What does removing oxygen removing moisture and killing spoilage do?

What does removing oxygen removing moisture and killing spoilage do?
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What are the methods of removing moisture from turbine?

Description : What are the methods of removing moisture from turbine?

Last Answer : a. External method by moisture separator and reheater, which separates the moisture and reheates the steam. b. Internally by stainless steel mesh, which reduces moisture (water particles) to 1%. c. By main steam reheat. 

Define spoilage of food.

Description : Define spoilage of food.

Last Answer : Spoilage of food refers to the deterioration, decay, or degradation of food products, rendering them unsafe or unpalatable for consumption. It occurs due to various factors, including the growth of ... , and proper packaging, are crucial in preventing spoilage and extending the shelf life of food.

What are the factors for food Spoilage?

Description : What are the factors for food Spoilage?

Last Answer : There are several factors that contribute to food spoilage. Here are some of the main factors: 1. Microorganisms: Bacteria, yeasts, molds, and other microorganisms are present in the environment and ... to discard any food that shows signs of spoilage to prevent the risk of foodborne illness.

What do you mean by spoilage of landscape? -SST 10th

Description : What do you mean by spoilage of landscape? -SST 10th

Last Answer : Spoilage of landscape is directly related to improper disposal o f wastes. The waste accumulation not only ruins the natural beauty of the land but also provide a home to rats and other ... organisms. Sources of these wastes may be paper mills, fertilizers manufacturing units, and mines etc.

What are the reasons for spoilage of landscape? -SST 10th

Description : What are the reasons for spoilage of landscape? -SST 10th

Last Answer : Spoilage of landscape is due to improper disposal wastes, especially solid waste, it may include slag heaps from paper mills, waste from mines, fertilizer, etc. Even our household contributes a large no. of solid wastes like paper, plastic, vegetable waste, etc.

What is Spoilage ?

Description : What is Spoilage ?

Last Answer : : Waste or spoiled product during production is used as raw material in any other product, it is called useless or spoilage .

A method by which food is kept out from spoilage after harvest

Description : A method by which food is kept out from spoilage after harvest

Last Answer : Ans. Preservation

Value, used to assess the degree of spoilage (rancidity) of a fat or oil

Description : Value, used to assess the degree of spoilage (rancidity) of a fat or oil

Last Answer : Ans. Acid Number/Value

In cheese manufacture, the microorganisms are important for (a) the ripening only (b) the souring of milk only (c) the development of resistance to spoilage only (d) both the souring and the ripening processes

Description : In cheese manufacture, the microorganisms are important for (a) the ripening only (b) the souring of milk only (c) the development of resistance to spoilage only (d) both the souring and the ripening processes

Last Answer : (d) both the souring and the ripening processes.

Dormancy of seed is a biological mechanisms that provides protection against ______: a. Seed spoilage b. Embryo abortion c. Pre mature germination d. Dehydration

Description : Dormancy of seed is a biological mechanisms that provides protection against ______: a. Seed spoilage b. Embryo abortion c. Pre mature germination d. Dehydration

Last Answer : Pre mature germination

Spoilage of oil can be detected by which fatty acid? (a) Oleic acid (b) Linolenic acid (c) Linoleic acid (d) Erucic acid.

Description : Spoilage of oil can be detected by which fatty acid? (a) Oleic acid (b) Linolenic acid (c) Linoleic acid (d) Erucic acid.

Last Answer : (d) Erucic acid.

