FAQ: When a slice of fresh apple turns a brown color, this is most likely the result of?

When a slice of fresh apple turns a brown color?

When an apple is cut (or bruised), oxygen is introduced into the injured plant tissue. When oxygen is present in cells, polyphenol oxidase (PPO) enzymes in the chloroplasts rapidly oxidize phenolic compounds naturally present in the apple tissues to o-quinones, colorless precursors to browncolored secondary products.

What term describes the possibility of harm from normal use of a substance?

Toxicity is the degree to which a chemical substance or a particular mixture of substances can damage an organism.

Which of the following terms is defined as a measure of the probability and severity of harm?

risk. The measure of probability or potential and severity of adverse effects. characterizes the likelihood of an unfavorable outcome or event occurring; – Maximize freedom of action to take risks while reducing freedom’s harmful consequences. risk assessment.

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What is the chief purpose of using ozone as a commercial water treatment?

Ozone treatment is an effective disinfectant for water being used in bottled water operations.

What does this discoloration of Apple mean?

Why do apples brown? Secondary browning generally refers to discoloration that occurs when an apple is beginning to decompose due to fungi and bacteria. In other words, when the fruit is rotting. Primary browning in apples takes place when the fruit’s phenolic compounds react with oxygen.

Why do fruits turn brown experiment?

Fruit turns brown when exposed to air because a reaction is happening when a cut piece of fruit is exposed to oxygen. The chemical reaction can be simplified to: Polyphenol Oxidase + O2 → Melanin (Brown Color) Oxygen activates the compound polyphenol oxidase in the fruit to turn the fruit brown.

Which of the following is an example of food intoxication?

Intoxication: occurs from eating a food that contains a toxin produced by bacteria. An example of food intoxication is Clostridium botulinum poisoning. Intoxification: occurs when live bacterial cells are ingested which then produce toxins in the body. An example of food intoxification is Clostridium perfringens.

What organism is responsible for producing the most common food toxin?

Bacteria and viruses are the most common cause of food poisoning. The symptoms and severity of food poisoning vary, depending on which bacteria or virus has contaminated the food.

Which of the following foods is best known to transmit hepatitis?

Types of foods implicated in the transmission of HAV include shellfish, salads, sandwiches, vegetables, fruits, reconstituted frozen orange juice, ice cream, cheese, rice pudding, iced cake, custard, milk, bread, cookies and other raw or undercooked foods (4).

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What are the 3 levels of risk?

We have decided to use three distinct levels for risk: Low, Medium, and High.

What is considered a low probability?

> 0 – <= 0.05. Extremely sure not to occur. Low. > 0.05 – <= 0.15. Almost sure not to occur.

How is severity of risk calculated?

Risk = Likelihood x Severity

The risk is how likely it is that harm will occur, against how serious that harm could be. The more likely it is that harm will happen, and the more severe the harm, the higher the risk.

What is the minimum recommended safe temperature F to heat leftovers?

The State Sanitary Code now requires that the entire mass of all cooked and refrigerated potentially hazardous food which is to be reheated must be reheated to 165 degrees Fahrenheit or above within two hours, and held above 140 degrees Fahrenheit until served.

What is the average yearly intake gallons per person of bottled water in the United States?

In 2019, per capita consumption of bottled water amounted to roughly 43.7 gallons in the United States. Bottled water includes drinking water sold in plastic as well as glass bottles.

What is the largest single group of food additives?

Flavoring agents are the largest single group of food additives. Food and beverage applications of flavors include dairy, fruit, nut, seafood, spice blends, vegetables, and wine flavoring agents.

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