Microbiology - Physical and Chemical Agents

Exercise : Physical and Chemical Agents - Section 1
  • Physical and Chemical Agents - Section 1
11.
Preservation of foods by using salts and sugars works by
raising pH
lowering osmotic pressure
creating a hypertonic environment
creating a hypotonic environment
Answer: Option
Explanation:
No answer description is available. Let's discuss.

12.
Which of the following items could be sterilized by dry heat sterilization?
Intravenous (IV) solution
Plastic IV bags
Glass pipettes
rubber gloves
Answer: Option
Explanation:
No answer description is available. Let's discuss.

13.
Which of the following does not kill endospores?
Autoclave
Incineration
Hot air sterilization
Pasteurization
Answer: Option
Explanation:
No answer description is available. Let's discuss.

14.
Which disinfectant was the most effective against Salmonella"?
Phenol
Cetylpyridinium chloride
Hexachlorophene
Merthiolate
Answer: Option
Explanation:
No answer description is available. Let's discuss.

15.
If a canning procedure is not properly followed, which type of microbe is most likely to grow in the canned food?
Obligate Aerobe
Acidophile
Mesophile
Obligate Anaerobe
Answer: Option
Explanation:
No answer description is available. Let's discuss.