You are working as food technologist with a pectin supplier. A jam manufacturer calls you regarding a few problems he was facing during the jam production. Troubleshoot the problem and suggest appropriate solutions. • The jam failed to set properly. • The blackberry jam set too fast. • The citrus peel in marmalade float near the top. • A lot of air bubbles trapped in the jam.

1. The main sweetener in Mackies Honeycomb is _______________

3. What are the ingredients of a nutrient broth? Enumerate and give purpose of each. Ingredients Peptone Sodium chloride Meat extract B# Yeast extract Agar Purpose

You have received a call from a person wishing to feed their weaned growing beef calves a byproduct of the hemp industry—they have access to 4T and it is free. After the oil is extracted from the hemp for CBD, a white powder remains. They wish to know if they can feed the powder and how much then can feed. The powder is about 48% digestible, is 20% NDF, 12% ADF and has a CP content of 25%. The ash content is 20%. Discuss step by step your approach to finding the answer for the producer.

What is the concentration of LDH at DF 10

The primary concern with using bleached paper products for food is: O lead O dioxin O methylmercury O pesticides O microorganisms

1. Why is fermentation an effective method of preserving food? Be specific about how fermentation affects the chemical properties of the food. 2. Fermented meat products (sausages, salamis, etc.) are made throughout the world. Can protein be fermented? If not, what in the meat is being fermented? 3. What is the principal sugar found in grain? What specific substrate must “brewer's yeast" be able to ferment?

*9. B-carotene is a pigment that is largely responsible for the color of carrots. In addition to carrots and various green and yellow vegetables, it can also be found in other sources such as liver and egg yolk. Persons who do not have adequate B-carotene in their diet may suffer from rickets night blindness scurvy @sterility

1. what percent of the grapes used to make the wine could be non-Cabernet Sauvignon?

What dangerous bacteria and diseases can be found in biologically altered products nto agricultural products?