Dryer
Drying Foods
German Schools with a Garden
Rates of Reaction Prentice-Hall Chapter 18.1. Objectives Describe how to express the rate of a chemical reaction. Identify four factors that influence.
Unit 3 Control!. III. CONTROL OF MICROORGANISMS: Some definitions __________: Greek for decay or putrid: bacterial contamination as in “septic tank” __________:
Ch. 18—Reaction Rates and Equilibrium 18.1—Rates of Reaction collision theory, activation energy, reaction rates 18.2—Reversible Reactions and Equilibrium.
Chapter 18: Reaction Rates and Equilibrium 18.1 Rates of Reaction.
Chapter 18: Reaction Rates and Equilibrium
About drying One of the oldest methods of food preservation Removes water from foods so bacteria or fungi can’t grow Can use air-drying, vine-drying,
Unit 3
