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1) The inactivation of Staphylococcus aureus was studied in pomegranate juice heated at 75⁰- 95°C. The slopes for the inactivation of this bacteria were calculated from the linear lines in semi-log graphical paper. The slope values were presented in Table 1. a) Determine the temperature change needed to inactivate this bacteria by 90%. b) Temperature change to inactivate Bacillus cereus in pomegranate juice by 90% at the same temperature range was 29°F. At 75°-95°C temperature range, which bacteria will be more affected by the temperature changes? Commend on your answer in one sentence Table 1- Slope values for the inactivation of Staphylococcus aureus in pomegranate juice heated at various temperature Temp. (°C) 75 80 85 95 -Slope x 10² (min-¹) 2.222 3.704 5.000 13.158

1) The inactivation of Staphylococcus aureus was studied in pomegranate juice heated at 75⁰- 95°C. The slopes for the inactivation of this bacteria were calculated from the linear lines in semi-log graphical paper. The slope values were presented in Table 1. a) Determine the temperature change needed to inactivate this bacteria by 90%. b) Temperature change to inactivate Bacillus cereus in pomegranate juice by 90% at the same temperature range was 29°F. At 75°-95°C temperature range, which bacteria will be more affected by the temperature changes? Commend on your answer in one sentence Table 1- Slope values for the inactivation of Staphylococcus aureus in pomegranate juice heated at various temperature Temp. (°C) 75 80 85 95 -Slope x 10² (min-¹) 2.222 3.704 5.000 13.158

Human Anatomy & Physiology (11th Edition)
Human Anatomy & Physiology (11th Edition)
11th Edition
ISBN:9780134580999
Author:Elaine N. Marieb, Katja N. Hoehn
Publisher:Elaine N. Marieb, Katja N. Hoehn
Chapter1: The Human Body: An Orientation
Section: Chapter Questions
Problem 1RQ: The correct sequence of levels forming the structural hierarchy is A. (a) organ, organ system,...
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1) The inactivation of Staphylococcus aureus was studied in pomegranate juice heated at 75°- 95°C. The slopes for the inactivation of this bacteria were calculated from the linear lines in semi-log graphical paper. The slope values were presented in Table 1. a) Determine the temperature change needed to inactivate this bacteria by 90%. b) Temperature change to inactivate Bacillus cereus in pomegranate juice by 90% at the same temperature range was 29°F. At 75°-95°C temperature range, which bacteria will be more affected by the temperature changes? Commend on your answer in one sentence Table 1- Slope values for the inactivation of Staphylococcus aureus in pomegranate juice heated at various temperature Temp. (°C) 75 80 85 95 -Slope x 10² (min-¹) 2.222 3.704 5.000 13.158
Transcribed Image Text:1) The inactivation of Staphylococcus aureus was studied in pomegranate juice heated at 75°- 95°C. The slopes for the inactivation of this bacteria were calculated from the linear lines in semi-log graphical paper. The slope values were presented in Table 1. a) Determine the temperature change needed to inactivate this bacteria by 90%. b) Temperature change to inactivate Bacillus cereus in pomegranate juice by 90% at the same temperature range was 29°F. At 75°-95°C temperature range, which bacteria will be more affected by the temperature changes? Commend on your answer in one sentence Table 1- Slope values for the inactivation of Staphylococcus aureus in pomegranate juice heated at various temperature Temp. (°C) 75 80 85 95 -Slope x 10² (min-¹) 2.222 3.704 5.000 13.158
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