Chapter Questions

The result of this experient shows that lunch meat grows more bacteria than Skittle and bacteria does grow more if we drop it. In the result of lunch meat, tile floor grows the most bacteria and for the Skittle, bacteria grows more on the cotton cloth. During the experient, I find out that it’s interesting that after 12 hours, that control sample for lunch meat grows more bacteria than the lunch meat on cotton cloth.

3. Tina incorporates her sole proprietorship with assets having a fair market value of $100,000 and an adjusted

The Eskimo’s predict the sudden sea squalls but studying the habits of seals. The elder Eskimo was explaining seal patterns for when a seal comes up for breathe under the water. If the seal comes out of the water to breath with its back arched up right to sky and it’s head fully out of the water exposed then the weather will be a normal. But if the seal surfaces faced down with halfway submerged under water still then this was a preview for ominous weather to come that day.

E) The number of bacteria would decrease due to a decrease in the temperature of the water.

Cynthia has always performed well in her job, and has received good performance appraisals. She has been denied a promotion to a more lucrative sales position because she was told she “is not attractive enough” for the position. Cynthia is likely a victim of

1. Coming out of the Constitutional Convention in Philadelphia, different views of federalism were carried: (1) Alexander Hamilton believed that the national government was the superior and leading force in political affairs, since the people created it and its laws were the “supreme law of the land;” (2) Thomas Jefferson believed that “the people” were the ultimate sovereigns, and since the states was a result of agreement among the states, the states were supreme over the national gov’t.

coli, another undisclosed truth comes to light in this documentary. To get rid of the E. coli, our meat products are thoroughly cleansed with ammonia. Ammonia is a chemical that most Americans recognize as a household cleaning item, and now this chemical is in our meat. We are being secretly exposed to this chemical and it is not even guaranteed to work 100% of the time. However, this is not the only chemical used in our food. When eating an out of season fruit, Americans run the risk of eating a fruit that is artificially ripened. Since tomatoes cannot grow in America in the winter, they are picked while green from overseas. Once they arrive in America and are ready to go to market, they are ripened with ethylene gas. Ethylene gas “contains traces of arsenic and phosphorus hydride” (Siddiqui). These traces can cause chronic health defects such as “vomiting, diarrhea with or without blood, burning sensation of the chest and abdomen, thirst, weakness, permanent eye damage, etc.” (Siddiqui). As we can see, the major food companies hide very serious issues from the public, because if they knew the truth, many consumers would be appalled and possibly stop buying their products.

Beyond the microbrewery, a growing number of households are using fermentation techniques that preserve fruits and vegetables all year long, without the use of electricity. Long before the advent of refrigeration, ancient food preservation techniques, one being fermentation, were utilized to make fruits and vegetables safe for consumption available long after the growing season had ended. It is still used by many cultures today to produce crunchy pickles, tangy fruit chutneys and zesty sauerkraut. Essentially, it is a metabolic process that converts the starches and sugars found naturally in vegetables and fruits into food preserving alcohols and gases, which hinders the growth of harmful bacteria while encouraging the reproduction of beneficial

Clostridium botulinum is a bacterium that produces dangerous toxins under low-oxygen conditions. Clostridium botulinum will not grow in acidic conditions, and therefore the toxin will not be formed in acidic foods. Combinations of low storage temperature and salt contents and/or pH are also used to prevent the growth of the bacteria or the formation of the toxin. Even though the spores of clostridium botulinum are not easily damaged by heat, the toxin made by bacteria growing out of the spores under anaerobic conditions is destroyed by boiling. Therefore, ready-to-eat foods in low oxygen-packaging are more frequently involved in botulism. Prevention of foodborne botulism is based on good practice in food preparation particularly preservation and hygiene. Commercial heat pasteurization may not be sufficient to kill all spores and therefore the safety of these products must be based on preventing bacterial growth and toxin making. Salt content combined with refrigeration temperatures will prevent the growth of the bacteria and formation of toxin.

Improper handling can release spores into the air, and that makes the situation more dangerous.

5. In HANESS, the men age 18 and over had an average height of 69 inches and an SD of 3 inches. The histograms is show below, with a normal curve. The percentage of men with heights between 66 inches and 72 inches is exactly equal to the area between (a) and (b) under (c). This percentage is approximately equal to the area between (d) and (e) under the (f). Fill in the blanks.

3. In my opinion, behavior is the most important leadership perspective for an HCO leader because traits and skills can be acquired through experience and built upon. Also, the behavior theory is unlike the other two because it focuses on what a leader does versus what they have (skills/traits). Granted, behavior can be improved too, but I think that the initial impression of a leader’s behaviors affects and sets the tone for their workers (either in a negative or positive way) more than the other two perspectives.

Canning at home has become one of the more popular at home activities in the U.S, people get the experience of making their own jams and jellies while paying less than they would for buying these products already made, canned, and readied for purchase in stores. Although at home canning is popular it does come with a high risk, Botulism.

2. Acidity: pathogens grow best in food with little or no acid (pH between 4.6-7.5)

1. Scheduling involves the timing of operations to achieve the efficient movement of units through a system. The overall objective of scheduling is faster movement of goods and services through a facility, better customer service and dependable delivery.