PRESCOTT'S MICROBIOLOGY
11th Edition
ISBN: 9781264073375
Author: WILLEY
Publisher: MCG
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Textbook Question
Chapter 41.1, Problem 4CC
What extrinsic factors can determine whether food spoilage will occur?
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3.
In the tomato, red fruit (O+) is dominant over orange fruit (0), and yellow flowers (W+) are dominant over white
flowers (w). A cross was made between true-breeding plants with red fruit and yellow flowers, and plants with
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produced the following results:
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b.
333 red fruit, yellow flowers
64 red fruit, white flowers
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350 orange fruit, white flowers
Conduct a chi-square analysis to demonstrate that these two genes DO NOT assort independently. Make sure
to interpret the P value obtained from your chi-square test.
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Name:
Date:
Investigation: Is a dog more closely related to a coyote or a wolf?
Gray Wolf
Species Name: Canis lupus
Color: Light gray to black
Size: 80-120 pounds, 2.5 feet tall
Appearance: broad snout, round ears, long tail
Coyote
Species Name: Canis latrans
Color: Light gray to brown
Size: 20-50 pounds, 1.5 feet tall
Appearance: narrow snout, pointed ears, long tail
Dog, Alaskan Malamute
Species Name: Canis lupus familiaris
Color: Gray and white or brown and white
Size: 70-80 pounds, 2 feet tall
Appearance: broad snout, round ears, long tail
1. Examine the images and descriptions above.
Underline any similarities between the dog and the wolf.
Place a star
next to any coyote traits that are similar to the dog.
2. Based on appearance alone, which do you think is the most closely related to a dog?
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Chapter 41 Solutions
PRESCOTT'S MICROBIOLOGY
Ch. 41.1 - What are some intrinsic factors that influence...Ch. 41.1 - How would the spoilage of bread differ from that...Ch. 41.1 - Why do sausage and other ground meat products...Ch. 41.1 - What extrinsic factors can determine whether food...Ch. 41.2 - MICRO INQUIRY Canned products such as vegetable...Ch. 41.2 - Prob. 1CCCh. 41.2 - What types of chemicals can be used to preserve...Ch. 41.2 - What cellular component does HHP target? What is...Ch. 41.2 - How does nisin function? What bacterial genus...Ch. 41.2 - Prob. 5CC
Ch. 41.2 - What are the major gases involved in MAP? How are...Ch. 41.3 - MICRO INQUIRY What foods are most prone to...Ch. 41.3 - What is the difference between a food-borne...Ch. 41.3 - What practical recommendations regarding food...Ch. 41.3 - Prob. 3CCCh. 41.3 - Members of what microbial genus produce fumonisins...Ch. 41.4 - MICRO INQUIRY Why is it important that PulseNet...Ch. 41.4 - Prob. 1CCCh. 41.4 - Prob. 2CCCh. 41.4 - Prob. 3CCCh. 41.5 - Can you name at least two features that make these...Ch. 41.5 - What are the major types of milk fermentations?Ch. 41.5 - What are the major types of milk fermentations?Ch. 41.5 - What major steps are used to produce cheese? How...Ch. 41.5 - Prob. 4CCCh. 41.5 - Describe and contrast the processes of wine and...Ch. 41.5 - Prob. 6CCCh. 41 - Prob. 1RCCh. 41 - Prob. 2RCCh. 41 - Prob. 3RCCh. 41 - Prob. 4RCCh. 41 - Prob. 5RCCh. 41 - Prob. 6RCCh. 41 - Prob. 7RCCh. 41 - Compare the sell-by date of a package of hot dogs...Ch. 41 - You are going through a salad line in a cafeteria...Ch. 41 - Keep a record of what you eat for a day or two....Ch. 41 - During cheese production, LAB convert lactose to...Ch. 41 - Prob. 5AL
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