The process of controlled heating, called__________ was used to keep **** from spoiling. a. curdling b. fermentation c. pasteurization d. variolation

1 Answer

Answer :

b. fermentation

Related questions

Description : What process was studied by Redi and Spaltanzani? a. Spontaneous generation b. Fermentation c. Variolation d. Antisepsis

Last Answer : a. Spontaneous generation

Description : The process of___________involved inoculation of dried small pox scabs under the skin. a. vaccination b. antisepsis c. variolation d. immunization

Last Answer : a. vaccination

Description : What surgical practice was established by Lister? a. antisepsis b. chemotherapy c. variolation d. sterilization

Last Answer : a. antisepsis

Description : The process by which milk is converted to curd is called – (1) Pasteurization (2) Vernalization (3) Fermentation (4) Retting

Last Answer : (3) Fermentation Explanation: Curds are a dairy product obtained by curdling (coagulating) milk with rennet or an edible acidic substance such as lemon juice or vinegar, and then draining off the ... the whey. In Asia, curds are essentially a vegetarian preparation using yeast to ferment the milk.

Description : The process by which milk is converted to curd is called (1) Pasteurization (2) Vernalization (3) Fermentation (4) Retting

Last Answer : Fermentation

Description : Cheese and yoghurt are products of: (a) Pasteurization (b) Fermentation (c) Dehydration (d) Distillation

Last Answer : Ans. ((b))

Description : What is the advantage of flash pasteurization? a. It Doesn't Get As Hot b. It Is Faster c. It Is Also Used For Solids, Not Just Liquids d. It Also Sterilizes The Liquid

Last Answer : b. It Is Faster

Description : Which of the following terms best fits the destruction of all living micobes, spores and viruses. a. Sanitization b. Sterilization c. Aseptic Technique d. Pasteurization

Last Answer : b. Sterilization

Description : Salmonellae can also be killed by A- Pasteurization B- Chlorination C- .boiling D- all of these

Last Answer : all of these

Description : Temperature and duration in Flash method of Pasteurization is A 62.9℃, 30 min B 71.6℃, 30 min C 71.6℃, 15 seconds D 62.9℃, 15 seconds

Last Answer : C 71.6℃, 15 seconds

Description : The wine is prepared by the process of - (1) fermentation (2) catalysation (3) conjugation (4) displacement

Last Answer : (1) fermentation Explanation: Like lactic acid fermentation, alcoholic fermentation generates NAD+ so that glycolysis can continue to produce ATP. However, alcoholic fermentation in yeast produces ethyl alcohol instead of lactic acid as a waste product.

Description : Where is the most ATP produced in cellular respiration? a. Fermentation b. Electron Transport Chain c. Glycolysis d. Citric Acid Cycle

Last Answer : b. Electron Transport Chain

Description : If cells can use oxygen in cellular respiration it is called _____. a. Anaerobic Respiration b. Alcoholic Fermentation c. Acid Fermentation d. Aerobic Respiration

Last Answer : c. Acid Fermentation

Description : Glucose is to photosynthesis as pyruvate is to _____. a. Oxidative Phosphorylation b. Glycolysis c. Fermentation d. Citric Acid Cycle

Last Answer : a. Oxidative Phosphorylation

Description : In fermentation reactions occurring in yeast, two products of metabolism are ______ and ______. a. Acid; Hydrogen Gas b. Hydrogen Gas; Sucrose c. Ethyl Alcohol; Methane d. Carbon Dioxide; Ethyl Alcohol

Last Answer : a. Acid; Hydrogen Gas

Description : Which one of the following pairs is mismatched? a. Alcohol-fermentation b. Pyruvate-glycolysis c. Carbon dioxide-glycolysis d. NADH-citric acid cycle

Last Answer : c. Carbon dioxide-glycolysis

Description : In fermentation, the conversion of pyruvate into a final end product is critical for the production of a. CO2. b. glucose c. NAD. d. 02.

Last Answer : a. CO2.

Description : Yersinia enterocolitica and Y. pestis can be differentiated on the basis of which of the following tests? A.Decarboxylation of ornithine B.Fermentation of sucrose and cellobiose C.Motility at 22°C D.All of these

Last Answer : D.All of these

Description : When a virus enters a cell but does not replicate immediately, the situation is Called A.lysogeny B.fermentation C.symbiosis D.synergism

Last Answer : A.lysogeny

Description : When a virus enters a cell but does not replicate immediately, the situation is Called A.lysogeny B.fermentation C.symbiosis D.synergism

Last Answer : A.lysogeny

Description : The butyric acid type of fermentation in acid or medium acid foods, with swelling of the containerby the carbon dioxide and hydrogen gas is caused by A.C. butyricum B.C. pasteurianum C.both (a) and (b) D.C. sporogenes

Last Answer : C.both (a) and (b)

Description : The elimination of the scum of yeasts in the brine during the fermentation include A.agitation of the surface B.addition of the mustard oil C.addition of the sorbic acid D.all of these

Last Answer : D.all of these

Description : The plasmid-mediated properties is/are A.fermentation of lactose  B.production of enterotoxin C.resistance to antibiotics  D.all of these

Last Answer : D.all of these

Description : The acquisition energy by glucose fermentation requires A.substrate-level phosphorylation B.electron transport of electrons from NADH C.long-chain fatty acid oxidation D.the enzyme formic-hydrogen lyase

Last Answer : A.substrate-level phosphorylation

Description : The maximum concentration of ethanol that is achieved by successive distillation of fermentation broth in continuous stills is A- .60% B- 95% C- .70% D- 99%

Last Answer : 95%

Description : The plasmid-mediated properties is/are A- fermentation of lactose B- production of enterotoxin C- resistance to antibiotics D- all of these

Last Answer : all of these

Description : Yeasts may undergo A- alcoholic fermentation B- homolactic fermentation C- heterolactic fermentation D- all of these

Last Answer : all of these

Description : The use of oxygen gas (02) in an exergonic pathway generating ATP is called a. Anaerobic Respiration. b. Photosynthesis. c. Aerobic Respiration. d. Fermentation.

