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5. Discuss why a baker uses yeast to make bread.
6. Define the nitrogen cycle.
7. Discuss with examples, any three medicinal uses of microorganisms.
8. How does malaria spread from one person to another?
9. What are communicable diseases? Give three examples.
10. Name any two diseases caused by microorganisms in animals and plants.
11. How can we make out if a foodstuff is fit for consumption?
12. List the main conditions needed for the growth of microorganisms.
13. What is food poisoning? How can we prevent it?
14. Define food preservation. Describe any five ways in which we can prevent food from spoilage.
15. What is pasteurization? Name one common food that can be well-preserved by this method.
Answers
Answer:
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Answer:
5. yeast commonly used in baking bread and bakery products, serving as a leavening agent which causes the bread to rise (expand and become lighter and softer) by converting the fermentable sugars present in the dough into carbon dioxide and ethanol.
6.The nitrogen cycle is the biogeochemical cycle by which nitrogen is converted into multiple chemical forms as it circulates among atmosphere, terrestrial, and marine ecosystems
7.The source of most medicines are microorganisms. The medicines which kill/stop the growth of disease causing organisms are known as antibiotics. For example, streptomycin, tetracycline, erythromycin etc.
8.If a mosquito bites a person already infected with malaria, it can also become infected and spread the parasite on to other people. However, malaria can't be spread directly from person to person. Once you're bitten, the parasite enters the bloodstream and travels to the liver.
9.Some examples of reportable communicable disease include HIV, hepatitis A, B and C, measles, salmonella, measles, and blood-borne illnesses.
10.Examples of diseases in animals caused by bacteria are anthrax, blackquarter and tuberculosis.
11.Keep clean. Wash your hands thoroughly with soap before handling food.
Separate raw and cooked foods. ...
Cook foods thoroughly. ...
Keep food at safe temperatures. ...
Use safe water
12.In order to grow successfully, microorganisms must have a supply of water as well as numerous other substances including mineral elements, growth factors, and gas, such as oxygen. Virtually all chemical substances in microorganisms contain carbon in some form, whether they be proteins, fats, carbohydrates, or lipids.
13.To prevent food poisoning, take the following steps when preparing food: Carefully wash your hands often, and always before cooking or cleaning. Always wash them again after touching raw meat. Clean dishes and utensils that have had any contact with raw meat, poultry, fish, or eggs.
14.Preservation usually involves preventing the growth of bacteria, fungi (such as yeasts), and other microorganisms, as well as retarding the oxidation of fats which cause rancidity. A number of methods of prevention can be used that can either totally prevent, delay, or otherwise reduce food spoilage.
15.Pasteurization or pasteurisation is a process in which packaged and non-packaged foods (such as milk and fruit juice) are treated with mild heat, usually to less than 100 °C (212 °F), to eliminate pathogens and extend shelf life.
Explanation:
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