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- Manual compounding of a parenteral nutrition solution is: Select one: O a. Ob. O C. O d. Is the most cost-effective method less chance for human error and possible contamination More precise and accurate than other methods can integrate manual compounding with barcode software 4 Q SearchNutrient agar plates are inoculated alongside the Mannitol Salt or EMB agar plates because nutrient agar: is not selective is not differential does not contain mannitol or lactose does not contain phenol red OThe following is a Mannitol Salt Agar plate. What does the yellow color on the right side of this plate indicate? TAW ASM's MicrobeLibrary Ⓒ Reynolds tolerance of the salt mannitol metabolism tolerance of the dyes and chemicals in the agar lactose metabolism
- All of the following agars are selective and/or differential, Except: Group of answer choices Mannitol salt agar MacConkey agar Eosin methylene blue agar phenylethyl alcohol agar Nutrient agarLook for just one product of Milk in the internet and answer the following queston: 1. Method of sterilization used. 2. What is the Bacterial culture and flavor used if there is any. 3. What is the Fat, Protein & Carbohydrate(sugar) content? 4. Is fortification done? What substances has been fortified (based on the label)? 5. Are Vitamins & amino acids added? Name them based on the label.Using a knowledge of food safety management system compare between conventional and current food safety management system also include specific diagram
- Drying as a method of food preservation examples of food the can be preserved using such method (at least 3) examples of food the CANNOT or SHOULD NOT be preserved using such method Important factors to consider when using such methodGive the uses/functions and images of each apparatuses. Basic Laboratory Equipment Uses/Functions Picture 6. Refrigerator (microbiology) 7. Bunsen burner/alcohol lamp 8. Candle jar 9. Anaerobic jar 10. Microhood or Bacteriologic hood/Safety hood/Safety cabinet 11. Bacteriologic filters (Seitz, Chamberlain, Berkfield) 12. Petri dish 13. Culture tubes 14. Hanging drop slide 15. Durham’s tubeusing your knowledge of food safety management system, compare between conventional and current food safety management system
- Look for Alaska Milk in the internet and answer the following queston: 1. Method of sterilization used. 2. What is the Bacterial culture and flavor used if there is any. 3. What is the Fat, Protein & Carbohydrate(sugar) content? 4. Is fortification done? What substances has been fortified (based on the label)? 5. Are Vitamins & amino acids added? Name them based on the label.What are the steps of pasta technology? Select one: a. ingredients -> mixing -> press -> shape (forming cutting) -> drying -> finishing operations (packiging, storage) b. ingredients -> mixing -> shape (forming cutting) -> press -> drying -> finishing operations (packiging, storage) c. ingredients -> mixing -> press -> drying -> finishing operations (packiging, storage) d. ingredients -> mixing -> shape (forming cutting) -> drying -> finishing operations (packiging, storage) What is it mean: „blood bread/sick of the bread”? Select one: a. Fusarium infection b. aging of bread c. Lactobacillus infection d. microbilological deterioration What is true of potassium sorbate? Select one: a. bulking agent b. the bread can easily hold the gases c. emulsifier, flour enhancer d. preservatives effect What is not an advantage of durum flour? Select one: a. high fiber content b. high protein content c. yellow colour d. felxible…1. Write briefly about Metabolism of drugs ( just 5 lines ) 2. Write briefly about Polyethylene glycol ( just 3 lines ) 3. The levigating agent , explain about its role in Suppositories manufacturing 4. Write in details about types of gel 5. Write in details about fusion method in ointment preparation