certain amount of time it can cause harm to our health. for the simple fact that our body isnt used to it which will give our body reaction towards certian things we eat.
NO! there should be a limit to the number of additives allowed in each food. Here’s a listing of food additives to be aware of and see what these additives do in your body and to your health. When you’re eating for health, a strong immunity, or energy to perform sports or even cleaning your house, food additives can really negate the value of a good nutritious meal. So read those food labels, include as much food with as few additives as possible in your meals every single day, and eat plenty of fresh fruits and vegetables. It may not be possible to fully get away from all food additives, but we all can be mindful to limit these food additives of processed foods as much as possible for good health.
In conclusion additives gives food a better look and gives it a better tatse. without additives lots of food thats being eatting today wouldnt be eatting without additives. what i hope to accomplish is to keep additives in stock, because certain food thats made people decides to eat it bascily cause of the smell or the tatse. salers that sale food in resturants wouldnt make money if it wasnt for additives in the world.
Kimchee 7/20
The data for my Kimchee didn't change over time. The pH Level stood the same for the all the data i took. The water didn't grow over time it remaind the same. The only thing that changed back and forth was the color of the Kimchee. My Kimchee does support my hypothesis because it did preserved faster then my other team mates Kimchee because we used less salt then our other teammates did because there took time to perserved.
What impacted my results was that i had made a very good prediction. Fermentation is a change brought about by a ferment, as yeast enzymes,which convert grape sugar into ethyl alcohol. Yes fermentation is a effective way to preserving food. People use it all the time to cook certain foods.
You could make it more effective by maybe adding more salt or maybe using more water. I would like to study pepper. Can pepper preserved like salt does. I would improve my set up by adding more salt and cabbage.
What impacted my results was that i had made a very good prediction. Fermentation is a change brought about by a ferment, as yeast enzymes,which convert grape sugar into ethyl alcohol. Yes fermentation is a effective way to preserving food. People use it all the time to cook certain foods.
You could make it more effective by maybe adding more salt or maybe using more water. I would like to study pepper. Can pepper preserved like salt does. I would improve my set up by adding more salt and cabbage.
Thickeners and Emulsifiers
Based on the lab Emulsion is two or more immiscible liquids which are oil and water and egg yolk. The water and oil converted in the Emulsion,mixing the water and oil and water and egg yolk together.
These are types of food that use emulsifiers.
| Biscuits | Toffees | Bread |
| Extruded snacks | Chewing gum | Margarine / low fat spreads |
| Breakfast cereals | Frozen desserts | Coffee whiteners |
| Cakes | Ice-cream | Topping powders |
| Desserts / mousses | Dried potato | Peanut butter |
| Soft drinks | Chocolate coatings | Caramels |
Emulsifiers are generally special surfactant detergents that mix with mineral oils and greases, but also have the ability to mix with water. By breaking down the oils or greases into very small particles, emulsifiers hold and disperse the soil away from fabrics. Once emulsified in the water, the oils and greases can be removed through dilution. Where you can purchase them depends on the volume you’re looking for. For small quantities you will find products in the retail market. For larger amounts contact a laundry chemical supply company.
People use Emulsifiers ans Stabilizers are used to help to retain the physical qualities of products. Emulsifiers make water and oil mix together evenly. Stabilizers giver products good texture and mouthful feel
Solution and other Mixtures
1. A heterogeneous mixture is a mixture in which the individual substances are visible to the naked eye. Chocolate chips in a cookie would be a heterogeneous mixture, the chips do not dissolve or melt.
2. A homogeneous mixture is a type of mixture in which the composition is uniform. A heterogeneous mixture is a type of mixture in which the composition can easily be identified since there are two or more phases present. Air is a homogeneous mixture of the gaseous substances nitrogen, oxygen, and smaller amounts of other substances. Salt, sugar, and many other substances dissolve in water to form homogeneous mixture.
2. A homogeneous mixture is a type of mixture in which the composition is uniform. A heterogeneous mixture is a type of mixture in which the composition can easily be identified since there are two or more phases present. Air is a homogeneous mixture of the gaseous substances nitrogen, oxygen, and smaller amounts of other substances. Salt, sugar, and many other substances dissolve in water to form homogeneous mixture.
Lab: Home-Made Kimchee 6/15
Height: 5-6 inches
How much substances used: a bag full of cabbage,8 salts,2garlic,8 chilly power.
