Laboratory Experiments in Microbiology (11th Edition)
11th Edition
ISBN: 9780321994936
Author: Ted R. Johnson, Christine L. Case
Publisher: PEARSON
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Chapter 14, Problem 2Q
If an organism
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Chapter 14 Solutions
Laboratory Experiments in Microbiology (11th Edition)
Ch. 14 - Why are fermentation tubes evaluated at 24 and 48...Ch. 14 - If an organism metabolizes glucose aerobically,...Ch. 14 - Which of these media is selective?...Ch. 14 - Could an organism be a fermenter and also be both...Ch. 14 - How could you determine which of the following...Ch. 14 - If a bacterium cannot ferment glucose, why not...Ch. 14 - If a bacterium cannot use glucose, what result...Ch. 14 - If a bacterium cannot use citrate, what result...Ch. 14 - You put an opened bottle of orange drink in the...
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- Explain the relationship between cellular respiration and fermentation relative to lactase activity.arrow_forwardPlease answer the following correctly: e) Sodium fluoride, commonly used to prevent tooth decay, inhibits an enzyme in glycolysis. At what concentration is it most effective? f) Would adding MgSO4 enhance glycolysis? MgSO4 provides Mg++ , a cofactor necessary to activate some enzymes in glycolysis. g) Does the amount of capsaicin (bioactive compounds in hot peppers) inhibit or enhance fermentation? Compare peppers with different scoville ratings, which is the heat scale for peppers. h) Herbs, spices, and essential oils are used in food science for their flavor, but also for their antimicrobial properties. Some spices enhance yeast activity while others inhibit it. Do spices enhance or inhibit fermentation? Are the effects of spice dependent on the concentration, enhancing at low concentrations and inhibiting at high? Try ginger, ground cardamom, caraway, cinnamon, mace, nutmeg, thyme, dry mustard, ground cayenne pepper, hot peppers, tumeric oregano, celery, seed, sage, fennel, cloves,…arrow_forwardidentify the products of lactic acid fermentation?arrow_forward
- Describe the four phases of glycolysis. What are theproducts of glycolysis?arrow_forwardWhere does lactic acid fermentation occur in the human body?arrow_forwardc) As what molecule does each of the monosaccharides enter glycolysis? d) How many moles of ATP are generated from the complete oxidation of one mole of lactose? Show all the steps for the calculation of moles of ATP. Be sure to account for energy used in activating the components of lactose so that they can enter glycolysis.arrow_forward
- Compared to the large amount of carbohydrate fermented, why are only small amounts of NAD+ required?arrow_forwardThe true statement is A) O Fermentation is anaerobic respiration B) O The oxygen you inhale is ultimately converted to water C) O Glucose is reduced during glycolysis to form pyruvate. D) OA +AG metabolic process is one that could be linked to ATP formation. E) O None of A-D is true.arrow_forwardWhich step is ATP used in glycolisis and what is it used forarrow_forward
- How can the knowledge about fermentation explain the origin of muscle cramps and pains after intense physical exertion?arrow_forwardExplain the daily uses of glucoamylase through fermentation process.arrow_forwardhow does the fermentation help the process of glycolysis continue in the absence of oxygenarrow_forward
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