The temperature for pasteurization of milk is selected so as to (a) Kill the micro-organisms (b) Kill all bacteria (c) Store it for long time without coagulation (d) Kill the micro organisms and other harmful bacteria

The temperature for pasteurization of milk is selected so as to (a) Kill the micro-organisms (b) Kill all bacteria (c) Store it for long time without coagulation (d) Kill the micro organisms and other harmful bacteria
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Pasteurisation of milk means (A) Removal of fatty and albuminous substance from it (B) Killing of organisms present in it by heating it at controlled temperature without changing its natural characteristics (C) Inhibiting the growth of micro-organisms without killing them (D) None of these

Description : Pasteurisation of milk means (A) Removal of fatty and albuminous substance from it (B) Killing of organisms present in it by heating it at controlled temperature without changing its natural characteristics (C) Inhibiting the growth of micro-organisms without killing them (D) None of these

Last Answer : (B) Killing of organisms present in it by heating it at controlled temperature without changing its natural characteristics

The heat treatment applied to milk before distribution to stabilize and to remove disease causing bacteria is called as – (1) Pasteurisation (2) Fermentation (3) Coagulation (4) Homogenisation

Description : The heat treatment applied to milk before distribution to stabilize and to remove disease causing bacteria is called as – (1) Pasteurisation (2) Fermentation (3) Coagulation (4) Homogenisation

Last Answer : (1) Pasteurisation Explanation: Pasteurisation is a process of heating milk for 30 minutes at 62° C and cooling rapidly to kill harmful bacteria.

The heat treatment applied to milk before distribution to stabilize and to remove disease causing bacteria is called as : (1) Pasteurisation (2) Fermentation (3) Coagulation (4) Homogenisation

Description : The heat treatment applied to milk before distribution to stabilize and to remove disease causing bacteria is called as : (1) Pasteurisation (2) Fermentation (3) Coagulation (4) Homogenisation

Last Answer : Pasteurisation

Fat present below the skin surface in our body acts as a barrier against – (1) loss of heat from the body (2) loss of essential body fluids (3) loss of salt from the body (4) entry of harmful micro-organisms from the environment

Description : Fat present below the skin surface in our body acts as a barrier against – (1) loss of heat from the body (2) loss of essential body fluids (3) loss of salt from the body (4) entry of harmful micro-organisms from the environment

Last Answer : (1) loss of heat from the body Explanation: A layer of body fat acts as an insulator and traps heat. The subcutis is the deepest layer of skin. The subcutis, consisting of a network of collagen ... , helps conserve the body's heat and protects the body from injury by acting as a "shock absorber.

Fat present below the skin surface in our body acts as a barrier against (1) loss of heat from the body (2) loss of essential body fluids (3) loss of salt from the body (4) entry of harmful micro-organisms from the environment

Description : Fat present below the skin surface in our body acts as a barrier against (1) loss of heat from the body (2) loss of essential body fluids (3) loss of salt from the body (4) entry of harmful micro-organisms from the environment

Last Answer : loss of heat from the body

In H.T.S.T. pasteurization, which one of the following organisms is chosen as index organism for killing? 1) S.thermophilus 2) S.lactis 3) B.subtilis 4) M.tuberculosis

Description : In H.T.S.T. pasteurization, which one of the following organisms is chosen as index organism for killing? 1) S.thermophilus 2) S.lactis 3) B.subtilis 4) M.tuberculosis

Last Answer : 1) S.thermophilus

Biological oxidation ponds remove organic matters present in the polluted water by (A) Using the activities of bacteria and other micro organisms (B) Aerobic oxidation (C) Both (A) & (B) (D) Neither (A) nor (B)

Description : Biological oxidation ponds remove organic matters present in the polluted water by (A) Using the activities of bacteria and other micro organisms (B) Aerobic oxidation (C) Both (A) & (B) (D) Neither (A) nor (B)

Last Answer : (C) Both (A) & (B)

Two richest known sources of edible protein are – (1) Meat and eggs (2) Some algae and other micro-organisms (3) Soyabean and groundnut (4) Milk and leafy vegetables

Description : Two richest known sources of edible protein are – (1) Meat and eggs (2) Some algae and other micro-organisms (3) Soyabean and groundnut (4) Milk and leafy vegetables

Last Answer : (1) Meat and eggs Explanation: Meat, fish and eggs are the richest sources of protein. An ounce of meat or fish has approximately 7 grams of protein. A large ead contains 6 grams protein.

Two richest known sources of edible protein are (1) meat and eggs (2) milk and vegetables (3) soyabean and groundnut (4) some type of algae and other micro-organisms

Description : Two richest known sources of edible protein are (1) meat and eggs (2) milk and vegetables (3) soyabean and groundnut (4) some type of algae and other micro-organisms

Last Answer : soyabean and groundnut

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

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

Last Answer : Louis Pasteur

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

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.

