NAME

Question types


Start with


Question limit

of 49 available terms

Print test

5 Written questions

5 Matching questions

  1. primary treatment
  2. 90-95%
  3. chlorine
  4. 100C
  5. sand filters
  1. a physical separation. Some "biosolids" sink, some floats: grease, oil. Skimmed off. Reducing total amount of organics remaining in water. Little microbial activity involve
  2. b Disinfection after secondary treatment depends on next use. Most effective way to remove giardia and cryptosporidium
  3. c Disinfection after secondary treatment depends on next use. Bleach, compressed gas. Very effective disinfectant that oxidizes everything such as proteins. Use at the end, inactivated by excess organics. Don't want to kill beneficial decomposers
  4. d peak efficiency of aerobic microbes in reducing organics. Secondary treatment.
  5. e canning temperature needed for high acid foods (pH<4.5). Kills all vegetative cells. If spores survive, can't germinate at low pH

5 Multiple choice questions

  1. part of secondary treatment in which microorganisms are used to reduce organics.
  2. (Genus) spoil meat, secrete green fluorescent slime.
  3. Organic acids. Produced by fermentation. Added to bread (Swiss cheese)
  4. Organic acids. Added to fruits, margarine, meat
  5. (species) bacteria found in soil. Anaerobic in can food. Causes paralysis

5 True/False questions

  1. 120Ccanning temperature needed for high acid foods (pH<4.5). Kills all vegetative cells. If spores survive, can't germinate at low pH

          

  2. refrigeration0-4C. Slows metabolism and growth. Extend shelf life but not forever. Does create good conditions for psychrophiles. Ex) lactobacillus, listeria, pseudomonas

          

  3. Staphylococcus aureus(species) Salt tolerant. Food poisoning in high salt food

          

  4. flocculationoccurs throughout secondary treatment. Reduce pathogen by_________________

          

  5. benzoic acidOrganic acids. Added to juices, jams, tomatoes, soda (salt)