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Unformatted text preview: do penicillin and silibinin help minimize damage caused by amatoxins? 23. What is a retrospective study and what are the strengths and weaknesses of this approach? 24. Who is Aunt May’s mortal foe in her next movie? 25. What are the four main ingredients in beer? 26. What is the malting process and why is it important for making beer? 27. What is mashing? 28. What does yeast contribute to beer? 29. The degradation of humulone (an ingredient of hops) by light can result in formation of mercaptan, which imparts a skunky flavor to beer. Beer makers have found two ways to prevent this problem. What are they? 30. Describe four ways in which wine making is different than brewing. 31. Describe two options for dealing with the problem known as bunch rot (caused by the fungus, Botrytis). 32. How does the growth of Penicillium roquefortii in milk curds affect the character of the final product? 33. What requirements must be met in order for a cheese to carry the label “Ro...
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This test prep was uploaded on 03/22/2014 for the course SAS 30 taught by Professor Wilhelm during the Fall '08 term at UC Davis.

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