___ 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

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

Pasteurization is a process in which milk is Heated at

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

Last Answer : 630C for 30 min

To achieve continuous pasteurization in milk, the milk needs to be heated to 161ºF for ____ seconds. a. 15 c. 10 b. 20 d. 5

Description : To achieve continuous pasteurization in milk, the milk needs to be heated to 161ºF for ____ seconds. a. 15 c. 10 b. 20 d. 5

Last Answer : a. 15

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

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

Last Answer : Fermentation

An antibiotic is - (1) achemical synthesized by a human cell against a microorganism (2) a chemical synthesised by amicro-organism against another micro-organisms (3) a substance produced by blood cells against bacteria (4) a substance produced by blood cells against infection.

Description : An antibiotic is - (1) achemical synthesized by a human cell against a microorganism (2) a chemical synthesised by amicro-organism against another micro-organisms (3) a substance produced by blood cells against bacteria (4) a substance produced by blood cells against infection.

Last Answer : (2) a chemical synthesised by amicro-organism against another microorganisms Explanation: An antibacterial is an agent that inhibits bacterial growth or kills bacteria. The term is often used ... by a microorganism that is antagonistic to the growth of other microorganisms in high dilution.

Of all micro-organisms, the most adaptable and versatile are – (1) Viruses (2) Bacteria (3) Algae (4) Fungi

Description : Of all micro-organisms, the most adaptable and versatile are – (1) Viruses (2) Bacteria (3) Algae (4) Fungi

Last Answer : (1) Viruses Explanation: The viruses are adaptable and versatile with many variations worldwide and they reproduce within the cells of the immune system of infected people. ... versatility an individual has developed to respond to changing interpersonal situations and environmental requirements.

Name two diseases caused by following groups of micro-organisms. a) Bacteria b) Viruses c) Protozoa d) Fungi

Description : Name two diseases caused by following groups of micro-organisms. a) Bacteria b) Viruses c) Protozoa d) Fungi

Last Answer : Answers: a) Tuberculosis, Typhoid, Cholera b) Poliomyelitis, Influenza c) Sleeping sickness, Amoebic dysentery d) Ringworm, Actinomycosis

Lagoons used for purification of polluted water (A) Are large shallow artificial lakes also known as clarification lakes, maturation ponds or oxidation ponds (B) Use micro-organisms/bacteria in presence of dissolved oxygen (C) Gives an excellent final effluent (with 3 to 4 lagoons arranged in series) having suspended solid < 1 mg/litre and BOD = 3.8 mg/litre (D) All (A), (B) & (C)

Description : Lagoons used for purification of polluted water (A) Are large shallow artificial lakes also known as clarification lakes, maturation ponds or oxidation ponds (B) Use micro-organisms/bacteria in presence of dissolved oxygen (C) Gives an ... 1 mg/litre and BOD = 3.8 mg/litre (D) All (A), (B) & (C)

Last Answer : (D) All (A), (B) & (C)

Of all micro-organisms, the most adaptable and versatile are (1) Viruses (2) Bacteria (3) Algae (4) Fungi

Description : Of all micro-organisms, the most adaptable and versatile are (1) Viruses (2) Bacteria (3) Algae (4) Fungi

Last Answer : Viruses

An antibiotic is (1) a chemical synthesized by a human cell against a microorganism (2) a chemical synthesised by a micro-organism against another micro-organisms (3) a substance produced by blood cells against bacteria (4) a substance produced by blood cells against infection.

Description : An antibiotic is (1) a chemical synthesized by a human cell against a microorganism (2) a chemical synthesised by a micro-organism against another micro-organisms (3) a substance produced by blood cells against bacteria (4) a substance produced by blood cells against infection.

Last Answer : a chemical synthesised by a micro-organism against another micro-organisms

Process of heating milk to 72°C about 16 seconds and then cooling it to 4°C to destroy harmful bacteria is known as?

Description : Process of heating milk to 72°C about 16 seconds and then cooling it to 4°C to destroy harmful bacteria is known as?

Last Answer : Chromatography

Temperature for LTLT pasteurization (a) 61-63°C (b) 42-49°C (c) 62-65°C (d) 51-65°C

Description : Temperature for LTLT pasteurization (a) 61-63°C (b) 42-49°C (c) 62-65°C (d) 51-65°C

Last Answer : (a) 61-63°C

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

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

Bacterial aerobic oxidation of polluted water in biological oxidation ponds is done to purify it. Presence of bacteria helps in (A) Coagulation and flocculation of colloids (B) Oxidation of carbonaceous matter to CO2 (C) Nitrification or oxidation of ammonia derived from breakdown of nitrogenous organic matter to the nitrite and eventually to the nitrate (D) All (A), (B) and (C)

Description : Bacterial aerobic oxidation of polluted water in biological oxidation ponds is done to purify it. Presence of bacteria helps in (A) Coagulation and flocculation of colloids (B) Oxidation of carbonaceous matter to CO2 (C) ... to the nitrite and eventually to the nitrate (D) All (A), (B) and (C)

Last Answer : (D) All (A), (B) and (C)

Is the micro really harmful?

