Pasteurization a. involves heat b. reduces vegetative organisms c. is commonly used for liquid food products...
Pasteurization
a. involves heat
b. reduces vegetative organisms
c. is commonly used for liquid food products
d. all of the above
Homework Answers
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Pasteurization
a. involves heat
b. reduces vegetative organisms
c. is commonly used for liquid food products...
The effectiveness of heat for sterilization is a function o.. Time Temperature Both a and b...
The effectiveness of heat for sterilization is a function o.. Time Temperature Both a and b None of the above 4 Flash pasteurization holds the liquid at heat and time that eliminates all pathogens. 71 C for 15 Seconds 71 C for 15 minutes 140 C for 3 seconds 140 C for 15 seconds
Industrial condenser is commonly used to condense vapor into liquid. A condenser can be represented by...
Industrial condenser is commonly used to condense vapor into liquid. A condenser can be represented by a cooler for simple material and energy balances calculations. In this case, a cooler is used to cool a stream of 64 kg/min methanol vapor, at 123 °C and atmospheric pressure, to completely convert it to methanol liquid at 11 °C. Draw the flowchart of the process and determine the heat transfer rate (kW). [15 marks]
Psychological tests are commonly used to assist with decisions regarding: a. Academic placement b. Hiring c....
Psychological tests are commonly used to assist with decisions regarding: a. Academic placement b. Hiring c. Psychiatric diagnosis d. All of the above
Recrystallization is commonly used in the organic laboratory as a way to: A) remove a reaction...
Recrystallization is commonly used in the organic laboratory as a way to: A) remove a reaction solvent. B) purify an organic liquid. C) separate the components of a liquid mixture. D) purify an organic solid. E) all of the above 1. What is a limiting reactant? A) reactant with the smallest initial mass B) reactant with the largest initial mass C) reactant that is completely consumed during a chemical reaction D) reactant that is NOT completely consumed during a chemical...
86. Which organisms are NOT involved in food fermentations? A) lactic acid bacteria B) sulfuric acid...
86. Which organisms are NOT involved in food fermentations? A) lactic acid bacteria B) sulfuric acid bacteria C) acetic acid bacteria D) propionic acid bacteria 87. The MOST common source of individual foodborne botulism outbreaks are due to consumption of A) honey B] milk/dairy products D) undercooked meat 88. Coliforms in a water sample indicate A) arthropod B) chemical C) fecal D) All of the above. 89. Legionella pneumophila is generally transmitted by A) contaminated food. B) contaminated drinking water....
Temperature Phase change zone Freezing Melting 3. Water is the most commonly used natural phase change...
Temperature Phase change zone Freezing Melting 3. Water is the most commonly used natural phase change material (PCM). As shown in the figure, PCM experiences three stages when energy is provided. Which of the following is inccorrect about PCM? A. Stage (1) & (3) are sensible heating B. In stage (2), latent heat of PCM is used to change its phase instead of changing the temperature C. Once phase changes, PCM cannot adapt to temperature change in its environment D....
Utganic acid food preser the PL preservatives (such as benzoic acid) inhibit bacterial growth because ih...
Utganic acid food preser the PL preservatives (such as benzoic acid) inhibit bacterial growth because ih pH is restored to neutral 6. the hypertonie en c. The enzyme d. benzoic acid ettonie environment causes cells to dehydrate and stop replicating cytes involved in fenentation are inhibited 1c acid cannot be used as a carbon source 18 an accumulation of superoxide radicals that damage the cells c. there is an accum 35. All of the follow most difficult to destroy? the...
____________ promotion is most commonly used by toothpaste brands and other consumer products that are well-established?...
____________ promotion is most commonly used by toothpaste brands and other consumer products that are well-established? A. Reminder B. Persuasive C. Informative D. Connective Which of the following consists of all marketing activities—other than personal selling, advertising, and public relations—that stimulate consumer purchasing and dealer effectiveness? A. Public relations B. Publicity C. Advertising D. Sales promotion A new category of promotional tactic based on brands becoming publishers of their own content to maximize the brands’ value to customers is called...
