cooking substance made from animal blood. The glue has the ability to bond protein-containing foods together. Raw meats bound with TG are often strong enough to be handled as if they were whole uncut muscles. It is used to enhance‚ restructure‚ or mold meat into a form that can be cut and cooked evenly by the food industry. Even though the US Food and Drug Administration requires labeling of ingredients and nutrition facts on almost all foods‚ a spot-check of meat purveyors and restaurant suppliers
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3 Domian System of Classification The Earth is 4.6 billion years old and microbial life is thought to have first appeared between 3.8 and 3.9 billion years ago; in fact‚ 80% of Earth’s history was exclusively microbial life. Microbial life is still the dominant life form on Earth. It has been estimated that the total number of microbial cells on Earth on the order of 2.5 X 1030 cells‚ making it the major fraction of biomass on the planet. Phylogeny refers to the evolutionary relationships between
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Microbiology! 1) Groups of Organisms (7): Eukaryote: TRUE nucleus 1. Fungi 4. Bacteria 2. Algae 5. Rickettsia 3. Protozoa ! Prokaryote: NO Nucleus Ribosome is the only Organelle 6. Mycoplasma (7. Viruses: No cell structure‚ ARE NOT CELLS) Microorganisms are: ! UBIQUITOUS! ! HARMLESS IN THEIR NORMAL HABITAT ! OPPORTUNISTIC (If they leave their normal habitat and get into us) 2) Roles of Microorganisms: (Bacteria and Fungi are “Semi-Good”) - digestion -
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B. Prokaryotes - Bacteria 1. Eubacteria 2. Archaea bacteria C. Eukaryotes 1. Algae 2. Protozoans 3. Fungi – Yeasts & Molds 4. Helminthes III. Why study Microbiology/Applications of Microbiology A. Food Production 1. Lactobacillus‚ Streptococcus‚ 2. Saccharomyces cerevisiae
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Haeckel in 1866. Protists were traditionally subdivided into several groups based on similarities to the "higher" kingdoms: the unicellular "animal-like" protozoa‚ the "plant-like" protophyta (mostly unicellular algae)‚ and the "fungus-like" slime molds and water molds. These traditional subdivisions‚ largely based on superficial commonalities‚ have been replaced
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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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Chapter 18 Outline: Diversity and Variation 18.1 The Species Concept TAXONOMY- classifying organisms in ways that reflect relationships and help distinguish one type of organism from another. SPECIES- group of organisms that is capable of breeding offspring‚ or mating‚ with another in nature to produce fertile offspring. Individual members of a species may look very different from eachother. Such differences among members of a species are known as variations Natural selection
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Module 04 Homework Assignment Use the information presented in this module along with additional outside research to answer the questions: 1 Discuss the two methods of viral replication. The two methods of viral replication are done in animal viruses. The first method deals with DNA viruses and the second is RNA viruses. In the DNA virus‚ the viral DNA enters the nucleus of the host cell. Than it is transcribed into mRNA and leaves the nucleus into the cytoplasm. The early mRNA then translates
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spin cycle that spins off water‚ the fat is spun off from the meat. What is left over is of a gooey pink consistency‚ hence the term “pink slime.” The recovered meat is then put through a thin tube and treated with ammonia gas. The gas reacts with the water in the meat to form ammonium hydroxide‚ reducing acidity and killing pathogens.” In the case of pink slime‚ or “Lean Finely Textured Beef”‚ the main focus are the beef trimming along with anhydrous ammonia and the use of ammonium hydroxide. The
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Alexa Molinelli BIO 110-14 Exam 5 Homework Chapter # 14 1. What are the five kingdoms and give a brief description of each kingdom? -Monera- single celled prokaryotes; bacteria. Protista- Mostly single celled eukaryotes. Fungi- Multicellular eukaryotes that feed by extracellular digestion and absorption. Plantae- Multicellular photosynthetic autotrophs; producers. Animalia- Diverse multicellular heterotrophs. 2. Who developed the binomial system of nomenclature (genus and species)? -Binomial System
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