1. • Temperature and growth • Look at the temperature tolerances of Listeria monocytogenes? • Also what interesting thing happens at 37°C and why is it significant.
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Q: The dose to the body was 40 mSv. Find the dose to the Thyroid in mrem?
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Q: If you were to design a synthetic protein that would be used to increase support in synthetic heart…
A: The correct answer is - globular proteins
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A: The correct option is - binding ATP to the protein to transfer energy.
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- 1. List the similarities and differences in the microbial spoilage of (a) breads, (b) pastries, (c) pastas, (d) cakes, and e) flour.1. Explain in detail, how Candida zeylanoides contaminate the ground beef?1. While working with Mannitol Salt Agar you notice the growth of staphylococci however other microorganisms are growing as well. How would you interpret this?
- 5.Discuss the purpose, process, and possible risks from food irradiation. 6. Discuss and describe the consumer-level techniques for avoiding foodborne illness.1. The vibrio bacteria can be used as biosensors to detect cancer-causing chemicals (carcinogens), environmental pollutants, and chemical and bacterial contaminants in foods. How? 2. Discuss the role of various (district, municipal and national) in Ghana responsible for investigating and managing foodborne diseases.2. As an aspiring Nurse, the need for the culture of a new pathogenic microorganism in the laboratory has been allocated to you. Applying all the guidelines involved in the successful isolation and cultivation of microbes, discuss the culturing system that is most appropriate for this activity and state your reason(s) for this choice
- 1. What is the active substance and activity/indications (e.g. antibacterial, anti-inflammatory) of ampalaya or Momordica charantia?8. A retort pouch is: a) Filled first with food product and then retorted (heat-sterilization) to extend product shelf life. b) Food is heat-sterilized first, and then added to a pouch under nitrogen c) Retort pouches requires thermally stable seals d) Both a and c1. Mention the known microorganisms and their negative effects on foodproducts.2. How does refrigeration disrupt or prevent food spoilage?3. Mention how freezing increases food storage time.