What is water activity and what role does it play in the growth of microorganisms and yeasts and molds in food? Also name three food preservation methods based on water activity and why they work to increase food stability.

What is water activity and what role does it play in the growth of microorganisms and yeasts and molds in food? Also name three food preservation methods based on water activity and why they work to increase food stability.

Curren'S Math For Meds: Dosages & Sol

11th Edition

ISBN:9781305143531

Author:CURREN

Publisher:CURREN

Chapter10: Reconstitution Of Powdered Drugs

Section: Chapter Questions

Problem 41SST

See similar textbooks

Related questions

Q: Why might only the Presence or Absence of MUG metabolism, not be enough information to determine if…

A: Biochemistry is the science of study of the internal biochemical processes of organisms. The…

Q: Discuss the similarity and difference between the following terms and describe briefly the…

A: Food Analysis and Characterization ---Food analysis is the discipline dealing with the development ,…

Q: Why is it important to reduce the amount of biodegradable organic matter and nutrients during sewage…

A: It is single type question related to waste water management and is explained in the following step.

Q: How moisture can be removed from food by freeze-drying method? Explain in detail.

A: The perishable objects are the foodstuffs that are likely to get decay or spoil quickly. The removal…

Q: discuss in detail the process of water purification.

A: Asked: Process of water purification

Q: What is the appropriate dose (chlorine, ozone, ultraviolet rays) to sterilize water per 100 cubic…

A: Hi! Thank you for the question! Since the appropriate dosage of ultraviolet rays is not known, the…

Q: What are the pros of the Clean Water Rule?

A: The Clean Water Rule is a regulation published by the U.S. Environmental Protection Agency and the…

Q: What characteristics of a water molecule make it polar? Give two examples of why this property is…

A: The molecule is made up of two hydrogen atoms and one oxygen atom. The bonds between the atoms are…

Q: All of the following are routinely used to preserve foods excepta) high concentrations of sugar.b)…

A: Food preservation is defined as one of the methods to protect food from unwanted microbial growth…

Q: What is the principal human health effect of formaldehyde as an indoor pollutant?

A: Formaldehyde is a simple of chemical compound made of carbon, hydrogen, and carbon and all life…

Q: How many times more water does beef require, compared with chicken?

A: The food with the highest water footprint is beef and it uses six times more amount of water than…

Q: What method of food preservationexploits the principles that are illustrated here?

A: Food preservation is a process to eliminate or reduce the food spoilage by microbial growth and…

Q: Why do foods differ in shelf- life? How sauger reduces water activity?

A: The shelf life of food is the period during which the food retains an acceptable quality from a…

Q: What are the sources of contaminants in food? What group of microorganisms is the most common food…

A: Food contamination alludes to the presence of unsafe synthetic chemicals & microorganisms in…

Q: What is the difference between bottled water and tap water?

A: Water is a very important natural resource for the survival of organisms. It is known as the source…

Q: How does primary sludge differ from activated sludge? What type of changes in the sludge are carried…

A: Since you have posted multiple questions we solve the first question for you. To get the remaining…

Q: Ted heats some food just to boiling, and stores some of it immediately in a container which he…

A: A microorganism, or organism, is a living being of minute size, which might exist in its…

Q: In the following cases, suggest the food composition which is being analyzed by the method. Would…

A: NOTE: Since you have asked multiple question, we will solve the first question for you. If youwant…

Q: Why are proteins and amino acids considered to be natural buffers?

A: Buffer is a solution that resists the pH change when an acid or base is added to it. pH is measured…

Q: purpose of precipitation?

A: Precipitation: It is a kind of antigen-immune response, in which the antigen happens in a solvent…

Q: if you are going to prepare 15 plates of Nutrient Agar, 30 NA slants, and 20 NA stabs, how much tap…

A: In usual labs petriplatea can hold 15ml of media therefore for 15plates approximately 15×15 = 225ml…

Q: Briefly explain the mechanism involved in the following food preservation methods, and give examples…

A: NOTE:- "As you have posted multiple parts under one, we will solve the first part for you, to get…

Q: Sodium laureth sulfate is found in many personal care products such as soap, shampoo, and…

A: Soap, shampoo, and toothpaste are products that remove the dirt from clothes or body, hairs, and…

Q: The following four chemicals commonly found in defined growth media contain all of the necessary…

A: The atomic macronutrients are required in higher quantities than the micronutrients. They are…

Q: What effect does acid rain have on the enviorment on a macrocosmic scale?

A: Acid rain occurs as a result of chemical reactions. When compounds like sulfur dioxide and nitrogen…

Q: Why is purification of water and nutrient salts so important in studies involving mineral nutrition…

A: Hydroponics is a hydroculture, a method to grow plants in the absence of the soil, by using the…

Q: How is water decontaminated and made safe to drink?

A: Water is very important for our survival it is required in almost all the processes which we do in…

Q: Wastewater treatment process is endothermic or exothermic?

A: The wastewater treatment process is done in the wastewater treatment plant. It is completed in three…

Q: Which of the following statements is true of chemoautotrophs?

