Q. Statement 1: Spores heated in soil directly are more heat resistant than ones which are mixed with sterile soils and then heated.
Statement 2: Thermophilic bacteria which form spores in artificial media are more heat resistant than those formed on machinery in canning plants.

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Q. Artificial media weakens cultures of organisms.

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Q. For a culture to be kept alive for a long time, the medium permitting limited growth is favourable than one which has enriched conditions.

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Q. Which of the following falls in the low acidic group?

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Q. Which of the following is true about clostridium botulinum?

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Q. Which of the following is true about corn?

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Q. Which of the following organisms have a high resisting effect at high temperatures?

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Q. Which of the following is true about clostridrium botulinum?

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Q. Which of the following spore forming bacteria may lead to overcooked and degraded canned food?

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Q. Thermophilic flat sour spoilage is due to _____

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Q. Statement 1: Thermophilic flat sour spoilage generally doesn’t take place at home.
Statement 2: Thermophilic flat sour spoilage has one difficulty that there is only formation of acids and no gas leaks.

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Q. Niti and Reeti go shopping. Niti picks up a pickle bottle which is slightly bulged. Reeti immediately asks her to keep it back saying that he bulging means it is spoiled. What could be the reason for the bulging?

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Q. Niti brings home two packets. One is a pickle bottle and the other a tomato soup packet. After opening the packet, reading the expiry date and smelling them she realizes that they’re both spoiled. Which of these two would she anyway haven’t known (other than the expiry date) to be spoiled without opening?

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Q. What change in pH should be made to tomato soup to increase its preservation?

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Q. Which of the following is a reason for the addition of spice oils to certain foods for the reason of preservation?

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Q. Statement 1: Salt inhibits the heat resistance of bacteria.
Statement 2: Phosphate ions are important in spore formation.

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Q. Statement 1: Longer heating time is required to kill spores as the concentration of sugar increases.
Statement 2: Sugar helps in the preservation of food whereas salt does not.

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Q. If fats and oils prevent bacteria spore formation and help in pore formation, why is it difficult to kill yeast in a salad dressing?

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Q. Which of the following statements with respect to activation energy are true/is true?

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Q. Statement 1: With the increase in temperature, the enzyme gets deactivated.
Statement 2: With the increase in temperature, the enzyme gets reactivated.

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