What are two possible reasons for why food safety inspectors often use an overall nitrogen content test, instead of a Bradford assay, to determine the protein content in a product?
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What are two possible reasons for why food safety inspectors often use an overall nitrogen content test, instead of a Bradford assay, to determine the protein content in a product?
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- Why is boiling at standard temperature and pressure an inadequate method of processing for canned foods? It is a Multiple choice question. An image is attachedWhat are the characteristics of an effective indicator organism? Write down some examples. Suppose you filtered a sample and found the Fecal Coliform count to be 20 CFU/100ml but the Total Coliform count was 0 CFU/100ml, do you think this result is correct? If so, why/why not?https://www.youtube.com/watch?v=rKng5-ij6kQ Provide a schematic diagram for the Molish test methodologies in determining the presence of carbohydrates. Also, give the basic principle for the test. (not a graded question, the video is very brief) (please take time to answer)
- What is reducing sugar? What tests can be used for the qualitative determination of reducing sugars?You were assigned to investigate a poor production problem in one of the aquaculture sites of the company that you are working for. The overall fish production is not making any profit. You made an investigation on every part of the operation and appears to be normal and standard protocols had been followed. You ordered a feed analysis and the data is presented below in terms of the essential amino acid profile of the diet (see attached file): a) Based on this dietary profile, describe the possible disease that could happen to the fish stock and elucidate the signs of this disease b) Also, discuss how this disease could cause losses in production operation c) Design and describe a solution to resolve this production problem.If the inoculated lactose broth cube exhibits acid production but without gas formation, will you consider this as a negative or positive result? Explain Why is the MPN test qualitative rather than quantitative? Why is the MPN test qualitative rather than quantitative? Why is MPN test qualitative rather than quantitative
- Why are food additives used? Classify them and give an example for each one.Look at the nutrition labels for a Blueberry Nutrigrain Bar and a Blueberry RX Bar, also paying close attention to the ingredient lists provided in each. Answer the following questions: What is the difference between total sugars and added sugars? How do the total sugars and added sugars differ in these two bars? What are the biggest differences in the ingredient lists in these bars? Choose one ingredient that you have not heard of from the list from either bar. Explain to the class what the ingredient is and what its purpose is. https://nam10.safelinks.protection.outlook.com/?url=https%3A%2F%2Fsmartlabel.kelloggs.com%2Fen_CA%2FProduct%2FIndex%2F00859162007606&data=05%7C01%7Ccagoldstone%40post.edu%7C5c810aba920742bceb4008daed908eaf%7C60e34a340d2d47d6b05c6f468fa4cfc6%7C0%7C0%7C638083502374021131%7CUnknown%7CTWFpbGZsb3d8eyJWIjoiMC4wLjAwMDAiLCJQIjoiV2luMzIiLCJBTiI6Ik1haWwiLCJXVCI6Mn0%3D%7C3000%7C%7C%7C&sdata=ULK4f3%2FxWLnZPww%2FDgN63V6ddjoupjsdnIRFPBxkt2w%3D&reserved=0…Discuss the correct laboratory technique in using the centrifuge for qualitative analysis. Give two tips on its proper use. Explain how calcium ions are confirmed present in a solid salt by using flame test. Discuss a method to confirm the presence of a) phenol and b) ketone in a test compound. How are proteins confirmed present in a sample? Explain the laboratory process.
- Ideal solvents for fat extraction should: a- penetrate sample particles readily, be in single component form to achieve fractionation b- penetrate sample particles readily, be in single component form to avoid fractionation c- be hygroscopic d- be non-hygroscopic e- a+ c f- b+ d ga+d h-b+ cQuestion 3 Briefly discuss the principle and significance of the following tests used in the quality control of natural product derived drugs. a) Acid value of lipids b) Loss on drying of crude drugs Question 4Source: http://www.hrrsa.org/tours/virtual-tour (This link is just for help) What is the difference between Class A and Class B biosolids? What kind does this facility produce? What are some uses of this kind of biosolid?