Laboratory Experiments in Microbiology (11th Edition)
11th Edition
ISBN: 9780321994936
Author: Ted R. Johnson, Christine L. Case
Publisher: PEARSON
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Chapter 16, Problem 2CT
Decarboxylation of an amino acid results in the evolution of carbon dioxide. Would a gas trap, such as that used in a fermentation test, be an accurate measure of decarboxylation?
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For questions 30 through 36, select the location where the following events occur. Answers may be used once, more than once, or not at all. Some questions may have one answer, some questions may have more than one answer.
a) mitochondrial inner membrane
b) mitochondrial intermembrane space
c) mitochondrial matrix
d) thylakoid membrane
e) thylakoid space
30. electron chain components embedded here
31. H+ pumped into here
32. found in plants
33. found in animals
34. ADP+ Pi→ ATP occurs here
35. ATP synthase embedded here
36. Light-capturing pigments embedded here
asap please.
In this lab, we used three different bacteria (E.Coli, B. Subtilis, and A. Faecalis) in fermentation assays to determine their ability to ferment three different carbohydrates: lactose, glucose and sucrose. In the table below record the results of the experiment using "P" for positive and "N" for negative results.
The citric acid cycle functions to completely oxidize glucose in the presence of oxygen, allowing for a large amount of ATP to be produced within the cell through oxidative phosphorylation. Free oxygen did not always exist within the atmosphere of Earth, meaning that early life forms relied solely
on glycolysis and fermentation to extract energy from
macromolecules. What role did the increase in atmospheric oxygen play in the evolution of life on Earth? Frame your answer in terms of the energy derived from cellular respiration in the presence and absence of oxygen.
Chapter 16 Solutions
Laboratory Experiments in Microbiology (11th Edition)
Ch. 16 - When canned foods spoil, what causes the...Ch. 16 - Show how lysine could be decarboxylated to give...Ch. 16 - Show how alanine could be deaminated to give the...Ch. 16 - Of what value is deamination to a microbe?Ch. 16 - Why look for black precipitate (FeS) in the butt...Ch. 16 - Decarboxylation of an amino acid results in the...Ch. 16 - In blue diaper syndrome, a babys urine turns blue...Ch. 16 - In blue diaper syndrome, a babys urine turns blue...
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- When making bread with common yeast, the reaction starts as an aerobic process and then becomes an anaerobic process after the oxygen is spent. A baker has created a new strain of yeast which contains no cytochrome c gene and, thus, no cytochrome c protein. This will affect what the yeast strain can do to obtain energy. What will this yeast strain do more of, compared to a normal strain? A. electron transport B. carbon dioxide production C. fermentation D. ATP synthesisarrow_forwardBesides carboxylation, the Calvin Cycle enzyme rubisco can also react with O2 (e.g. oxygenation). The wasteful oxygenation reaction of rubisco is explained by the enzyme developing at time when there was very little O2 in the atmosphere. Since it was developed, why hasn’t rubisco evolved to get rid of the oxygenation reaction? A. Mutations that decrease the affinity of rubisco for O2 probably also decrease the enzyme’s ability to bind CO2. B. Evolution takes time; and since rubisco is found only in eukaryotes, it evolved recently. C. Since it still generates one molecule of 3-phosphoglycerate (PGA), the oxygenation reaction is actually not that wasteful. D. Because in the past few million years the concentration of CO2 in the atmosphere has risen to be much greater than the concentration of O2.arrow_forwardPlace the five metabolic types in the probable order of their evolution: oxygenic photosynthesis, aerobic metabolisms, anaerobic chemolithoautotrophy, anaerobic chemorganoheterotrophy, anoxygenic photosynthesis. You are expected to justify your answers by identifying the origins of the energy, the carbon used and the redox couples (electron donors and acceptors). Describe the environmental conditions that probably led to the evolution of the next metabolism.arrow_forward
- in the fermentation by yeast experiment, if you observed respiration, identify the gas that was produced. Suggest two methods could used for positively identifying the gasarrow_forwardThe Miller- Urey Experiment In the Stanley Miller and Harald Urey designed experiments that tested Alexander Oparin's and J.B.S. Haldane's hypothesis that conditions on the primitive Earth favored chemical reactions that synthesized more complex organic compounds from simpler organic precursors. Miller and Urey used an apparatus that recreated the conditions of what a primitive Earth was thought to consist of at the time. Methane, hydrogen , and steam were all Included to recreate conditions similar to that of a primitive Earth. Their goal was to create complex organic molecules from the simple organic molecules that were believed to be part of primitive Earth's makeup. The Miller- Urey experiment was run for a week and the samples collected were analyzedAnalysis showed that some of the carbon in the apparatus was converted to amino acids molecules, In later experiments , similar to Miller and Urey's, it has been shown that it is possible to form all 20 amino acids commonly found in…arrow_forwardComparisons of wolf and dog DNA reveal that dogs have 4 to 30 amylase genes, whereas wolves have only 2. Why might additional amylase genes have played a role in the domestication of wolves (the ancestors of modern dogs) when humans began farming about 10,000 years ago?arrow_forward
- a) Briefly discuss aerobic and anaerobic glycolysis.b) Explain the phenomenon of "induced fit" using hexokinase as an example.c) Explain how enzymes function as molecular catalysts.d) ‘The origin of life is a co‐evolutionary process.’ Briefly explain.e) How does insulin maintain glucose level?arrow_forwardRefer to the figure. To identify the molecule that accepts CO2, Calvin and Benson manipulated the carbon fixation cycle by either cutting off CO2 or cutting off light from cultures of photosynthetic algae. They then measured the concentrations of various metabolites immediately following the manipulation. How would these experiments help identify the CO2 acceptor? a) The CO2 acceptor concentration would decrease when either the CO2 or light is cut off. b)The CO2 acceptor concentration would decrease when the CO2 is cut off but increase when the light is cut off. c)The CO2 acceptor concentration would stay the same regardless of the CO2 or light. d)The CO2 acceptor concentration would increase when either the CO2 or light is cut off. e)The CO2 acceptor concentration would increase when the CO2 is cut off but decrease when the light is cut off.arrow_forwardWhy must the first metabolic pathways have been anaerobic?arrow_forward
- Why is oxygen required for ATP generation by the electron transport chain and oxidative phosphorylation? a) Oxygen is needed for glycolysis b) Oxygen is the electron donor for the electron transport chain producing CO2 c) Oxygen helps proteins fold better d) Oxygen is needed to made water and produce protons for the electron transport chain e) Oxygen is the ultimate electron acceptorarrow_forwardWhat is the major role of hydrogen ions in cellular respiration? A) To make water B To act as an electron acceptor To act as the energy source D) To power the actions of ATP synthasearrow_forwardYeast are facultative anaerobic organisms that can make ATP by aerobic respiration if oxygen is present, but are also capable of switching to fermentation under anaerobic conditions. For thousands of years, humans have used yeast, such as Saccharomyces cervesisiae, to ferment grapes (starch sugar) to make wine (alcoholic beverage). Four batches of wine were made following the contents and conditions listed in the table below, Contents and Conditions of Four Batches of Wine Yeast Solution Water Grape Solution Batch Added Container (L) (L) (L) Lid 1 40 0.0 8 оpen 2 40 0.2 8 closed 40 0.2 8. оpen 4 40 0.2 closed 9. The yeast (Saccharomyces cerevisiae) would produce the greatest amount of ATP is the batch of wine numbered 1 4 D. The highest alcohol (ethanol) content would be found in the batch of wine numbered 02 3arrow_forward
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