Microbiology: An Evolving Science (Fourth Edition)
4th Edition
ISBN: 9780393615098
Author: John W. Foster, Joan L. Slonczewski
Publisher: W. W. Norton & Company
expand_more
expand_more
format_list_bulleted
Concept explainers
Question
Chapter 16.2, Problem 1TQ
Summary Introduction
To review:
The lipid components of the food experience little breakdowns during anaerobic fermentation.
Introduction:
Lipid is not soluble in water but is soluble in non-polar solvents. Non-polar solvents include hydrocarbons (carbons, hydrogen, and oxygen). The function of lipids includes storage of energy and the structural part in cell membranes. The form of lipids found in food is triglycerides. Triglycerides are obtained from glycerol and constitute three fatty acids. Anaerobic fermentation is the breakdown of substances to form a product with the help of microorganisms in the absence of oxygen.
Expert Solution & Answer
Want to see the full answer?
Check out a sample textbook solutionStudents have asked these similar questions
Why pyrenoids contain protein beside starch?
All of the following are repeating units of glycosaminoglycans EXCEPT:
A. hyaluronate
B. heparin
C. hemoglobin
D. keratin sulfate
E. chondroitin 6-sulfate
What type of lipid is shown in the picture below?
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
Knowledge Booster
Learn more about
Need a deep-dive on the concept behind this application? Look no further. Learn more about this topic, biology and related others by exploring similar questions and additional content below.Similar questions
- Match the following compounds with choices (a) monosaccharide, (b) disaccharide, or (c) polysaccharide:SucroseGlucoseGlycogenFructoseStarcharrow_forwardWhat is the isoelectric point of casein? Please choose one correct answer only. A. pH 6.6 B. pH 5.6 C. pH 4.6 D. pH 3.6 E. None of the given optionsarrow_forwardWhich of the following shorthand names best characterizes the following disaccharide? a. Glc (β1→4)Gal b. Gal (β1→4)Glc c. Gal (α1→4)Glc d. Glc (α1→4)Galarrow_forward
- Lactose and maltose are reducing disaccharides, but sucrose is a nonreducing disaccharide. Explain.arrow_forwardWhich lipid will be most likely to exist as hard fat?arrow_forwardHow many micrograms of beta carotene would you need to consume from food to provide 10 micrograms of retinol?arrow_forward
- TRUE or FALSE: Lipids may originate through carbocation-based condensation of thioesters or by carbanion-based condensation of isoprene units.arrow_forwardWhich of the following is false about cellulose?arrow_forwardIn a dietary context, what is the difference between good and bad cholesterol?arrow_forward
arrow_back_ios
SEE MORE QUESTIONS
arrow_forward_ios
Recommended textbooks for you
- Concepts of BiologyBiologyISBN:9781938168116Author:Samantha Fowler, Rebecca Roush, James WisePublisher:OpenStax College
Concepts of Biology
Biology
ISBN:9781938168116
Author:Samantha Fowler, Rebecca Roush, James Wise
Publisher:OpenStax College
Macromolecules | Classes and Functions; Author: 2 Minute Classroom;https://www.youtube.com/watch?v=V5hhrDFo8Vk;License: Standard youtube license