Look for just one product of Milk in the internet and answer the following queston: 1. Method of sterilization used. 2. What is the Bacterial culture and flavor used if there is any. 3. What is the Fat, Protein & Carbohydrate(sugar) content?
Q: A positive lipid hydrolysis test is indicated by the growth of bacteria on the medium. A positive…
A:
Q: Which of the following statements are true? Select one or more: O a. All biosimilars are…
A: Biosimilar drugs are very similar to the drugs of biological origin. They are not structurally…
Q: Please answer questions 1 and 2 directly. 1. Discuss what is isoelectric precipitation/point? 2.…
A: The given diagram shows isolation by caesin by isoelectric precipitation
Q: Do you think standard plate counts are very accurate? Why or why not? When doing serial dilutions,…
A: You have asked multiple questions. I will answer the first 3 subpart question, as allowed by…
Q: Tables Table 1: Time Required for Methylene Blue Color Change Milk Sample Start Time/Date (Step…
A: Methylene blue Is the blue color dye used to check the presence of bacteria in raw and pasteurized…
Q: Based on this video: https://youtu.be/3PYdMaClUmw Observation Interpretation Test Tube…
A: Chemical reactions in living cells are catalyzed by enzymes.
Q: 1. Illustrate a brine floatation method. 2. What are the disadvantages and advantages in using a…
A: In the flotation method the attachment of bubbles to particles transfers the solids from the body of…
Q: testing
A: The chemical solutions, substances, that are directly administered through the injections in the…
Q: Positive with Molisch Test, but negative with both Iodine Test and Benedict's Test. Glucose…
A: Carbohydrates are identified with different tests like Molisch, Iodine,Benedicts test.
Q: Which of the following tests can be used to distinguish between group D streptococcus and other…
A: Group D is the classification of streptococcus bacteria. These are gram positive bacteria, have…
Q: Serial dilution is recommended prior to pour and spread plate. Why is this so?
A: Pour Plate: it is a technique in which A plate made by combining the inoculum which is cooled but…
Q: discuss the clinical significance, principles, reagents (if any) and positive and negative results…
A: *Note: Since you have posted a question with multiple sub-parts, we will solve first three sub-parts…
Q: Identify the microorganism/ group of microorganisms involved in the spoilage of the following food:…
A: All the unicellular organisms unseen to the naked eye are called microorganisms. They are named so…
Q: The number of bacteria in saliva samples was determined by collecting the saliva, making serial…
A: Microorganisms are minute organisms that cannot be seen by naked eyes. They can be visualized only…
Q: hat are the steps of pasta technology? Select one: a. ingredients -> mixing -> press -> shape…
A: The steps of pasta technology are Ingredients: Ingredients are very important by which pasta has…
Q: additional 5 courses of cross contamination how to prevent cross contamination via kitchen utensils…
A: INTRODUCTION Cross contamination in food cross contamination occur when juices from raw meat or…
Q: Method of sterilization used. 2. What is the Bacterial culture and flavor used if there is any. 3.…
A: AMC (Alaska Milk Corporation) is a Philippine-based milk product manufacturer. The Alaska brand is…
Q: Give the uses/functions and images of each apparatuses. Basic Laboratory Equipment Uses/Functions…
A: Note- we are supposed to answer three subpart of a question according to our guidelines. Please…
Q: A compounding pharmacist gets an order for 1.2 avoir. lb of 2% mupirocin ointment. The stock…
A: 1. Dose of drug is the amount of drug that is be administered for a given period of time D =…
Q: Milk is usually pasteurized by a. the high-temperature short-time method c. batch method b.…
A: Pasteurization is the process, in which bacteria are killed and the sterilization is done to improve…
Q: Write a note on pharmaceutical primary packaging (Sachets)? Please answer at your own words.
A: packaging can be defined as a technology or an art to protect a product or any thing from damage,…
Q: Match the description to the correct medium This medium is enrichment for fastidious [Choose ]…
A: It is important to grow microorganisms outside the body for the study of their characteristics and…
Q: The students of a Microbiology class were tasked to transfer or subculture a pure culture of…
A:
Q: What is the grade of raw milk in Figure 8? Grade of pasteurized milk?
