THE UNIVERSITY OF NEW SOUTH WALES SCHOOL OF CHEMICAL ENGINEERING FOOD2320 Food Microbiology FOOD2627 Food Microbiology Final Examination November 2013 Time allowed: THREE (3) hours Total number of questions: THREE (3) Answer all three questions Total marks: 60 All questions are of equal value (20 marks) This exam will contribute 40% to the final mark for the subject This paper may be retained by the candidate Answers must be written in ink. Except where they are expressly required
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Available online at www.scholarsresearchlibrary.com Scholars Research Library J. Nat. Prod. Plant Resour.‚ 2011‚ 1 (1): 91-100 (http://scholarsresearchlibrary.com/archive.html) Cressa Cretica Linn: An Important Medicinal Plant-A Review on Its Traditional Uses‚ Phytochemical and Pharmacological Properties Sangeeta Rani1*‚ Sudhir Chaudhary1‚ Pradeep Singh1‚ Garima Mishra1‚ K. K. Jha1‚ R. L. Khosa2 Department of Pharmacognosy‚ Teerthanker Mahaveer College of Pharmacy‚ Teerthanker Mahaveer University
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Bacteria are unicellular and ultra-microscopic organisms‚ yet they play an important role in nature. They are of tremendous importance to man. They play an important role in agriculture and medicine and are the basis of many industries. Some are beneficial to man directly or indirectly‚ others are very harmful as they cause various plant and animal diseases. Bacteria are considered as our friends and foes due to their beneficial and harmful activities. Their economic importance can be studied under
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antiseptic‚ bactericidal‚ etc. Specific organisms are identified as being of particular interest‚ especially those standard organisms that form part of the B.P. challenge test. These include Candida albicans‚ Pseudomonas aeruginosa‚ Escherichia coli‚ Aspergillus niger and Staphylococcus aureus. A cross-section of plants mentioned in the literature as being specifically targeted at these organisms are considered. The paper concludes with Appendices of plant materials that have mention in the literature according
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Microbial Mechanisms of Pathogenicity Mechanisms of Pathogenicity • Pathogenicity: • Virulence: Mechanisms of Pathogenicity Figure 15.9 Portals of Entry • Mucous membranes • Skin • Parenteral route Numbers of Invading Microbes • ID50: Infectious dose for 50% of the test population (animals) • Dose of pathogen that will infect half of the test animals • LD50: Lethal dose (of a toxin) for 50% of the test population (animals) • Dose of toxin that will kill half of the test
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Milk is a great blessing of nature. It is a complete food from the few months baby to the elder person. It provides the entire elements needed by a body for its development and growth such as protein‚ water‚ carbohydrates‚ minerals‚ fat and vitamins. It not only provides power but also enhances immunity to fight against many different types of pathogens. It is necessary for the growth of bones and for the blood clotting. It fulfills body’s calcium requirement. 100g of cow’s milk contains 3.9g fat
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products thereby can potentiate their shelf life. In one of the studies‚ the effect of cinnamon was studied against numerous organisms such as fungus like Aspergillus flavus‚ yeast species such as Candida lipolytica‚ Mucor plumbeus and Staphylococcus aureus. Its combination along with clove oil has been impressive and effective against A. flavus. The cinnamon oil has antimicrobial action in the range 10-150 μg ml − 1. Another intriguing fact about cinnamon is its role in altering or changing the expression
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Acknowledgement I would like to acknowledge and thank my mother and brother and my father for making this project possible‚ and the lord Jesus. Introduction This assignment is about the different diseases a chicken can get and the causes‚ preventions ‚signs and treatment. And how to protect the poultry chicken against these harmful diseases. Table of Content Fowl pox……………………………………………………. Infectious Bronchitis………………………………….. Infectious Bursal
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Whereas‚ the problem of KDML105 variety‚ the improvement of the local variety that has good quality and is not sensitive to light is the important target of Rice Improvement Project (Vanavichit et al‚ 2003). This improvement has led to the breeding of a new aromatic rice variety that can grow in irrigated areas with sufficient water for rice growing through the year. There was successful in 1997‚ when the Department of Agriculture certified three other cultivars of aromatic rice‚ namely‚ KlongLuang
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FST3202 Food Microbiology 2012/2013-1 Lecture 1. Introduction to Food Microbiology Prof. Madya Dr. Yaya Rukayadi Department of Food Science Faculty of Food Science and Technology Universiti Putra Malaysia Wednesday‚ 12-09-2012 BKTM-2 (10.00 – 12.00) FST 3202 – Food Microbiology Semester : 1 (2012/2013) Program : Undergraduate Student (prasiswazah) Credits : 3 (2-1) Class : BKTM 2 – Food 1 Day/Time : Wednesday‚ 10.00 – 12.00 Pensyarah : Prof. Madya
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