The immediate precursors of DNA and RNA synthesis in the cell all contain:

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#Question id: 35940

#XL - U Food Technology

In a batch culture, the specific growth rate (𝜇) of a microbe is 0.693 h^-1. What is the doubling time (in hours) of this organism?

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#Question id: 35941

#XL - U Food Technology

A microbial population declines from 1×10⁸CFU/mL to 1×10⁴CFU/mL in 30 minutes during thermal processing. Assuming first-order death kinetics, calculate the decimal reduction time (D-value) in minutes.

(Use: 𝑁=𝑁₀×10^{−𝑡 / 𝐷})

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#Question id: 35942

#XL - U Food Technology

A microorganism has a D-value of 5 minutes at 121°C. How much time (in minutes) is required to achieve a 6-log reduction at this temperature?

( Time = D × log reduction)

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#Question id: 35943

#XL - U Food Technology

If the log of microbial count decreases from 6 to 2 in 20 minutes, what is the D-value (in minutes)?

( D = time / log reduction)

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#Question id: 35944

#XL - U Food Technology

A microbial culture has a lag phase of 2 hours, an exponential phase lasting 4 hours, and a specific growth rate of 0.35 h^-1. What is the final cell concentration if the initial cell count at the beginning of exponential phase is 1×10⁵cells/mL? (𝑁=𝑁₀ ⋅ 𝑒^𝜇𝑡)

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#Question id: 35945

#XL - U Food Technology

Which of the following factors contribute to food spoilage?