Eunice P.

Pido

Spoiling of food

Chemical changes produces new substances when it undergoes

transformations that cannot be restored to its original form. An example is
food spoilage, a natural-occurring process where it changes a food's normal
state, influenced by factors that cause foods, not be allowed for human
consumption. Spoilage of food is affected by factors like microorganisms,
time, enzymes, temperature, or light. Factors such as these, change the
food's appearance, smell, and taste. Chemical changes start immediately
inside the food, leading to a decrease in quality. Enzymes, for example, help
in the chemical process in foods as they age and the aroma in the food turns
rancid due to fats breaking down. Enzymes inside a tomato, for example,
promote it to grow, but other enzymes induce it to deteriorate. It creates
harm to the tomato skin, causing molds to advance and fasten the decaying
process. Browning is also a result of food spoilage, it produces coloration in
food items. The result is the production of melanin and other mixtures that
causes brown color.

References:
Food Preservation and Storage. (n.d.). Retrieve from
http://ecoursesonline.iasri.res.in/mod/page/view.php?id=19442

How Food Spoils.(n.d.). Retreived from https://food.unl.edu/how-food-spoils

https://www.slideshare.net/mahmudulmithun/food-spoilage-94538190

Chemical Spoilage.(n.d.).OpenLearnCreate.Retrieved from

https://www.open.edu/openlearncreate/mod/oucontent/view.php?
id=194&section=1.7.3

Vinegar-making

Vinegar-making is a process of making vinegar through a method called

fermentation. Fermentation is defined to be a metabolic method by which
organic molecules (normally glucose) are transformed into acids, gases, or
alcohol without the need of oxygen. Vinegar is made from two individual
methods where sugar is converted to acetic acid due to harmless
microorganisms, specifically yeast and Acebacter. The production of vinegar
starts its first process in alcoholic fermentation, where yeasts convert natural
sugars to alcohol. Vinegar can be from grain such as barley or fruits. Water is
blended after fermentation and will be another process where the product
after fermentation is converted to acid. The complete outcome is composed
of water, acetic acid, and an evidence quantity of minerals and vitamins. The
method of vinegar-making is far from its original state thus making this
process a chemical change.
 References:
BD Editors. (2019). Fermentation.biologydictionary. Retrieved from
https://biologydictionary.net/fermentation/
Vinegar101.(n.d.).HowItsMade.Retrieved from
https://vinegartips.com/vinegar-101/how-its-made/