Hi there, Could someone please provide the 'Heat Capacity of Liquid, Constants'(A,B,C,D) for the Component '...
Hi there,
Could someone please provide the 'Heat Capacity of
Liquid, Constants'(A,B,C,D) for the
Component ' 2,5-hexanedione(C6H10O2) ' :
Above is the 'Heat Capacity(liquid) Equation' I will be
using.
I think the constants may be found in the Yaws
Handbook but I do not have this book, so if you do could
you please state the constants - Or, if you have these constants
from elsewhere could you please write them and state the reference
too.
Appreciate the help!
Thank...
A product-focused process is commonly used to produce
A product-focused process is commonly used to produce A. high-volume, high-variety products. B. high-volume products of either high- or low-variety C. high-volume, low-variety products. D. low-volume, high-variety products. E. low-variety products at either high- or low-volume
The effectiveness of heat for sterilization is a function o.. Time Temperature Both a and b None of the above 4 Flash pasteurization holds the liquid at heat and time that eliminates all pathogens. 71 C for 15 Seconds 71 C for 15 minutes 140 C for 3 seconds 140 C for 15 seconds
Industrial condenser is commonly used to condense vapor into liquid. A condenser can be represented by a cooler for simple material and energy balances calculations. In this case, a cooler is used to cool a stream of 64 kg/min methanol vapor, at 123 °C and atmospheric pressure, to completely convert it to methanol liquid at 11 °C. Draw the flowchart of the process and determine the heat transfer rate (kW). [15 marks]
Recrystallization is commonly used in the organic laboratory as a way to: A) remove a reaction solvent. B) purify an organic liquid. C) separate the components of a liquid mixture. D) purify an organic solid. E) all of the above 1. What is a limiting reactant? A) reactant with the smallest initial mass B) reactant with the largest initial mass C) reactant that is completely consumed during a chemical reaction D) reactant that is NOT completely consumed during a chemical...
86. Which organisms are NOT involved in food fermentations? A) lactic acid bacteria B) sulfuric acid bacteria C) acetic acid bacteria D) propionic acid bacteria 87. The MOST common source of individual foodborne botulism outbreaks are due to consumption of A) honey B] milk/dairy products D) undercooked meat 88. Coliforms in a water sample indicate A) arthropod B) chemical C) fecal D) All of the above. 89. Legionella pneumophila is generally transmitted by A) contaminated food. B) contaminated drinking water....
Temperature Phase change zone Freezing Melting 3. Water is the most commonly used natural phase change material (PCM). As shown in the figure, PCM experiences three stages when energy is provided. Which of the following is inccorrect about PCM? A. Stage (1) & (3) are sensible heating B. In stage (2), latent heat of PCM is used to change its phase instead of changing the temperature C. Once phase changes, PCM cannot adapt to temperature change in its environment D....
Utganic acid food preser the PL preservatives (such as benzoic acid) inhibit bacterial growth because ih pH is restored to neutral 6. the hypertonie en c. The enzyme d. benzoic acid ettonie environment causes cells to dehydrate and stop replicating cytes involved in fenentation are inhibited 1c acid cannot be used as a carbon source 18 an accumulation of superoxide radicals that damage the cells c. there is an accum 35. All of the follow most difficult to destroy? the...
Hi there,
Could someone please provide the 'Heat Capacity of
Liquid, Constants'(A,B,C,D) for the
Component ' 2,5-hexanedione(C6H10O2) ' :
Above is the 'Heat Capacity(liquid) Equation' I will be
using.
I think the constants may be found in the Yaws
Handbook but I do not have this book, so if you do could
you please state the constants - Or, if you have these constants
from elsewhere could you please write them and state the reference
too.
Appreciate the help!
Thank...
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