PRESCOTT'S MICROBIO W/PROCTORIO
11th Edition
ISBN: 9781264731060
Author: WILLEY
Publisher: MCG
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Textbook Question
Chapter 41.2, Problem 3CC
What cellular component does HHP target? What is radappertization?
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Students have asked these similar questions
foraging/diet type
teeth
tongue
stomach
intestines
cecum
Insectivory
numerous, spiky, incisors procumbentExample: moleExample: shrew
--
simple
short
mostly lacking
Myrmecophagy
absent or reduced in numbers, peg-likeExample: tamandua anteater
extremely long
simple, often roughened
short
small or lacking
Terrestrial carnivory
sharp incisors; long, conical canines; often carnassial cheek teeth; may have crushing molarsExample: dog
--
simple
short
small
Aquatic carnivory
homodont, spiky, numerousExample: common dolphin
--
simple or multichambered (cetaceans only)
variable
small or absent
Sanguinivory
very sharp upper incisors; reduced cheek teethExample: vampire bat
grooved
tubular, highly extensible
long
small or lacking
Herbivory (except nectivores)
incisors robust or absent; canines reduced or absent; diastema; cheek teeth enlarged with complex occlusal surfacesExample: beaver
--
simple (hindgut fermenters) or multichambered (ruminants)
long
large
Filter feeding
none…
3. Shown below is the dental formula and digestive tract anatomy of three mammalian species
(A, B, and C). What kind of diet would you expect each species to have? Support your
answers with what you can infer from the dental formula and what you can see in the
diagram. Broadly speaking, what accounts for the differences?
Species A
3/3, 1/1, 4/4, 3/3
པར『ན་
cm 30
Species B
4/3, 1/1, 2/2, 4/4
cm 10
Species C
0/4, 0/0,3/3, 3/3
020
3. Shown below is the dental formula and digestive tract anatomy of three mammalian species
(A, B, and C). What kind of diet would you expect each species to have? Support your
answers with what you can infer from the dental formula and what you can see in the
diagram. Broadly speaking, what accounts for the differences?
Species A
3/3, 1/1, 4/4, 3/3
cm 30
Species B
0/4, 0/0, 3/3, 3/3
cm 10
Species C
4/3, 1/1, 2/2, 4/4
E
0 cm 20
AIL
Chapter 41 Solutions
PRESCOTT'S MICROBIO W/PROCTORIO
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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