Answer
(b) Sodium chloride (f) Ethylene and propylene oxides (e) Nitrates and nitrites (a) Organic acids (c) Quaternary ammonium compounds (d) Carbon dioxide
Work Step by Step
The following are the chemical additives and their corresponding uses or modes of action:
Sodium chloride- Increases osmotic pressure;
Ethylene and propylene oxides- Alkylating agents used in nuts and spices to kill and inhibit microbes;
Nitrates and nitrites-Inhibits microbial growth in ground meats and cold cuts;
Organic acids- Lowers the pH, preventing microbial growth;
Quaternary ammonium compounds- Sanitizes objects (utensils, cow udders, eggshell surfaces,
etc.);
Carbon dioxide- Kills microorganisms in carbonated beverages, retards maturation of fruits, and decreases spoilage during shipment
