EBK BROCK BIOLOGY OF MICROORGANISMS
15th Edition
ISBN: 8220103633352
Author: Stahl
Publisher: PEARSON
expand_more
expand_more
format_list_bulleted
Concept explainers
Videos
Textbook Question
Chapter 16.8, Problem 2MQ
What is the crystalline protein made by Bacillus thuringiensis and what is its significance to agriculture?
Expert Solution & Answer
Want to see the full answer?
Check out a sample textbook solution
Students have asked these similar questions
What are the predominant proteins found in beans?
What is the purpose of rennin in cheese-making?
What is cistron?
Chapter 16 Solutions
EBK BROCK BIOLOGY OF MICROORGANISMS
Ch. 16.1 - What are some ways in which Wolbachia species can...Ch. 16.1 - Prob. 2MQCh. 16.1 - Which genera of Alphaproteobacteria are known to...Ch. 16.2 - Prob. 1MQCh. 16.2 - Prob. 2MQCh. 16.2 - Prob. 1CRCh. 16.3 - Prob. 1MQCh. 16.3 - Prob. 2MQCh. 16.3 - What is the catalase test? What catalase reaction...Ch. 16.4 - What species of Pseudomonas is a common cause of...
Ch. 16.4 - What major characteristic could be used to...Ch. 16.4 - Prob. 1CRCh. 16.5 - What four metabolic traits are most common in...Ch. 16.5 - Why is Wolinella physiologically unusual among the...Ch. 16.5 - Prob. 1CRCh. 16.6 - Prob. 1MQCh. 16.6 - How can Streptococcus pyogenes be distinguished...Ch. 16.6 - What is the difference between homofermentative...Ch. 16.7 - Prob. 1MQCh. 16.7 - What characteristics differentiate Sarcina from...Ch. 16.7 - What characteristics of Listeria make it a...Ch. 16.8 - What is the major physiological distinction...Ch. 16.8 - What is the crystalline protein made by Bacillus...Ch. 16.8 - What is a good strategy for isolating...Ch. 16.9 - Prob. 1MQCh. 16.9 - Prob. 2MQCh. 16.9 - Prob. 1CRCh. 16.10 - What is snapping division and what organism...Ch. 16.10 - What organism is involved in the production of...Ch. 16.10 - Prob. 1CRCh. 16.11 - What is mycolic acid, and what properties does...Ch. 16.11 - Prob. 1CRCh. 16.12 - Prob. 1MQCh. 16.12 - Prob. 2MQCh. 16.12 - How are the spares of streptomycetes different...Ch. 16.13 - Prob. 1MQCh. 16.13 - What species of Bacteroidetes is most abundant in...Ch. 16.14 - Describe a method for isolating Cytophaga species...Ch. 16.14 - Prob. 2MQCh. 16.14 - Prob. 1CRCh. 16.15 - How are Chlamydia and Mycoplasma (Section 16.9)...Ch. 16.15 - Prob. 2MQCh. 16.15 - Prob. 1CRCh. 16.16 - Prob. 1MQCh. 16.16 - Prob. 2MQCh. 16.16 - What are two types of intracellular compartments...Ch. 16.17 - Prob. 1MQCh. 16.17 - Prob. 1CRCh. 16.18 - What is unique about the genome of Thermotoga and...Ch. 16.18 - Prob. 1CRCh. 16.19 - Prob. 1MQCh. 16.19 - Prob. 1CRCh. 16.20 - Describe a commercial application of Thermus...Ch. 16.20 - Describe an unusual biological feature of...Ch. 16.20 - What are some of the remarkable properties that...Ch. 16.21 - Prob. 1MQCh. 16.21 - Prob. 2MQCh. 16.21 - Prob. 3MQCh. 16.21 - Prob. 1CRCh. 16 - Enteric bacteria, lactic acid bacteria, and...Ch. 16 - Microorganisms can have a variety of different...
Knowledge Booster
Learn more about
Need a deep-dive on the concept behind this application? Look no further. Learn more about this topic, biology and related others by exploring similar questions and additional content below.Similar questions
- What will happen to the color of the Coomassie reagent as more protein is added? Group of answer choices A) It will turn more Blue B) It will turn more Green C) It will turn more Redarrow_forwardWhy are nitrates added to cured meats?arrow_forwardWhy is lipopolysaccharide considered to be an endotoxin?arrow_forward
- What is morganella morganii bacteria : 1) Gram stain; (2) Shape; (3) Arrangement; (4) Fermentation on lactose; (5) Fermentation on glucose; (6) Fermentation on sucrose; (7) Fermentation on mannitol; (8) EMB; (9) MSA; (10) Growth on MAC; (11) PEA; (12) Citrate utilization; (13) Catalase; (14) Gas production; (15) Aerotolerancearrow_forwardWhy are high-density lipoproteins (HDLs) considered beneficial?arrow_forwardWhich of the following is a characteristic of fecal coliforms? Question 10 options: A) Gram-positive B) endospore forming C) lactose-fermenting D) cocci-shapedarrow_forward
- What is tabacum used for?arrow_forwardi) Describe the proteins in terms of their size and abundance in the whey and deproteinated whey samples. ii) Provide a conclusion about how boiling affected the whey proteins. Must answer both and explained properlyarrow_forwardWhat is demulcent? Why should we never make mucilage in large quantities?arrow_forward
- Please select the correct options 1- Syneresis occurs: a) In undercooked starch paste. b) If waxy starch is used. c) In aged cooked starch paste. d) If acid is added to a starch paste. 2- Anthoxanthins: a) Give colored complexes with certain metals. b) May change to pink color upon prolonged heating. c) Give white color in the presence of acid. d) All of the above. 3- Softening of fruits upon ripening is attributed to: a) increase in the amount of cellulose. b) decrease in the amount of cellulose. e) a change from protopectin to pectin. d) a change from pectin to pectic acid. e) a, b, c and d are true.arrow_forwardWhat are the advantages of the fed-batch fermentation over the batch fermentation in production of amino acids?arrow_forwardWhy are meats prime vehicles for pathogenic E. coli? How cancontaminated meat be rendered safe to eat?arrow_forward
arrow_back_ios
SEE MORE QUESTIONS
arrow_forward_ios
Recommended textbooks for you
Principles Of Radiographic Imaging: An Art And A ...Health & NutritionISBN:9781337711067Author:Richard R. Carlton, Arlene M. Adler, Vesna BalacPublisher:Cengage Learning
Principles Of Radiographic Imaging: An Art And A ...
Health & Nutrition
ISBN:9781337711067
Author:Richard R. Carlton, Arlene M. Adler, Vesna Balac
Publisher:Cengage Learning
Industrial Processes and By-products | 9-1 GCSE Chemistry | OCR, AQA, Edexcel; Author: SnapRevise;https://www.youtube.com/watch?v=CMLKgqEMXwc;License: Standard Youtube License