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Mid2-F08B_key - Name StudentID FST104Fall2008...

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Name______________________________ Student  ID #________________________ FST 104 Fall 2008 Midterm  #2 (November  19, 2008) P LEASE   RECORD   YOUR   TEST   VERSION   LETTER   (shown  on  page  6 of the  exam)  and  the  correct  answers  to questions  1-30 on  a blue  Scantron  form  UCD  2000 using  a #2 pencil.  (If you   did  not bring the Scantron  form, circle  the letter of the correct answer  directly on the exam   pages.   We will correct  your  exam  by  hand  and  assess  a penalty  of ten  points.)  Please  write your answers for questions 31-32 directly on the exam in the space provided. MULTIPLE GUESS   [3 points] 1.   Four advanced  instrumental  methods  were discussed  for identifying  microorganisms  – OmniLog (I), PFGE (II), MicroSeq 500 (III) and  BAX (IV).  Which  of the following  methods  can identify microorganisms  down  to the specific strain? A  I and  II B.  II and III C  III and  IV D  I and  III E.  II and  IV 2. What function  does a humectant  provide  in some foods?  A  It lowers the redox potential so spoilage aerobes won’t grow B  It increases the poising capacity of the food to prevent direct spoilage by molecular oxygen  C  It specifically inhibits growth  of Clostridium  botulinum  while permitting  growth  of beneficial       bacteria D  It specifically inhibits growth  of yeasts and  molds by entering the cell in undissociated  form and         ionizing E  It lowers the a w  of a food without creating the sensation of dryness 3. With regard  to the type of energy generating  metabolism, what  is the food science  definition  of a “facultative anaerobe” that we gave in class?  A  Performs aerobic respiration; may also perform  anaerobic respiration   B  Performs only anaerobic respiration C  Performs only fermentation D Performs aerobic respiration and fermentation; may also perform anaerobic respiration E  None of the above are correct 4. Molds are capable of growing  on ground  meat stored  in the refrigerator, but only  rarely spoil such refrigerated  meat.  Why not?  composition = 0.2% soluble sugars, 15% protein, 20% fat a w  = 0.98 pH  = 6.5 redox = +200 mV  A  Molds are less acid tolerant than bacteria B   Molds cannot grow  on the surfaces of most foods C  Bacteria are frequently associated  with soil whereas molds are not D  Bacteria grow  at higher a w  than  molds E  Bacteria grow faster than molds under these conditions 5. What is a true difference between  anaerobic respiration  and  fermentation?
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