Food Preservation, Nutrition, Medicine

Aspirin is a salicylate. It works by reducing substances in the body that cause pain, fever, and inflammation. It is sometimes used to treat or prevent heart attacks, strokes, and chest pain. It is obtained from the latex of a tree.

Antipyretics cause the hypothalamus to override prostaglandin-induced increases in temperature. The body then works to lower the temperature, resulting in a reduction in fever. Aspirin is both an antipyretic and analgesic.

Antibiotics are medicines that fight bacterial infections in people and animals. They work by killing the bacteria or making it hard for the bacteria to grow and multiply. Antibiotics are mostly obtained from bacteria. Many antibiotics are produced by Streptomyces (and other actinomycetes) and various Bacillus species. Actinomycetes is a family of soil bacteria that has produced most of our antibiotics and other medically useful molecules. Many antibiotics are also obtained from other microorganisms, such as molds and fungi. With advances in medicinal chemistry, most modern antibiotics are semisynthetic modifications of natural compounds. However, some are also produced solely by chemical synthesis in the lab.

Among the given options, penicillin and sulfadiazine are antibiotics. Aspirin and paracetamol are analgesic and antipyretic medicines.

Aspirin is not an anesthetic. It is an analgesic (pain reliever) and antipyretic (to remove fever). Other pairs are correctly matched.

Potassium Bromide (KBr) is a salt, widely used as an anticonvulsant and a sedative in the late 19th and early 20th centuries. It is used as a veterinary drug, as an antiepileptic medication for dogs. It is an odorless, colorless crystalline or white granular solid with a pungent bitter saline taste.

Carbon monoxide (CO) is a deadly, colorless, odorless, poisonous gas. It is produced by the incomplete burning of various fuels including coal, wood, charcoal, oil, and kerosene. Carboxyhemoglobin (COHb) is a stable complex of carbon monoxide that generates in red blood cells when carbon monoxide is inhaled.

Homogenization breaks the fat into small sizes so it no longer separates, allowing the sale of non-separating milk at any fat specification. The fat in the milk normally separates from the water and collects at the top. Thus, the consistency and texture is homogenized. It is a purely physical process; nothing is added to the milk.