NESTER'S MICROBIOLOGY-CONNECT >CUSTOM<
NESTER'S MICROBIOLOGY-CONNECT >CUSTOM<
9th Edition
ISBN: 9781265432287
Author: Anderson
Publisher: MCG CUSTOM
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Chapter 30, Problem 2A
Summary Introduction

To analyze:

The probable cause of the beer for not coming out properly when a microbiologist tried to make home-brewed ale. She noticed the alcohol content to be only 2% along with numerous cells of yeast, high levels of carbon dioxide, low levels of sugars, and a largenumber of proteins.

Introduction:

Microorganisms such as Saccharomyces species are used for the production of alcoholic beverages such as wine, beer, and distilled spirits like whiskey, rum, and scotch on a large scale. This is so because the yeast can metabolize simple sugars present in the product to be fermented into ethanol and liberates carbon dioxide gas.

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19. On the diagram below a. Label the three pictures as: DNA; polypeptide; or RNA. b. Label the arrows as: translation or transcription/RNA processing. c. Add the following details to the diagram. Promoter region TATA box Transcription start site Transcription terminator Intron (A,B,C,D) Exons (1,2,3,4,5) Splice sites 5' cap 5' UTR (untranslated region) 3' poly A tail 3' UTR (untranslated region) Translational start (AUG) Translational stop (UGA, UAG, or UAA) N and C ends of polypeptide 0000
Match the letter labels in the figure below to the terms. Some letter labels are not used. MNNNNNNIN M C B A M D F E H K G 8
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Intro to Food Microbiology; Author: A professor pressing record;https://www.youtube.com/watch?v=vg8fSmk0dVU;License: Standard youtube license