Why does the food industry continue to investigate new methods of food preservation? What is the goal and why have we not found a single method that works for all foods?
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- Practice Question #1 Each of the following statement FALSE. Tell me what is incorrect with the statement and correct it when possible. For example, if the statement says: the sky is red during daytime. You would answer: the sky isn't red during daytime, it is blue. a) Staphylococcus aureus use MreB proteins to organize their morphology (shape) into cocci. b) Most bacteria will have maximum growth in a glucose-rich environment such as maple syrup. c) The table below shows that Streptococcus pyogenes is a facultative halophile. Amount of Growth Staplnylococcus aureus Streptococcus pyogenes Nutrient agar ++ ++ Nutrient agar + 7.5% NaCl +Agrobacterium tumefaciens is ... Question 61 options: a family of transposable elements found in maize (corn) that has been introduced into soybeans to improve yields. a naturally occurring bacterium that transfers DNA into plant cells, which researchers have modified into a tool for creating transgenic plants. a genetically modified tomato that has an increased shelf life. a bacteriophage (virus that infects bacteria) that can be used to silence the expression of specific target genes.Diffeence between apiculture and artificial insemination?
- Question 1 a) How the “FOOD BORNE DISEASES” are spread? Enlist all the “Types of Food Borne Diseases” with a brief note of each one. b) Differentiate between ‘Free Available Chlorine, Combined Available Chlorine and Total Chlorine’. Give ‘Examples with their Chemical Names’ and ‘chemical formulae’. Which ‘Group’ is ‘Stronger than the Other’ and by ‘How Many Times’ OR ‘Percentage’.what is O2BIP? And how does it work?Benedict’s Barfoed’s Seliwanoff’s dH2O Negative (-) Negative (-) Negative (-) A Positive (+) Negative (-) Negative (-) B Negative (-) Negative (-) Positive (+) C Positive (+) Positive (+) Negative (-) D Positive (+) Positive (+) Positive (+) honey Positive (+) Positive (+) Strongly Positive (+) X corn syrup Positive (+) Positive (+) Negative (-) Y corn syrup Positive (+) Positive (+) Weakly Positive (+) 1)Explain how you can use the assay results to identify the saccharides in samples A, B, C, and D. Be sure to correlate the structure of each sugar with the chemical feature that each assay tests for. Clearly state the identity of each unknown (A – D). A complete explanation should take at least one long paragraph. Don’t forget to proofread your work to be sure that the explanation is complete and coherent. A. Based on the lab results, what can you conclude about the carbohydrate composition…
- You got an opportunity to join a professor lab who is working in-vivo model and specifically looking at the dysregulation of mitochondria in liver. He asked you to isolate mitochondria from a Rat liver and placed in an assay medium. Based on the knowledge you gain in this course so far, please answer the following questions: a) Which technique will you use to isolate mitochondria? b) What happens to the pH of the medium when the medium is kept anaerobic? c) What happens when O2-saturated saline is added to the mixture?https://studylib.net/doc/8245959/lab-7--got-milk%3F follow and open the link then answer the question number 4: Bacteria grown solely on lactose will grow, as will bacteria grow only on ONPG. However, cells grown solely on TMG will not grow, and will instead eventually die. Based on the structures provided below, why are cells capable of growing on ONPG and lactose, but not TMG alone?In addition to providing yogurt with its unique flavor and texture, lactic acid-producing bacteria also provide which additional benefit during food production? Providing xenobiotics Lowering the pH to kill pathogenic bacteria Pasteurizing milk products Breaking down lactose for lactose-intolerant individuals
- Have you heard of OSHA in any of your jobs? What is the role of OSHA? How does this governmental agency assist you as an employee?Read the following article. ASK MR. GREEN: Organic Produce versus Nonorganic Produce Dear Mr. Green: Lately I see more and more "organic" fruits and vegetables in the supermarkets. I'm confused. Often the organic apples or strawberries aren't as red or as large as the other ones. They sometimes have spots or insect holes. And organic produce can cost three times as much as other produce! So, tell me, what exactly are organic fruits and vegetables? And why are they so expensive? Confused Shopper Now Read Mr. Green's answer. Dear Confused Shopper, You're right. Sometimes organic produce doesn't look as nice as nonorganic produce, and it generally costs up to 50 percent more. Let me explain why. Since about 1950, farmers have used chemicals to grow their fruits and vegetables. They use pesticides to kill insects that eat their plants. They use herbicides to kill the weeds that kill their plants. These chemicals are a great help to farmers. By using them, farmers can grow more produce on…Why do different types of milk take different lengths of time to decay and reach ph4.