Choose your answer on the words/terms written inside the box.Note: answers may repeatPreservativesNitritesFood additivesChemical PreservativesBenzoic acidSweetenersSorbatessaltSodium nitritesNatural PreservativesBenzoates1. Substance that improves the quality and safety of food.2. Chemical that is added to food or beverages to preventmicrobial growth or to avoid spoilage.3. These act by killing bacteria and other microorganismspresent in foods especially in acidic conditions.4. Type of food preservatives that kills disease causingbacteria._5. An antimicrobial agent preservative that inhibits thegrowth of molds, yeast and bacteria in food._6. A traditional and natural preservative.7.Two main types of preservatives.89. Responsible for the pink color of hot dogs and hams10. These preservatives are used in salad dressings andpickles.11. Any substance added to food to increase the shelf valueof food for storage.12. Preservatives used in baked goods, canned fruits andvegetables.13. Kills disease-causing bacteria like the one responsible forbotulism.14. Chemical substance present among benzoates15. Chemical substance present in nitrites.

Answered: Image /qna-images/answer/cd7d1a46-d75a-4acb-b41a-e52011b0c11f.jpg

Choose your answer on the words/terms written inside the box. Note: answers may repeat Preservatives Nitrites Food additives Chemical Preservatives Benzoic acid Sweeteners Sorbates salt Sodium nitrites Natural Preservatives Benzoates 1. Substance that improves the quality and safety of food. 2. Chemical that is added to food or beverages to prevent microbial growth or to avoid spoilage. 3. These act by killing bacteria and other microorganisms present in foods especially in acidic conditions. 1ri1le

Choose your answer on the words/terms written inside the box. Note: answers may repeat Preservatives Nitrites Food additives Chemical Preservatives Benzoic acid Sweeteners Sorbates salt Sodium nitrites Natural Preservatives Benzoates 1. Substance that improves the quality and safety of food. 2. Chemical that is added to food or beverages to prevent microbial growth or to avoid spoilage. 3. These act by killing bacteria and other microorganisms present in foods especially in acidic conditions. 1ri1le

Chemistry

10th Edition

ISBN:9781305957404

Author:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste

Publisher:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste

Chapter1: Chemical Foundations

Section: Chapter Questions

Problem 1RQ: Define and explain the differences between the following terms. a. law and theory b. theory and...

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