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q acid hydrolysis of non-reducing sugarit involves the acid hydrolysis of non-reducing sugars to reducing sugars it is also known as the process of
explain the working of conical flasksconical flasks of different volumes can be used for media preparation and also for culturing large amount of
q determine the sucrose content in a sample of honeythis activity will help you tobull estimate the non-reducing sugars and total sugars in a sample
q explain lane eynon method procedureyou will be carrying out the procedure in two steps using lane eynon methodstep 1 it involves the
q standard invert sugar solutionreagents required 1 standard invert sugar solution weigh accurately 0985 g of sucrose and dissolve in 500 ml of
q marking regulations of honeythe marking regulations indicate that each container of honey shall be suitably marked so as to give suitable
explain the glass test tubes - food microbiologysterile glass tubes are used for culturing microorganisms in liquid or solid media sterility in tubes
q show the ph range of natural honeythe ph of natural honey ranges from 34 to 61 acidity of honey is primarily due to presence of acids such as
q percentage ratio of ash in honeystandards allow ash content in honey up to 05 per cent but the ash of genuine honey seldom exceeds 035 per cent it
caution for the use of pipettes - food microbiology1 never do pipetting with mouth2 for culturing sterilized pipettes should be used3 never keep
q percentage ratio of total solids and water in honeymost genuine honeys contain 13-23 per cent of water the total solids or moisture can be
explain the pipettes - food microbiologysterile glass pipettes or disposable pipettes can be used for transferring the known volume of liquid or
q can you explain lane and eynon methodreducing sugars are those which have free sugar groups eg glucose fructose etc and hence may be estimated
q show the physical criteria of quality for honeycolour crystallization ph acidity water content are some of the criteria used for analysis of honey
define some caution for inoculating loops and needles1 heat the inoculating wire till it becomes red hot2 never use hot inoculating wire for
a general characteristics1 it should be a well-ripened natural product2 it should be clear and visually transparent3 it should be extracted with
honey comes under the purview of prevention of food adulteration act pfadue to its limited production and high cost honey is prone to adulteration
q illustrate the maturation of honeyhoney is the oldest sweet food known to man although honey is a natural sweetener it is considered a refined
what is inoculation and culturing in microbiology inoculation is the process where a microbe of interest is introduced into a previously sterilized
q determine the quality of various food grainsafter undertaking this activity you will be able tobull determine the various fractions involved with
explain the working of refrigerator in microbiological laboratoryrefrigerator is a basic requirement in microbiological laboratory it is used for
explain the ph meter - food microbiologyph is a negative logarithm of h ion concentration its value remains between 0 and 14 pure water has a ph of 7
q preparation of the laboratory samples from the primary sample while selecting a representative laboratory sample we need to consider the followinga
q show the collection of primary samples of grainsampling of grains begins with the collection of the primary sample ie sample of the consignment the
q describe sampling of grainsthe quality of the food grains is assessed starting with the process called sampling a sample of the product to be