Question 35040

General Biological Science And Research

4. Finally, describe one experiment you could do that would address one of your questions outlined in #Q3.

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Question 35039

General Biological Science And Research

3. After reading this article and working through the textbook chapter (37),give two questions you still have about this system.

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Question 35038

General Biological Science And Research

2. What would you predict might happen to this relationship if nitrogen were added to the system?

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Question 35037

General Biological Science And Research

1. Both legume and rhizobium appear to benefit from the symbiotic relationship. Is there any cost associated with the interactions?

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Question 34694

General Biological Science And Research

02) A bean variety (K131) was subjected to two different processing methods to produce bean flour. In the processing technique one, the beans were soaked in distilled water for 24 h, followed by germination for 48 h. The beans were then roasted at 170°C for 45 min in an oven. A wonde rmill was used to mill the germinated beans and the obtained flour was stored until further use. In the processing technique two, the beans were extruded using a twin-screw extruder using three heating temperatures 60°C, 130°C, and 150°C. The flour contained 15% moisture in the end. The extruded beans were milled into flour and stored until further use. A sauce for human consumption was made at the same conditions using the two bean types prepared from the above techniques. A sensory evaluation was run using 100 panellists on the sauce, evaluating eight sensory attributes.See the table 01 for the data obtained on the sensory evaluation.
I.Describe physicochemical changes that beans might have undergone during processing (10marks)
II.Explain why each technique affected the sensory properties on each sauce type differently
Ш.Select one product from above and explain what would you do differently to improve each sensory property? (15 marks).

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Question 34693

General Biological Science And Research

01) Goat milk contains a high nutrient profile compared to cow milk. Whey protein of goat milks extensively studied which, therefore, is being considered incorporating into fruit beverages.Whey-fruit flavored beverages are subjective to reduce the risks associated with cardiovascular diseases. A research group recently developed a whey-orange flavored juice using microfiltration technology. Imagine that you are one of the researchers of this study group and are asked to develop a sensory analysis test for this beverage.
(a) Explain the term 'sensory evaluation' as it applies to food (5 marks). And make a list of the sensory attributes that you are planning to evaluate? (5 mark s).
(c) Briefly describe two main methods that can be used for conducting sensory evaluation of this beverage product (20 marks).
(b) Make a seven-point scale sensory table for each sensory attribute you selected (10 marks).

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Question 34297

General Biological Science And Research

Which of the following are used to detect blood levels of oxygen order to stimulate the respiratory centres?
Both central and peripheral baroreceptors
Peripheral chemoreceptors only
Both central and peripheral chemoreceptors
Central chemoreceptors only

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Question 34296

General Biological Science And Research

How does an increase in blood CO2 trigger inhalation after holding your breath?
Increased CO2 stimulates the medulla oblongata to send signals to contract the diaphragm and external intercostal muscles.
Increased CO2 stimulates the cerebellum to send signals to contract the diaphragm and external intercostal muscles.
Increased CO, stimulates the cerebellum to send signals to contract the abdominal and internal intercostal muscles.
Increased CO2 stimulates the cerebellum to send signals to contract the abdominal and internal intercostal muscles.

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Question 34295

General Biological Science And Research

The respiratory control centres (consisting of the DRG and VRG) are located in which part of the brain?
Cerebellum
Pons
Medulla oblongata
Cerebrum

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Question 34294

General Biological Science And Research

What is the main stimulus that causes you to begin breathing again even when you are trying to hold your breath?
Increased carbon dioxide in your alveoli
Decreased oxygen in your blood stream
Increased carbon dioxide in your blood stream
Decreased oxygen in your alveoli

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