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- Biological knowledge enables us to know all, but not, A:The use of agrochemicals B:The destruction of natural products C:The method of pest control D:The method of used controlOdour, freshness and taste of food can be measured by using ________.a) Bio-Chips b) Bio-sensor c) Biotic signals d) Bio-technologyWhich of the following items could not be used as food by living organisms? A. Twinkies B. Mushrooms C. Aluminum D. Leaves
- The selection of sites for sampling must be A. selected and sampled from largest area to smallest. B. carefully selecting for specific features by the researcher. C. methodical and must all be within close proximity to each other. D. random.How can you inform the broiler farmer about advanced technology of using drinking system and feeding system ?Explain each four steps in Product Development that was given below: a.) Isolation of microbes that produce product of interest. b.) Screening for best producing strain;naturally or mutation or genetic engineering c.)Optimization of production condition d.)Scaling up from lab scale ( up to 10L) to industrial scale (> 10,000L)
- Explain the Impact of Pharmaceutical Industry on Environment? Please explain at your own words (400-500 words).Can you make an more organized food web as well as putting if it is (producer,secondary,tertiary,etc) besides the organism or food whatever the case may be.Thank you!List 3 possible benefits from this scenario: "Nanotechnology can be used to reduce pollutants in the environment such as radioactive wastes, oil spill, and propylene oxide, the raw material for making plastics." Note: BENEFITS are the advantages, good effects/impacts, or profit resulting from the scenario.
- _______ are developed by employing techniques of bio-technology.a) Micro chips b) Macro chips c) Auto chips d) Glass chipsAnswer these question by writing True or False at the end of the sentence. HACCP certificate indicates good nutritional value of the foods. Biotechnology maintains food security. Salt is added to cheese to reduce starter growth and remove liquid. Food quality can be assessed by touching. Protolytic degree is used to evaluate food spoilage physically. Microbe can not be found in dried foods. All food preservation technologies stops enzyme activities.What are consumers and producers in biology field?