Food Micro Midterm 1
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| Give four examples of intrinsic factors. | show 🗑
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| Give three examples of extrinsic factors. | show 🗑
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| show | False
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| show | True
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| ____ are more capable in converting complex molecules into simpler forms. | show 🗑
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| show | water
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| T or F: Bound water is available for biological functions. | show 🗑
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| show | Free/available water in food.
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| show | Salt or sugar addition, freezing, drying
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| show | lag, log, stationary
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| show | nutrient/waste transport, enzymatic reactions
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| show | True
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| show | False
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| show | 4.6
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| show | 7.0
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| Give an example of a food buffer. | show 🗑
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| Give three examples of strong acids. | show 🗑
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| Most microorganisms grow best at a pH range _____. | show 🗑
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| T or F: Yeasts and molds grow at a lower pH than bacteria. | show 🗑
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| show | With heat to destroy microorganisms and spores of health concern.
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| pH 4.6 is the minimum pH for _______ spores to germinate, grow, and produce toxin. | show 🗑
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| Water activity of 0.85 is the minimum for growth of ______. | show 🗑
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| Define redox potential. | show 🗑
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| Give two examples of foods with antimicrobial properties. | show 🗑
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| show | Lysozyme
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Created by:
goberoi
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