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The end points or temperature range of the danger zone, where bacteria multiply the fastest, are typically between 40°F (4°C) and 140°F (60°C). Bacteria multiply best in this temperature range, posing a higher risk of foodborne illness if food is left in this temperature range for too long. It is therefore crucial to keep perishable foods out of the danger zone and ensure proper food storage and handling.
Chemists often burn the food with another type of fuel in a sealed container called a calorimeter. The heat from combustion then heats up water around the combustion chamber. If for example you burn x amount of fuel in this same calorimeter and the water temperature goes up 1 degree, and with this same x amount of fuel plus the food of interest the water goes up 2 degrees, you know that the food caused a 1 degree temperature change. I believe 1 cal is the amount of energy needed to raise the temperature of 1g of water (or 1ml) 1 degree Celsius.
A folded membrane increases the surface area available for absorption. More surface area allows for more sites for passive transport.
who gets the least amount of energy in the food chain
Yes eating spicy food can slighly raise your physical body temperature
2 hours and after that you should throw it away.
based on the ease of spoilage food is classified into 3 :-high perishable food -semi perishable food -non perishable food
No, cantaloupe is a perishable food best kept refrigerated.
semi perishable food these food items can be stored in a short period
Ketchup is a non perishable food item
The maximum for any perishable food is four hours. After that it has begun to spoil and is not safe to eat.
The food is called "perishable".
yes
That is a false statement, if you define High Risk foods as being highly perishable and potentially hazardous. Perishable and hazardous foods should be left at room temperature for no more than 2 hours.
"Put all of the perishable food items on the right side of the room"
It means it has a projected time period when it will be good. After this time period, milk will go bad--i.e., spoil.
Perishable Food