EP MICROBIOLOGY:W/DISEASES BY..-MOD.ACC
EP MICROBIOLOGY:W/DISEASES BY..-MOD.ACC
5th Edition
ISBN: 9780134607894
Author: BAUMAN
Publisher: PEARSON CO
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Chapter 25, Problem 9CT
Summary Introduction

To answer:

The intrinsic and extrinsic factors that would contribute to the spoilage of butter, an apple, and a steak.

Introduction:

Intrinsic factors are the factors like the nutrient composition of food, which help in the growth of microorganisms. Some food contains an antimicrobial agent which inhibits the growth of the microorganism. While the extrinsic factors like temperature, pH , of food also help in the growth of the organism on food.

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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?
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