Lec 10 Biol 241: Micro and Foods

25 Responses | Created by sandro89 |
  1. 1

    Lysine is a negative feedback inhibiton cursor for what?

  2. 2

    (vitamin synthesis slide) Riboflavin has what coenzymes that participate in oxidation-reduction Rx's?

  3. 3

    lyophilizaton literally means "freeze-drying"

  4. 4

    strategies for food preservation often employ multiple hurdles like...?

  5. 5

    processing yeast biomass involves?

  6. 6

    In irradiation food becomes radioactive as a side effect

  7. 7

    a primary metabolite is one that is formed during......?

  8. 8

    extracellular enzymes are also known as endoenzymes

  9. 9

    Vitamin B12 defieciency can lead to pernicious anemia?

  10. 10

    extremophile enzymes are also known as extremozymes

  11. 11

    you get nutritional dry yeast from dry storage

  12. 12

    this sucrose-digesting enzyme is the answer to the caramilk mystery

  13. 13

    when does food spoilage become noticeable on a graph?

  14. 14

    microbial growth tends to stop under low temperature conditions

  15. 15

    what two types of pasteurization exist?

  16. 16

    what must change with "scale-up"?

  17. 17

    a secondary metobolite is one that is formed during....?

  18. 18

    In cortisone production from progesterone what fungus is the catalyst?

  19. 19

    In "down-stream" processing the goal is to obtain what through removal, concentration, and purification?

  20. 20

    immobilization of soluble enzymes allows small-scale reactions under continuous conditions

  21. 21

    "canning" produces food that is indefinately stable even without refrigeration

  22. 22

    making vinegar requires strict aerobes (that do not oxidize their electron donors completely) and what else?

  23. 23

    what two microbes are involved in the conversion of milk to yogurt?

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