we have classes next week, October 5, 2009
see u at lab.high. take mayondon route for your guidance.
thanks!
Saturday, October 3, 2009
Wednesday, September 16, 2009
3rdlongtest
LSPU-LBC 3rd Long Test FOOD MICRO
Name ______________________________ Yr./Sec. _______________ score ___________
Enumeration: Causes of spoilage;Classification of food by ease of spoilage ;Factors affecting the growth of microbes in food; Main classes of food; Factors of the food that favor or inhibit microbial growth; Prevention or delay of microbial decomposition
What do you mean by:or what example can you give tot he ff.;
_____ 1. hydrogen-ion concentration
_____ 2. keeping out microbes
_____ 3. heating to denature organism
_____ 4. Toxic inhibition
_____ 5. ultrahigh water pressure
_____ 6. inactivation of food enzymes
_____ 7. available water/water activity
_____ 8. hydrophilic colloids
_____ 9. non-perishable foods
_____ 10. perishable foods
What is:
1. Food preservation : ______________________________________________________________________________________________________________________________________________________________________________________________________
2. Food Spoilage : ________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
Name ______________________________ Yr./Sec. _______________ score ___________
Enumeration: Causes of spoilage;Classification of food by ease of spoilage ;Factors affecting the growth of microbes in food; Main classes of food; Factors of the food that favor or inhibit microbial growth; Prevention or delay of microbial decomposition
What do you mean by:or what example can you give tot he ff.;
_____ 1. hydrogen-ion concentration
_____ 2. keeping out microbes
_____ 3. heating to denature organism
_____ 4. Toxic inhibition
_____ 5. ultrahigh water pressure
_____ 6. inactivation of food enzymes
_____ 7. available water/water activity
_____ 8. hydrophilic colloids
_____ 9. non-perishable foods
_____ 10. perishable foods
What is:
1. Food preservation : ______________________________________________________________________________________________________________________________________________________________________________________________________
2. Food Spoilage : ________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
Monday, August 31, 2009
MIDTERMCOVERAGE
A. PLEASE REVIEW ALL CLASSIFICATIONS OF MOLDS, YEASTS AND BACTERIA
B. TRY TO REVIEW ALL YOUR ANSWERS IN THE PREVIOUS TESTS:Q1,Q2 AND LONGTEST
C. FAMILIARIZE YOURSELF IN ANIMAL AND PLANT CELLS. YOU MIGHT DRAW THEM AND LABEL THE THEIR PARTS.
D. TRY TO DRAW/ILLUSTRATE THE DIFFERENT GENUS OR SPECIES NAME OF YEASTS AND MOLDS. REVIEW THEIR PARTS
E. DIFFERENTIATE PROKARYOTIC AND EUKARYOTIC
F. DISCUSS THE DIFFERENT METHODS OF PRESERVATION
GOOD LUCK!
B. TRY TO REVIEW ALL YOUR ANSWERS IN THE PREVIOUS TESTS:Q1,Q2 AND LONGTEST
C. FAMILIARIZE YOURSELF IN ANIMAL AND PLANT CELLS. YOU MIGHT DRAW THEM AND LABEL THE THEIR PARTS.
D. TRY TO DRAW/ILLUSTRATE THE DIFFERENT GENUS OR SPECIES NAME OF YEASTS AND MOLDS. REVIEW THEIR PARTS
E. DIFFERENTIATE PROKARYOTIC AND EUKARYOTIC
F. DISCUSS THE DIFFERENT METHODS OF PRESERVATION
GOOD LUCK!
QUALICHEM
PLEASE UNDERSTAND ALL SCIENTIFIC WORDS IN "SOLUTIONS"
RECALL ALL CALCULATIONS IN SOLVING PROBLEMS INVOLVING SOLUTIONS.
PLEASE REVIEW ENDO/EXOTHERMIC AND ELECTROLYTES
RECALL ALL CALCULATIONS IN SOLVING PROBLEMS INVOLVING SOLUTIONS.
PLEASE REVIEW ENDO/EXOTHERMIC AND ELECTROLYTES
PHYCHEM
PLEASE STUDY ALL SCIENTIFIC TERMS IN SOLUTIONS
PRACTICE AND REVIEW ALL PROBLEM SOLVING
GOOD LUCK !
PRACTICE AND REVIEW ALL PROBLEM SOLVING
GOOD LUCK !
Tuesday, August 25, 2009
attentionfoodmicro3B
dont forget to bring mushroom with you this coming saturday. Prepare for a kindegarten/ short quiz. good luck!
Monday, August 24, 2009
QUIZ2
A. GIVE THE MEANING OF THE FOLLOWING:
HYPHAE, THERMOSTAT, YEASTS, OOMYCETES, ZYGOMYCETES, INCUBATORS, WATER BATH, BASIDIOMYCETES, OOSPORES, ZYGOSPORES, ASCOSPORES, BASIDIOSPORES, SEPTATE, NON-SEPTATE, ARTHROSPORES, SPORANGIOSPORES, CHLAMYDOSPORES, TRUE YEASTS, FALSE YEASTS, OIDIA, CONIDIUM, COLUMELLA, SEXUAL AND ASEXUAL SPORES; and FUNGI IMPERFECTI AND PERFECTI
B. DESCRIBE THE FOLLOWING: S. cerevisiae and Candida
C. WHAT IS THE DIFFERENCE BETWEEN PLANTS AND FUNGI?
HYPHAE, THERMOSTAT, YEASTS, OOMYCETES, ZYGOMYCETES, INCUBATORS, WATER BATH, BASIDIOMYCETES, OOSPORES, ZYGOSPORES, ASCOSPORES, BASIDIOSPORES, SEPTATE, NON-SEPTATE, ARTHROSPORES, SPORANGIOSPORES, CHLAMYDOSPORES, TRUE YEASTS, FALSE YEASTS, OIDIA, CONIDIUM, COLUMELLA, SEXUAL AND ASEXUAL SPORES; and FUNGI IMPERFECTI AND PERFECTI
B. DESCRIBE THE FOLLOWING: S. cerevisiae and Candida
C. WHAT IS THE DIFFERENCE BETWEEN PLANTS AND FUNGI?
Monday, August 17, 2009
longtest
1st Long Test Food Micro.