Smell: 5
Color: Light Orange
How much water: 6-7 inches
Texture: Soft
pH Level: 6
Are There Bubbles: Yes
How substance dissolve
1.Water is called the the universal solvent because of it's ability to dissolve or dissociate most compounds. It can do this because of it's polarity. Oxygen has a higher electronegativity (meaning a stronger affinity for electrons) than Hydrogen so the oxygen side of a water molecule is slightly negative and the hydrogen side is slightly positive. In a solution, the positive hydrogen side of water is attracted to the negative parts of the compound it is dissolving while the negative oxygen is attracted to the positive parts. This allows water to dissociate and break apart ionic compounds.
2.The substance breaks down into smaller and smaller parts because of its properties in the liquid, and the parts become smaller and smaller until we can no longer see them.
2.The substance breaks down into smaller and smaller parts because of its properties in the liquid, and the parts become smaller and smaller until we can no longer see them.
Friday, July 22, 2011
I Agree Calcium Should Be Added To Orange Juice
"All orange juice sold in the Untied States should be fortified with calcium"
From my knowledge I believe food should be modified.I say this because people need calcium, vitamin A, and so on in order to be healthy efficient human beings. Individuals who don't get enough calcium suffer long term defects , low bone mass is one of them. Not only people who don't get enough calcium in their diet suffer but also individuals who do not get enough vitamin A in their diet suffer from weak membranes around their organs making them vulnerable to disease. There are certain people that have trouble getting enough calcium are Postmenopausal women and people that have lactose also women of childbearing age and also vegetarians because they don't get meat. The benefits of having low calcium effects your eye sight and how your bones are strong or weak. Most calcium is found in dietary products such as milk, yogurt, and cheese, but some people are allergic to lactose.There are many ways of getting calcium in your body without eating cheeese, drink regular milk, or eat yogurt. Most calcium is found in dietary products such as milk, yogurt, and cheese, but some people are allergic to lactose.There are many ways of getting calcium in your body without eating cheeese, drink regular milk, or eat yogurt. calcium from orange juice should be the number one juice to keep you strong and going for the whole day.
LINK: http://en.wikipedia.org/wiki/Calcium
From my knowledge I believe food should be modified.I say this because people need calcium, vitamin A, and so on in order to be healthy efficient human beings. Individuals who don't get enough calcium suffer long term defects , low bone mass is one of them. Not only people who don't get enough calcium in their diet suffer but also individuals who do not get enough vitamin A in their diet suffer from weak membranes around their organs making them vulnerable to disease. There are certain people that have trouble getting enough calcium are Postmenopausal women and people that have lactose also women of childbearing age and also vegetarians because they don't get meat. The benefits of having low calcium effects your eye sight and how your bones are strong or weak. Most calcium is found in dietary products such as milk, yogurt, and cheese, but some people are allergic to lactose.There are many ways of getting calcium in your body without eating cheeese, drink regular milk, or eat yogurt. Most calcium is found in dietary products such as milk, yogurt, and cheese, but some people are allergic to lactose.There are many ways of getting calcium in your body without eating cheeese, drink regular milk, or eat yogurt. calcium from orange juice should be the number one juice to keep you strong and going for the whole day.
LINK: http://en.wikipedia.org/wiki/Calcium
How Can We Slow Down The Oxidation Of Fruits
Oxidation in the apple is when we leave the apple out so the chemicals in the air would change the chemicals in the apple by reacting with them. The oxidation occurs because the molecules in the apple combine with the molecules of oxygen in the air.
We cut the apple in 9 pieces and put the apple in salt water,sugar water,lemon juice and regular water and putting one piece of apple in the plastic and leaving the one out in the open. Oxidation was use in the experiment because we were testing to see which one would brown faster and which one would appear appetizing for longer.We can identify when Oxidation occurs is when you see the apple becoming a whole different apple.Looking brown and feeling soft.
In the lab antioxidant works by fruits use these phytochemicals to protect themselves against the stress caused by intense sunlight and harsh growing conditions. What was slowing the browning of the apple was the ones that was placed in liquid instead of the lemon juice because the lemon juice was cleaning the apple. People would want to use Antioxidants because antioxidants is protection the fruit and people when they eat the apple.
We cut the apple in 9 pieces and put the apple in salt water,sugar water,lemon juice and regular water and putting one piece of apple in the plastic and leaving the one out in the open. Oxidation was use in the experiment because we were testing to see which one would brown faster and which one would appear appetizing for longer.We can identify when Oxidation occurs is when you see the apple becoming a whole different apple.Looking brown and feeling soft.
In the lab antioxidant works by fruits use these phytochemicals to protect themselves against the stress caused by intense sunlight and harsh growing conditions. What was slowing the browning of the apple was the ones that was placed in liquid instead of the lemon juice because the lemon juice was cleaning the apple. People would want to use Antioxidants because antioxidants is protection the fruit and people when they eat the apple.