Two types of grain spoilage are _____ and _____. A. aflatoxins, ergotism a. botulism, ergotism b. Staphlococcus, Streptococcus c. aflatoxins, enterotoxins

Description : Two types of grain spoilage are _____ and _____. A. aflatoxins, ergotism a. botulism, ergotism b. Staphlococcus, Streptococcus c. aflatoxins, enterotoxins

Last Answer : A. aflatoxins, ergotism

Food must be moist, with a minimum water content of _____before contamination by microorganisms and spoilage can occur. a. 18% to 20% b. 10 to 15% c. 5 to 10% d. 0 to 5%

Description : Food must be moist, with a minimum water content of _____before contamination by microorganisms and spoilage can occur. a. 18% to 20% b. 10 to 15% c. 5 to 10% d. 0 to 5%

Last Answer : a. 18% to 20%

The chief type of spoilage in sweetened condensed milk may beA.gas formation by sucrose fermenting yeasts B.thickening caused by micrococci C.mold colonies growing on the surface D.all of the above

Description : The chief type of spoilage in sweetened condensed milk may be A.gas formation by sucrose fermenting yeasts B.thickening caused by micrococci C.mold colonies growing on the surface D.all of the above

Last Answer : D.all of the above

The chief type of spoilage in sweetened condensed milk may be A.gas formation by sucrose fermenting yeasts B.thickening caused by micrococci C.mold colonies growing on the surface D.all of the above

Description : The chief type of spoilage in sweetened condensed milk may be A.gas formation by sucrose fermenting yeasts B.thickening caused by micrococci C.mold colonies growing on the surface D.all of the above

Last Answer : D.all of the above

Which of the following (s) is/are the major spoilage of soft drinks from the marked growth of yeasts and bacteria? A.Cloudiness and ropiness B.Flat sour spoilage C.Superficial fungal spoilage D.Pin-spot molding

Description : Which of the following (s) is/are the major spoilage of soft drinks from the marked growth of yeasts and bacteria? A.Cloudiness and ropiness B.Flat sour spoilage C.Superficial fungal spoilage D.Pin-spot molding

Last Answer : A.Cloudiness and ropiness

Which of the following (s) is/are the major spoilage of soft drinks from the marked growth of yeasts and bacteria? A.Cloudiness and ropiness B.Flat sour spoilage C.Superficial fungal spoilage D.Pin-spot molding

Description : Which of the following (s) is/are the major spoilage of soft drinks from the marked growth of yeasts and bacteria? A.Cloudiness and ropiness B.Flat sour spoilage C.Superficial fungal spoilage D.Pin-spot molding

Last Answer : Cloudiness and ropiness

High acid foods with a pH above 5.3 are especially subjected to A- flat sour spoilage B- putrefaction C- both (a) and (b) D- TA spoilage

Description : High acid foods with a pH above 5.3 are especially subjected to A- flat sour spoilage B- putrefaction C- both (a) and (b) D- TA spoilage

Last Answer : both (a) and (b)

What are the two organ system involved in providing oxygen to cells and removing carbon dioxide from cells?

Description : What are the two organ system involved in providing oxygen to cells and removing carbon dioxide from cells?

Last Answer : Feel Free to Answer

In multistage equilibrium conversion of SO2 to SO3 (2SO2 + O2 ⇌ 2SO3 ), the reverse reaction becomes appreciable at a temperature of 550° C. The percentage equilibrium conversion of SO2 to SO3 can be increased by (A) Increasing the oxygen concentration (B) Putting more quantity of V2O5 catalyst in the converter (C) Removing some quantity of SO3 during intermediate stage (D) Maintaining low temperature & pressure in the converter

Description : In multistage equilibrium conversion of SO2 to SO3 (2SO2 + O2 ⇌ 2SO3 ), the reverse reaction becomes appreciable at a temperature of 550° C. The percentage equilibrium conversion of SO2 to ... some quantity of SO3 during intermediate stage (D) Maintaining low temperature & pressure in the converter

Last Answer : (C) Removing some quantity of SO3 during intermediate stage

Eutrophication of water bodies leading to killing of fishes is mainly due to non-availability of (a) essential minerals (b) oxygen (c) food (d) light.

Description : Eutrophication of water bodies leading to killing of  fishes is mainly due to non-availability of  (a) essential minerals (b) oxygen (c) food (d) light.

Last Answer :  (b) oxygen

Eutrophication of water bodies leading to killing of fishes is mainly due to non-availability of (a) essential minerals (b) oxygen (c) food (d) light.

