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Вопрос № 237082 - Английский язык

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What additive prevents spoilage of food due to bacteria?
Варианты ответов
  • Acidity regulators.
  • Antioxidants.
  • Anticaking agents.
  • Preservatives.
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Вопрос задал(а): Анонимный пользователь, 10 Ноябрь 2020 в 00:24
На вопрос ответил(а): Анастасия Степанова, 10 Ноябрь 2020 в 00:24

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Вопрос № 1072557

Прочитайте текст.
The rest you see – all one billion of them – are bacteria. Oldest of life-forms (for two billion years the only life on earth), they are structurally the simplest, lacking the cell nucleus found in other microbes. Most reproduce by fission. Bacteria are the planet’s most abundant, most varied, most versatile, and most useful organisms – and among its most deadly.
These microbes dwell among us – and within us – in astronomical numbers.
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How do most bacteria multiply?
They spawn.
They multiply by joining.
They lay eggs.
They multiply by dividing.

Вопрос № 912341

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What did Americans like to eat for many years?
There are various ethnic food, health food, fast food and traditional home – cooked food in the USA. Mexican food is the favourite of many Americans, but they love spaghetti, pizza and other types of Italian food. Chinese food has been popular with them for years. Now they often prefer fast food like hamburgers, hot dogs and French fries. Many years  the American people liked traditional big breakfast with meat and potatoes. Usually they eat three times a day.
Many years the American people liked French fries.
Many years the American people liked spaghetti, pizza and other types of Italian food.
Many years the American people liked Chinese food.
Many years the American people liked traditional big breakfast with meat and potatoes.

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Вопрос № 237083

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What materials are able to extract caffeine?
Steam.
Synthetically derived chemicals.
Hot water.
Methylene chloride or ethyl acetate.

Вопрос № 237084

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What is the compound needed for fermentation?
Fine particulate matter.
Hop.
Leftover grain.
Starch.

Вопрос № 237085

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What conditions affect the grading of jelly and preserves?
The quality of fruit and nonfruit ingredients.
In-plant and lot grading.
Mixing fruit with sugar and adding pectin.
Strength of gel, presence of fruit flavor.

Вопрос № 237086

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What chemical processes does baking of food involve?
Broiling and grilling.
Browning.
Recrystallization and reorganization of the way in which the water and starch are associated.
Caramelization of sugars and the Maillard reaction.
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