For a drying process which of the following is NOT correct? A- the moisture content of foods during the constant drying rate period decrease with time B- the moisture content of foods suring the falling drying rate period decrease with time C- the moisture removal rate during the constant drying rate period decrease with time D- the moisture removal rate during the falling drying rate period decreases with tim

Nutrient agar plates are inoculated alongside the Mannitol Salt or EMB agar plates because nutrient agar: is not selective is not differential does not contain mannitol or lactose does not contain phenol red O

Why does UV light have to be directly exposed and waved around an object that needs to be disinfected and not waved around a bag with the items that need to be disinfected inside of it?

Food dye Initial concentration (uM) Initial volume (mL) Final concentration (µM) Final volume (mL) Red 40 32 1.0 C 4.0 Yellow 5 40 3.0 20 Blue 1 8.0 V 1.0 8.0 Cf = µM V mL V = mL * TOOLS II

Which of the following are true regarding UV disinfection? Mark all that apply. Water must be clear, so light can kill pathogens It is the cheapest method of disinfection The water has to flow at a specific speed past the UV light Only about 85% of pathogens are killed by UV It is very rarely used in water disinfection due to high costs

3. Bome pieces of bread were placed in different.condiions as shown in the table below. Bread Presence of Temperaturs (C) Amount of water light (ml) Yes 20 No No Yes Yes D. No 30 Yes Yes 30 Yes (a) Which piece(s) of bread islare likely to have mould growing on it after one week? Explain your answer. (b) If Tom wanted to find out if the presence of light affected the growth of bread mould, which pieces of bread should he compare? Explain your answer.

Which of the following terms are used to describe the appearance of the edge or margin of a colony growing on an agar surface? Check all that apply turbid entire undulate convex lobate umbonate

You take two stainless steel pins and place each in a separate pan of boiling water for 15 minutes. Using sterile forceps, you then remove each pin from the boiling water and place each separately in a tube of sterile nutrient broth. You put the two tubes of broth in a 35-degree Celsius icubator for two days and then observe them for miucrobial growth. In one you observe extensive growth as evidenced by heavy turbidity, but the other tube remains completely clear, indicating that no growth occurred. Explain.

How would changing the type of bread (e.g. fresh from a bakery, no preservatives vs. prepackaged with preservatives) affect the results?

What does the Kirby-Bauer (disk diffusion) test assess? O The ability of a microorganism to produce an antibiotic. O The ability of a microorganism to be susceptible to antibiotics. O The ability of a microorganism to swim away from an antibiotic. O The ability of an organism to mutate in the presence of an antibiotic. O The ability of a microorganism to synthesize an antibiotic.