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Sodium Chloride (NACL) is a dessicant, and thus works as a preservative by eliminating available water -- creating a bacterial wasteland or desert. It's a very old, very effective preservation technique. Among the huge number of foods traditionally preserved in this manner are: * Meats -- either in brine (like corned beef) or dried and salted (like jerky). * Fish -- salt cod is perhaps the most well known to western cooks. * Fruit -- plums in particular work well this way. * Vegetables -- mostly by pickling in a bring solution.
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What are some examples of a polygon?
a polygon is ANY note the any four sided figure.
What is acute tolerance?
The ability to reply to some of the Wikanswer questioners without speaking ones mind! Note: this does not include you!
Is there a difference between amid amidst among and amongst?
There is no difference between amid and amidst or among or amongst. amidst and amongst are the obsolete words already replaced by amid and among, however in some cultures these words are still preserved.
What is a another name for natural number?
Some people use it interchangeably with counting numbers, some with whole numbers.
Why does E major use G sharp instead of A flat?
A Major scale is a melodic progression of T, T, ST, T, T, T, ST (where T=a whole tone and ST=a semi-tone). That gives you the pitches. At the same time each one of these pitches has a name and the names come the progression of A, B, C, D, E, F and G. In order to keep all the different keys and key signatures straight, the rule is: you have to have one (and only one) member of each of those note names for a (properly named) Major scale. And they will correspond to the melody: do, re, mi, fa, so, la, ti, do. So, in the case of E Major you start on the note E (natural) - that is the "do" note, and the other notes will be... some-kind-of-an-F, some-kind-of-a-G, some-kind-of-an-A and so on up to the next E. Two semi-tones (a whole step) higher than E is the "re" note which will be called some kind of an "F"... in this case an F#. The next note, the "mi" note is two semi-tones higher and has to be some kind of a G (in this case a G#) making the note after that, the "fa" note the A natural (a ST higher). Keeping these two "rules" in mind will help you with the note names of all the Major keys. So, the notes of E Major turn out to be: E, F#, G# (not Ab), A, B, C#, D# and E (again, to finish off the scale).
What are some foods that could be preserved by salt?
Fish, meats, cabbage, and beans are very commonly preserved by salt.
Why is it that some things are preserved while others are not?
Some things are preserved because bacteria/virus etc. may develop or its quality will degrade if used after a long time while vice-versa is true of non-preserved foods.
What foods can you think of that are protected from microbial destruction by salting?
Foods such as salted fish, salted meats (e.g. bacon, ham), sauerkraut, pickles, and olives are examples of foods that use salting as a method to prevent microbial destruction. The high concentration of salt creates an environment that is inhospitable to many bacteria and molds, thereby extending the shelf life of these foods.
What are examples of preserved foods?
Some examples of preserved foods are pickled onions, salted cod, frozen chicken, tinned sweetcorn, dried apricots, pickles, beef jerky, and strawberry jam.
What are some advantages and disadvantages of salting foods?
An advantage would be that salt has lots of carbs so that if you do a sport then they will give you some energy to do it. salt has lots of carb's,So if we don't exercise them off by using them in some way, then it's actually really unhealthy.
How can people kill harmful bacteria that might live in some human foods?
Five ways: Pickling, Salting, Drying, Cooking or Radiation --------------------------------------------------------------------- If you want to DESTROY the bacteria rather then just prevent them form multiplying then there are just 3 of the above that will do it. Pickling, Cooking and Radiation. Salting and Drying (and to some extent smoking) do not kill the bacteria, they preserve food by creating an environment that prevents the bacteria from multiplying.
What are the differences between salting-in and salting-out effects?
Salting in is when you increase solubility of something in (for example) water by adding some salt to the water. Salting out is when you decrease solubility by adding salt -- sometimes just by adding more salt. Salting out might cause the precipitation of dissolved proteins for example.
Can you get nutrients from food preserved?
Yes. While some nurients may be lost in preserving, most are still there. Preserving could be canning, freezing, or drying foods.
What foods were preserved 400 years ago?
Some common foods that were preserved 400 years ago include salted meats, fermented vegetables, dried fruits, honey, vinegar, and wines. These preservation methods helped people store and consume food over long periods of time before the advent of refrigeration.
What foods can be preserved for more than 3 months using a vacuum sealing machine?
There are many foods that can be preserved for more than three months using a vacuum sealing machine. Seal the foods and then place them in the freezer. Some of the foods that you can seal to last longer than three months include, vegetables, beef, pork chops, chicken, fish, sauces, and soups. You can also use this machine for things such as cereal to help it last for longer periods of time.
What type of food is made without bacteria?
Foods that are canned or preserved using methods such as high temperature cooking or drying may not contain live bacteria. Foods that are cooked thoroughly before consumption also eliminate harmful bacteria. However, it is important to note that some beneficial bacteria are present in fermented foods like yogurt and some cheeses.
What kinds of fossils are not preserved?
Things that usually were not made of bone were not preserved. Although there are some like leaves and feathers that were. Also some that were found in amber are those that would not be preserved otherwise.
