terms (2) Marks) by Indertion and disease (1) markin immunity (3) Marks) 1. Marksi to Differentiate the two compress of food pointming (2) Marks) B. List any four (4) Marks) SECTION B. ANSWER ANY TWO QUESTIONS (00 MARKS) production proceses (15Marks) populations present in will (4) Marks) to their role in only (4) Marks) microbial abundance in walk (4) Marks) (4) An example of and home diseases of humans and plants (3) Marks) 11. Discuss five physical control methods of micronomisms (15Marks)

This looks like an exam or assignment related to microbiology. Let's break down what each question is asking for:<br /><br />**SECTION A:**<br /><br />* **Terms (2 Marks): Immunity by Infection and Disease (1 Mark):** This question likely wants you to define "immunity" and explain the difference between immunity acquired through infection versus through disease. It might also be asking about the difference between "infection" and "disease."<br /><br />* **Differentiate the two components of food poisoning (2 Marks):** Food poisoning typically has two components: the infectious agent (bacteria, virus, parasite) and the toxin produced by that agent. The question likely wants you to explain these two components and how they contribute to the illness.<br /><br />* **List any four milk production processes (4 Marks):** This requires listing four steps involved in producing milk for consumption, from collection to processing.<br /><br />**SECTION B:**<br /><br />* **Discuss the microbial populations present in milk (4 Marks) and their role in milk spoilage (4 Marks) and microbial abundance in milk (4 Marks). An example of food and home diseases of humans and plants (3 Marks):** This question is about the microbiology of milk. It asks you to identify the types of microbes found in milk, explain how they cause spoilage, discuss factors affecting their numbers, and provide examples of diseases related to contaminated food and home environments.<br /><br />* **Discuss five physical control methods of microorganisms (15 Marks):** This question wants you to describe five physical methods used to control or eliminate microbial growth. Examples include heat (sterilization, pasteurization), filtration, irradiation (UV, gamma), drying/dehydration, and low temperatures (refrigeration, freezing).<br /><br /><br />This breakdown should help you understand what each question is asking and allow you to research and provide the appropriate answers. Remember to use your course materials as the primary resource for your responses.<br />