What are the storage requirements for live seafood? (Answer true or false in space provided) Live fish are stored in aquatic tanks and live shellfish can be kept covered in the coolroom for a limited time. Live seafood must be checked regularly and any sick or dead animals must be eaten immediately. The tanks must be monitored in regards to temperature, salt content and regular maintenance tasks. True or False T f T Display tanks are available to allow for ideal conditions for cold water, tropical and T freshwater species. Molluscs not stored in tanks are best kept fresh in a container containing fresh water, to imitate sea conditions. f

A water quality control board reports that water is unsafe for drinking if the proportion of nitrate concentration exceeds 21% ppm. Water specimens are taken from a well.   ?o: ??:

How do you use a student t-Test for a Daphnia magna lab to determine the LD50 of treated and non-treated effluent concentrations over a 1, 24, and 48 hour period? Word

Collected specimens are kept in seawater for 24h to void the gut before they are fixed for scanning electron microscopy (SEM) as below:• Fix in 1% OsO4 w/v in seawater for 1h• Transfer to distilled water, 6 changes over 12h• Store in 70% (v/v) ethanolThere are 150 specimen that need to be fixed for SEM. You'll be using Petri dishes (diam. 15cm) which need to be filled 1 cm high to cover the animals.a) How much fixative do you need to prepare in litres (to one decimal place)? Hint: need volume of cylinder - r2 π hb) How much OsO4 do you need to weigh out to make your fixative? (in g)

Which of the following activities would be performed within the Anteroom environment? Select one: O a. Compounding of sterile products O b. О с. O d. Handwashing Inventory storage area for supplies Preparation of hazardous products Q Search 187 BUNG ###

True or false questions: In a continuous bioreactor, the volume of the culture is changes with time (True/false). In a batch process, the concentration of one or more components change with time (True/false). Fermenters are typically vented to prevent over-pressurization (True/false).

An ambulatory veterinarian from the VMTH is going to Bilario's pig farm to administer antibiotics after asuspected carrier of infectious diseases entered the farm. Two cc of penicillin (300,000 units/ml) will beinjected for every 50 pounds of body weight.       (a) How many full vials should be stocked in the ambulatory truck if there are 329 pigs weighing 50 pounds, 733 pigs weighing 100 pounds and 96 pigs weighing 250 pounds to be treated? (Thepenicillin comes in vials of 250 ml).(b) If 1 mg = 1600 units of penicillin, what dosage of penicillin will the pigs receive on a mg/kg basis?

A neighboring group claims to have achieved a 120% recovery after weighing their compound immediately after completing vacuum filtration. What could be the cause of this? What helpful advice might you share with this group to bring the recovery to 100%?

In HACCP, a critical control point (CCP) is an essential step at which control can be applied to prevent or eliminate food safety hazard or reduce it to acceptable level. Identify the possible CCP during the manufacture of the following products:  Pasteurized milk Frozen cooked beef patties Roasted chicken

Which of the following is NOT a feature associated with filtration?   sterilization of heat-sensitive materials use of HEPA filters to filter air ability of some filters to trap viruses and proteins nitrocellulose or plastic membrane filters varying thicknesses of membrane filters used