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Aim

Theory

Pretest

Procedure

Simulation

Posttest

References

Feedback

Moisture content in foods in relation to their stability

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1. What is the primary factor affecting the shelf life of high-moisture foods?

a: Color Explanation

Explanation

b: Water activity Explanation

Explanation

c: Packaging material Explanation

Explanation

d: Nutrient content Explanation

Explanation

2. Which of the following is a common method to reduce moisture content in foods?

a: Refrigeration Explanation

Explanation

b: Vacuum packaging Explanation

Explanation

c: Drying Explanation

Explanation

d: Freezing Explanation

Explanation

3. What does the term 'Relative Humidity' describe?

a: The amount of moisture in food Explanation

Explanation

b: The moisture content of air compared to its maximum capacity Explanation

Explanation

c: The weight of water in food samples Explanation

Explanation

d: The temperature of a humid environment Explanation

Explanation

4. Which microorganism is most likely to grow in high-moisture foods?

a: Mold Explanation

Explanation

b: Yeast Explanation

Explanation

c: Bacteria Explanation

Explanation

d: All of the above Explanation

Explanation

5. What is the significance of using sulfuric acid in the experiment?

a: It adds nutrients to the food sample Explanation

Explanation

b: It alters the weight of the sample Explanation

Explanation

c: It creates controlled relative humidity environments Explanation

Explanation

d: It sterilizes the desiccators Explanation

Explanation

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