Microbiology with Diseases by Body System (5th Edition)
5th Edition
ISBN: 9780134477206
Author: Robert W. Bauman Ph.D.
Publisher: PEARSON
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Textbook Question
Chapter 2, Problem 5TMW
Why do the cell membranes of microbes living in Arctic water likely contain more unsaturated fatty acids than do membranes of microbes living in hot springs?
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The lipid shown here is produced by certain microorganisms that live in extremely warm environments, such as hot springs. Assuming that this lipid makes up a portion of the organism’s membrane lipids, would the organisms produce more of this lipid or less of this lipid as the temperature increased from 45°C to 65°C?
Why does increasing carbon chain length decrease water solubility for fatty acids?
Numerous research has been conducted to determine how the sequence and structural characteristics of thermophile proteins contribute to their increased stability. Numerous research groups have conducted statistical comparisons between heat-labile and thermostable proteins.(b) What should a protein scientist do if they realized that an enzyme is sensitive to heat?
Chapter 2 Solutions
Microbiology with Diseases by Body System (5th Edition)
Ch. 2 - Electrons zip around the nucleus at about 5...Ch. 2 - Chlorine and potassium atoms form ionic bonds,...Ch. 2 - Why are decomposition reactions exothermic, that...Ch. 2 - Why does the neutralization of an acid by a base...Ch. 2 - Raw Oysters and Antacids: A Deadly Mix? The highly...Ch. 2 - Why do the cell membranes of microbes living in...Ch. 2 - Prob. 1MCCh. 2 - The atomic mass of an atom most closely...Ch. 2 - One isotope of iodine differs from another in...Ch. 2 - Prob. 4MC
Ch. 2 - Which of the following terms most correctly...Ch. 2 - In water, cations and anions of salts dissociate...Ch. 2 - Prob. 7MCCh. 2 - Which of the following statements about a...Ch. 2 - Proteins are polymers of ___________. a. amino...Ch. 2 - Which of the following are hydrophobic organic...Ch. 2 - Fill in the Blanks 1. The outermost electron shell...Ch. 2 - Fill in the Blanks 2. The type of chemical bond...Ch. 2 - Prob. 3FIBCh. 2 - Prob. 4FIBCh. 2 - Fill in the Blanks 5. Groups of atoms such as NH2...Ch. 2 - Fill in the Blanks 6. The reverse of dehydration...Ch. 2 - Fill in the Blanks 7. Reactions that release...Ch. 2 - Fill in the Blanks 8. All chemical reactions begin...Ch. 2 - Fill in the Blanks 9. The ____________ scale is a...Ch. 2 - Prob. 10FIBCh. 2 - Label a portion of the molecule below; label two...Ch. 2 - Shown is the amino acid tryptophan. Put the letter...Ch. 2 - List three main types of chemical bonds, and give...Ch. 2 - Name five properties of water that are vital to...Ch. 2 - Prob. 3SACh. 2 - What is the difference between atomic oxygen and...Ch. 2 - Explain how the polarity of water molecules makes...Ch. 2 - Prob. 1CTCh. 2 - Prob. 2CTCh. 2 - Two freshmen disagree about an aspect of...Ch. 2 - When an egg white is heated, it changes from...Ch. 2 - Prob. 5CTCh. 2 - The poison glands of many bees and wasps contain...Ch. 2 - Prob. 7CTCh. 2 - Prob. 8CTCh. 2 - The deadly poison hydrogen cyanide has the...Ch. 2 - Triple covalent bonds are stronger and more...Ch. 2 - How can hydrogen bonding between water molecules...Ch. 2 - How can a single molecule of magnesium hydroxide...Ch. 2 - Prob. 13CTCh. 2 - Prob. 14CTCh. 2 - A textbook states that only five nucleotide bases...Ch. 2 - Using the following terms, fill in the following...
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- Describe two conditions when it is more advantageous to use carbohydrates as a metabolic fuel rather than lipids, and explain why . Why might lipids be more advantageous under the opposite condition?arrow_forwardOf the following natural fatty acids, which is predicted to have the HIGHEST melting point? Not enough information to answer correctly O [18:0] [18:1] [20:1] [20:0]arrow_forwardWhat effects do unsaturated fatty acids in phospholipids have on the cell membrane?arrow_forward
- Which statement about the glycoprotein shown below is true? OH CH₂OH OH HN HN-C =0 CH3 H₂ Protein CH N-H Protein It contains a deoxyribose sugar that could be metabolized by human enzymes. O The monosaccharide is attached to the protein via nitrogen in a residue's a-amine. It contains a ribose sugar that could not be metabolized by human enzymes. The monosaccharide is attached to the protein via nitrogen in a residue's side chain.arrow_forwardWhy do most fatty acids have an even number of carbon atoms ?arrow_forwardWhy do animals in cold climates have more unsaturated fatty acids? Explain in detail.arrow_forward
- Why do unsaturated fatty acids have lower melting points than their saturated counterparts? What is relationship of the degree of unsaturation and melting or boiling point?arrow_forwardIf a protein has bound 7 acidic protons at pH 6.4 and it is known to be at its isoelectric point at this pH, how many deprotonated carboxylic acid groups must also be present at this pH assuming no proton loss from hydroxyl groups? a) 12 b) 7 c) 3 O d) 9 e) 5arrow_forwardNumerous research has been conducted to determine how the sequence and structural characteristics of thermophile proteins contribute to their increased stability. Numerous research groups have conducted statistical comparisons between heat-labile and thermostable proteins. (a) Describe three main factors that may enhance the thermostability of proteins?arrow_forward
- Which of the following is true of sphingolipids? They always contain glycerol and fatty acids. They may be charged, but are never amphipathic. They contain two esterified fatty acids. Phosphatidylcholine is a typical sphingolipid. The sphingosine backbone is O-linked to a head group.arrow_forwardThe oxidation of 1 mol of glucose supplies enough metabolic energy to form 36 mol of ATP. Oxidation of 1 mol of a typical dietary fat like tristearin (C57H116O6) yields enough energy toform 458 mol of ATP. How many molecules of ATP can form per gram of (a) glucose; (b) tristearin?arrow_forwardProteins are thermodynamically unstable. The ΔG of the hydrolysis of proteins is quite negative, yet proteins can be quite stable. Explain this apparent paradox. What does it tell you about protein synthesis?arrow_forward
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