livestock.(smallstock.info‚ November 2010). The researchers want to find out which materials have potential as chicken feed supplement. This is to lessen the budget for commercial feeds. The study will be conducted to determine the effects of ripe banana fruit and sweet potato peelings as chicken feed supplement on the growth of the chick. More than 50 billion chickens are reared annually as a source of food for both their meat and their eggs. Chickens farmed for meat are called broilers‚ whilst
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THE EFFECT OF KAKAWATE LEAVES(Gliricidia sepium)‚ PYHOOD LEAVES(Albizia Procera) AND TIESSA FRUITS(Pouteria campechiana) AS RIPENING INDUCERS TO BANANA(Musa paradisiaca L.)” A Research Paper Presented to the Faculty of Leon National High School Special Science Class Leon‚ Iloilo In Partial Fulfillment of the Requirements In Research IV by: Cantara‚ Janina Joie S. March 2011 Table of Contents Acknowledgement Abstract Chapter Page 1 INTRODUCTION Background of
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Tiltle: What was happened to the bananas? Objective: To compare the amount of reducing sugars and starch in yellow and green bananas. Introduction: Bananas are green in colour and taste flat but after they are harvested and stored for some days‚ they will turn yellow from green and become sweet. Hypothesis: The green banana tasted plain because it contained large amount of starch‚ while the yellow banana tasted sweet since it contained large amount of reducing sugars. Biological principles:
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Microbial spoilage There are three types of microorganisms that cause food spoilage -- yeasts‚ moulds and bacteria. Bacteria are round‚ rod or spiral shaped microorganisms. Bacteria may grow under a wide variety of conditions. There are many types of bacteria that cause spoilage. They can be divided into: spore-forming and non-spore-forming. Bacteria generally prefer low acid foods like vegetables and meat. In order to destroy bacteria spores in a relatively short period of time‚ low acid foods must
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India Agriculture Spoilage Data Per 2010 FAO world agriculture statistics‚ India is the world’s largest producer of many fresh fruits and vegetables‚ milk‚ major spices‚ select fresh meats‚ select fibrous crops such as jute‚ several staples such as millets and castor oil seed. India is the second largest producer of wheat and rice‚ the world’s major food staples. India is also the world’s second or third largest producer of several dry fruits‚ agriculture-based textile raw materials‚ roots and tuber crops
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Agents Of Spoilage 1.Microorganism A microorganism (from the Greek: μικρός‚ mikros‚ "small" and ὀργανισμός‚ organismós‚ "organism") or microbe is a microscopic organism‚ which may be a single cell[1] or multicellular organism. The study of microorganisms is called microbiology‚ a subject that began with Antonie van Leeuwenhoek’s discovery of microorganisms in 1675‚ using a microscope of his own design. On 8 November 2013‚ scientists reported the discovery of what may be the earliest signs of life
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1. Causes of food spoilage and food poisoning. What is Food Spoilage? Food spoilage is caused by tiny invisible organisms called bacteria. Bacteria live everywhere we live‚ and most of them don’t do us any harm. Pathogens: Harmful Bacteria The bacteria we’re concerned with from a food safety standpoint are the so-called "pathogens" that cause food poisoning. And these pathogens‚ like salmonella or Escherichia coli‚ don’t produce any smells‚ off-tastes or changes in the food’s appearance —
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A4 FOOD SPOILAGE AND PRESERVATION References/Resources: Food Facts page 81-82 The Science of Food page 213-234 Cooking explained 3rd edition page 207-209 FOOD SPOILAGE A.4.1 food spoilage Food becoming unfit for consumption‚ for example‚ due to chemical or biological contamination. Most natural foods have a limited life. Perishable food such as: fish‚ meat‚ milk and bread have a short lifespan. Other foods keep a considerably longer time but decompose eventually. There are many causes
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Stopping Organic Spoilage Grocery owners‚ how much spoilage did you report last year? Anywhere from 15 to 35% of your sales come from produce and fresh vegetables. By my calculations somewhere around 10% or more is thrown out and reported as a loss each year. That is millions of dollars in profits lost from spoilage that can be prevented. Organic spoilage‚ and lack of rotation in stock and merchandise is totally preventable with the introduction of my new system. It is a simple combination of
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1 a) Buyers have high power in the banana industry because they choose the company that has the best customer service and the lowest prices to stock in their stores. This means that the supermarkets can directly impact who has the most market shares in the industry. b) Suppliers have low power in the banana industry because they are at the mercy of the buyers‚ FDA‚ government import laws‚ and mother nature. All these factors creates little control for the supplies‚ and anyone thing can destroy
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