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In an oxygen system the presence of oxygen is implied, and in a sufficiently high partial pressure of oxygen, most materials can be considered fuel. Potential ignition sources are present in almost all oxygen systems, but fire hazards can be mitigated by controlling the risk factors associated with the oxygen, fuel, or heat, which can limit the ...
Pressure canning is the only safe home canning method for meats and low-acid foods. This method uses a pressure canner — similar to, but heavier than, a pressure cooker. A small amount of water is placed in the pressure canner and it is turned to steam, which without pressure would be 212 °F (100 °C), but under pressure is raised to 240 °F ...
The limiting oxygen concentration (LOC), [1] also known as the minimum oxygen concentration (MOC), [2] is defined as the limiting concentration of oxygen below which combustion is not possible, independent of the concentration of fuel. It is expressed in units of volume percent of oxygen. The LOC varies with pressure and temperature.
Oxygen equivalent compares the relative amount of oxygen available for respiration at a variable pressure to that available at SATP.As external respiration depends on the exchange of gases due to partial pressures across a semipermeable membrane and normally occurs at SATP, an oxygen equivalent may aid in recognizing and managing variable oxygen availability during procedures such as ...
Most humans can function at rest with an oxygen level of 15% at one atmosphere pressure; [1] a fuel such as methane is combustable down to 12% oxygen in nitrogen. A small room of 10 meter 3 has 2.08 meter 3 (2080 liters) or 2.99 kg of oxygen which would occupy 2.62 liters if it was liquid. [2]
Oxygen also helps maintain high respiration rates of fresh produce, which contribute to shortened shelf life. [3] From a microbiological aspect, oxygen encourages the growth of aerobic spoilage microorganisms. [2] Therefore, the reduction of oxygen and its replacement with other gases can reduce or delay oxidation reactions and microbiological ...
There are also safety guidelines available for the correct methods of home canning of food. For example, there are specific boiling times that apply depending upon whether pressure canning or waterbath canning is being used in the process. These safety guidelines are intended to reduce the growth of mold and bacteria and the threat of ...
Low-acid foods, such as vegetables and meats, require pressure canning. Food preserved by canning or bottling is at immediate risk of spoilage once the can or bottle has been opened. Lack of quality control in the canning process may allow ingress of water or micro-organisms.