a) Anoxic sludge digestion is a secondary waste water treatment; what are the major microbial processes occurring during this process? b) Explain how primary waste water treatment is carried out.
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Solved in 2 steps
- 1. Explain the importance of Fluidized Bed Bioreactor in the biological wastewater treatment and why is it used for the biological wastewater treatment instead of other bioreactors?2. Would detection of fecal coliforms (ex E. c/oli) in meat be indicative of contamination or spoilage of the product? Explain.1. “Coliform bacteria are the only group of micro-organisms considered suitable for themonitoring of faecal pollution.”Is the statement above still valid? Motivate your answer and briefly describe at two othertypes of indicator organisms. 2.
- 1. Why is it the Fluidized Bed Bioreactor is important in the biological wastewater treatment compare to other bioreactors?Every year, supposedly safe municipal water supplies causeoutbreaks of enteric illness.a. How in the course of water analysis and treatment might thesepathogens be missed?b. Why is there less tolerance for a fecal coliform in drinking orrecreational water than for other bacteria?Explain 2 factors that influence microbial growth.
- 1. Explain the regulation of microbial growth by turgor pressure.Answer the following questions: 1. Why is buffering important when preparing a growth media? 2. Explain why bacterial fermentation preserves food from spoilage.Indicate some possible ways in which foods may become contaminatedwith enteric organisms.
- Microorganisms are often grouped according to their optimum growth temperatures. Which groups are most likely to spoil refrigerated foods?2. Please explain how the use of an Eosin Methylene Blue Agar plate can help determine the type of fermenters bacteria are1. Briefly discuss the folowing; (a) sources of microorganisms in low-heat-processed meat products; (b) predominant spoilage bacteria in low-heat-processed, vacuum-packaged meat products stored at <=4 degreesC; and (c) factors associated with greening of unpackaged and packaged meat and meat products during refrigerated storage.