CUSTOM PRESCOTT'S MICROBIOLOGY
11th Edition
ISBN: 9781266032844
Author: WILLEY
Publisher: MCG
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Textbook Question
Chapter 41.5, Problem 1MI
Can you name at least two features that make these bacteria well suited for milk fermentations?
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Digoxin: Intravenous Bolus - Two Compartment Model
Drug
Digoxin
Route:
IV Bolus
Dose:
0.750 mg
Plasma Concentration Time Profile
Beta
Alpha
Time (hrs)
Conc (ng/ml)
LN
(ng/ml)
LN
(ng/ml)
LN
0.00
#NUM!
#NUM!
#NUM!
0.10
12.290
2.509
#NUM!
#NUMI
0.60
6.975
1.942
#NUM!
#NUMI
1.00
4.649
1.537
#NUM!
#NUMI
2.00
2.201
0.789
#NUM!
#NUM!
3.00
1.536
0.429
#NUM!
#NUM!
4.00
1.342
0.294
#NUM!
#NUM!
5.00
1.273
0.241
#NUM!
#NUMI
6.00
1.238
0.213
#NUM!
#NUM!
7.00
1.212
0.192
#NUM!
#NUM!
8.00
1.188
0.172
#NUMI
#NUM!
9.00
1.165
0.153
#NUM!
#NUMI
10.00
1.143
0.134
#NUMI
#NUM!
11.00
1.122
0.115
#NUM!
12.00
1.101
0.096
#NUMI
13.00
1.080
0.077
#NUMI
16.00
1.020
0.020
#NUMI
24.00
0.876
-0.132
#NUMI
Pharmacokinetic Parameters
Parameter
Value
Alpha
B
Beta
Units
ng/ml
hr-1
ng/ml
hr-1
CO
ng/ml
H.C
AUC
ng x hr/ml
Vc
Vbeta
Vss
C
L/hr
TK (alpha)
hr
TX (beta)
days
5+
F3
F4
F5
0+
F6
F7
%
6
95
14
#3
29
&
t
F8
F9
FW
EW
Linuron, a derivative of urea, is used as an herbicide. Linuron serum levels were measured in 4Kg
rabbits following a bolus IV injection of 10mg/kg.
Time (minutes)
Serum Linuron Levels (ug/ml)
following IV dose
10
15.48
20
8.60
30
5.90
45
3.78
60
2.42
90
1.49
120
0.93
180
0.60
240
0.41
300
0.29
360
0.22
Analyze this data and perform the necessary calculations to determine the following pharmacokinetic
parameters from the IV data: (5 points per parameter, 24 parameters/variables ■ 120 points
possible). You do NOT need to submit graphs or data tables.
Give the terminal regression line equation and R or R² value:
Give the x axis (name and units, if any) of the terminal line:
Give the y axis (name and units, if any) of the terminal line:
Give the residual regression line equation and R or R² value:
Give the x axis (name and units, if any) of the residual line:
Give the y axis (name and units, if any) of the residual line:
Chapter 41 Solutions
CUSTOM 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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