1) Name one of the many \"hurdles\" to microbial growth in the fruitcake above (

Question

1) Name one of the many "hurdles" to microbial growth in the fruitcake above (there are quite a few correct answers, most of which are one word in length... some potential correct answers may be two or three words long).

2) If you did, in fact, follow the "keep in a cool, dry place" instructions and the water activity of the fruitcake remained at 0.8, what type of microbes might be able to grow in that environment (two possibilities, both one word each)? _______ By the way, potassium sorbate and or sorbic acid are often added to commercial fruitcakes as a means of preventing the growth of these microbes.

3) The raisins in the fruitcake pictured a few questions above started out as green seedless grapes.  Clearly, they turned into the raisins you see as a result of a combination of ___________ (two words) and dehydration.

4) If you caught a cold, as many of us tend to do this time of year and you crunched on a candy cane, you would most likely detect the sweetness of the candy, but not the peppermint flavor.  We would say that you are suffering from a temporary form of __________. (one word)

5) Now, you're asked to carve a Turkey of a totally different kind... This time, you notice that the meat you are carving is distinctly pink.
But why pink?  Well it's because of the reaction of the beast pigment myoglobin with the gas ________________ (two words).
In terms of ingredients, this gas could be produced from sodium nitrite, sodium nitrate or even from celery juice, which is a rich vegetable source of nitrites.

6) It's because the egg yolks in our egg nog have gone through a process where the mix is held at a certain temperature for a certain time.
The result? Pathogens are killed off and spoilage microbe populations are drastically lowered.
Although this process was originally developed to extend the shelf life of beer, it also works great for dairy products, like egg nog.
Off course, we're talking about the process called ____________  

Explanation / Answer

Answers:

1. High temperature

2. Mold and yeast

3. Boiling, cooling (blanching)

4. anosmia (loss of smell)

5. Nitric oxide

6. Pasteurisation

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