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Blowing hot food and drinks can also cause food contamination with microorganisms. According to a Research study, the number of bacterial contamination in the blown samples was larger than in the unblown sample. This experiment was conducted by the royal society of chemistry on carbon dioxide and water reactions. Own exhaled breath was used to see the water and carbon dioxide reactions. There was formation of weak acid which produce the result by changing the color of indicator (acid-base) .Carb
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