Microbiology: An Introduction
11th Edition
ISBN: 9780321733603
Author: Gerard J. Tortora, Berdell R. Funke, Christine L. Case
Publisher: Benjamin Cummings
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Chapter 7, Problem 7R
How do salts and sugars preserve foods? Why are these considered physical rather than chemical methods of microbial control? Name one food that is preserved with sugar and one preserved with salt. How do you account for the occasional growth of Penicillium mold in jelly, which is 50% sucrose?
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Chapter 7 Solutions
Microbiology: An Introduction
Ch. 7 - The thermal death time for a suspension of...Ch. 7 - If pasteurization does not achieve sterilization,...Ch. 7 - Thermal death point is not considered an accurate...Ch. 7 - Prob. 4RCh. 7 - DRAW IT A bacterial culture was in log phase in...Ch. 7 - How do autoclaving, hot air, and pasteurization...Ch. 7 - How do salts and sugars preserve foods? Why are...Ch. 7 - Prob. 8RCh. 7 - A large hospital washes burn patients in a...Ch. 7 - Prob. 10R
Ch. 7 - Which of the following does not kill endospores?...Ch. 7 - Which of the following is most effective for...Ch. 7 - Prob. 3MCQCh. 7 - Which of the following cannot be used to sterilize...Ch. 7 - Prob. 5MCQCh. 7 - The data were obtained from a use-dilution test...Ch. 7 - The data were obtained from a use-dilution test...Ch. 7 - Prob. 8MCQCh. 7 - A classmate is trying to determine how a...Ch. 7 - Which of the following is most likely to be...Ch. 7 - Prob. 1ACh. 7 - For each of the following bacteria, explain why it...Ch. 7 - To determine the lethal action of microwave...Ch. 7 - A use-dilution test was used to evaluate two...Ch. 7 - Entamoeba histolytica and Giardia lamblia were...Ch. 7 - Between March 9 and April 12five chronic...Ch. 7 - Prob. 3CAE
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