Table of contents

1. Introduction to Microbiology3h 22m
2. Disproving Spontaneous Generation1h 18m
3. Chemical Principles of Microbiology3h 38m
4. Water1h 28m
5. Molecules of Microbiology2h 23m
6. Cell Membrane & Transport3h 28m
7. Prokaryotic Cell Structures & Functions5h 52m
8. Eukaryotic Cell Structures & Functions2h 18m
9. Microscopes2h 46m
10. Dynamics of Microbial Growth4h 36m
11. Controlling Microbial Growth4h 10m
12. Microbial Metabolism5h 16m
13. Photosynthesis2h 31m
14. DNA Replication2h 25m
15. Central Dogma & Gene Regulation7h 14m
16. Microbial Genetics4h 44m
17. Biotechnology3h 0m
18. Viruses, Viroids, & Prions4h 56m
19. Innate Immunity7h 15m
20. Adaptive Immunity7h 14m
21. Principles of Disease6h 57m

11. Controlling Microbial Growth

Chemical Preservation of Perishable Products

Microbiology

11. Controlling Microbial Growth

Chemical Preservation of Perishable Products

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Multiple Choice

Which chemical is added to bread to prevent to growth of mold?

Acetic acid.

Lactic acid.

Sorbic acid.

Quats.

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Verified step by step guidance

Identify the purpose of the chemical in the context of bread preservation. The goal is to prevent mold growth, which is a common issue in bread due to its moisture content.

Understand the properties of sorbic acid. Sorbic acid is a preservative that inhibits the growth of mold, yeast, and fungi, making it effective for use in food products like bread.

Compare sorbic acid with other options listed: Acetic acid, Lactic acid, and Quats. Acetic acid and lactic acid are primarily used for flavoring and fermentation processes, while Quats (quaternary ammonium compounds) are typically used as disinfectants and are not suitable for food preservation.

Recognize the application of sorbic acid in the food industry. Sorbic acid is widely used as a preservative in various food products, including baked goods, due to its ability to extend shelf life by preventing microbial growth.

Conclude that sorbic acid is the most appropriate choice for preventing mold growth in bread, based on its preservative properties and common usage in the food industry.