Last Answer : c. Aerobic Respiration.

Description : Is it better to freeze raw, or to cook/overcook before freezing to keep food from spoiling too soon?

Last Answer : It totally depends on the food and if it was frozen before. Even different vegetables react differently to freezing, so it isn't a one solution fits all' situation. Your question, as it is ... . It is freezer burn, crystallisation and bitterness. You need to blanch almost every vegetable, not cook.

Description : how do I keep dried garlic shavings from spoiling after opening the bottle?

Last Answer : Store in plastic bag in freezer.

Description : As soon as I unpack it, 2-3 days and it all goes bad. It either sticks together or becomes moldy.

Last Answer : If you don't eat it all at once, freeze the leftovers so they don't spoil. Or pack it well, airtight.

Description : What should the refrigerator temp be to keep milk from spoiling?

Last Answer : In the US and the UK, refrigerators hold to a standard of 37 -41 degrees Fahrenheit (3 - 5 degrees Celsius).

Description : Consider the following changes: 1. Curdling of milk 2. Sublimation of camphor 3. Drying of paint 4. Oxidation of SO2 to SO3 The chemical changes are: (a) 1, 2 and 4 only (b) 1, 3 and 4 only (c) 1, 2, 3 and 4 (d) 1, 2 and 3 only

Last Answer : Ans:(b)

Description : ____ is a soft cheeselike food made by curdling fresh hot soymilk with a coagulant. a. Tempeh c. Yogurt b. Tofu d. Cheddar

Last Answer : b. Tofu

Description : Which of the following microorganisms is used in milk curdling? (1) Acetobacter (2) Leuconostoc (3) Bacillus (4) Lactobacillus

Last Answer : Lactobacillus

Description : The practice of lending money to unrelated individuals, or “peers”, without going through a traditional financial intermediary such as a bank or other traditional financial institution is called__________ A. B2B transactions B. C2C transactions C. P2P lending D. PPP Model E. P2P Investing

Last Answer : C. P2P lending Explanation: P2P lending, is the practice of lending money to individuals or businesses through online services that match lenders directly with borrowers.

Description : The instrument that measures the displacement of a vibrating body is called__________ a. seismometer b. transducer c. accelerometer

Last Answer : a. seismometer

Description : The bounded Quantization error is also called__________. A. overload error B. overload noise C. granular error D. All of above

Last Answer : C. granular error

Description : Atoms of same element having different mass numbers are called__________ (1) Isobars (2) Isotopes (3) Isotones (4) Isomers

Last Answer : Isotopes

Description : What is the difference between fermentation processes for wine vs. alcohol?

Last Answer : Wine uses the natural sugar in the grapes. Other types of alcohol requires some type of added sugar.

Description : Vinegar is prepared by the _____. A. Fuming of date palms B. Fermentation of rotten grapes C. Fermentation of apple cider in the presence of air D. Dehydration of wine

Last Answer : ANSWER: B

Description : The microbes play an important role in the catalytic complicated chemical reactions of (a)Wine productions (b) Fermentation (c) Dairy product (d) All of the above

Last Answer : (d) All of the above

Description : The microbes play an important role in the catalytic complicated chemical reactions of (a)Wine productions (b) Fermentation (c) Dairy product (d) All of the above

Last Answer : (d) All of the above

Description : Which of the following organisms have shown the ability of phosphate solubilization in red wine? A.S.cerevisiae B.Gluconobacter oxydans C.Bacillus subtilis D.None of these

Last Answer : B.Gluconobacter oxydans

Description : ________ performed extensive research with bacteria and developed the process known as pasteurization.?

Last Answer : Louis Pasteur

Description : ___ is a milk process that makes milk more easily digested by those with a sensitive digestive system. a) Ionization b) Evaporation c) Pasteurization d) Homogenization

Last Answer : d) Homogenization

Description : Pasteurization is a process in which milk is Heated at

Last Answer : 630C for 30 min

Description : Acquired immunity consists of humoral immunity maintained by _____ and _____, and cell-mediated immunity controlled by _____ a. T cells, complement, B cells b. T cells, Interleukin, B cells c. B cells, antibodies, T cells d. B cells, histamine, T cells

Last Answer : c. B cells, antibodies, T cells

Description : Which of the following is recommended for the improvement in flavor during ageing of beef under controlled conditions? A.Thamnidium B.Rhizopus C.T. elegans D.M. mucedo

Last Answer : A.Thamnidium

Description : Which of the following is recommended for the improvement in flavor during ageing of beef under controlled conditions? A.Thamnidium B.Rhizopus C.T. elegans D.M. mucedo

Last Answer : A.Thamnidium