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?
Expert Solution & Answer
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Students have asked these similar questions
For short answer
questions, write your
answers on the line
provided. To the right is
the mRNA codon table
to use as needed
throughout the exam.
First letter
U
บบบ
U CA
UUCPhe
UUA
UCU
Phe UCC
UUG Leu
CUU
UAU.
G
U
UAC TV UGCys
UAA Stop UGA Stop A
UAG Stop UGG Trp
Ser
UCA
UCG
CCU]
0
CUC
CUA
CCC
CAC
CAU His
CGU
CGC
Leu
Pro
CCA
CAA
Gin
CGA Arg
CUG
CCG
CAG
CGG
AUU
ACU
AAU T
AUC lle
A
1
ACC
Thr
AUA
ACA
AUG
Mot ACG
AGG Arg
GUU
GCU
GUC
GCC
G
Val
Ala
GAC Asp
GGU
GGC
GUA
GUG
GCA
GCG
GAA
GGA
Gly
Glu
GAGJ
GGG
AACASH AGU Ser
AAA1
AAG Lys
GAU
AGA
CAL CALUCAO CAO
G
Third letter
1. (+7) Use the table below to answer the questions; use the codon table above to assist you.
The promoter sequence of DNA is on the LEFT. You do not need to fill in the entire table.
Assume we are in the middle of a gene sequence (no need to find a start codon).
DNA
1
DNA
2
mRNA
tRNA
Polypeptide
C
Val
G
C.
T
A
C
a. On which strand of DNA is the template strand (DNA 1 or 2)?_
b. On which side of the mRNA is the 5' end (left or…
3. (6 pts) Fill in the boxes according to the directions on the right.
Structure
R-C
R-COOH
OH
R-OH
i
R-CO-R' R
R-PO4
R-CH3
C.
0
R'
R-O-P-OH
1
OH
H
R-C-H
R-N'
I-
H
H
R-NH₂
\H
Name
Properties
4. (6 pts) Use the molecule below to answer these questions and identify the side chains and
ends. Please use tidy boxes to indicate parts and write the letter labels within that box.
a. How many monomer subunits are shown?
b. Box a Polar but non-ionizable side chain and label P
c. Box a Basic Polar side chain and label BP
d. Box the carboxyl group at the end of the polypeptide and label with letter C (C-terminus)
H H OHHO
H
H
0
HHO
H-N-CC-N-C-C
N-C-C-N-GC-OH
I
H-C-H
CH2
CH2
CH2
H3C-C+H
CH2
CH2
OH
CH
CH₂
C=O
OH
CH2
NH2
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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