Microbiology: An Introduction Plus Mastering Microbiology with Pearson eText -- Access Card Package (13th Edition) (What's New in Microbiology)
Microbiology: An Introduction Plus Mastering Microbiology with Pearson eText -- Access Card Package (13th Edition) (What's New in Microbiology)
13th Edition
ISBN: 9780134688640
Author: Gerard J. Tortora, Berdell R. Funke, Christine L. Case, Derek Weber, Warner Bair
Publisher: PEARSON
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Chapter 27, Problem 1A
Summary Introduction

To analyze:

The resistance and susceptibility of detergents to microbial degradation.

Given:

The formulae of two detergents that have been manufactured.

Introduction:

Fatty acids consist of two parts, namely a long hydrocarbon chain and a carboxyl group (COOH). It differs in the aliphatic chain length and can be either saturated or unsaturated. Saturated fatty acids possess mostly single bonds, whereas unsaturated fatty acids possess at least one double bond. Being components of fats and oils, fatty acids can be used in the manufacture of soaps and detergents.

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Intro to Food Microbiology; Author: A professor pressing record;https://www.youtube.com/watch?v=vg8fSmk0dVU;License: Standard youtube license