Remember: you’ll be deducted by ¼ point for every incorrect answer/erasure/ unanswered questions from your actual score.
Part I Define the ffg.: hyphae, mycelium, sclerotia, intercalary growth, mycotoxins, psychrotropic, pH, molds, thallus, fungicidal, aerial, submerged, anaerobic, apical, mesophilic, aerobic
Part II What are the diff. sub-disciplines of Microbilogy
Part III Describe molds based on:
A. Gen. Characteristics
B. Morphological characters
C. Reproductive Structures
D. Cultural Characteristics
Part IV. Enumerate the different types or classifications of molds.
Part V Draw and label the parts of:
A. Aspergillus
B. Rhizopus
C. Mucor
D. Absidia
Good Luck!
Thursday, August 13, 2009
quiz
Quiz No. 1 August 15, 2009 FOOD MICRO-CHMT Dept.
Name ____________________________ Mr. R. E. Legaspi
Course/Yr./sect. ___________ Food Micro Instructor
- Identification
__________ 1. They breakdown complex molecules into sugars.
__________ 2. Fungi that receive energy from algal partner.
__________ 3. Catch and digest other organisms (nematodes).
__________ 4. Can not make their own food
__________ 5. Cells joined in thread-like strands.
__________ 6. Body of the fungus.
__________ 7. A mushroom ,“humungous fungus”, producing wood decomposer.
__________ 8. A substance that makes wood hard.
__________ 9. Play a major role in the global carbon cycle and also decompose cellulose to glucose.
__________10. They are better than plants at acquiring mineral nutrition (NPK) from the soil.
__________11. They are dependable and abundant source of carbohydrates.
- ENUMERATION
Example of foods made possible by fungi Reasons why you should care about fungi
1. 8.
2. 9.
3. 10.
4. 11.
5.
Types of symbiotic fungus
6.
7.
- FILL INT THE BLANK
Fungus is a single or multi-celled _______________________ with ____________,
______________ nutrition, _________________ cell walls, and which stores energy as __________________. Live in __________ source or go dormant in low __________________ .
GOOD LUCK!
TO ALL BSHRM 3A AND 3B, THIS IS YOUR QUIZ NO.1
Quiz No. 1 August 15, 2009 FOOD MICRO-CHMT Dept.
Name ____________________________ Mr. R. E. Legaspi
Course/Yr./sect. ___________ Food Micro Instructor
Identification
__________ 1. They breakdown complex molecules into sugars.
__________ 2. Fungi that receive energy from algal partner.
__________ 3. Catch and digest other organisms (nematodes).
__________ 4. Can not make their own food
__________ 5. Cells joined in thread-like strands.
__________ 6. Body of the fungus.
__________ 7. A mushroom ,“humungous fungus”, producing wood decomposer.
__________ 8. A substance that makes wood hard.
__________ 9. Play a major role in the global carbon cycle and also decompose cellulose to glucose.
__________10. They are better than plants at acquiring mineral nutrition (NPK) from the soil.
__________11. They are dependable and abundant source of carbohydrates.
ENUMERATION
Example of foods made possible by fungi Reasons why you should care about fungi
1. 8.
2. 9.
3. 10.
4. 11.
5.
Types of symbiotic fungus
6.
7.
FILL INT THE BLANK
Fungus is a single or multi-celled _______________________ with ____________,
______________ nutrition, _________________ cell walls, and which stores energy as __________________. Live in __________ source or go dormant in low __________________ .
GOOD LUCK!
Name ____________________________ Mr. R. E. Legaspi
Course/Yr./sect. ___________ Food Micro Instructor
Identification
__________ 1. They breakdown complex molecules into sugars.
__________ 2. Fungi that receive energy from algal partner.
__________ 3. Catch and digest other organisms (nematodes).
__________ 4. Can not make their own food
__________ 5. Cells joined in thread-like strands.
__________ 6. Body of the fungus.
__________ 7. A mushroom ,“humungous fungus”, producing wood decomposer.
__________ 8. A substance that makes wood hard.
__________ 9. Play a major role in the global carbon cycle and also decompose cellulose to glucose.
__________10. They are better than plants at acquiring mineral nutrition (NPK) from the soil.
__________11. They are dependable and abundant source of carbohydrates.
ENUMERATION
Example of foods made possible by fungi Reasons why you should care about fungi
1. 8.
2. 9.
3. 10.
4. 11.
5.
Types of symbiotic fungus
6.
7.
FILL INT THE BLANK
Fungus is a single or multi-celled _______________________ with ____________,
______________ nutrition, _________________ cell walls, and which stores energy as __________________. Live in __________ source or go dormant in low __________________ .
GOOD LUCK!
Friday, August 7, 2009
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