Q: What is the difference of washing from hand disinfection?
A: Introduction:- Hand hygiene is very important for health. Hands are very important route of germs…
Q: can the same chemical be used for an antiseptic and a disinfectant?
A: Antiseptic - These can slow down the growth as well as can kill the microbes, but do not harm the…
Q: Microorganisms are often grouped according to their optimum growth temperatures. Which groups are…
A: Bacteria spoil refrigerated foods.
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 does the symptoms of food intoxication happen more quickly than the food infection?
A: The ingestion of hazardous compounds freed or created by bacterial growth in food is referred to as…
Q: Discuss، Factors that influencing the cleaning process ?
A: There are five main factors which are equally critical when cleaning:time, temperature, mechanical…
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: a. Explain how osmotic pressure and pH are used in preserving foods.b. What effects do they have on…
A: A microorganism is a microscopic organism that may exist in its single-celled form or in a colony of…
Q: Discuss the purpose, process, and possible risks from food irradiation.
A: Food safety is a measure concern. It mainly refers to the preparation, handling, and storage of food…
Q: Write down the formula for after-shave cream and why it is considered better than after-shave…
A: Aftershave is any type of liquid, oil, gel, or any other substance designed to be put on your body…
Q: sentation on Ohmic Heating in food preservation.
A: Heating food is an effective way of preserving food because the great majority of harmful pathogens…
Q: Which method is suitable for determining the amount of water in food?
A: The food business relies on moisture content analysis to ensure food shelf life and quality, but…
Q: Explain and define cold gelation.
A: Gelation (gel transition) is the formation of a gel from a system with polymers. Branched polymers…
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 purpose of chewing gum in the Snyder Test procedure outlined?
A: Dental caries is the disease of teeth in which microbes demineralize the teeth leading to a cavity.…
Q: Explain why microorganisms differ in their pH requirements.
A: Micro-organisms: The Microscopic universe that widespread in nature as unicellular,…
Q: Provide background information about pigments and cooking time in vegetables, and provide rationale…
A: Different vegetables are different in colours because of the presence of pigments present in them…
Q: Does a positive presumptive test mean that the water is absolutely unsafe to drink?
A: In microbiology, the presumptive test is used to find out whether gas-forming lactose fermenters…
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: Identify advantages and disadvantages of cold and desiccation.
A: The ‘cold and desiccation’ are two physical methods to control the growth of microbes. The cold…
Q: What is the rationale for selecting E. coli as the indicator of water potability?
A: We are all aware of the fact that , water is crucial and vital for sustainability of life on earth.…
Q: explain the five main reasons for direct additives.
A: Direct additives can be defined as those products that are added to the food for specific purposes.…
Q: Define contact time in adsorption
A: Adsorption - Process by which a substance such as solid, takes up another substance such as liquid…
Q: n your own words, what is the function of pressure canning? pls indicate the temperature required
A: Pressure Canning- It is a method which is commonly used to preserve fruits, meats, fish, vegetables,…
Q: Define and classify what is detergent and explain briefly.
A: Water is a polar compound made up of hydrogen and oxygen atoms. Based on the attraction of this…
Q: What is involved in the testing of chemicals used in association with food?
A: Sometimes chemicals called adulterants are present in food. The adulterants do not increase any food…
Q: Sensitivity to spoilage is affected by the water content of food. Why? please explain in detail
A: Food spoilage refers to any alteration in food that makes it unfit for human consumption, and it may…
Q: How many fecal coliforms per 100 mL are in the sample?
A: These bacteria are harmless microorganisms that live in intestines of many warm and cold blooded…
Q: explain food preservation and explain methods used in food reservation (Non-chemical), such as…
A: FREEZING It is a method of preserving fresh meat and food by keeping the original characteristics…
Q: Match the chemical used as an indirect food additive to its associated health risks:
A: Hi! Thank you for the questions. As you have posted multiple questions, I will be answering the…
Q: Does a positive presumptive test mean that the water is absolutely unsafe to drink? Explain
A: Water is tasteless, transparent, inorganic. Colorless, and odorless chemical substance. Its chemical…
Q: Differentiate between Qualitative SDPs and Quantitative LDPs
A: There are a few plants that require periodic light exposure to induce flowering. Different plants…
Q: Why is it necessary to know the accurate proportion in mixing bleach and water in cleaning and…
A: Bleach is a strong disinfectant. It has a active ingredient sodium hypochlorite; an effective…
Q: Describe microbial sampling procedures for solid foods suchas meat.
A: Food may serve as an important source of pathogenic organisms and therefore it is necessary to…
Q: Explain Surface-Enhanced Raman Spectroscopy measuring food contaminants.
A: The method SERS used in measuring or detecting the food contaminants .
Q: Which is better to use in washing clothes, soap or synthetic detergent? Explain
A: Detergents are the surfactants or the mixture of surfactants. Surfactants are the compounds that…
Q: Why acids and boiling are necessary in maceration?
A: Maceration refers to an extraction process that enables contact between a solvent and the plant for…
Q: Explain Chromatography Techniques in measuring food contaminants.
A: Chromatography is a important method help in the detection of many impurities , based on colour…
Q: Explain four clinical symptoms on the human that expose to the etiologic agent in food.
A: Etiological agents are defined as the infectious substances containing microbes or pathogens and can…
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: Briefly describe why the pH of the environment will impact toxicant absorption?
A: Toxicants are substances which are harmful for the human body when the are inhaled, ingested or…
Explain the term Food irradiation?
Step by step
Solved in 2 steps
- 5. A negative test for glucose will cause Benedicts to stay... a) brick red b) blue c) black d) orangeWhich of these statements is true? Question options: A) Every person needs to wash their hands at the beginning and finish of their work shift B) Every person needs to wash their hands before and after any physical contact with the patients in a hospital or in general C) Wash hands after handling any contaminated items like urine bottle, bedpans, and dressings D) Only statement 1 and 2 are correct E) Only statement 3 is correctWhich of these statements is true? Question options: A) Every person needs to wash their hands at the beginning and finish of their work shift B) Every person needs to wash their hands before and after any physical contact with the patients in a hospital or in general C) Wash hands after handling any contaminated items like urine bottle, bedpans, and dressings D) Only statement 1 and 2 are correct E) Only statement 3 is correct F) All are correct
- Explain why oils become rancid. Provide short and concise answer with relevant examples, if necessary.Given the nutritional principle of bioavailability, which of the following food combinations would most effectively increase the absorption of non-heme iron?A) Spinach salad with lemon juice dressingB) Whole grain cereal with milkC) Coffee with a bean burritoD) Eggs with a side of whole grain toastCh. 6: Water intoxication may be due to: O a) administration of too much hypotonic solution b) administration of too much hypertonic solution O c) administration of too much isotonic solution Od) encouraging your patient to consume fluids
- Explain and define cold gelation.Discuss the purpose, process, and possible risks from food irradiation.Why is it significant to determine the importance of dietary supplements, including their active agent, and to know if it is necessary or not? (long explanation pls) kindly answer :)) thank you so much!
- a. Explain how osmotic pressure and pH are used in preserving foods.b. What effects do they have on microbes?A solution of ascorbic acid for injection is prepared for: A) Water for injection B) Purified water C) Water for injection, purified from CO2. D) Water for injection saturated with CO2.1. In sodium iodide, the Pharmacopoeia requires determining: A) The clarity of the solution B) Color of solution C) Iodic acid D) Weight loss on drying