Question

Which of the following is the reason for the preservation of food by boiling?
(a) High temperature kills the bacteria by denaturing the proteins
(b) It stops the chemical reaction
(c) It change the color of the food
(d) All of the above

Answer 1

Hint: Raised temperatures have serious consequences on the structural and physiological characters of sporulating and non-sporulating bacteria. Membranes, RNA, DNA, ribosomes, protein, and enzymes are entirely affected.

Complete answer:
High temperature kills the bacteria by denaturing the proteins is the reason for the preservation of food by boiling. As heat could disrupt hydrogen bonds and non-polar hydrophobic interactions. This takes place as heat increases the kinetic energy and causes the molecules to vibrate so rapidly and forcefully that the bonds are damaged. The proteins in eggs denature and clot throughout boiling.
Denaturation is one among the processes, where the proteins lose their structure once they get attacked by a number of the forces like strong acids, temperature, or heat, or could be a solvent like the alcohol. If the protein is claimed to be denatured, then it also can die. When the temperature gets hot enough, the enzymes within the bacterium are denatured, meaning they modify the shape. This change renders them useless, and they are not able to do their work. Heat can also damage the bacterium's cell envelope. Proteins and fatty acids building up the envelope lose their shape, softening it.

So, the correct answer is ‘High temperature kills the bacteria by denaturing the proteins’.

Note:
Heating to temperatures that are sufficient to kill microorganisms inside the food is a method used with perpetual stews. Milk is additionally boiled before storing to kill many microorganisms. The thermal death point (TDP) of a microorganism is the lowest temperature at which all microbes are killed during a 10-minute exposure.