A: Microbiology is the branch of science which deals with the study of microorganisms like bacteria,…
Q: Write briefly about Metabolism of drugs ( just 5 lines )
A: Disclaimer: Since you have asked multiple questions, we will solve the first question for you. If…
Q: wre these products right? please clearly show what the products will be
A: Waxes are simple lipids composed of fatty acid esters and long-chain alcohols. Beeswax, lanolin are…
Q: Categorize which type of additives can be used on each of the following pod/products: (Answer can be…
A: Introduction A food additive (additional substance) is any substance that's not a food in itself or…
Q: In your own words, explain how you determine the susceptibility for tooth decay for individuals…
A: Snyder Test is a colorimetric test to detect susceptibility of dental caries. It is based on the…
Q: Placing a 1 ml sample of raw milk into a 99ml sterile water, then transferring a 1ml sample from…
A: The process of decreasing the concentration of the solute present in a solution is known as…
Q: The following are microbial products. Beside each product, identify the microorganisms producing it…
A: Answers of first three parts of a multipart question will be given. 1. MSG stands for monosodium…
Q: Describe microbial sampling procedures for solid foods suchas meat.
A: Food may serve as an important source of pathogenic organisms and therefore it is necessary to…
Q: Write a summary on Hard gelatin capsules? T
A: Medicines are available in various dosage forms, such as solid, semisolid, liquid, and gaseous…
Q: Which statement is supported by the experiment below? Select all the apply. 1% NaCl agar plate 6.5%…
A: Here, both S.aureus and E.coli can grow in normal salt concentration S.aureus can tolerate…
Q: Give one or two product of Milk and answer the following queston: look at the labels of the…
A: "Since you have posted a question with multiple sub-parts, we will solve first three sub parts for…
Q: re is the statement below, If a patient sample gets a negative result on the urea broth test, then…
A: A laboratory test called the urea broth test is done to determine whether or not a patient has a UTI…
Q: What is the importance of Acrolein Test? What component in fats and oil will respond to the test?
A: The Acrolein testing is performed on a 'dehydration reaction' in which the water molecules are…
Q: Write a 4 paragraph reflection about proper handwashing in laboratory and in general. Cite 2- 3…
A: Proper handwashing in laboratory and in general: Handwashing is single most effective way to prevent…
Q: Which of the polysaccharides WILL DECREASE GELLING if acid is added to the sample? pectins…
A: Gels are solid, jelly-like structures made of colloid polysaccharides, proteins, and polymers…
Q: In a tabular form, enumerate other chemical qualitative tests for carbohydrates, discuss its…
A: Carbohydrates are biomolecules composed of carbon, hydrogen and oxygen. They are the most abundant…
Q: Identify the microorganism/ group of microorganisms involved in the spoilage of the following food:…
A: "Since you have asked multiple questions, we will solve the first question for you. If you want any…
Q: Describe the proper technique for performing reagent strip testing.
A: These are the plastic strip consists of chemicals. It changes colour when dipped in urine.
Q: When a disinfectant or antiseptic's effectiveness is expressed as a phenol coefficient, a number…
A: Phenol coefficient: It is a way to compare bactericidal (killing bacteria) nature of a chemical…
Q: Esc F2 F5 F6 FB F9 F10 F11 5. What is the physical appearance (solid, liquid, semi-solid) of the…
A: A nutrient media is a type of media that is used for the growth of organisms at laboratory…
Q: sabuoraud slope culture contains a black mould. describe a diagnostic method you can use to identify…
A: Introduction:- SDA is essentially utilized for the particular development of yeasts, molds and…
Q: attached Microbiology question AND ANSWER THE QUESTION COMPLETELY. Thank you. *If you actually…
A: Answer
Q: Look for two product of Milk in the internet and answer the following queston: 1. Method of…
A: Two milk products are chosen for the current study namely cheese and butter
Q: Triple Sugar Iron (TSI)Agar Report Slant/Butt reaction (use the letters): ______________________…
A: Triple Sugar Iron Agar Test It is defined as a microbiological test which is used to test the…
Q: PLEASE answer the 2 with no much explanation Culture media is sterilized after the inoculation of…
A: This questions are related to sterilization in microbiology Sterilization is a process in which…
Q: Identification of an organism does not require a pure culture because Bergey’s Manual will sort out…
A: Taxonomy is the branch of biology, which deals with the science of naming, defining and classifying…
Q: All of the following agars are selective and/or differential, Except: Group of answer choices…
A: Selective media is a chemical substances in the media inhibit the growth of one type of bacteria…
Look for just one product of Milk in the internet and answer the following queston:
1. Method of sterilization used.
2. What is the Bacterial culture and flavor used if there is any.
3. What is the Fat, Protein & Carbohydrate(sugar) content?
4. Is fortification done?
What substances has been fortified (based on the label)?
