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- i) Describe the proteins in terms of their size and abundance in the whey and deproteinated whey samples. ii) Provide a conclusion about how boiling affected the whey proteins. Must answer both and explained properlyA patient presents with a large infected abscess, and is prescribed a 100.0 mg IV treatment of Micafungin, given daily for 2 weeks. The Micafungin is available in 50.0 mg vials. How many vials are necessary for this course of treatment?"Microorganisms used a biological warfare." a. What is the scientific name of the microorganism/s and its general characteristics?b. Why those microorganisms are used in such process/product?c. How do/does the microorganism/s impact the lives of human?
- 76% =et 10:58 ص خميس 17 أيلول A docs.google.com 13-bioactive materials refers to c) A material, which upon being placed within the human body interacts with the surrounding O d) all of above b) Any material that once placed in the human body has minimal interaction with its surrounding tissue a) To a material that upon placement within the human body starts to dissolve and slowly replaced by advancing tissue (such as bone). 14-Compared to pure metals, alloys are . d) Harder. a) Likely to have higher melting points. O b) More dense. O c) More expensive.101. A 24-year-old woman comes to the physician because of a 2-day history of fever, cramping lower abdominal pain, and diarrhea with frequent, small bowel movements mixed with blood and mucus. Two children who attend the day-care center where this patient works have similar symptoms. Her temperature is 38°C (100.4°F). Physical examination shows no other abnormalities. Culture of the stool grows nonlactose- fermenting, gram-negative bacilli. Which of the following is the most likely mechanism of the pathogenesis of this infection? A) Antigen-antibody complexes B) Immune response to cross-reactive antigens C) Invasion of colonic mucosa D) Multiplication in the Peyer's patches E) Toxin binding to small intestinal mucosaWorksheet 5-1: Label Analysis-Lipids Instructions: Use the label for a frozen meal given below to answer the questions that follow on a separate sheet of paper. INGREDIENTS: COOKED FETTUCCINI Nutrition Facts Serving Size 1 Meal Servings Per Container 2 PASTA (WATER, SEMOLINA [DURUM WHEAT, NIACIN, FERROUS SULFATE, THAMINE MONONITRATE, Amount Per Serving RIBOFLAVIN, FOLIC ACID], EGG WHITE), COOKED CHICKEN BREAST Calories 670 Calories from Fat? % Daily CHUNKS (CHICKEN BREAST CHUNKS, Value* WATER, MODIFIED FOOD STARCH, Total Fat 43g ?% SALT, SODIUM TRIPOLYPHOSPHATE), Saturated Fat 17g Trans Fat 1g ?% BROCCOLI, HEAVY WHIPPING CREAM, WATER, CREAM CHEESE (PASTEURIZED MILK AND CREAM CHEESE CULTURES, SALT, CAROB Cholesterol 65mg Sodium 1180mg Total Carbohydrate 39g ?% BEAN GUM), SOYBEAN OIL, ROMANO (FROM COW'S MILK) AND PARMESAN CHEESE (PART-SKIM Dietary Fiber 6g Sugars 1g Protein 32g ?% MILK, CHEESE CULTURES, SALT, ENZYMES, CELLULOSE POWDER Vitamin A 15% Vitamin C 30% [PREVENTS CAKING]), HALF…
- 8. a) Why do thermogenin and 2,4-DNP are called uncouplers? b) Why do they produce heat? c) Why does taking 2,4-DNP burn fat? d) Why did people die from taking 2,4-DNP?Immediately after the wasp bite, the child developed pain, after a few minutes a blister, erythema and severe itching appeared on the skin at the site of the bite, and after some time - urticaria, expiratory shortness of breath. The formation of which biogenic amine in the skin caused this condition?Identify the microorganism/ group of microorganisms involved in the spoilage of the following food: a. Salmon pink discoloration of sauerkraut b. Blue cottony growth on oranges c. Canned curdled evaporated milk
- 73. [I] Physical hazards cannot be prevented in the laboratory. [II] Ergonomic hazards arerepetitive in nature.First statement is TRUE, Second is FALSE First statement is FALSE, Second is TRUE BOTH statements are TRUEBOTH statements are FALSE 74. [I] All biological waste containers must display the 6-part chain of infection model. [II]Urine containers must be placed in containers with the biohazard symbol.First statement is TRUE, Second is FALSE First statement is FALSE, Second is TRUE BOTH statements are TRUEBOTH statements are FALSE4b) The primary sweetener in Hershey’s special dark zero sugar us ___________________(2pts)(a) Recommend and discuss a product which uses one or combination of Lactobacillus delbrueckii subsp bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus and Bifidobacterium spp.