Microbiology: A Systems Approach
5th Edition
ISBN: 9781259706615
Author: Marjorie Kelly Cowan Professor
Publisher: McGraw-Hill Education
expand_more
expand_more
format_list_bulleted
Concept explainers
Textbook Question
Chapter 25, Problem 2MCQ
Milk is usually pasteurized by
- a. the high-temperature short-time method.
- b. ultrapasteurization.
- c. the batch method.
- d.
electrical currents.
Expert Solution & Answer
Want to see the full answer?
Check out a sample textbook solutionStudents have asked these similar questions
Describe what the plate in each scenario looks like:
A. Bacteria grows on mannitol salt agar and is negative for mannitol fermentation
B. Bacteria grows on EMB agar and is positive for lactose fermentation
C. Bacteria grows on MacConkey agar and is negative for lactose fermentation
Which of the following is NOT a chemically definable component in culture media?
a.Sheep's blood
b.Brain infusion
c.Milk
d.All of the above
e.None of the above
Where do you expect to see the highest number of
CFU on a plate:
Select one:
a. When pasteurized milk is inoculated at
dilution of 10-8
b. When pasteurized milk is inoculated at a
dilution of 10-2
c. When raw milk is inoculated at a dilution of 10-
d. When raw milk is inoculated at a dilution of
10-8
e. When raw milk is inoculated directly at a
dilution of 10-2
Chapter 25 Solutions
Microbiology: A Systems Approach
Ch. 25.1 - Compose a sentence about the history of applied...Ch. 25.1 - Define biotechnology, and explain how its uses...Ch. 25.2 - Outline the steps in water purification.Ch. 25.2 - Differentiate water purification from sewage...Ch. 25.2 - Prob. 5AYPCh. 25.2 - Prob. 6AYPCh. 25.2 - List five important pathogens of drinking water.Ch. 25.2 - Provide examples of indicator bacteria, and...Ch. 25.2 - Summarize methods for identifying and quantifying...Ch. 25.3 - Name five foods and/or beverages that are produced...
Ch. 25.3 - Summarize the microbial process that leads to...Ch. 25.3 - Write the equation showing how yeasts convert...Ch. 25.3 - Discuss how microorganisms themselves are useful...Ch. 25.3 - Provide background on current HACCP guidelines,...Ch. 25.3 - Prob. 15AYPCh. 25.3 - Outline basic principles of using temperature to...Ch. 25.3 - List methods other than temperature currently used...Ch. 25.4 - Prob. 18AYPCh. 25.4 - Distinguish between primary and secondary...Ch. 25.4 - List the four steps of industrial product...Ch. 25.4 - Identify five industrial products made by...Ch. 25 - Drinking water utilities monitor their production...Ch. 25 - Milk is usually pasteurized by a. the...Ch. 25 - During sewage treatment, microbial action on a...Ch. 25 - Which of the following is unlikely to be a...Ch. 25 - The bloom in wine making refers to a. the...Ch. 25 - When algae produce biofuels, what is the other...Ch. 25 - Secondary metabolites of microbes are formed...Ch. 25 - In industrial fermentation, which step precedes...Ch. 25 - Which of the following is currently being produced...Ch. 25 - In biotechnology, fermentation refers to a. the...Ch. 25 - Prob. 11TFCh. 25 - Food products should always be kept completely...Ch. 25 - Alcoholic beverages are produced by the...Ch. 25 - Nutritional yeast is consumed by humans to...Ch. 25 - Refrigerating food prevents the growth of all...Ch. 25 - a.Summarize one beneficial use of sludge today,...Ch. 25 - Every year, supposedly safe municipal water...Ch. 25 - Provide evidence in support of or refuting the...Ch. 25 - a.List examples of microbes used in the production...Ch. 25 - Further investigate the HACCP system, and...Ch. 25 - From chapter 3, figure 3.5b. If this MacConkey...Ch. 25 - From chapter 8. During which portion of metabolism...Ch. 25 - Using the words that follow, please create a...
