MICROBIOLOGY BNDL W/MASTERING >BI<
11th Edition
ISBN: 9781323856437
Author: Tortora
Publisher: PEARSON
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Textbook Question
Chapter 28, Problem 3R
Why is a can of blackberries preserved by commercial sterilization typically heated to 100°C instead of at least 116°C?
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Why does dry heat require higher temperatures for longer time periods to sterilize than moist heat?
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UV light is used in clean rooms and some operating rooms. what are the limitations of using UV light as a means of sterilization?
Chapter 28 Solutions
MICROBIOLOGY BNDL W/MASTERING >BI<
Ch. 28 - What is industrial microbiology? Why is it...Ch. 28 - How does commercial sterilization differ from...Ch. 28 - Why is a can of blackberries preserved by...Ch. 28 - Outline the steps in the production of cheese, and...Ch. 28 - Beer is made with water, malt, and yeast; hops are...Ch. 28 - Why is a bioreactor better than a large flask for...Ch. 28 - The manufacture of paper includes the use of...Ch. 28 - Describe an example of bioconversion. What...Ch. 28 - Prob. 9RCh. 28 - NAME IT Van Leeuwenhoek was the first to see this...
Ch. 28 - Which bacteria seem to be most frequently used in...Ch. 28 - Methylophilus methylotrophus can convert methane...Ch. 28 - Faded worn-look denim is produced with cellulase....Ch. 28 - Foods packed in plastic for microwaving are a....Ch. 28 - Acetobacter is necessary for only one of the steps...Ch. 28 - Use the following choices to answer questions 35:...Ch. 28 - The spoilage of canned foods caused by Geobacillus...Ch. 28 - A heat-resistant fungus that causes spoilage in...Ch. 28 - The term 12D treatment refers to a. heat treatment...Ch. 28 - Which one of the following is not a fuel produced...Ch. 28 - Which type of radiation is used to preserve foods?...Ch. 28 - Which of the following reactions is undesirable in...Ch. 28 - Which of the following reactions is an oxidation...Ch. 28 - Suppose you are culturing a microorganism that...Ch. 28 - Researchers at the CDC inoculated apple cider with...Ch. 28 - The antibiotic efrotomycin is produced by...
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- Why is the time of exposure and temperature required for sterilization greater for dry heat than for autoclaving?arrow_forwardChoose two from the following culture preservations that are best to use when only an ordinary refrigerator is available for storage: a) Drying b) Mineral oil overlay c) Freezing with liquid nitrogen d) Lyophilization e) Periodic transfer to fresh mediumarrow_forwardMannitol Salt Agar (MSA) and Eosin Methylene Blue Agar (EMB) are both examples of selective and differential growth media. True Falsearrow_forward
- Why is it necessary to store the molten agar in a water bath at 50 degrees Celsius?arrow_forwardA culture consisting of 100 litres of nutrient medium containing 12 g l-1 of growth limiting substrate is inoculated with 10g of bacteria in a batch fermenter. The yield of biomass from substrate is 0.05 g g-1 . The maintenance coefficient is 2.0 g g-1 h -1 . The specific rate of product formation due to maintenance is 1.0 h-1 . The maximum specific growth rate of the organism is 0.3 h -1 . YPX= 7.7 and product formation is directly linked with metabolism. a) What is the time required to produce 15 g of biomass? !!!!! ANS IS 3.07 HRS!!!! STEPS on how to reach this pleasearrow_forwardGiven the following common laboratory materials, which of the three methods of heat sterilization do you think is the most appropriate and practical to use in sterilizing them ? Why do you think so ? a) empty flask b)L-rod (glass rod c)10 ml glass pipet d) wire needles e)antibiotic solutionarrow_forward
- What process would explain why the dyes spread through the agar?arrow_forwardYou are employed by a research institution that develops technology for food preservation. The head of the department wants you to develop a controlled fermentation procedure that utilizes carabao mango. The required flavour are as follows: tart and buttery taste. What LAB species will you utilize in the fermentation process? What method will you use in the starter culture preparation and addition? What are the essential ingredients and condition that will favour the growth of your starter culture?arrow_forwardWhat is the major difference between Thayer-Martin and chocolate agar? When would you use Thayer-Martin rather than chocolate agar?arrow_forward
- When is sterilization by filtration preferred over sterilization by heat? Why? What makes heat an effective sterilizing agent? Why are the conditions required for sterilization greater for dry heat (160-180°C for 1-2hrs) than for steam (121°C for 15min)?arrow_forwardWhy is heat a highly effective sterilizing agent? (Answer in not more than 2 sentences)arrow_forwardWith aid of a component layout diagram, describe the principle of operation of little sister sterilizer.arrow_forward
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