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- Define and differentiate the following terms: a.Halophilic , b.Capnophilic, and c.Microaerophilic
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- Define the following terms: a. obligate anaerobe b. aerotolerant anaerobe c. facultative anaerobe d. obligate aerobe e. reactive oxygen species9) Which one of the below given properties can not be among the material selection criteria for biomaterials preparation ? a) Mechanical properteis b) Cheap and available c) Water Absorption rate d) Biostability durationRequires oxygen at a lower concentration than typically found in air. Question 3 options: a) Obligate aerobe b) Facultative anaerobe c) microaerophile d) None of the above
- Identify the single most correct choice: () a) lodine can inactivate microbial cellular proteins. ( b) Alcohols may dissolve lipids and hence possess antimicrobial activities. c) Moist heat may result in protein denaturation and hence possess antimicrobial activities. 7 d) a and c e) b and c f) a, b and cDistinguish between the terms halophilic and halotolerant microorganisms. Give one example of each.1. Define and differentiate the following terms: a. halophilic b. Capnophilic c. Microaerophilic
- Provide the conditions (e.g., intrinsic properties, storage conditions, etc.) that will make the recovery of the following microorganisms in commercially sterile foods acceptable: a) Obligate thermophilic sporeforming bacteria b) Acid-tolerant microorganisms c) Mesophilic or thermophilic sporeformersChoose the best biomaterials (Metal, Polymer, Ceramic) for the following applications with the at least three reasons.Define the following terms: a. autotroph b. chemoautotroph c. photoautotroph d. photoheterotroph e. chemoheterotroph
- Explain briefly effects and importance of following phenomena on bioreactor design a) oxygen demand b) foam production c) shear and viscosity d) growth rate e) pHDefine the following terms:a. superoxide dismutaseb. peroxiredoxinc. thioredoxind. b-carotenee. ascorbatec) Pasteurization is a technique that uses temperatures of about 72°C to neutralize potential pathogens in foods. a. Justify the effect does this temperature have on the enzymes and cellular metabolism of pathogens. b. Argue why does the heat of pasteurization kill some microorganisms yet fail to affect thermophiles?