To differentiate: Osmophiles and halophiles and to determine which type spoils jellies and jams more likely. Introduction: The microbes are grouped on the basis of their capability to cope with high osmotic pressure and low water activity. Most of the bacteria grow well if the water activity is 0.9-1.0. Some microbes grow at high salt concentration and some may grow at high sugar concentration.

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Answer 1

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Chapter 27, Problem 5SAQ

Summary Introduction

To differentiate: Osmophiles and halophiles and to determine which type spoils jellies and jams more likely.

Introduction: The microbes are grouped on the basis of their capability to cope with high osmotic pressure and low water activity. Most of the bacteria grow well if the water activity is 0.9-1.0. Some microbes grow at high salt concentration and some may grow at high sugar concentration.

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Answer 2

Question

Chapter 27, Problem 5SAQ

Summary Introduction

To differentiate: Osmophiles and halophiles and to determine which type spoils jellies and jams more likely.

Introduction: The microbes are grouped on the basis of their capability to cope with high osmotic pressure and low water activity. Most of the bacteria grow well if the water activity is 0.9-1.0. Some microbes grow at high salt concentration and some may grow at high sugar concentration.

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Answer 3

Question

Chapter 27, Problem 5SAQ

Summary Introduction

To differentiate: Osmophiles and halophiles and to determine which type spoils jellies and jams more likely.

Introduction: The microbes are grouped on the basis of their capability to cope with high osmotic pressure and low water activity. Most of the bacteria grow well if the water activity is 0.9-1.0. Some microbes grow at high salt concentration and some may grow at high sugar concentration.

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Answer 4

Question

Chapter 27, Problem 5SAQ

Summary Introduction

To differentiate: Osmophiles and halophiles and to determine which type spoils jellies and jams more likely.

Introduction: The microbes are grouped on the basis of their capability to cope with high osmotic pressure and low water activity. Most of the bacteria grow well if the water activity is 0.9-1.0. Some microbes grow at high salt concentration and some may grow at high sugar concentration.

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Answer 5

Chapter 27, Problem 5SAQ

Summary Introduction

To differentiate: Osmophiles and halophiles and to determine which type spoils jellies and jams more likely.

Introduction: The microbes are grouped on the basis of their capability to cope with high osmotic pressure and low water activity. Most of the bacteria grow well if the water activity is 0.9-1.0. Some microbes grow at high salt concentration and some may grow at high sugar concentration.

Answer 6

Chapter 27, Problem 5SAQ

Summary Introduction

To differentiate: Osmophiles and halophiles and to determine which type spoils jellies and jams more likely.

Introduction: The microbes are grouped on the basis of their capability to cope with high osmotic pressure and low water activity. Most of the bacteria grow well if the water activity is 0.9-1.0. Some microbes grow at high salt concentration and some may grow at high sugar concentration.

Answer 7

Chapter 27, Problem 5SAQ

Summary Introduction

To differentiate: Osmophiles and halophiles and to determine which type spoils jellies and jams more likely.

Introduction: The microbes are grouped on the basis of their capability to cope with high osmotic pressure and low water activity. Most of the bacteria grow well if the water activity is 0.9-1.0. Some microbes grow at high salt concentration and some may grow at high sugar concentration.

Answer 8

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Answer 11

Ch. 27 - Prob. 1SAQ Ch. 27 - For each salt concentration used in this...Ch. 27 - Prob. 3SAQ Ch. 27 - Why are staphylococci well suited for the...Ch. 27 - Prob. 5SAQ

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