Matter and Energy
1.Matter is anything that takes up space. All matter is made up of atoms.The atoms in many forms of matter are joined in molecules
2.The particles in a solid cannot change position easily. The particles that make up a liquid move more quickly then those in a solid. The particles in a gas move more quickly than the particles in solids and liquid do.
3. The kind of energy particles have is Kinetic Energy.
2.The particles in a solid cannot change position easily. The particles that make up a liquid move more quickly then those in a solid. The particles in a gas move more quickly than the particles in solids and liquid do.
3. The kind of energy particles have is Kinetic Energy.
The Structure of Atoms
1.They have the same element and same number.
2. One or two or more atoms having the same atomic number of different mass numbers
3. Isotopes are any of the several different forms of an element each having different atomic mass (mass number). Isotopes of an element have nuclei with the same number of protons (the same atomic number) but different numbers of neutrons. Therefore, isotopes have different mass numbers, which give the total number of nucleons—the number of protons plus neutrons.
4. It is the number of particles in one mole of a given substance. used to convert units.
2. One or two or more atoms having the same atomic number of different mass numbers
3. Isotopes are any of the several different forms of an element each having different atomic mass (mass number). Isotopes of an element have nuclei with the same number of protons (the same atomic number) but different numbers of neutrons. Therefore, isotopes have different mass numbers, which give the total number of nucleons—the number of protons plus neutrons.
4. It is the number of particles in one mole of a given substance. used to convert units.
Compounds and Molecules
1. A chemical bond is what holds a compound and substances together
2.The properties of the elements it is made of and the relationship in which they are bonded
2.The properties of the elements it is made of and the relationship in which they are bonded
Modern Atomic Theory
1. There are all on the same energy levels.
2.They could only be find in certain energy levels or regions and around the nucleus
3.They never found between energy levels.Instead they jump from one level to the next.
My home made Lab kimchee
T.This experiment that me and my 4 partners created would take about a week or two. When i record my data about my kimchee is when i see something different. Kimchee should come out with a whole different style. I'm testing what salt does to the cabbage. Which one would preserve faster then our other group bottle. Our hypothesis is "If you use 8 scoops of salt,The cabbage will preserve faster,in one week or less, compared to when 4 scoops of salt is used" . We are focusing on the salt to see either the salt holds the food for a long amount of time.
Thursday, July 14, 2011
Angela and Richards kimchce
height: 3'inch
smell: Garlic
color: Orange
texture:Soft
Ph value: 5
Are there bubles: when i put pressure against in it bubbles up
smell: Garlic
color: Orange
texture:Soft
Ph value: 5
Are there bubles: when i put pressure against in it bubbles up
How can we slow down the oxidation of fruits?
- WHAT IS AN OXIDATION?
1.From my opinion the oxidation reaction in the lab was me cutting opening the apple and letting it rest on the table for it to turn brown while it was in the air out of the oxygen.
2. The reason being is because the apple hit the oxygen which made the apple turn brown.
3.One way we can identify the oxidation reaction is made is when it changes color, or shape.
- WHAT SUBSTANCE ARE EFFECTIVE AT PREVENTING APPE BROWNING?
2.When a apple hits the oxygen we breath it atomatcilly changes color but when keeping it in a lemon juice rate it will be safe and last longer.
- WHEN MAKING DECISIONS:
Wednesday, July 13, 2011
Classifying Matter
1. Matter is classified as Elements,Compounds, and Mixtures.
2. Because their each and every sample contains the same constituents in the same fixed ratio.
3.compounds are substances made up of molecules that contain more than one kind of atom; two or more elements chemically combined. A mixture is matter that consists of two or more substances mixed but not chemically combined
2. Because their each and every sample contains the same constituents in the same fixed ratio.
3.compounds are substances made up of molecules that contain more than one kind of atom; two or more elements chemically combined. A mixture is matter that consists of two or more substances mixed but not chemically combined
Change of Matter
1. A change that affects the size, shape or color of a substance but does not affect its composition.
2. Chemical changes are present when the substance undergoes a chemical reaction and produces a new substance.
3. Compounds like mixtures can be separated by similar methods. a compound is a combination of multiple elements. I.E. H2O is a compound add heat you can separate the elements H2 and O
2. Chemical changes are present when the substance undergoes a chemical reaction and produces a new substance.
3. Compounds like mixtures can be separated by similar methods. a compound is a combination of multiple elements. I.E. H2O is a compound add heat you can separate the elements H2 and O
Change of State
*KEY IDEAS*
1. It undergoes a phase change, such as when a solid (like frozen CO2) sublimates directly to a gas, or when water freezes to ice.
