Which of the following items that are commonly added during food preparation can be considered a preservative?
A) apple juice
B) meat broth
C) garlic
D) yeast
E) whey
C
Bloom's Taxonomy: Comprehension
Section: Food Microbiology
Learning Outcome: 25.3
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Which of the following lipid compositions would yield the greatest membrane fluidity?
A. Phospholipids with long-chain, saturated fatty acids at low temperature B. Phospholipids with long-chain, unsaturated fatty acids, plus cholesterol at normal temperature C. Phospholipids with short-chain, unsaturated fatty acids, plus cholesterol at low temperature D. Phospholipids with short-chain, saturated fatty acids, plus cholesterol at normal temperature
Which of the following is the correct order of development zones, starting from the tip of a growing plant root?
A. zone of cell division, zone of cell expansion, zone of cell differentiation B. zone of cell differentiation, zone of cell expansion, zone of cell division C. zone of cell expansion, zone of cell division, zone of cell differentiation D. zone of cell differentiation, zone of cell division, zone of cell expansion E. zone of cell division, zone of cell differentiation, zone of cell expansion
Although, it is not known the exact cause of
colony collapse disorder, all of the following EXCEPT ____ are contributing factors. a. acute paralysis virus b. parasites c. neonicotinoids d. herbicides e. all of these
Which of the following virulence factors directly contributes to severe inflammation?
A) coagulase B) lipid A C) hyaluronidase D) kinase E) collagenase