EBK MICROBIOLOGY:W/DISEASES BY BODY...-
5th Edition
ISBN: 9780134608242
Author: BAUMAN
Publisher: PEARSON
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Chapter 25, Problem 2MTF
Summary Introduction
Concept introduction:
Fermentation is an anaerobic process, in which simpler substances are formed from the breakdown of complex substance by the action of microbes, such as yeast or bacteria. Fermentation process is used for the production of wine, beer, yoghurt, bread, and some other food products.
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Explain down bellow what happens to the cell in pictures not in words:
Decreased pH in mitochondria
Increased ATP
Decreased pH in cytosol
Increased hydrolysis
Decreasing glycogen and triglycerides
Increased MAP kinase activity
Poor ion transport → For each one:→ What normally happens?→ What is wrong now?→ How does it mess up the cell?
1.) Community Diversity:
The brown and orange line represent two different plant communities.
a. Which color represents the community with a higher species richness?
b. Which color represents the community with a higher species evenness?
Relative abundance
0.1
0.04
0.001
2 4 6
8
10 12 14 16 18 20 22 24
Rank abundance
c. What is the maximum value of the Simpson's diversity index (remember, Simpson's
index is D = p², Simpson's diversity index is 1-D)?
d. If the Simpson's diversity index equals 1, what does that mean about the number of
species and their relative abundance within community being assessed?
1.) Community Diversity:
The brown and orange line represent two different plant communities.
a. Which color represents the community with a higher species richness?
b. Which color represents the community with a higher species evenness?
Relative abundance
0.1
0.04
0.001
2 4 6
8
10 12 14 16 18 20 22 24
Rank abundance
c. What is the maximum value of the Simpson's diversity index (remember, Simpson's
index is D = p², Simpson's diversity index is 1-D)?
d. If the Simpson's diversity index equals 1, what does that mean about the number of
species and their relative abundance within community being assessed?
Chapter 25 Solutions
EBK MICROBIOLOGY:W/DISEASES BY BODY...-
Ch. 25 - Prob. 1TMWCh. 25 - Prob. 2TMWCh. 25 - Prob. 1MCCh. 25 - Prob. 2MCCh. 25 - Prob. 3MCCh. 25 - Prob. 4MCCh. 25 - Prob. 5MCCh. 25 - Strains of the bacterium Pseudomonas syringae have...Ch. 25 - Prob. 7MCCh. 25 - Prob. 8MC
Ch. 25 - Prob. 9MCCh. 25 - Prob. 10MCCh. 25 - Lyophilization in food preservation is by...Ch. 25 - Prob. 1MTFCh. 25 - Prob. 2MTFCh. 25 - Prob. 3MTFCh. 25 - Prob. 4MTFCh. 25 - Prob. 5MTFCh. 25 - Intrinsic factors affecting food spoilage are...Ch. 25 - Prob. 2FIBCh. 25 - Prob. 3FIBCh. 25 - Potable water is allowed to have ________...Ch. 25 - Prob. 5FIBCh. 25 - Prob. 6FIBCh. 25 - ________ and _________ are the two types of food...Ch. 25 - Prob. 8FIBCh. 25 - A ________ is a device composed of microbes and...Ch. 25 - Prob. 10FIBCh. 25 - Prob. 1MCh. 25 - Prob. 1VICh. 25 - Prob. 2VICh. 25 - Why does the application or recombinant DNA...Ch. 25 - Given what you know about microbial nutrition and...Ch. 25 - Prob. 3CTCh. 25 - Prob. 4CTCh. 25 - Even though water and wastewater undergo...Ch. 25 - Take a critical look at the garbage in all of your...Ch. 25 - Explain why sakesometimes called rice winewould be...Ch. 25 - Prob. 8CTCh. 25 - Prob. 9CTCh. 25 - Suggest why neither the original food involved nor...Ch. 25 - Prob. 11CTCh. 25 - Prob. 12CTCh. 25 - Prob. 1CM
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