Prescott's Microbiology
10th Edition
ISBN: 9781259281594
Author: Joanne Willey, Linda Sherwood Adjunt Professor Lecturer, Christopher J. Woolverton Professor
Publisher: McGraw-Hill Education
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Chapter 41.2, Problem 2RIA
What types of chemicals can be used to preserve foods?
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Kinetics: One-Compartment First-Order Absorption
1. In vivo testing provides valuable insight into a drug’s kinetics. Assessing drug kinetics following multiple routes of administration provides greater insight than a single route of administration alone. The following data was collected in 250-g rats following bolus IV, oral (PO), and intraperitoneal (ip) administration.
Using this data and set of graphs, determine:(calculate for each variable)
(a) k, C0, V, and AUC* for the bolus iv data
(b) k, ka, B1, and AUC* for the po data
c) k, ka, B1, and AUC* for the ip data
(d) relative bioavailability for po vs ip, Fpo/Fip
(e)absolute ip bioavailability, Fip
(f) absolute po bioavailability, Fpo
3. A promising new drug is being evaluated in human trials. Based on preliminary human tests, this drug is most effective when plasma levels exceed 30 mg/L. Measurements from preliminary tests indicate the following human pharmacokinetic parameter values: t1/2,elim = 4.6hr, t1/2,abs = 0.34hr, VD = 0.29 L/kg, Foral = 72%. Based on these parameters, estimate the following if a 49 kg woman were to receive a 1000mg oral dose of this drug:
(a) Estimate the plasma concentration of the drug at 1hr, 6 hr, and 20hr after taking the drug ( Concentration estimate)
(b) Estimate the time for maximum plasma concentration (tmax).
(c) Estimate the maximum plasma concentration (Cmax).
(d) Estimate the time at which the plasma level first rises above 30 mg/L. (Note this is a trial and error problem where you must guess a time, plug it into the concentration equation, and determine if it is close to 30 mg/L. Hint: based on part (a) it should be apparent that the answer is less than 1hr.)
(e)…
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 - Describe the major approaches used in food...Ch. 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. 5RIA
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. 3RIACh. 41.3 - Members of what microbial genus produce fumonisins...Ch. 41.4 - MICRO INQUIRY Why is it important that PulseNet...Ch. 41.4 - How are most food-borne pathogens detected?Ch. 41.4 - Why is it advantageous to omit the pre-enrichment...Ch. 41.4 - How is PulseNet used in the surveillance of...Ch. 41.4 - How are most food-borne pathogens detected?Ch. 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. 1.4RIACh. 41.5 - Describe and contrast the processes of wine and...Ch. 41.5 - How do champagnes differ from wines?Ch. 41.5 - Describe how distilled spirits such as whiskey are...Ch. 41.5 - What microorganisms are most important in...Ch. 41.6 - What bacterial genera are often included in...Ch. 41.6 - How are probiotics used in agriculture?Ch. 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 - Why were aflatoxins not discovered before the...Ch. 41 - What advantage might the Shiga-like toxin give E....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 - Following recent outbreaks of E. coli O157:H7...
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