1. Why is fermentation an effective method of preserving food? Be specific about how fermentation affects the chemical properties of the food. 2. Fermented meat products (sausages, salamis, etc.) are made throughout the world. Can protein be fermented? If not, what in the meat is being fermented? 3. What is the principal sugar found in grain? What specific substrate must "brewer's yeast" be able to ferment?

1.         Discuss various methods of extraction of lipids from food/feed material. 2.         What are various factors which affect lipid extraction? 3.         Will the lipid extraction in this method be considered representative of all available lipids in your sample? If not, name those lipids which are not present in the extract obtained by this method. Discuss the basis of your conclusion.

1. If an organism tests positive for catalase, which of the following is MOST likely true about the organism? It returns nitrogen back to the atmosphere It can only do homolactic fermentation It creates H2O as a product of respiration It can break down plasma membranes

14. Complete the following table: Enzyme Lipase Peptidase Where it is produced Salivary glands Pancreas Where it acts in the digestive tract Stomach Small intestines inoitasaib 163 sight w Substrate Proteins Lactose Product Maltose en Glucose

1 Complete the following paragraph to describe the difference between heterotrophs and autotrophs. Responses may be used more than once. solar heterotrophs autotrophs carbon dioxide water glucose photosynthesis Organisms that produce their own food are called process that some organisms use to make this food is called This process converts energy, into a carbohydrate called 2 and The products of this reaction are consumed by organisms called These organisms transform the energy found in gas to usable energy, releasing One gas, and that must take in pre-formed organic molecules for energy and gas and

1. Which of the following organisms would you use to change alkaline conditions to acidic conditions? a. B. cereus-VP + b. S. aureus- Glucose metabolism test + c. E. coli- Decarboxylase + d. P. vulgaris- Simmon's citrate + e. E. aerogenes- Gelatinase + 2. Which of the following results is similar to your carbohydrate metabolism tests results when bacterial metabolic byproducts initiated a color change of red to yellow in the agar? a. B. cereus-MR + b. S. aureus-VP+ c. E. coli- Decarboxylase + d. P. vulgaris- Simmon's citrate + e. E. aerogenes- Gelatinase + 3. After an acid-fast stain, a gram positive organism would be a. blue b. green c. cranberry red d. yellow e. orange 4. Your patient is on a diet where he consumes a lot of protein. Due to this diet and the over consumption of proteins, he is dangerously close to his blood becoming acidic. So therefore, which of the following did you administer (hypothetically) to buffer the acids? a. B. cereus: VP b. S. aureus: Decarboxylase + c. L.…

12.

5. Give the major product of the following reaction. OH H+, water, heat

What would be the answer?

In beer brewing, which step comes after the process shown in the image? Select one alternative: O Inoculum preparation O Wort preparation O Clarification O Maturation Pasturisation