2. During a chemical reaction, energy gets used to break the existing bonds in order to create new bonds
1. It undergoes a phase change, such as when a solid (like frozen CO2) sublimates directly to a gas, or when water freezes to ice.
2. During a chemical reaction, energy gets used to break the existing bonds in order to create new bonds
What are the risks and benefits of using ammonia to sanitize beef?
* BEFORE READING *
1. If i had top pay and extra fiffty cent for school lunch i would be highly upset for the simple fact that everyone has diffrernt incom and i also think it wouldnt be fair to my mom thats paying thougsand of dollars for rent every month. when you calculate the numbers of cents being spents throughout the whole school year you basicly spending half of it in a year on school lunch. within a year you spend about 9000 cents.
2. i diagree !! why? because whats in your bugers is basicly entering your stmoach, you should be caring because its all based on your health. what ever you eats dertimind whether you live long or not. the more you spend on a burger juss know that it more likly to be healthy.
* DURING READING *
1. Beef products began treating beef with ammonia because study showed that the ammonia process would kill E. coli as well as salmonella.
2. School lunch banned thir hamburgurs makers from using meat from a beef products facility in kansas because salmonella.if the beef is ammonia is treated then they will be approved. which the company of beef would become a mainstay in americas hamburgers.
3. the ammonia treatment process fail to kill microbes because people the smell, so the decided that they want to decrease the PH so now that the PH was decrease grems were less being to die.
4. The effect of ammonia treatment is that germs wasnt being killed for the simple fact that people started complaining about the smell and the odor.
*AFTER READING*
1.The risk of treating ammonia is that the odor is very strong even when its frozen your able to smell it and people was able to smell the meat, as its being cooked or as its being ate. and it started to contaminate the chicken and the milk.
2.The benefit of treating beef with ammonia is that it kills a large percent of germs.
3.i think it should be listed because it will kill lots of germs that we are putting inside of our bodies that isnt good for our health, i think if ammonia was in our food less sickness from food will be a major decrease in our society.
1. If i had top pay and extra fiffty cent for school lunch i would be highly upset for the simple fact that everyone has diffrernt incom and i also think it wouldnt be fair to my mom thats paying thougsand of dollars for rent every month. when you calculate the numbers of cents being spents throughout the whole school year you basicly spending half of it in a year on school lunch. within a year you spend about 9000 cents.
2. i diagree !! why? because whats in your bugers is basicly entering your stmoach, you should be caring because its all based on your health. what ever you eats dertimind whether you live long or not. the more you spend on a burger juss know that it more likly to be healthy.
* DURING READING *
1. Beef products began treating beef with ammonia because study showed that the ammonia process would kill E. coli as well as salmonella.
2. School lunch banned thir hamburgurs makers from using meat from a beef products facility in kansas because salmonella.if the beef is ammonia is treated then they will be approved. which the company of beef would become a mainstay in americas hamburgers.
3. the ammonia treatment process fail to kill microbes because people the smell, so the decided that they want to decrease the PH so now that the PH was decrease grems were less being to die.
4. The effect of ammonia treatment is that germs wasnt being killed for the simple fact that people started complaining about the smell and the odor.
*AFTER READING*
1.The risk of treating ammonia is that the odor is very strong even when its frozen your able to smell it and people was able to smell the meat, as its being cooked or as its being ate. and it started to contaminate the chicken and the milk.
2.The benefit of treating beef with ammonia is that it kills a large percent of germs.
3.i think it should be listed because it will kill lots of germs that we are putting inside of our bodies that isnt good for our health, i think if ammonia was in our food less sickness from food will be a major decrease in our society.
Im agreeing to food Irradiation
Food is irradiated to provide the same benefits as when it is processed by heat, refrigeration, freezing or treated with chemicals to destroy insects, fungi or bacterial that cause food to spoil or cause human disease and to make it possible to keep food longer and in better condition in warehouses and homes.
Because irradiation destroys disease-causing bacteria and reduces the incidence of food borne illness, hospitals sometimes use irradiation to sterilize food for immuno-compromised patients. Food irradiation is also defind as energy moving through space in invisable waves. these short waveslength are known for the capablitity of of damaging microorganisms such as those that contaminate food or cause food spoilage and deterioration. They have found irradiation to be a controlled and very predictable process.
