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Microorganisms

The term of microorganisms is used to describe a group of tiny plants and animals, microscopic and submicro-scopic size. Pathogens are agents of fermentation and decomposition and decay. As such, they are both beneficial and harmful to human beings. Microorganisms found in large quantities in all places where living organisms can survive in the air, soil, water both inside and on the surface of plants and animals. These tiny organisms secrete enzymes that attack organic materials upon which they grow.

Microorganisms perform many useful functions that support all life. As part of their own living process, the microorganisms are constantly adding to the stock of inorganic substances in the soil. They do this by decomposition of animal wastes, tissue and dead animals and plants. I n the process of decomposition of complex organic compounds of plant and animal world, ultimately boils down to a simple inorganic materials. These materials are returned to the soil to be used as food by green plants. Of all living beings, only green plants containing pigment chlorophyll is capable of using inorganic materials produced by microorganisms as food for the construction of their tissue.

Through the process of photosynthesis, green plants are able to use the radiant energy of the sun to combine carbon dioxide from the air, water and mineral salts from the soil of production of the organic (carbon) compounds. These connections provide food (energy), necessary for all animal and nongreen plants, carry out their activity. Although many microorganisms are necessary to sustain life on earth, other secrete poisonous substances (toxins), which are extremely dangerous for health. These organisms cause poisoning, disease and death.

The growth of microorganisms and perishable products makes complex chemical changes in food. These changes typically cause unwanted changes in its taste, the content of vitamins, smell and appearance. If allowed to continue for any length of time, these changes have food unfit for human consumption. Three species of microorganisms, bacteria, yeasts and molds, or a special interest in studying and preserving food. Since each type of microorganism is slightly different, in both nature and behavior, each discussed below...

 
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