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Unformatted text preview: 14. What are the main differences between brewing and wine-making? 15. How can fungi be involved in the making of late harvest wine? 16. If you wanted to use an enzyme (protease) to improve the yield of protein obtained from milk for making cheese but you did not want to kill a calf to get this enzyme, what other options would be available to you? 17. What is fungal-ripened cheese and how is it made? 18. In what ways could ergot poisoning have influenced important historical events? 19. Why is ergot poisoning not a problem today? 20. What beneficial compounds have been obtained from ergot and how are they used? 21. What are sclerotia and how do they play a role in the life cycle of the ergot fungus? 22. What can be done to prevent post-harvest diseases caused by fungi? 23. How were aflatoxins discovered? 24. What therapeutic uses of LSD were tested and which ones showed the most promise?...
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This note was uploaded on 04/10/2010 for the course SAS SAS 030 taught by Professor Thomasgordon during the Fall '09 term at UC Davis.
- Fall '09