Description : I read somewhere that it is very harmful to health if we use a microwave oven to heat and prepare our food. Is this true?

Last Answer : That interested me too and I checked it out. A microwave oven is only harmful if you bake it in it. :) An old girl in the United States wanted to dry her cat in it. I guess I don't have to ... out of the microwave doesn't "radiate" either, because the microwaves don't stick to it in the food.   

Can lemon juice be used to kill the bacteria in raw meat or chicken, so you can just put it in lemon juice and then eat it afterwards without cooking it? It would be like ceviche - but for red meat.

Description : Can lemon juice be used to kill the bacteria in raw meat or chicken, so you can just put it in lemon juice and then eat it afterwards without cooking it? It would be like ceviche - but for red meat.

Last Answer : The concerns for raw meat aren't limited to bacteria. Raw pork or beef can also be contaminated with tapeworms, which when ingested by humans can lead to serious consequences such as neurocysticercosis. ... I've seen these pulled out of peoples' stomachs who ate poorly prepared ceviche. Be careful.

hy is a food web more realistic way of portraying an ecosystem than a food chain? a) Because it shows the relation of organisms with each other in a habitat b) Because food chains use only a small sampling of organisms c) Because it doesn‘t shows the relation of organisms with each other in a habitat d) Because it compares the number of consumers to the number of micro-organisms.

Description : Why is a food web more realistic way of portraying an ecosystem than a food chain? a) Because it shows the relation of organisms with each other in a habitat b) Because food chains use only a ... other in a habitat d) Because it compares the number of consumers to the number of micro-organisms.

Last Answer : Because it shows the relation of organisms with each other in a habitat 

What is pasteurization ?

Description : What is pasteurization ?

Last Answer : The process of disinfecting any substance especially milk is called pasteurization. Heat the milk for 14 minutes at a temperature of 145 ° to 150 ° F and then bring it down to a ... this method and called it pasteurization. At present packaged pasteurized milk is widely used in the market.

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

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

Last Answer : Ans. ((b))

a) Doping b) Immunization c) Pasteurization d) Modulation e) Catabolism f) Reprocessing of reactor fuel

Description : a) Doping b) Immunization c) Pasteurization d) Modulation e) Catabolism f) Reprocessing of reactor fuel

Last Answer : a) Doping: is adding impurities to semiconductor materials in order to change their electrical characteristics. b) Immunization: Also called vaccination or inoculation, a method of stimulating resistance in ... recovered plutonium-239 may be used in place of some uranium-235 in new fuel elements.

Which enzyme is tested for cream pasteurization? a. Plasmin b. Phosphates c. Catalase d. peroxidase

Description : Which enzyme is tested for cream pasteurization? a. Plasmin b. Phosphates c. Catalase d. peroxidase

Last Answer : d. peroxidase

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

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

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

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

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

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

Last Answer : all of these

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

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

Last Answer : b. fermentation

Pasteurization

Description : Pasteurization

Last Answer : Pasteurization It is a partial sterilization method used to make milk safe and to improve its keeping properties. Different methods are as follows: Holder method: Here the milk is heated at 62.80C for 30 ... tank. Flash method: The milk is heated to 71.60C for 15 sec. and then cooled quickly.

Select the correct combination of the statements (i-iv) regarding the characteristics of certain organisms. (i) Methanogens are archaebacteria which produce methane in marshy areas. (ii) Nostoc is a filamentous blue-green alga which fixes atmospheric nitrogen. (iii)Chemosynthetic autotrophic bacteria synthesize cellulose from glucose. (iv) Mycoplasma lack a cell wall and can survive without oxygenThe correct statements are (a) (ii) and (iii) (b) (i),(ii) and (iii) (c) (ii), (iii) and (iv) (d) (i), (ii) and (iv)..

Description : Select the correct combination of the statements (i-iv) regarding the characteristics of certain organisms. (i) Methanogens are archaebacteria which produce methane in marshy areas. (ii) Nostoc is a filamentous blue-green alga which fixes ... iii) (c) (ii), (iii) and (iv) (d) (i), (ii) and (iv).

