REFERENCE BOOKS 



1 25 



Problem Questions 



1. Fill out the accompanying comparative table : 



2. Where may mold spores be 

 found? What must they have in 

 order to grow? 



3. On what part of foods do 

 molds grow? 



4. How would you prevent mold 

 spores from getting into food? 



5. Is food that has become moldy 

 fit to eat ? Explain . 



6. Why are we able to eat moldy 

 jelly after removing the mold? 



7. How may molds be harmful to 

 man? Useful to man? 



8. How may yeasts be useful to man? 



9. Where are yeasts found? Give proofs, 



10. What products are formed when bread rises? What be- 

 comes of these products? 



11. It is said that yeast plants are at once the friends of man 

 and yet make him their slaves. Explain what this means. 



12. Why do we place foods in the ice box? 



13. Why are some meats and fish salted? 



14. Why are some meats and fish smoked? 



15. Why is corn, wheat, or other grain stored in a dry place? 



16. Why do canned goods keep? 



17. Why are preserves sometimes not fit to eat? 



18. Why do we place eggs in salt, liquid glass, or coat them with 

 paraffin in order to keep them ? 



19. How would you prevent milk from souring? 



20. What would you do to prevent the possible spread of <lis- 

 ease germs in your home if you had a case of typlioid fever tliere? 

 Tuberculosis ? Grippe ? 



Reference Books 



Hunter, Civic Biology, Chap. XI, American liook Company. 

 Hunter, Elements of Biology, Chap. XI. American Hook Company. 



