Microbiology
The favouring conditions for floaters is

both (a) and (b)
high intial amounts of salt
none of these
thick skin that does not allow gas to diffuse out

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Microbiology
Which statement is true about flavouring materials spices, garlic etc. added to Dill pickles?

They may be source of considerable numbers of undesirable micro-organisms and cause off-fermentations or spoilage of pickles
These markedly stimulate or inhibit the acid forming bacteria
None of these
They may improve texture of the pickle

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