Why does the rate of product formation level off with time?
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A:
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Why does the rate of product formation level off with time?
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- Ex.15B = Determining Culture Purity: Separating Cultures from an Unknown Mixture (p. 137) What is the process for isolating an unknown organism? (you should know what primary and secondary streaks are and why they are used) Ex. 50 = Milk Preservation: Yogurt (p. 455) What species are active and contribute to the different stages of yogurt production? What happens to lactose and casein during the fermentation process? How is this experiment linked to the litmus milk test?Explain the changes that milk undergoes when suitable starter / inoculum is added to it . How does the end product formed prove to be beneficial for human health ?Which micronutrient is added last during Parenteral Nutrition (PN) compounding as it shortens the BUD of the PN solution? A) Elecrtolytes B) Iron C) Multivitamins D) Trace Element
- If the result of an unknown bacteria is “poor growth” and “red growth,” can this result be interpreted as “organism does not ferment mannitol?” Explain why or why not. If the result of an unknown bacteria is “good growth” and “yellow growth,” is the unknown bacteria more likely Staphylococcus aureus or Staphylococcus epidermidis?What is the grade of raw milk in Figure 8? Grade of pasteurized milk?Enumerate at least three (3) importance of nutrients. Differentiate macronutrients and micronutrients. Provide three (3) examples of each. Provide a chemical test to detect the presence of the following: a.) carbohydrates b.) proteins c.) fats d.) calcium
- Given the nutritional principle of bioavailability, which of the following food combinations would most effectively increase the absorption of non-heme iron?A) Spinach salad with lemon juice dressingB) Whole grain cereal with milkC) Coffee with a bean burritoD) Eggs with a side of whole grain toastWhich of the following nutrients yield the highest amount of energy per gram when metabolized? a) fats b) proteins c) foods and beverages high in caffeine e) vitamins and mineralsWhat will happen to the color of the Coomassie reagent as more protein is added? Group of answer choices A) It will turn more Blue B) It will turn more Green C) It will turn more Red
- The autotrophic mode of nutrition requires:a) Chlorophyllb) Sunlightc) Carbon – dioxide & waterd) all of the aboveWhich of the following is not a functional food? 1) White Potatoes 2) Blueberries 3) Eggplant 4) TomatoesWhat are the advantages of the fed-batch fermentation over the batch fermentation in production of amino acids?