Thank you! 42. What is the definition of the Decimal Reduction Time (D-value)? H

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Thank you!

42. What is the definition of the Decimal Reduction Time (D-value)? How is the D-value often used in the food industry? (2 pts) 43. Answer any two of the following three: [42(a); 42(b); 42(c)). (4 pts) (a) Consider a culture medium which contains the following: glucose; yeast extract; hydrolyszed casein; minerals; water. Which one of these ingredients serves as both a source of vitamins and growth factors? (b) List the two enzymes that have been proposed as missing in bacteria that are incapable of living in the presence of molecular oxygen? 2. (c) If a disinfectant achieves a 90% kill of a microbial population in 1 minute, what is the minimum amount of time (whole minutes) required to achieve a 100% kill of 100,000 microbial cells in a test solution? 44. Imagine that you have discovered a new bacterium. After analysis, the new organism is rnbed as a 'halotolerant, thermophilic, acidophilic, autotroph'. Explain, using specifie values, to a non-biologist what this means. (2pts)

Explanation / Answer

42. Decimal reduction time is the minimum time required to kill 90% microbes present in or on given material under given set of condition .

For sterilization of food i.e. to eliminate microbes from food ,D value is necessary so it is more oftenly use in food industry.

43. a) Yeast extract serves as both a source of vitamin and growth factors . Yeast extract is rich in vitamin B complex and consists many growth factors likes amino acids , proteins ,carbohy carboh etc.

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