5. Are Vitamins & amino acids added? Name them based on the label.
Step by step
Solved in 4 steps
- Look for two product of Milk in the internet and answer the following queston: 1. Method of sterilization used. 2. What is the Bacterial culture and flavor used if there is any. 3. What is the Fat, Protein & Carbohydrate(sugar) content? 4. Is fortification done? What substances has been fortified (based on the label)? 5. Are Vitamins & amino acids added? Name them based on the label.Look for Alaska Milk in the internet and answer the following queston: 1. Method of sterilization used. 2. What is the Bacterial culture and flavor used if there is any. 3. What is the Fat, Protein & Carbohydrate(sugar) content? 4. Is fortification done? What substances has been fortified (based on the label)? 5. Are Vitamins & amino acids added? Name them based on the label.Procedure: 1. Prepare 5 test tubes. Place 1 ml of 1% starch and add 10 drops of saliva to each tube. Mix thoroughly. 2. Place the first tube in ice water, the 2nd tube leave at room temperature, the 3rd tube in 40°C , the 4th tube at 60°Cwater bath and the 5th tube boil for 2 minutes.. 3. Leave the 4 tubes in their respective temperatures for 30 minutes. The 4th tube allows to stand for 30 minutes after heating for 2 minutes. 4. Test the contents of each tube with iodine and benedict’s tests.
- Give one or two product of Milk and answer the following queston: look at the labels of the different milk preparations: 1. Method of sterilization used. 2. What is the Bacterial culture and flavor used if there is any. 3. What is the Fat, Protein & Carbohydrate(sugar) content? 4. Is fortification done? What substances has been fortified (based on the label)? 5. Are Vitamins & amino acids added? Name them based on the label.Manual compounding of a parenteral nutrition solution is: Select one: O a. Ob. O C. O d. Is the most cost-effective method less chance for human error and possible contamination More precise and accurate than other methods can integrate manual compounding with barcode software 4 Q SearchIf the concentration of solutes in the fluid surrounding the cell is greater than the cell's cytoplasm then the surrounding fluid is to the cell cytoplasm. 00000 Endergonic Exergonic Hypertonic Isotonic Hypotonic
- Does the current study’s results regarding compositional differences using pasteurized veruses. non-pasteurized milk make sense with previous work? please i need the answer from the articleAnswer the following questions (not more than 5 sentences/question). Discuss the correct laboratory technique in using the centrifuge for qualitative analysis. Give two tips on its proper use. Explain how calcium ions are confirmed present in a solid salt by using flame test. Discuss a method to confirm the presence of a) phenol and b) ketone in a test compound. How are proteins confirmed present in a sample? Explain the laboratory process.Based on this video: https://youtu.be/3PYdMaClUmw Observation Interpretation Test Tube 1 H2O2 + 1 piece uncooked potato + 1 mL H2O Test Tube 2 H2O2 + 1 piece cooked potato + 1 mL H2O Test Tube 3 H2O2 + 1 piece uncooked potato (cut into small pieces) + 1 mL H2O Test Tube 4 H2O2 + 1 piece uncooked potato + 1 mL vinegar
- Please help me answer the table Procedure: 1. Prepare 5 test tubes. Place 1 ml of 1% starch and add 10 drops of saliva to each tube. Mix thoroughly. 2. Place the first tube in ice water, the 2nd tube leave at room temperature, the 3rd tube in 40°C , the 4th tube at 60°Cwater bath and the 5th tube boil for 2 minutes.. 3. Leave the 4 tubes in their respective temperatures for 30 minutes. The 4th tube allows to stand for 30 minutes after heating for 2 minutes. 4. Test the contents of each tube with iodine and benedict’s tests.1. Write briefly about Metabolism of drugs ( just 5 lines ) 2. Write briefly about Polyethylene glycol ( just 3 lines ) 3. The levigating agent , explain about its role in Suppositories manufacturing 4. Write in details about types of gel 5. Write in details about fusion method in ointment preparation1. Name of the product 2. Predominant ingredient by weight 3. Serving size 4. How many total number of servings are there in one container 5. What is the fortification or enrichment status of the product 6. What is in one serving in terms of following criteria that is a) Is it high in particular nutrients if so which ones b) reliable source of any nutrients? If so, which ones? c) Reduced in calories or any nutrients? If so which ones? 7. Is your chosen product free of fat, sodium or sugar or other food nutrients If so, describe below: FREE OF LOW IN VERY LOW IN Attach the picture of label to the worksheet and upload Nutrition Class