Date: Sun Nov 26 14:42:26 2000
Posted By: Martin Gunn, Secondary School Teacher, Chemistry, The Gryphon School
Area of science: Biochemistry
ID: 975104162.Bc
Message:
Most foodstuffs decay due to bacterial action either from the air or
contact with bacteria from living organisms. oxidation is usually slow
without enzyme action. To increase bacterial / microbial decay add a
source of bacteria such as yoghurt or cheese.
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