Microbiology: An Introduction (13th Edition)
13th Edition
ISBN: 9780134605180
Author: Gerard J. Tortora, Berdell R. Funke, Christine L. Case, Derek Weber, Warner Bair
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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Chapter 28 Solutions
Microbiology: An Introduction (13th Edition)
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 - 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 - 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 - 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 do you need to use antifoams in fermentation medium? How you could avoid from contamination during fermentation?arrow_forwardUV light is used in clean rooms and some operating rooms. what are the limitations of using UV light as a means of sterilization?arrow_forwardWhy does the commercial production of yeast require special equipment to achieve adequate aeration, but alocohol does not?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_forwardWhat is the purpose of the mashing step in beer-making?arrow_forwardWhy would cells that are vigorously growing when inoculated into fresh culture medium have a shorter lag phase than those that have been stored in a refrigerator?arrow_forward
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Intro to Food Microbiology; Author: A professor pressing record;https://www.youtube.com/watch?v=vg8fSmk0dVU;License: Standard youtube license