Last Answer : (d) (i), (ii) and (iv)

What is the thermal death time? a. The Time Necessary To Kill Bacteria At A Specific Temperature b. The Temperature Necessary To Kill Microbes In A Specific Time c. The Average Amount Of Time To Kill Microbial Cells d. It Is The Same As The Thermal Death Point

Description : What is the thermal death time? a. The Time Necessary To Kill Bacteria At A Specific Temperature b. The Temperature Necessary To Kill Microbes In A Specific Time c. The Average Amount Of Time To Kill Microbial Cells d. It Is The Same As The Thermal Death Point

Last Answer : a. The Time Necessary To Kill Bacteria At A Specific Temperature

Selective retention occurs when? a) we process, store, and retrieve information that we have already selected, organized, and interpreted b) we make choices to experience particular stimuli c) we make choices to avoid particular stimuli d) we focus on specific stimuli while ignoring other stimuli

Description : Selective retention occurs when? a) we process, store, and retrieve information that we have already selected, organized, and interpreted b) we make choices to experience particular stimuli c ... choices to avoid particular stimuli d) we focus on specific stimuli while ignoring other stimuli

Last Answer : a) we process, store, and retrieve information that we have already selected, organized, and interpreted

The treatment of the following patient should include: a. Initial empiric therapy directed against both aerobes and anaerobes b. The addition of anti-fungal therapy in an elderly patient c. A minimum of two weeks of antibiotic therapy is indicated d. The addition of appropriate antibiotic therapy has made surgical therapy unnecessary in such cases e. Either a single agent or combination therapy is appropriate if the agents selected possess activity against both aerobic and anaerobic bacteria

Description : The treatment of the following patient should include: a. Initial empiric therapy directed against both aerobes and anaerobes b. The addition of anti-fungal therapy in an elderly patient ... therapy is appropriate if the agents selected possess activity against both aerobic and anaerobic bacteria

Last Answer : Answer: a, e The primary treatment for a perforated viscus is surgical, however antimicrobial therapy is an extremely important adjunct. Empiric antibiotic therapy for secondary ... whereas longer periods are indicated for immunosuppressed patients and with patients with extensive contamination

The statement that is NOT correct is (a) The breaking of complex and big molecules into simpler and smaller molecules by micro-organisms is called fermentation. (b) ****** contains high percentage of methanol. (c) Root **** does not contain alcohol. (d) Alcoholic fermentation involves the conversion of sugars into alcohol by the use of micro-organisms.

Description : The statement that is NOT correct is (a) The breaking of complex and big molecules into simpler and smaller molecules by micro-organisms is called fermentation. (b) Whisky contains high ... d) Alcoholic fermentation involves the conversion of sugars into alcohol by the use of micro-organisms.

Last Answer : Ans:(b)

Serpasil is (a) a tranquilizer (b) an antibiotic (c) produced by micro-organisms (d) a mordant dye

Description : Serpasil is (a) a tranquilizer (b) an antibiotic (c) produced by micro-organisms (d) a mordant dye

Last Answer : Ans:(a)

The chemical decomposition produced by micro-organisms on certain organic matter is

Description : The chemical decomposition produced by micro-organisms on certain organic matter is

Last Answer : called fermentation.

$ Louis Pasteur discovered that fermentation is brought about by micro-organisms ! Parasitic becteria bring about fermentation.

Description : $ Louis Pasteur discovered that fermentation is brought about by micro-organisms ! Parasitic becteria bring about fermentation.

Last Answer : $ Louis Pasteur discovered that fermentation is brought about by micro-organisms ! Parasitic becteria bring about ... D. If both As and R are wrong.

What are the three three examples of food which is produced using micro organisms. What types of micro organisms are used in each case?

Description : What are the three three examples of food which is produced using micro organisms. What types of micro organisms are used in each case?

Last Answer : What is the answer ?

What are the three examples of food which is produced using micro organisms. What types of micro organisms are used in each case?

Description : What are the three examples of food which is produced using micro organisms. What types of micro organisms are used in each case?

Last Answer : What is the answer ?

The phosphate solubilizer species of micro organisms is

Description : The phosphate solubilizer species of micro organisms is

Last Answer : Ans. Pseudomonas

Enzymes are – (1) Micro organisms (2) Proteins (3) Inorganic compounds (4) Moulds

Description : Enzymes are – (1) Micro organisms (2) Proteins (3) Inorganic compounds (4) Moulds

Last Answer : (2) Proteins Explanation: Enzymes are proteins that act as a catalyst, lowering the activation energy of a reaction, therefore dramatically increasing the rate of the reaction. Like all ... of amino acids that fold to produce a three-dimensional product which determines their specific activities.

Presticides are used to destroy – (1) micro-organisms (2) poisonous substances in soil (3) poisonous plants (4) insects

Description : Presticides are used to destroy – (1) micro-organisms (2) poisonous substances in soil (3) poisonous plants (4) insects

Last Answer : (4) insects Explanation: A pesticide is generally a chemical or biological agent (such as a virus, bacterium, antimicrobial or disinfectant) that through its effect deters, incapacitates, kills or ... , plant pathogens, weeds, mollusks, birds, mammals, fish, nematodes (roundworms), and microbes.