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TLS Online TPP Program

#Question id: 36020

Which of the following statements are correct about sodium nitrite used in meat products?

#XL - U Food Technology
  1. Prevents growth of Clostridium botulinum
  2. Enhances cured meat colour (pink)
  3. Functions as a stabilizer and thickener
  4. May form nitrosamines under high heat
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TLS Online TPP Program

#Question id: 2159

#XL - S Microbiology

A channel protein
TLS Online TPP Program

#Question id: 2160

#XL - S Microbiology

An artificial membrane composed only of phospholipids has significant permeability to
TLS Online TPP Program

#Question id: 2161

#XL - S Microbiology

Facilitated diffusion can be distinguished from passive diffusion by
TLS Online TPP Program

#Question id: 2162

#XL - S Microbiology

Uniport transport
TLS Online TPP Program

#Question id: 2163

#XL - S Microbiology

Osmosis
TLS Online TPP Program

#Question id: 2164

#XL - S Microbiology

ATP hydrolysis is directly coupled to the movement of