A: Chemoautotrophs are able to synthesize their own organic molecules from the fixation of carbon…

Q: The use of salt and sugar in preserving various types of foods is an application of which of the…

A: Food can be preserved for a long duration for consumption at later stages. Techniques used in food…

Q: My freezer broke,so I had to empty $500 of ruined food from the 390 liter freezer Now that my…

A: Volume of freezer- 390 L 1 mol of nitrogen = 22.4 L

Q: Give the color of the potato mixed with Lugol's iodine solution in these situations before exposure…

A: Lugol's iodine solution is a biological stain, chemical reagent, and used as a starch indicator.…

Q: Food dye Initial concentration (µM) | Initial volume (mL) Final concentration (µM) | Final volume…

A: Given Values: Red 40: Initial Concentration (Ci) = 32 μM Initial Volume (Vi) = 1 ml Final…

Q: Based on the Exercise on the Isolation of Coliform to assess water quality. When is your drinking…

A: Safe drinking water is required for public and environmental health, which means it must be free of…

Q: What is the effect of pH in the shelf life of unsterilized media? [Answer in not more than 2…

A: The shelf life of unsterilized media will decrease due to the pH.

Q: If high temperatures are most effective at killing microbes, what statement correctly explains why…

A: Pasteurization process involves initially heating and then rapidly cooling liquids and food…

Q: What is the use of sodium hydroxide and hydrochloric acid in the determination of non reducing sugar…

A: Sugars are tested in the food samples through different tests.

Q: INDICATOR INDIRECTLY INDICATING FOR FRESH WATER POLLUTION BY HOUSEHOLD-CONSUMER WASTE WATERS 1.…

A: Introduction :- Water pollution occurs when chemicals contaminate water sources, rendering the water…

Q: Give the color of the corn mixed with Lugol's iodine solution in these situations: before…

A: Lugol's iodine contains potassium iodide and iodine in water. It is used for various purposes such…

Q: Discuss the process of purifying drinking water and the importance of each step in the removal of…

A: Purification of water includes the removal of harmful substances from it.

Q: What is the most likely biosafety level of your introductory microbiology lab classroom?

A: A biosafety level (BSL), also known as a pathogen/protection level, is a set of biocontainment…

Q: What is Bioreactor? What are the advantages of Stirred tank Bioreactor over Shake flask.

A: Large-scale production of organic substances such as antibiotics, hormones, vitamins, acids,…

Q: What considerations should be made to safely thaw frozen foods for later consumption?

A: Preservation is a process through which the growth of bacteria, fungi, and other microorganisms is…

Q: Which one of the below given biomolecules can serve as the immobilized layer on biomaterials…

A: Biotine serve as the immobilized layer on biomaterials surfaces. Among the given options of Human…

Q: What are some of the advantages and disadvantages of bottled water compared to tap water also what…

A: Water- a natural resource, is essential for the continuity of the living world. The municipal…

Q: Pickles are made by immersing cucumbers in a concentrated saltwater solution. The pickling process…

A: Ans. When making pickles from fresh cucumbers, saltwater soaking, or brining, is widely used to…

Question

Expert Solution

This question has been solved!

Explore an expertly crafted, step-by-step solution for a thorough understanding of key concepts.

SEE SOLUTION Check out a sample Q&A here

Step 1 What is water activity and what role does it play in the growth of microorganisms

VIEW

Step 2 name three food preservation methods based on water activity

VIEW

Step by step

Solved in 2 steps

SEE SOLUTION Check out a sample Q&A here

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

Identify chemical reactions involved in food preparation and preservation. Explain how these processes impact life and the environment. Discuss how their rates can be controlled to either enhance their beneficial effects or lessen their adverse effects.
In a nutrient broth, where do microorganisms acquire their requirements for mineral elements like Ca, Fe, etc. from? Can gelatin be used in culture media preparation? How is it different from agar? During sterilization, pH of culture media may change. How can this be fixed? How does pH affect the shelf life of unsterilized media?
Why is boiling at standard temperature and pressure an inadequate method of processing for canned foods? It is a Multiple choice question. An image is attached
Food should be cooked to a temperature of: 85° C or higher65° C or higher75° C or higher50° C or higher
How moisture can be removed from food by freeze-drying method? Explain in detail.
Explain the reasons why the Poon Choi is the high risk food for the elderly? It would be easily spoiled if you found the condensed water on the inner side of the cover lid of the container, and also if you put it at room temperature for more than two hours. Explain in term of the factors of microbes growth. Explain it in detailed.
Using correct terminology about water activity, explain why making jam is a good way to preserve berries. When you seal a jar of jam (as in canning), in what additional ways are you preventing microbial growth?
The following four chemicals commonly found in defined growth media contain all of the necessary atomic macronutrients, namely C, O, N, H, S and P, which microbes require: glucose (C6H12O6), K2HPO4, MgSO4.7H2O, and (NH4)HPO4. Part a. Create a simple diagram to map which growth media chemical contributes atoms to which of the four biological macromolecules (amino acids, polysaccharides, lipids, and ribonucleic acids). Part b. Consider a cell culture broth that originally (before inoculation with cells) contains 5.0 gr/L glucose (C6H12O6), 1.2 gr/L K2HPO4, 0.3 gr/L MgSO4∙7H2O, and 1.0 gr/L (NH4)HPO4. Create a table showing how much of each of the different atoms (C, H, O, K, P, Mg, S, N) are available for incorporation into cell macromolecules (assume 50% of the glucose is catabolized, while the remainder goes for energy (respiration). Express your answers with units of grams of atomic species / liter of culture broth.
Why do foods differ in shelf- life? How sauger reduces water activity?
Discuss how the ratio of unfrozen water at different temperatures affects the food's stability in storage. At -40 ° C, are any degradation processes still active, and if so, which ones?
The following ingredient list represents which type of growth media? Beef extract 1.5 g Yeast extract 3.0 g Peptone 6.0 g Glucose 1.0 g Agar 15.0 g water 1000 ml pH 6.6
a. What is the definition of water activity, and what is the measurement of water activity? and What are suction processes, and how may they be utilized to determine the stability of food? b. What processing methods can be used to modify food's water activity? Describe how each of them affects water activity.