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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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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