Description : Eutrophication of water bodies leading to killing of fishes is mainly due to non-availability of (a) essential minerals (b) oxygen (c) food (d) light.

Last Answer : (b) oxygen

A seed can germinate in the absence of (1) adequate light (2) supply of oxygen (3) suitable moisture (4) suitable temperature

Description : A seed can germinate in the absence of (1) adequate light (2) supply of oxygen (3) suitable moisture (4) suitable temperature

Last Answer : (1) adequate light Explanation: A seed can germinate in the absence of adequate light

The open "Sigrees” or coal stoves often require fanning to sustain burning because of (1) tendency of carbon dioxide to form a layer along with dust smoke (2) lack of oxygen in the surroundings of sigrees (3) accumulation of smoke and dust over the sigrees (4) interrupted release of moisture from the material

Description : The open "Sigrees or coal stoves often require fanning to sustain burning because of (1) tendency of carbon dioxide to form a layer along with dust smoke (2) lack of oxygen in the ... 3) accumulation of smoke and dust over the sigrees (4) interrupted release of moisture from the material

Last Answer : (1) tendency of carbon dioxide to form a layer along with dust smoke Explanation: Burning coal requires oxygen to chemically react. The availability of oxygen is limited in the furnace by several factors ... dioxide from forming layer along with dust smoke so as to keep the supply of oxygen intact.

If oxygen content in the flue gas rises too high, fuel is being wasted by (A) Incomplete combustion (B) Dry gas/stack gas loss (C) Moisture loss (D) None of these

Description : If oxygen content in the flue gas rises too high, fuel is being wasted by (A) Incomplete combustion (B) Dry gas/stack gas loss (C) Moisture loss (D) None of these

Last Answer : (B) Dry gas/stack gas loss

Pick out the correct statement. (A) Oxygen content decreases from lignite to bituminous coal as the coalification increases (B) The less the oxygen content, better is the coal, as it reduces the calorific value (C) With increase in oxygen content, moisture holding capacity of coal increases and the caking power decreases (D) All (A), (B) and (C)

Description : Pick out the correct statement. (A) Oxygen content decreases from lignite to bituminous coal as the coalification increases (B) The less the oxygen content, better is the coal, as it reduces the calorific value (C ... capacity of coal increases and the caking power decreases (D) All (A), (B) and (C)

Last Answer : (D) All (A), (B) and (C)

Which one of the following is not a matter a global concern in the removal of tropical forests ? (A) Their ability to absorb the chemicals that contribute to depletion of ozone layer. (B) Their role in maintaining the oxygen and carbon balance of the earth. (C) Their ability to regulate surface and air temperatures, moisture content and reflectivity. (D) Their contribution to the biological diversity of the planet.

Description : Which one of the following is not a matter a global concern in the removal of tropical forests ? (A) Their ability to absorb the chemicals that contribute to depletion of ozone layer ... , moisture content and reflectivity. (D) Their contribution to the biological diversity of the planet.

Last Answer : (A) Their ability to absorb the chemicals that contribute to depletion of ozone layer.

A seed can germinate in the absence of (1) adequate light (2) supply of oxygen (3) suitable moisture (4) suitable temperature

Description : A seed can germinate in the absence of (1) adequate light (2) supply of oxygen (3) suitable moisture (4) suitable temperature

Last Answer : adequate light

The open "Sigrees" or coal stoves often require fanning to sustain burning because of (1) tendency of carbon dioxide to form a layer along with dust smoke (2) lack of oxygen in the surroundings of sigrees (3) accumulation of smoke and dust over the sigrees (4) interrupted release of moisture from the material

Description : The open "Sigrees" or coal stoves often require fanning to sustain burning because of (1) tendency of carbon dioxide to form a layer along with dust smoke (2) lack of oxygen in the ... 3) accumulation of smoke and dust over the sigrees (4) interrupted release of moisture from the material

Last Answer : tendency of carbon dioxide to form a layer along with dust smoke