Formation of exotoxin by Clostridium botulinum spores can occur ...

[jlmhmf]

Formation of exotoxin by Clostridium botulinum spores can occur in conditions that are
 
  (1) aerobic and high-acid, (2) anaerobic and low-acid, (3) aerobic and low-acid, (4) anaerobic and high-acid, (5) none of these.

Question 2

Define shortening power and describe how fats differ in this ability.
 
  What will be an ideal response?

[bitingbit]

Answer to Question 1

2

Answer to Question 2

Shortening power is the ability of a fat to cover a large surface area to minimize the contact between water and gluten during the mixing of batters and doughs. The glycerol and double bonds in unsaturated fatty acids are hydrophilic, whereas the carbon chains are hydrophobic. Therefore, the unsaturated fats form a layer at the interface and block the water passage. Polyunsaturated oils cover more surface area than saturated fats. Thus they have more shortening power. Plastic fats that can be spread easily have more shortening power than hard fats with high melting points.

[jlmhmf]

Thank you!

[bitingbit]

Always glad to help...