BirdSO MiniSO Invitational — Food Science

What is the purpose of purging the brine solution with air or nitrogen gas?

As stated in the question, the three main control parameters are (1) pH (2) temperature, and (3) salinity level. These factors are modified to make sure that the environment of the vegetable is suitable for fermentation. Which of the following combination provides an appropriate condition for the cucumber fermentation process?

Although not mentioned in the text above, the fermentation of the cucumber relies on natural organisms. One of the most commonly seen organisms during the fermentation of cucumber is Lactobacillus Plantarum. Which of the following is TRUE regarding the bacteria?

Which of the following is(are) relevant factor(s) when deciding what method/agents to use for controlling the growth of microorganisms? SELECT ALL THAT APPLY

Nisin is an antibacterial peptide that contains 34 amino acid residues. It belongs to the Class I bacteriocins. Unlike many other bacteriocins, nisin can cover a very broad spectrum that is effective against many gram-positive bacteria. Thus, it is widely used as a chemical agent to preserve foods. Based on this information, determine which of the following are correct. SELECT ALL THAT APPLY.

Which of the following is/are appropriate method(s) that can be used on foods to control or inhibit the growth of microorganisms? SELECT ALL THAT APPLY.

Which of the sugar(s) shown above is (are) categorized as a reducing sugar? SELECT ALL THAT APPLY.

Which of the sugar shown above is the basic starting material that allows the production of pyruvate during glycolysis?

Based on the diagram shown, which of the following statements is TRUE?

TRUE OR FALSE All enzymes are protein. (T/F)

Enzymes are extremely sensitive to their surroundings, so factors such as temperature can heavily impact its behavior. Which of the following does not impact the enzyme's activity or its reaction rate?

What quantity should be placed on the vertical axis on the graph shown?

What quantity should be placed on the horizontal axis on the graph shown?

To understand the concept of water activity, we must first understand the properties of water first. State at least three characteristics of water molecules.

When we discuss "water activity", many students confuse that term with "water content." However, there is a clear distinction between those two. Water content is not a reliable predictor when it comes to deciding how safe the food product will be while water activity is. Describe the difference between those two terms and explain why water content is not a reliable factor when it comes to determining the safety of a product.

State the formula for the water activity and interpret what each variable represents.

Please describe TWO ways that food scientists can use to reduce the of a food product.

What is the main purpose of adding salt?

As seen on the diagram, the salt concentration in sauerkraut is usually within 0.7 to 2.5% (w/w). Why is this the case?

The second option is based on the process called spontaneous fermentation. This process depends on the naturally occurring Lactic acid bacteria on the vegetable itself, which is quite low in cabbages. Although this is the traditional method, there are many risks related to spontaneous fermentation. Give at least one reason why spontaneously fermented sauerkraut may be risky to consume.

As mentioned before, the first option (adding the starter culture) is more likely to produce a product that is safe for consumption compared to the second option. What is a starter culture?

As mentioned before, the first option (adding the starter culture) is more likely to produce a product that is safe for consumption compared to the second option.

Why would the addition of a starter culture lead to a safer food product?

As the fermentation process begins, different types of lactic acid bacteria start to grow within the cabbage. In the beginning, heterofermentative lactic acid bacteria dominate the microflora. However, as time passes, the heterofermentative acid bacteria are replaced by homofermentative lactic acid bacteria. What are the roles of the lactic acid bacteria throughout the fermentation process?

As the fermentation process begins, different types of lactic acid bacteria start to grow within the cabbage. In the beginning, heterofermentative lactic acid bacteria dominate the microflora. However, as time passes, the heterofermentative acid bacteria are replaced by homofermentative lactic acid bacteria.

What is(are) the difference(s) between the heterofermentative and homofermentative lactic acid bacteria?

As the fermentation process begins, different types of lactic acid bacteria start to grow within the cabbage. In the beginning, heterofermentative lactic acid bacteria dominate the microflora. However, as time passes, the heterofermentative acid bacteria are replaced by homofermentative lactic acid bacteria.

The diagram below shows both heterofermentative and homofermentative processes. Fill in the labels.

With the conclusion of the fermentation, the Sauerkraut now undergoes the packaging process. Please fill in the sentence blanks below. The choice of packaging material depends largely on whether it would be ____ treated or stored as ____.

When would glass or metal containers be preferred for storage over plastic containers?

Let's start with the citric acid cycle. Where does this reaction occur? (Be specific as possible)

The citric acid cycle begins when the Acetyl-Coa from the oxidized pyruvate attaches to the oxaloacetate. Fill in the diagram shown below and describe each process as one structure is changed to the next one. (Your description should include what is being added/lost and how the structure is changing) Start with structure A. (Each description should not be longer than three sentences. Try to keep it simple and to the point!)

How many ATPs will be produced given that two molecules of glucose will be used to produce pyruvate?

The diagram shows that GTP molecules are formed by substrate-level phosphorylation. What is the difference between GTP and ATP in terms of its component?

As you can see in the diagram, the citric acid cycle does not directly use oxygen. However, in the absence of oxygen the process soon shuts down. Explain why this is the case.

State the products that alcohol fermentation produces and the products that lactic acid fermentation produces.

Provide an example of a food that is produced through alcohol fermentation and another that is produced through lactic acid fermentation.

Describe the difference in steps between the two fermentation processes after the glucose has been converted to pyruvate through glycolysis.

Where should the label be placed on the food products that are stored inside containers and packages?

What information MUST appear on the PDP?

Where should the Nutrition facts label be placed on the container of the food package?

The FDA requires what two vitamins to be declared on the Nutrition Facts label?

How is the total fat of the food product determined when it comes to Nutrition facts labeling?