Prescott's Microbiology
11th Edition
ISBN: 9781260211887
Author: WILLEY, Sandman, Wood
Publisher: McGraw Hill
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Chapter 41.2, Problem 1MI
MICRO INQUIRY Canned products such as vegetable soup often contain salt. Other than serving as a flavoring, what is the purpose of salt in the canned product?
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Topic: Isolation of Crude Ovalbumin from Egg White by Ammonium Sulfate Precipitation(Salting Out)
The computed amount of powdered ammonium sulfate was added to the egg white sample portion byportion with constant stirring while submerged in an ice bath. The solution is expected to become moreturbid, and a white precipitate is expected to form.
Explain the purpose of using powdered ammonium sulfate in the isolation of ovalbumin from egg whites.
Why differential centrifugation can cause contamination in pellet?
The correct order of steps when purifying a protein are:
Group of answer choices
1)Growing bacterial culture for fusion protein; 2)Harvesting IPTG-induced cultures; 3)Lysing bacterial cell; 4)Removing insoluble debris; 5)Using Affinity Chromatography to purify protein.
1)Growing bacterial culture for fusion protein; 2) Breaking open bacterial cells; 3) Removing insoluble debris: 4) Harvesting IPTG-induced cultures; 5)Using Affinity Chromatography to purify protein
1) Growing bacterial culture for fusion protein; 2) Lysing bacterial cells; 3) Harvesting IPTG-induced cultures; 4) Removing insoluble debris: 5)Purifying protein by affinity chromatography
1)Growing bacterial culture for fusion protein; 2) Removing insoluble debris; 3) Harvesting IPTG-induced cultures; 4)Breaking open bacterial cells; 5)Purifying protein by affinity chromatography
Chapter 41 Solutions
Prescott's Microbiology
Ch. 41.1 - What are some intrinsic factors that influence...Ch. 41.1 - How would the spoilage of bread differ from that...Ch. 41.1 - Why do sausage and other ground meat products...Ch. 41.1 - What extrinsic factors can determine whether food...Ch. 41.2 - MICRO INQUIRY Canned products such as vegetable...Ch. 41.2 - Prob. 1CCCh. 41.2 - What types of chemicals can be used to preserve...Ch. 41.2 - What cellular component does HHP target? What is...Ch. 41.2 - How does nisin function? What bacterial genus...Ch. 41.2 - Prob. 5CC
Ch. 41.2 - What are the major gases involved in MAP? How are...Ch. 41.3 - MICRO INQUIRY What foods are most prone to...Ch. 41.3 - What is the difference between a food-borne...Ch. 41.3 - What practical recommendations regarding food...Ch. 41.3 - Prob. 3CCCh. 41.3 - Members of what microbial genus produce fumonisins...Ch. 41.4 - MICRO INQUIRY Why is it important that PulseNet...Ch. 41.4 - Prob. 1CCCh. 41.4 - Prob. 2CCCh. 41.4 - Prob. 3CCCh. 41.5 - Can you name at least two features that make these...Ch. 41.5 - What are the major types of milk fermentations?Ch. 41.5 - What are the major types of milk fermentations?Ch. 41.5 - What major steps are used to produce cheese? How...Ch. 41.5 - Prob. 4CCCh. 41.5 - Describe and contrast the processes of wine and...Ch. 41.5 - Prob. 6CCCh. 41 - Prob. 1RCCh. 41 - Prob. 2RCCh. 41 - Prob. 3RCCh. 41 - Prob. 4RCCh. 41 - Prob. 5RCCh. 41 - Prob. 6RCCh. 41 - Prob. 7RCCh. 41 - Compare the sell-by date of a package of hot dogs...Ch. 41 - You are going through a salad line in a cafeteria...Ch. 41 - Keep a record of what you eat for a day or two....Ch. 41 - During cheese production, LAB convert lactose to...Ch. 41 - Prob. 5AL
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