Chapter 5 Solutions

NESTER'S MICROBIOLOGY-ACCESS

Ch. 5 - How is preservation different from pasteurization?Ch. 5 - 2. What is the most chemically resistant...Ch. 5 - Explain why it takes longer to kill a population...Ch. 5 - What is the primary reason that wine is...Ch. 5 - 5. What is the primary reason that milk is...Ch. 5 - When canning, why are low-acid foods processed at...Ch. 5 - How are heat-sensitive liquids sterilized?Ch. 5 - 8. How does microwaving a food product kill...Ch. 5 - 9. How is an iodophore different from a tincture...Ch. 5 - Name two products commonly sterilized using...

Ch. 5 - Unlike a disinfectant, an antiseptic a) sanitizes...Ch. 5 - The D value is defined as the time it takes to...Ch. 5 - Prob. 3MC Ch. 5 - Prob. 4MC Ch. 5 - Which concentration of alcohol is the most...Ch. 5 - All of the following could be used to sterilize an...Ch. 5 - All of the following are routinely used to...Ch. 5 - Aseptically boxed juices and cream containers are...Ch. 5 - Commercial canning processes are designed to...Ch. 5 - 10. Which of the following is false? a) A...Ch. 5 - An agriculture extension agent is preparing...Ch. 5 - As a microbiologist representing a food...Ch. 5 - This graph shows the time it takes to kill...Ch. 5 - 2. This diagram shows the filter paper method...

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