Microbiology: An Evolving Science (Fourth Edition)
4th Edition
ISBN: 9780393615098
Author: John W. Foster, Joan L. Slonczewski
Publisher: W. W. Norton & Company
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Chapter 16.1, Problem 1TQ
Summary Introduction
To review:
The process of generation of different flavors by fermenting microbes during cheese production.
Introduction:
Micorbes or microorganisms are present almost everywhere on the earth. They are the simplest yet most abundant living entities. Certain microbes are responsible for causing various ailments, while some of them also prove to be beneficial. They are used for the production of different types of compounds, such as curd, cheese, yogurt and so on.
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c) As what molecule does each of the monosaccharides enter glycolysis?
d) How many moles of ATP are generated from the complete oxidation of one mole
of lactose? Show all the steps for the calculation of moles of ATP. Be sure to
account for energy used in activating the components of lactose so that they can
enter glycolysis.
Why is glucose fermentation dependent on phosphate?
The glycerol produced by
digestion of
the main catabolic pathuay at:
olive
oil Can enter
A)acetyl CoA
B)Oxaloa cetate
C) the electron transport chain
DJdinydroxya cetone phosphate
Chapter 16 Solutions
Microbiology: An Evolving Science (Fourth Edition)
Ch. 16.1 - Prob. 1RQCh. 16.1 - Prob. 2RQCh. 16.1 - Prob. 3RQCh. 16.1 - Prob. 4RQCh. 16.1 - Prob. 5RQCh. 16.1 - Prob. 6RQCh. 16.1 - Prob. 7RQCh. 16.1 - Prob. 8RQCh. 16.1 - Prob. 9RQCh. 16.1 - Prob. 10RQ
Ch. 16.1 - Prob. 11RQCh. 16.1 - Prob. 12RQCh. 16.1 - Prob. 13RQCh. 16.1 - Prob. 14RQCh. 16.1 - Prob. 1TQCh. 16.1 - Prob. 2TQCh. 16.1 - Prob. 3TQCh. 16.2 - Prob. 1TQCh. 16.2 - Prob. 2TQCh. 16.3 - Prob. 1TQCh. 16.3 - Prob. 2TQCh. 16.3 - Prob. 3TQCh. 16.4 - Prob. 1TQCh. 16.4 - Prob. 2TQCh. 16.5 - Prob. 1TQCh. 16.5 - Prob. 2TQCh. 16.6 - Prob. 1TQCh. 16.6 - Prob. 2TQ
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- Would gut fermentation syndrome best be described as anabolic or catabolic? Besides the alcoholic pathway, what other pathway exists for the fermentation of carbohydrates?arrow_forwardWhy does glycolysis operate only on carbohydrates?arrow_forwardWhich of the following is not associated with Lactic Acid fermentation? cause of muscle cramps glycolysis bread anaerobicarrow_forward
- Why is the formation of fructose-1,6-bisphosphate the committed step in glycolysis?arrow_forwardWhich of the following pair of substances are products of the citric acid cycle? a) Acetyl CoA and NADH b) Acetyl CoA and CO2 c) CoA-SH and FADH2 d) Citrate and CO2arrow_forwardDefine the terms lipolysis and β-oxidation and explain, in general terms, how fat can be used for energy.arrow_forward
- a) What is the reason for the non-oxidative phase of the pentose phosphate pathway?b) Which compound is converted into which compound in the step where sequential dehydration and hydration reactions occur in the citric acid cycle?c) Why is ammonia released in some tissues carried by binding to other molecules in the blood? Where is it transmitted in the body for its destruction? What molecule is it transferred onto there? So what molecule does it make?arrow_forwardGlucose is not the only 6 carbon carbohydrate that can be metabolized. What other 6 carbon carbohydrates can feed into glycolysis? What is it about corn syrup that leads to a “sugar rush”arrow_forwardWhich statement best describes the reason why some of the reactions of glycolysis cannot be run in reverse in gluconeogenesis? 1) The last reactions occur in mitochondria and reactions there can never be reversed. 2) Glycolysis includes isomerization reactions and these can never be reversed. 3) There are some allaşteric enzymes and allosteric enzymes can never be reversed. 4) Some reactions have such large negative free energy changes that they can never be reversed under cellular conditions. Oarrow_forward
- Where does lactic acid fermentation occur in the human body?arrow_forwardDEFINE THE FOLLOWING TERMS: a) Gluconeogenesis b) Glycolysis c) Citric Acid Cycle Please explain this in-detailed and longer, thank you.arrow_forwarda) What carbohydrate(s) exhibited the greatest amount of fermentation? qlucose, fructose ,sucrose, maltose b) What carbohydrate(s) exhibited the least amount of (or no) fermentation? Galactose,1actose, Starch c) Select your choice of one carbohydrate that did not exhibit any fermentation (or very little) and explain the additional enzyme-catalyzed processes that would have to take place before that carbohydrate could be used as a source of carbon for fermentation? It is not necessary * to name the enzymes or write any reactions, just outline the path to entry of glycolysis. lactose...arrow_forward
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