Stale food can cause food poisoning because:
- Food that is stale can produce harmful toxins that can cause food poisoning.
- Keeping food for a long time increases the risk of bacterial contamination.
Soil is turned over during tilling.
When plowing, soil is turned because:
- Using tillage breaks up compacted soil and improves aeration, so plants can access oxygen, water, and nutrients easier.
- It promotes plant growth and crop production by mixing organic matter and nutrients evenly.
Fungus grows quickly in moist or humid conditions.
In moist or humid conditions, fungi grow rapidly:
- Moisture is required for fungi to grow.
- Humidity is ideal for spore germination and fungal growth.
- Organic matter is broken down by fungi and nutrients are obtained.
A refrigerator is used in almost every home.
Every household uses a refrigerator for:
- Low temperatures prevent microorganism growth and reproduction in food, which helps prevent spoilage.
- Additionally, they inhibit enzymes that spoil food.
- Refrigeration reduces chemical degradation and microbial growth of perishable foods.
Bread ‘rises’ during baking.
During baking, bread rises because:
- By fermenting sugars in bread dough, yeast produces carbon dioxide gas.
- The carbon dioxide trapped in the flour causes the dough to rise, making the bread airy and light.
Fodder is soaked in water before offering to cattle.
Water is added to fodder before feeding to cattle for:
- Adding water to fodder increases its moisture content, making it easier to digest.
- By breaking down antinutrition compounds, it can enhance the nutritional value of fodder.
