Question

4. gets spoilt due to the action of germs.​

Answer 1

Answer:

Food which is left over to eat another can get spoiled completely and easily. However, it also requires some conditions to make the food spoil easily. They are

It is said that the food items are easily spoiled in dry and wet conditions. Thus, we can say that the food material spoils quickly in the rainy and summer seasons.

The following are the condition required to make the food items get spoil in less duration of time:

- When the food items are cooked and then left open to the air. The bacteria and viruses present in the air get in contact with these food items, they act on the component present in the food items like carbohydrates, proteins, and fats. They will release some toxic substances in this process thus, cannot be taken in by the other organisms

- The vegetables which are kept in hot conditions can get in contact with the microorganisms easily. Thus, they get spoiled rapidly.

- The pickles and murabba which are placed in wet areas can get in contact with the microorganisms like bacteria and viruses easily. Thus, they get spoiled rapidly.

Note: The reaction in which air or oxygen from the air is used to oxidize other substances is called the aerial oxidation. This process includes the deterioration of the quality of food when they are placed open to the air. It is caused due to the action of oxygen from the air. The term used to define the process of aerial oxidation is rancidity.

Answer 2

• Food that has been set aside to be eaten later might quickly deteriorate. It does, however, need a set of circumstances in order for the food to degrade quickly. They happen to be
• Food items are believed to degrade quickly in both dry and moist environments. As a result, during the wet and hot seasons, the food stuff deteriorate fast.
• The conditions that must be met in order for food to deteriorate in a short period of time are as follows:
• When food is cooked before being exposed to the air. When bacteria and viruses inhaled from the air come into touch with these foods, they attack the carbohydrates, proteins, and lipids included in them. They'll let off some poisonous gas. They will emit harmful compounds as a result of this process, which other species will not be able to consume.
• Microorganisms can quickly infect hot-stored veggies. As a result, they quickly rot.
• Microorganisms such as germs and viruses may readily infect pickles and murabba that are kept in moist environments. As a result, they quickly rot.