MICROBIOLOGY: EVOLV.SCI.-W/ACCESS>CI<
4th Edition
ISBN: 9780393622805
Author: SLONCZEWSKI
Publisher: Norton custom
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Chapter 16.2, Problem 1TQ
Summary Introduction
To review:
The lipid components of the food experience little breakdowns during anaerobic fermentation.
Introduction:
Lipid is not soluble in water but is soluble in non-polar solvents. Non-polar solvents include hydrocarbons (carbons, hydrogen, and oxygen). The function of lipids includes storage of energy and the structural part in cell membranes. The form of lipids found in food is triglycerides. Triglycerides are obtained from glycerol and constitute three fatty acids. Anaerobic fermentation is the breakdown of substances to form a product with the help of microorganisms in the absence of oxygen.
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We will be starting a group project next week where you and your group will research and ultimately present on a current research article related to the biology of a pathogen that infects humans. The article could be about the pathogen itself, the disease process related to the pathogen, the immune response to the pathogen, vaccines or treatments that affect the pathogen, or other biology-related study about the pathogen.
I recommend that you choose a pathogen that is currently interesting to researchers, so that you will be able to find plenty of articles about it. Avoid choosing a historical disease that no longer circulates.
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Chapter 16 Solutions
MICROBIOLOGY: EVOLV.SCI.-W/ACCESS>CI<
Ch. 16.1 - Prob. 1RQCh. 16.1 - Prob. 2RQCh. 16.1 - Prob. 3RQCh. 16.1 - Prob. 4RQCh. 16.1 - Prob. 5RQCh. 16.1 - Prob. 6RQCh. 16.1 - Prob. 7RQCh. 16.1 - Prob. 8RQCh. 16.1 - Prob. 9RQCh. 16.1 - Prob. 10RQ
Ch. 16.1 - Prob. 11RQCh. 16.1 - Prob. 12RQCh. 16.1 - Prob. 13RQCh. 16.1 - Prob. 14RQCh. 16.1 - Prob. 1TQCh. 16.1 - Prob. 2TQCh. 16.1 - Prob. 3TQCh. 16.2 - Prob. 1TQCh. 16.2 - Prob. 2TQCh. 16.3 - Prob. 1TQCh. 16.3 - Prob. 2TQCh. 16.3 - Prob. 3TQCh. 16.4 - Prob. 1TQCh. 16.4 - Prob. 2TQCh. 16.5 - Prob. 1TQCh. 16.5 - Prob. 2TQCh. 16.6 - Prob. 1TQCh. 16.6 - Prob. 2TQ
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