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A compound commonly used for sterilization and preservation of specimens and foo...


Question

A compound commonly used for sterilization and preservation of specimens and food is

Options

A) ethanol

B) benzene

C) ether

D) ammonia


The correct answer is A.

Explanation:

A preservative is a substance or a chemical that is added to products such as food, beverages, pharmaceutical drugs, paints, biological samples, cosmetics, wood, and many other products to prevent decomposition by microbial growth or by undesirable chemical changes.

In general, preservation is implemented in two modes, chemical and physical. Chemical preservation entails adding chemical compounds to the product. Physical preservation entails processes such as refrigeration or drying.

Preservative food additives reduce the risk of foodborne infections, decrease microbial spoilage, and preserve fresh attributes and nutritional quality. Some physical techniques for food preservation include dehydration, UV-C radiation, freeze-drying, and refrigeration. Chemical preservation and physical preservation techniques are sometimes combined.

When it comes to fixing and preserving specimens, the best preservative is ethyl alcohol (sometimes abbreviated as ethanol or EtOH), diluted no more than 70% with water. Preservatives such as ethanol will protect a specimen from bacterial or fungal degradation while at the same time protecting color patterns and external morphology.

The oxidation process spoils most food, especially those with a high fat content. Fats quickly turn rancid (smelling or tasting unpleasant as a result of being old and stale) when exposed to oxygen. Antioxidants prevent or inhibit the oxidation process. The most common antioxidant additives are ascorbic acid (vitamin C) and ascorbates. Thus, antioxidants are commonly added to oils, cheese, and chips. Other preservatives include ethanol and methylchloroisothiazolinone.


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Dicussion (1)

  • A preservative is a substance or a chemical that is added to products such as food, beverages, pharmaceutical drugs, paints, biological samples, cosmetics, wood, and many other products to prevent decomposition by microbial growth or by undesirable chemical changes.

    In general, preservation is implemented in two modes, chemical and physical. Chemical preservation entails adding chemical compounds to the product. Physical preservation entails processes such as refrigeration or drying.

    Preservative food additives reduce the risk of foodborne infections, decrease microbial spoilage, and preserve fresh attributes and nutritional quality. Some physical techniques for food preservation include dehydration, UV-C radiation, freeze-drying, and refrigeration. Chemical preservation and physical preservation techniques are sometimes combined.

    When it comes to fixing and preserving specimens, the best preservative is ethyl alcohol (sometimes abbreviated as ethanol or EtOH), diluted no more than 70% with water. Preservatives such as ethanol will protect a specimen from bacterial or fungal degradation while at the same time protecting color patterns and external morphology.

    The oxidation process spoils most food, especially those with a high fat content. Fats quickly turn rancid (smelling or tasting unpleasant as a result of being old and stale) when exposed to oxygen. Antioxidants prevent or inhibit the oxidation process. The most common antioxidant additives are ascorbic acid (vitamin C) and ascorbates. Thus, antioxidants are commonly added to oils, cheese, and chips. Other preservatives include ethanol and methylchloroisothiazolinone.