\begin{tabular}{l} 3. Verilmiş gigiyena qaydalarının sizi infeksion xəstəliklərdən nə üçün qoruduğun \\ izah edin. \\ a) Yeməyə toxunmazdan əvvəl həmişə əllərinizi yuyun! - \\ b) Dəsmalınızı heç kimlə paylaşmayın! - \\ c) Tualetdən istifadə etdikdən sonra həmişə allərinizi yuyun! - \\ d) Asqırarkan və öskürərkən dəsmalla və ya salfetlə ağzınızı və burnunuzu örtün! - \\ \hline e) Heç vaxt it və pişiklərin üzünüzü yalamasına imkan verməyin! - \\ \hline\end{tabular}

34 (A) (i) Explain ONE purpose of air monitoring. (ii) Describe TWO factors that will affect air quality.

(B) State TWO ways in which flagellum helps a microorganism survive in an open environment. (2 ma All rights reserved. No part of this publication may be reproduced, stored in a retrieval sys transmitted in any form or by any means, electronic, mechanical, photocopying, reco otherwise, without the prior written permission of the Institute of Technical Education, Singapo Institute of Technical Education has made every effort to trace copyright holders, but if inadvertently overlooked any, we will be pleased to make the necessary arrangements a

What one of the following are the CORRECT operating conditions when autoclaving biohazard wastes? (A) \( 10 \mathrm{psi} 121^{\circ} \mathrm{C} \) for 15 minutes. (B) \( 10 \mathrm{psi}, 121^{\circ} \mathrm{C} \) for 30 minutes. (C) \( 15 \mathrm{psi}, 121^{\circ} \mathrm{C} \) for 15 minutes. (D) \( 15 \mathrm{psi}, 121^{\circ} \mathrm{C} \) for 30 minutes. After conducting microbiology experiment, a laboratory technician is required to dispose the remaining culture broths. Which one of the following is the CORRECT disposal method? (A) Incineration. (B) Discard as normal waste. (C) Collection by licensed waste collectors. (D) Autoclave before discarding into the drain.

(B) (i) Explain THREE precaution steps during decontamination of biohazard wastes in bag using an autoclave. (ii) Describe TWO materials that will remain undamaged after autoclaving.

(C) State TWO ways in which fermentation process helps to improve [2 marks] quality of food products.