1. Who was the
discovered
2. What are de
they serve
3. How do w
1. Why
(a) Milk gets spoiled quickly in summer?
(b) Curdling of milk takes place when a
little curd is added to it?
(C) Ripened fruits do not rot in deep
freezer
(d) Milk takes long time to form curd
during winter
(e) Pasteurisation prevents spoilage of
milk?
(1) Dead animal body starts emitting foul
smell after sometime?
(g) Fresh food should be kept covered?
(h) Vaccination is given to a healthy person?
(1) Dough rises when yeast is added to it?
0 Bacteria do not grow around the
4. How does
differ from
5. What are
help in k
6. Why do
before
from o
7. What
(a) Se
(b) S
8. In w
A. Short answer type questions.
Answers
Answer:
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Answer:
Q.1
a) The Bacteria (Lactobacillus) which converts the lactose (milk sugar) to lactic acid grows best at 35 to 38 degree Celsius and are responsible for souring of milk. So this is the reason the milk gets easily curdle during summer as the spoilage bacteria are getting favorable temperature during summer to grow. (Excessive curdling means spoilage only)
b)Curdling of milk takes place when a little curd is added to it because excessive curd can lead to spoilage of milk (excessive curdling) as excessive Lactobacillus will be present in Milk leading to spoilage.
c)Ripened fruits do not rot in deep freezer as they keep on respirating in deep freezer and low temperature further prevent them from rotting because rot causing enzymes and microbes are inactive at low temperature.
d) Curd is made out of lactic acid bacteria who can multiply at 37–42 C. Due to low temp in winter the desired bacterial activity gets affected so curd formation become difficult.
e) The extremely high temperatures in which milk is exposed to during UHT Pasteurization, is the reason why spoilage is prevented. When the milk is raised to 141 degrees Celsius, 90% of the disease producing micro-organisms are immediately killed and the other deadly enzymes are disabled, all with minimal effect on the taste of the milk. Hence, prevent milk from Spoilage.
f) Reason for emissions of foul smell when an animal dies is due to the release of gases by the microbes and enzymes that are acting upon the animal during the decomposition. Gases like Hydrogen sulfide have very foul smell that are released.
g) Fresh food be kept covered to prevent from Rancidity, to prevent from microorganism which cause disease and for keeping food germs free
h) A person with an impaired immune system response may not develop the same amount of protection after immunization as a healthy person receiving the vaccine. With inactivated vaccines, you usually need many doses to give full protection against diseases. Hence, Vaccine is given to Healthy person.
i) Yeasts for bread dough responds to warm water, which begins to bring the little cells to life. Then when exposed to sugars in bread and in flour, it begins to eat, digesting portions of these sugars. This eating process goes on for a short period of time only. Eventually the yeast will die within a few hours, especially if the dough is allowed to grow cold or exposed to too much air.