EP MICROBIOLOGY:W/DISEASES BY..-MOD.ACC
5th Edition
ISBN: 9780134607894
Author: BAUMAN
Publisher: PEARSON CO
expand_more
expand_more
format_list_bulleted
Concept explainers
Textbook Question
Chapter 25, Problem 11MC
Lyophilization in food preservation is by ________.
- a. cell lysis
- b. gamma radiation
- c. rapid heating
- d. freeze-drying
Expert Solution & Answer
Want to see the full answer?
Check out a sample textbook solutionStudents have asked these similar questions
Food microbiology involves the following, except _______________ .
a. fermentationb. western blottingc. HACCPd. yeast removale. spoilage
Milk is usually pasteurized by a. the high-temperature short-time method c. batch method b. ultrapasteurization d. electrical currents
which of the following is best to sterilize heat-liable (sensitive) solutions?
a, pasteurization
b. autoclave
c. dry heat
d. filration
e. none of the above
Chapter 25 Solutions
EP MICROBIOLOGY:W/DISEASES BY..-MOD.ACC
Ch. 25 - Prob. 1TMWCh. 25 - Prob. 2TMWCh. 25 - Prob. 1MCCh. 25 - Prob. 2MCCh. 25 - Prob. 3MCCh. 25 - Prob. 4MCCh. 25 - Prob. 5MCCh. 25 - Strains of the bacterium Pseudomonas syringae have...Ch. 25 - Prob. 7MCCh. 25 - Prob. 8MC
Ch. 25 - Prob. 9MCCh. 25 - Prob. 10MCCh. 25 - Lyophilization in food preservation is by...Ch. 25 - Prob. 1MTFCh. 25 - Prob. 2MTFCh. 25 - Prob. 3MTFCh. 25 - Prob. 4MTFCh. 25 - Prob. 5MTFCh. 25 - Intrinsic factors affecting food spoilage are...Ch. 25 - Prob. 2FIBCh. 25 - Prob. 3FIBCh. 25 - Potable water is allowed to have ________...Ch. 25 - Prob. 5FIBCh. 25 - Prob. 6FIBCh. 25 - ________ and _________ are the two types of food...Ch. 25 - Prob. 8FIBCh. 25 - A ________ is a device composed of microbes and...Ch. 25 - Prob. 10FIBCh. 25 - Prob. 1MCh. 25 - Prob. 1VICh. 25 - Prob. 2VICh. 25 - Why does the application or recombinant DNA...Ch. 25 - Given what you know about microbial nutrition and...Ch. 25 - Prob. 3CTCh. 25 - Prob. 4CTCh. 25 - Even though water and wastewater undergo...Ch. 25 - Take a critical look at the garbage in all of your...Ch. 25 - Explain why sakesometimes called rice winewould be...Ch. 25 - Prob. 8CTCh. 25 - Prob. 9CTCh. 25 - Suggest why neither the original food involved nor...Ch. 25 - Prob. 11CTCh. 25 - Prob. 12CTCh. 25 - Prob. 1CM
Knowledge Booster
Learn more about
Need a deep-dive on the concept behind this application? Look no further. Learn more about this topic, biology and related others by exploring similar questions and additional content below.Similar questions
- The most versatile method of sterilizing heat-sensitive liquids isa. UV radiation b. exposure to ozone c. beta propiolactone d. filtrationarrow_forwardc) 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?arrow_forwardPulverizing dry ingredients into a fine powder is called Select one: O a. penetrating O b. levigating O c. suspending O d. homogenizingarrow_forward
- Yeast + hydrogen peroxide observation a. feels warm to the touch b. feels cold to the touch c. Endergonic d. Exergonicarrow_forwardCumin inhibits bacteria such as E.coli more severely than thyme oil? I need justification on that.arrow_forwardChoose the combination of answers that most accurately completes the statement.High temperatures and low temperatures . a. sterilize, disinfect b. kill cells, inhibit cell growth c. denature proteins, burst cells d. speed up metabolism, slow down metabolismarrow_forward
- All of the following bacteria cause food poisoning EXCEPT: a. Staphylococcus aureus b. Treponema pallidum c. Bacillus cereus d. Escherichia coli O157: H7arrow_forwardWhich of the following antimicrobic modes of action would be the most selectively toxic? A. Inhibiting DNA replication B. Inhibiting RNA synthesis C. Preventing cell wall synthesis D. Disrupting cell membrane functionarrow_forwardI need your help with the question attached.arrow_forward
- Growth of bacteria in or on food can be retarded (slowed/stopped) by: a. the process of making “extra sharp” cheddar cheese b. the process of converting sugars and starches into ethanol (ethyl alcohol) c. acidifying food by production of lactic acid d. the process of making kimchi e. freezing the foodarrow_forwardwhich among the following will not produce a translucent spot when placed in a paper? a. none of the above b. extra virgin olive oil c. peanut oil d. coconut oil e. canola oilarrow_forwardWhich of the following would be best for sterilizing a pre-sealed case of plastic medical supplies? A. Autoclave B. Ionization Radiation C. Sonication D. Nonionizing Radiationarrow_forward
arrow_back_ios
SEE MORE QUESTIONS
arrow_forward_ios
Recommended textbooks for you
- Essentials of Pharmacology for Health ProfessionsNursingISBN:9781305441620Author:WOODROWPublisher:Cengage
- Basic Clinical Lab Competencies for Respiratory C...NursingISBN:9781285244662Author:WhitePublisher:Cengage
Essentials of Pharmacology for Health Professions
Nursing
ISBN:9781305441620
Author:WOODROW
Publisher:Cengage
Basic Clinical Lab Competencies for Respiratory C...
Nursing
ISBN:9781285244662
Author:White
Publisher:Cengage
6 Microbes Saving the Environment; Author: SciShow;https://www.youtube.com/watch?v=hoiwllrRW34;License: Standard Youtube License