FST 104 - Final_F08A

FST 104 - Final_F08A - Name_ Student ID #_ FST 104 Fall...

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Name______________________________ Student ID #________________________ FST 104 Fall 2008 Final exam (December 10, 2008) P LEASE RECORD YOUR TEST VERSION LETTER (shown on page 11 of the exam) and the answers to questions 1-67 on a blue Scantron form UCD2000 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 twenty points.) [3 points each] 1. Which of the following gases is typically used to replace part of the air in modified atmosphere storage of fish or vegetables? A O 2 B Ozone C Cl 2 (chlorine) D TMAO (trimethylamine oxide) E CO 2 (carbon dioxide) 2. Which of the following is not a result of Bacillus growth during Natto fermentation? A Decrease the amount of pancreatic inhibitor present in the raw material B Improve nutrient availability and digestibility C Produce NH 3 and complex flavors D Produce a sticky polymer E Decrease the pH of the starting material to stabilize the food against microbial attack 3. What is the a w below which no bacterial pathogen will grow? A 0.97 B 0.92 C 0.90 D 0.85 E 0.60 4. When a bacterial cell is shifted from a lower growth temperature to a higher growth temperature, it must maintain its membrane fluidity. How does it do that? A By more efficiently losing Mg +2 ions from the cell B By more effectively excluding hydrogen ions from the cell C By increasing the proportion of the most temperature-sensitive enzyme in the membrane D By increasing the proportion of saturated fatty acids in the membrane E By increasing the proportion of unsaturated fatty acids in the membrane 5. A food was found to spoil after 12 hours at 30° C. Assuming that the T min for the spoilage organism is 7° C and that the T opt is 40° C, how long would it have taken the food to spoil at 10° C? A 3 hours B 6 hours C 12 hours D 24 hours
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E 48 hours 6. Which of the following is not a feature that makes E. coli 0157:H7 (EHEC) such a dangerous pathogen? A It produces a "Shiga-like" cytotoxin B It is more acid tolerant than most other E. coli strains C It can cause Hemolytic Uremic Syndrome (HUS) D It has a low infective dose E It survives cooking to 160° F (71° C) 7. Which of the listed microbes would grow over about the same redox range as Lactococcus (Streptococcus) lactis? A Pseudomonas fragi B Campylobacter jejuni C Staphylococcus aureus D Aspergillis oryzae E Clostridium botulinum 8. Compared to cheese made using lactic acid bacteria, cheese made only with rennin is usually: A Found only in Switzerland B Less susceptible to microbial spoilage C More of a health threat due to Listeria monocytogenes D Less of a health threat because it contains no Listeria monocytogenes E More acidic 9. Which of the following is not true about antibiotics? A
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FST 104 - Final_F08A - Name_ Student ID #_ FST 104 Fall...

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