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Exam (elaborations)

MIC 205 LEARNSMART EXAM WITH COMPLETE SOLUTIONS 100% VERIFIED!!

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MIC 205 LEARNSMART EXAM WITH COMPLETE SOLUTIONS 100% VERIFIED!!...

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MIC 205 LEARNSMART
Course
MIC 205 LEARNSMART

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MIC 205 LEARNSMART EXAM WITH COMPLETE
SOLUTIONS 100% VERIFIED!!


-MIC 205 learnsmart

-MIC 205 learnsmart viruses



MIC 205 learnsmart

stages of wine making 5 - ANSWER 1. must preparation

2. fermentation

3. storage

4. flash pasteurization

5. aging



methods to prevent food spoilage or poisoning (5) - ANSWER 1. temperature changes

2. additives

3. filtration

4. radiation

5. pasteurization



most prominent water-borne pathogens include (3) - ANSWER 1. protozoa

2. viruses

3. bacteria



most prominent water-borne pathogens include all except - ANSWER algae

,detrimental effects of microbes on food (4) - ANSWER 1. food spoilage

2. food poisoning

3. undesirable flavors

4. destruction of food value



steps to indicate the usual water purification process (5) - ANSWER 1. sedimentation
of large particles in large storage reservoir

2. aeration and settling in holding tanks

3. filtration through sand or diatomaceous earth and/or charcoal

4. chemical disinfection through the addition of chlorine gas

5. transport of treated water to the consumer



anaerobic fermentation by yeasts yields which major products (2) - ANSWER 1. alcohol

2. carbon dioxide



rapid method used for testing the total bacterial levels in water - ANSWER standard
plate count



food is usually processed at a _____ to destroy the main spoilage microbes - ANSWER
thermal death time



mass production of organic substances in a fermentor involves these steps in which
order (4) - ANSWER 1. introduction of cultures and media

2. fermentation

3. downstream processing

4. removal of waste



how hypertonic levels of salt in foods result in inhibited bacterial growth (2) - ANSWER
1. causes plasmolysis

, 2. decreases moisture

effects of refrigeration on food (3) - ANSWER 1. doesn't extend shelf life indefinitely

2. reduces growth rate of mesophiles

3. allows growth of psychrophiles

the least time required to kill all cells in a culture at a specified temperature - ANSWER
thermal death time



use of gamma radiation to sterilize food has what results (3) - ANSWER 1. reduced
food-borne illness outbreaks

2. good penetration of food material

3. increased shelf life



electromagnetic waves or rays, such as those of light given off from an energy source -
ANSWER radiation



the use of gamma radiation to sterilize food does not (2) - ANSWER 1. cause food to
become radioactive

2. produce toxic byproducts



aerobic maltose fermentation by yeast in the bread making process yields which major
products (2) - ANSWER 1. carbon dioxide

2. water



which process is often used in industrial and food biotechnology - ANSWER
fermentation



microorganisms are responsible for which of the following bread making processes? (3)
- ANSWER 1. leavening the dough

2. adding flavor/odor

3. making dough workable

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Institution
MIC 205 LEARNSMART
Course
MIC 205 LEARNSMART

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Uploaded on
January 26, 2025
Number of pages
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Written in
2024/2025
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