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?

Which of the following compounds might be antioxidants? Check all that apply. U CH3 CH3 H₁C H3C OH CH ཡི་སྲི་ཡིན་ CH3 CH3 -CH3 of CH₂ None of the above p-Xylene Camphene Butylated hydroxytoluene (BHT)

Water is important to all living things. Water activity is a measure of the water that is available to an organism. Water has a water activity of 1. Can you explain why jelly which is moist and semi-fluid would have a low water activity similar to something dry like cereal? (Why can’t microbes grow in this?)

Use the picture to fill in the table

The soil bacterium Azotobacter can be enriched from soil using liquid media, which must contain the following Mannitol Nitrate (NO3-) Amino Acids Ammonia (NH4+) All the above

The amount of chlorophyll in a pond sample is directly related to the amount of algae in the water. The more algae present in the pond, the more chlorophyll will be in the sample (i.e., the sample will be greener). The pond sample can be treated and run through a spectrophotometer to determine the exact amount of chlorophyll in the sample. The spectrophotometer reads the absorbance (which is based on color) and compares it to values established with a standard curve.   Is this sort of assessment quantitative, qualitative, or semi-quantitative? Justify your reasoning.