Question

8. Give reason for the following.
(a) Souring of milk
(b) Breads and cakes are fluffy
(c) Food poisoning
(d) Addition of oil in pickles
(e) Black and green coating on bread
(f) Drying of food before storage?
C. LONG ANSWER TYPE QUESTIONS​

Answer 1

Answer:

1.Milk contains a sugar called lactose. It also contains harmless bacteria called lactobacillus, which uses lactose for energy and creates lactic acid as a by-product. It is the lactic acid which makes milk taste sour.

2.Yeast ferments the sugar present in the dough into carbon dioxide. The CO2 released from the yeast fills the dough and increases its volume. Once, the bread has baked, the heat causes the bubbles to break and makes the bread light and fluffy.

3.Illness caused by food contaminated with bacteria, viruses, parasites or toxins.

Infectious organisms or their toxins are the most common causes of food poisoning.

4.The salt, aids in controlling the fermentation process. In this process, a touch of vinegar can be added for flavour and also to prevent the growth of undesirable microorganisms. Oil is a popular medium used for preserving pickles in our country as it simply seals off the air from the item that is being pickled.

5.left in a warm, dark and moist environment, bread may grow mold. ... Spores from mold floating through the air land on bread and activate when moisture and temperature conditions are right. Bread mold prefers warm, moist and dark environments.

6.Grains should be dried before storage because harvested grains contains more moisture than required for storage n if we keep them without drying than they might get attacked by the action of bacteria or virus and can get exploit. Thus it is necessary to dry the crops nicely before storage.

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