Hydrochloric acid enzyme pepsin by self-cleavage. After leaving the stomach, the hydrochloric acid of the chyme is neutralized in the duodenum by sodium bicarbonate. The stomach itself is protected from the strong acid by the secretion of a thick mucus layer, and by secretin induced buffering with sodium bicarbonate. Heartburn or peptic ulcers can develop when these mechanisms fail. Drugs of the antihistaminic and proton pump inhibitor classes can inhibit the production of acid in the stomach, and antacids are used to neutralize excessive existing acid. Concentrated hydrochloric acid (fuming hydrochloric acid) forms acidic mists. Both the mist and the solution have
Food spoilage bacteria grow most rapidly, for over 24 hours. Canning of food can preserve food for a particularly long period of time, whether canned at home or commercially. Canned food is vacuum packed in order to keep oxygen out of the can that is needed to allow bacteria to break it down. Canning does have limitations, and does not preserve the food indefinitely. Lactic acid fermentation also preserves food and prevents spoilage. Food spoilage Spoilage is the process in which food deteriorates to the point in which it is not edible to humans or its quality of edibility becomes reduced. Various