Knowledge Booster
Learn more about
Need a deep-dive on the concept behind this application? Look no further. Learn more about this topic, biology and related others by exploring similar questions and additional content below.Similar questions
- Give one or two product of Milk and answer the following queston: look at the labels of the different milk preparations: 1. Method of sterilization used. 2. What is the Bacterial culture and flavor used if there is any. 3. What is the Fat, Protein & Carbohydrate(sugar) content? 4. Is fortification done? What substances has been fortified (based on the label)? 5. Are Vitamins & amino acids added? Name them based on the label.arrow_forwardWhich of the following statements are true? Select one or more: a. All biosimilars are interchangeable products b. A pharmacist may substitute an interchangeable product without the prescriber's permission. O c. All interchangeable products are biosimilars. O d. A pharmacist may substitute a biosimilar product without the prescriber's permission.arrow_forwardLook for two product of Milk in the internet and answer the following queston: 1. Method of sterilization used. 2. What is the Bacterial culture and flavor used if there is any. 3. What is the Fat, Protein & Carbohydrate(sugar) content? 4. Is fortification done? What substances has been fortified (based on the label)? 5. Are Vitamins & amino acids added? Name them based on the label.arrow_forward
- Look for Alaska Milk in the internet and answer the following queston: 1. Method of sterilization used. 2. What is the Bacterial culture and flavor used if there is any. 3. What is the Fat, Protein & Carbohydrate(sugar) content? 4. Is fortification done? What substances has been fortified (based on the label)? 5. Are Vitamins & amino acids added? Name them based on the label.arrow_forwardPlacing a 1 ml sample of raw milk into a 99ml sterile water, then transferring a 1ml sample from that dilution to another 99ml sterile water produces a ___________ dilution. a) 1/100 b) 1/10 c)1/100,000 d)1/1000 e)1/10,000arrow_forwardThe stain used in the starch hydrolysis test: a.Does not stain the media surrounding positive organisms b.Tests for the presence of phospholipase c.Is the same stain used in the capsule stainarrow_forward
- Below is a scenario requiring the use of laboratory equipment and instruments. A watery fecal sample is tested for the presence of Bacillus cereus and Vibrio cholerae. The sample is stored in a screw capped tube. You are tasked to grow the Bacillus in a solid medium while Vibrio in a liquid medium. Choices: A. Incubator, B Hanging Drop Slide , C.Petri Dish, D. Drying Oven, E. Bunsen Burner, F. Inoculating NeedlE , G. Volumetric Pipette, H. Screw-capped Tubes, I. Hot plate, J. Centrifuge, K. Inoculating Loop, L. Microscope, M. Beaker, N. Biosafety Cabinet 1. What could be used to determine if there are more bacteria in the sample aside from Bacillus and Vibrio? 2. What should you use if you want to observe the natural motility of Bacillus under a Brightfield microscope? 3. Where should you perform the task of sterilization and inoculation? 4.What should be used to transfer the sample to the broth? 5. What could be used to separate the solid from the liquid portion of the…arrow_forwardWhich of the following is the proper technique for inoculating an agar slant with a broth culture? A. Stab the butt of the media with the wire loop. B. Stab the surface of the agar media with the wire loop beginning at the base of the tube moving toward the mouth as you withdraw the loop. C. Gently move the wire loop back and forth across the surface of the agar beginning at the mouth of the tube moving down toward the base of the slant. D. Gently move the wire loop back and forth across the surface of the agar beginning at the base of the slant as you withdraw it from the tube.arrow_forwardWhich of the following medium would be most appropriate for the bacterial cultures from stomach? a. LB b. Selective C. Differential d. Nutientarrow_forward
- Create a Schematic Diagram from the Procedure: PROCEDURE: I. Isolation of Milk Component A. Casein Pour 75ml of milk into a beaker and slowly add 35ml 10% lactic acid. Stir constantly until the Formation of casein precipitates. Filter and save the filtrate (filtrate 1) for procedure B & C. Collect the precipitate and place it into a beaker, add 25ml acetone. Stir well and filter the acetone. Catch the filtrate (filtrate2 for procedure D) in an evaporating dish. Transfer the casein to a filter paper and allow it to dry. Test the casein to prove that it is a protein (Proceed A.1Confirmatory Test for Casein Procedure) A.1 Confirmatory Test for Casein Suspend the casein in 15ml distilled water Stir well and filter Perform Biuret, Millon’s, and Hopkins-Cole tests on the filtrate. (Refer Activity 9) Record Observation B. Lactose From the filtrate (filtrate1) in procedure A, get 2ml sample. Perform Benedict’s Test. C. Globulin To 5ml of the filtrate from procedure A, add 10 drops…arrow_forwardDoes the current study’s results regarding compositional differences using pasteurized veruses. non-pasteurized milk make sense with previous work? please i need the answer from the articlearrow_forwardExplain why the following steps are essential during subculturing:a. Flaming the inoculating instrument prior to and after each inoculation.b. Holding the test tube caps in the hand as illustrated in Figure 1.1 on page 24.c. Cooling the inoculating instrument prior to obtaining the inoculum.d. Flaming the neck of the tubes immediately after uncapping and beforerecappingarrow_forward
arrow_back_ios
SEE MORE QUESTIONS
arrow_forward_ios
Recommended textbooks for you
- Comprehensive Medical Assisting: Administrative a...NursingISBN:9781305964792Author:Wilburta Q. Lindh, Carol D. Tamparo, Barbara M. Dahl, Julie Morris, Cindy CorreaPublisher:Cengage Learning
Comprehensive Medical Assisting: Administrative a...
Nursing
ISBN:9781305964792
Author:Wilburta Q. Lindh, Carol D. Tamparo, Barbara M. Dahl, Julie Morris, Cindy Correa
Publisher:Cengage Learning
Industrial Processes and By-products | 9-1 GCSE Chemistry | OCR, AQA, Edexcel; Author: SnapRevise;https://www.youtube.com/watch?v=CMLKgqEMXwc;License: Standard Youtube License