Which of the polysaccharides WILL DECREASE GELLING if acid is added to the sample? pectins agar chitin alginates
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Which of the polysaccharides WILL DECREASE GELLING if acid is added to the sample?
pectins |
||
agar |
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chitin |
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alginates |
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- Which of the following WILL INCREASE gelling if addition of Ca2+ ions was added? a. starch b. alginates c. agar d. chitinWhich of the following polymer is intracellular? chondroitin sulfate Heparan sulfate Keratan sulfate Heparin sulfateWrite a note on Hard gelatin capsules? Make the note on full making process etc
- Apple Slice dipped into different solution Time it takes for browning Observation Water Vinegar Lemon Juice Apple Juice Diluted Vitamins ControlledGiven Test Reagent Positive or Negative Result Reason/Explanation Galactose Nylander’s Test Cellobiose Iodine Test Glucose Seliwanoff’s Testwhich of the following can be used as a disinfectant on a table top and works by denaturing bacteria lipids and membranes? 1-1% tincture of iodine 2-37% Formalin 3-Crystal Violet 4-Hand soap 5-Ethanol
- In disc diffusion studies, where will the lowest concentration of the tested chemical be in the agar plate? in the agar directly below the disc O in the agar halfway between the disc and the petri dish wall O in the agar furthest away from the disc the cehmical is equally distributed throughout the agarWhich ingredient is included in the motility test to make the results easier to see? bromthymol blue ferric citrate TTC phenol redWhy is it necessary to store the molten agar in a water bath at 50 degrees Celsius?
- It seems that bacteria and molds should grow well in jerky. It's extremely high in sugar, a substance many cells can use for energy, and contains enough other nutrients to support cell growth. Yet jerky can be left unrefrigerated for a very long time without contamination by microorganisms. How can this be? Select the best answer. Bacteria and molds cannot grow on meat products. The high sugar and salt concentration causes bacterial and mold cells to swell and rupture. The high sugar and salt concentration damages cell membranes. Bacteria and molds cannot get into the jerky because its high concentration of sugar and salt makes it so sticky. The high sugar and salt concentration causes bacterial and mold cells to shrink and die.A positive lipid hydrolysis test is indicated by the growth of bacteria on the medium. A positive lipid hydrolysis test is indicated by the growth of bacteria on the medium. True FalseWith liquid media such as broth, is it possible to determine if the culture is pure using the naked eye only? no yes sometimes