Those foods need to Irradiated because people use these foods the most and cook with is mostly every day. Pizza places use flour to make bread and they use the bread for the pizza and if they that flour had mold they wouldn't be able to use it and they wouldn't be able to cook anything and they going to lose money because people like to get pizza. Fruit stands need to make sure there fruits are fresh because people wouldn't wanna but anything and they going to be mad and they might go to a different place to get what they need
Foods are not changed in nutritional value and they are not made dangerous as a result of the irradiation. The food is slightly warmed. Some treated foods may taste slightly different, just as pasteurized milk tastes slightly different from unpasteurized milk. If the food still has living cells, (such as seeds, or shellfish, or potatoes) . Irradiated foods need to be stored, handled and cooked in the same way as unirradiated foods. The safety of irradiated foods has been studied by feeding them to animals and to people. These extensive studies include animal feeding studies lasting for several generations in several different species, including mice, rats, and dogs.
Killing effect of irradiation on microbes is measured in D-values. One D-value is the amount of irradiation needed to kill 90% of that organism. I'ma show you a example it takes 0.3 kiloGrays to kill 90% of E. coliO157, so the D-value of E. coli is 0.3 kGy. These numbers can be added exponentially. It takes two D (or 0.6 kGy in the case of E. coli) to kill 99% of the organisms present, 3 D (or 0.9 kGy) to kill 99.9% and so on. Thus, once you know the D-value for an organism, and how many organisms might possibly be present in a food, the technician can estimate how much irradiation it will take to kill all of them. For example, if you think that a thousand E. coli O157 could be present in a food, then you want to be able to treat with at least 4 D, or 4 x 0.3 kGy, or 1.2 kGy.
Microbes present in the food are irradiated, the energy from the rays is transferred to the water and other molecules in the microbe. Energy creates transient reactive chemicals that damage the DNA in the microbe, causing defects in the genetic instructions. it can repair this damage, the microbe will die when it grows and tries to duplicate itself. Disease-causing organisms differ in their sensitivity to irradiation, depending on the size of their DNA, the rate at which they can repair damaged DNA, and other factors. It matters if the food is frozen or fresh, as it takes a higher dose to kill microbes in frozen foods.
Because irradiation destroys disease-causing bacteria and reduces the incidence of food borne illness, hospitals sometimes use irradiation to sterilize food for immuno-compromised patients. Food irradiation is also defind as energy moving through space in invisable waves. these short waveslength are known for the capablitity of of damaging microorganisms such as those that contaminate food or cause food spoilage and deterioration. They have found irradiation to be a controlled and very predictable process.
Those foods need to Irradiated because people use these foods the most and cook with is mostly every day. Pizza places use flour to make bread and they use the bread for the pizza and if they that flour had mold they wouldn't be able to use it and they wouldn't be able to cook anything and they going to lose money because people like to get pizza. Fruit stands need to make sure there fruits are fresh because people wouldn't wanna but anything and they going to be mad and they might go to a different place to get what they need
Foods are not changed in nutritional value and they are not made dangerous as a result of the irradiation. The food is slightly warmed. Some treated foods may taste slightly different, just as pasteurized milk tastes slightly different from unpasteurized milk. If the food still has living cells, (such as seeds, or shellfish, or potatoes) . Irradiated foods need to be stored, handled and cooked in the same way as unirradiated foods. The safety of irradiated foods has been studied by feeding them to animals and to people. These extensive studies include animal feeding studies lasting for several generations in several different species, including mice, rats, and dogs.
Killing effect of irradiation on microbes is measured in D-values. One D-value is the amount of irradiation needed to kill 90% of that organism. I'ma show you a example it takes 0.3 kiloGrays to kill 90% of E. coliO157, so the D-value of E. coli is 0.3 kGy. These numbers can be added exponentially. It takes two D (or 0.6 kGy in the case of E. coli) to kill 99% of the organisms present, 3 D (or 0.9 kGy) to kill 99.9% and so on. Thus, once you know the D-value for an organism, and how many organisms might possibly be present in a food, the technician can estimate how much irradiation it will take to kill all of them. For example, if you think that a thousand E. coli O157 could be present in a food, then you want to be able to treat with at least 4 D, or 4 x 0.3 kGy, or 1.2 kGy.
Microbes present in the food are irradiated, the energy from the rays is transferred to the water and other molecules in the microbe. Energy creates transient reactive chemicals that damage the DNA in the microbe, causing defects in the genetic instructions. it can repair this damage, the microbe will die when it grows and tries to duplicate itself. Disease-causing organisms differ in their sensitivity to irradiation, depending on the size of their DNA, the rate at which they can repair damaged DNA, and other factors. It matters if the food is frozen or fresh, as it takes a higher dose to kill microbes in frozen foods.
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