A new enzyme (protein) that helps protect a bacterial cell from reactive oxygen species (causing oxidative stress) has been discovered. It can be expected that the gene that codes for this enzyme will be expressed in phase of growth. order to make the enzyme in the O lag Not very likely. They just got transferred to fresh new medium, how much stress can they be under? O stationary O late log O log

A new enzyme (protein) that helps protect a bacterial cell from reactive oxygen species (causing oxidative stress) has been discovered. It can be expected that the gene that codes for this enzyme will be expressed in phase of growth. order to make the enzyme in the O lag Not very likely. They just got transferred to fresh new medium, how much stress can they be under? O stationary O late log O log

Biology: The Dynamic Science (MindTap Course List)

4th Edition

ISBN:9781305389892

Author:Peter J. Russell, Paul E. Hertz, Beverly McMillan

Publisher:Peter J. Russell, Paul E. Hertz, Beverly McMillan

Chapter26: Prokaryotes: Bacteria And Archaea

Section: Chapter Questions

Problem 6TYK

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An E. coli cell is taken from a medium contaning abundant glucose and placed in a medium containing only lactose. What will happen to the growth curve?- O A new lag phase will begin as new enzymes are produced The cells will enter the stationary phase because E. coli can not metabolize lactose The log phase will get faster, because lactose is a better nutrient for E. coli The log phase will not change, because they are both carbohydrates A Moving to the next question prevents changes to this answer.
The graph represents the growth rates of different types of bacteria labeled w-z at different temperatures. -10 0 10 20 30 40 50 60 70 80 90 100 110 Temperature (°C) Lactic acid bacteria are type x. They are used in the preparation of fermented food products. What will be the impact on the lactic acid bacteria when the temperature is increased to 60°C? O These bacteria will become type y. O These bacteria will work more effectively. O These bacteria will work at the same speed. O These bacteria will stop fermenting food. Growth Rate of Bacteria
Which one of the terms below is NOT a stage in the typical growth curve of a bacterial cell under ideal conditions in culture? O Exponential phase Lag phase Stationary phase Leg Phase Death Phase
Why does a one-step growth curve differ in shapefrom that of a bacterial growth curve?
Bacteria growth and multiplication play a role in infectious diseases : Bacteria can increase in their number by binary fission into two daughter cells. The rate of exponential growth of a bacterial culture is expressed as generation time, how can the growth curve effect on generation time bacterial?
This is a drawing of a Giardia cell. It has flagella, two nuclei and vacuoles. flagella vacuoles nuclei What effect would the following inhibitors have on this organism? A microfilament inhibitor would... A microtubule inhibiotor would... stop cell motility have no effect on cell motility
Your lab coordinator has decided to grow and maintain a sourdough starter. A sourdough starter is a live, on-going culture of yeast that is grown in flour, water, and a bit of sugar. It is used as an ingredient in some types of bread. Initially when the ingredients were mixed together the mixture appeared dead. After a while, it began to bubble and foam and then it tripled in volume. Eventually it stopped bubbling. Every week it is maintained by "feeding” it fresh flour every week. Over time, it will start to develop a 'sour' taste when it is used to make bread. This is the question Sometimes the starter (which is a living culture) accumulates other species of yeast. How does it accumulcate another species? You have been asked to take this mixed culture and isolate the different species in the starter (which is basically a liquid culture). How will you do it?
Which of the following is true about the organism which grew at both 37°C and 4°C in the figure below? 4°C 37°C 64°C 25°C This organism will not survive in the human body O The organism can be propagated through refrigerated food O Heating food to 350 degrees Fahrenheit (or 176 degrees C) in the oven will not kill the microorgansim The organism can grow in the human body
Your lab coordinator has decided to grow and maintain a sourdough starter. A sourdough starter is a live, on-going culture of yeast that is grown in flour, water, and a bit of sugar. It is used as an ingredient in some types of bread. Initially when the ingredients were mixed together the mixture appeared dead. After a while, it began to bubble and foam and then it tripled in volume. Eventually it stopped bubbling. Every week it is maintained by "feeding” it fresh flour every week. Over time, it will start to develop a 'sour' taste when it is used to make bread. This is the question A sourdough starter is "fed" flour and water every week to keep it alive.Each week, some of the starter can be removed and used for baking bread.It is added to bread dough to add flavour. The older the starter, the stronger the flavour. What causes the 'sour' taste?
Your lab coordinator has decided to grow and maintain a sourdough starter. A sourdough starter is a live, on-going culture of yeast that is grown in flour, water, and a bit of sugar. It is used as an ingredient in some types of bread. Initially when the ingredients were mixed together the mixture appeared dead. After a while, it began to bubble and foam and then it tripled in volume. Eventually it stopped bubbling. Every week it is maintained by "feeding” it fresh flour every week. Over time, it will start to develop a 'sour' taste when it is used to make bread. Question After it was mixed together and incubated, why did it eventually stop bubbling? Give two potential reasons.
When bacteria are grown under adverse conditions, i.e., in the presence of a poison such as an antibiotic, most cells grow and proliferate slowly. But it is not uncommon that the growth rate of a bacterial culture kept in the presence of the poison is restored after a few days to that observed in its absence. suggest why this may be the case.
When would you expect to see the E. coli produce the enzyme beta galactosidase if the growth media contained only glucose as an energy source?