Q10:- In Palestine most bakeries are required to use something called premix to add to the flour to make bread, what is the content for this pre-mix, and why is it used?
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Q10:- In Palestine most bakeries are required to use something called premix to add to the flour to make bread, what is the content for this pre-mix, and why is it used?
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- Q2) How could you determine if the cloudiness (turbidity) of your nutrient broth was from a mixture of microbes or from the growth of only one kind of microbe? - What is one of the main benefits of an agar? - What is the purpose of flaming the loop before use? After use? - How do you know if your bacteria can move from the ‘agar deep’? - Why is aseptic transfer technique important?Q9) Given the following sample preparation 200 microliters of BSA (protein) at 240 micrograms/ mL 50 microliters H2O 1000 microliters of Lowry Reagent 100 microliters of Folin Reagent How would you prepare a blank tube? What is the purpose of the blank?Q2) How could you determine if the cloudiness (turbidity) of your nutrient broth was from a mixture of microbes or from the growth of only one kind of microbe? - How do you know if your bacteria can move from the ‘agar deep’? - Why is aseptic transfer technique important?
- Q9. Describe the basis for selectivity of EMB agar Mac Con key agar and mannitol Saltagar.Q4. Why are some plates placed into a candle jar? Q6. What is the purpose of each kind of medium?In addition to providing yogurt with its unique flavor and texture, lactic acid-producing bacteria also provide which additional benefit during food production? Providing xenobiotics Lowering the pH to kill pathogenic bacteria Pasteurizing milk products Breaking down lactose for lactose-intolerant individuals
- Q.1 Using the fundamentals of Monod kinetics and mass balance, show that solid retention time in a continuous flow-through system is a function of bacterial-specific growth rate.5. Soil X’s pH is measured before and after urea application, it has been noted that after the application of urea, pH decrease, which of the following processes is most likely responsible for the decrease in soil pH? A. Nitrogen fixation B. Annamox C. Nitrification D. DenitrificationQ3) For EMB (Eosin Methylene Blue) agar, what result ‘confirms’ coliforms (positive test)? - The MPN mostly looks to grow E. coli as the indicator species of fecal contamination. Most E. coli is not pathogenic, and you can get many more harmful things like viruses from fecal contamination. Why is E. coli the only thing we look for in the lab to determine whether water is contaminated with fecal matter? (like why not look for the viruses?)
- 1. How will pH and aw will affect the growth of spoilage microorganisms on food? 2.How will temperature effect the growth of spoilage micrograms on food?Q.5. Generally, HDL is considered as “good” cholesterol, while LDL is considered as “bad.”, what is the fate of LDL to be a bad cholesterol?Which of the following approaches would be the most effective way to reduce greenhouse carbon dioxide? Increase waste deposition into the deep ocean Plant more environmentally-suitable plants Increase use of fuel sources that do not produce carbon dioxide as a by-product Decrease livestock agriculture.