Assignment:
Answer the following questions:
1. What is the mechanism/how does chitosan act as an antimicrobial?
2. What is the purpose of acidification of foods?
3. Is freezing a process to destroy microorganisms? If yes/no, why?
4. Lipases are enzymes that do what?
5. What is free water vs. monolayer or bound water? What is the importance?
6. What is the building block of pectin?
7. Dehydration is a process that destroys/kills microorganisms?
8. Blueberries are climacteric fruits? What is a climacteric fruit?
9. What is the mode of action of carvacrol on microorganisms?
10. If I add water to a solution, will the pH or the acidity (titratable) of the solution change?
11. What were the experimental designs for your experiments?
12. Is Salmonella a spore former?
I just want to make sure that you are prepared for the day of the exam. The exam has two parts-thesis defense and then coursework/knowledge testing. I suggest, as I told you before, you go back to Fennema's or other food chem book, a basic food micro book and a food science (Potter, Fellows) book and class notes.