Foundations in Microbiology
10th Edition
ISBN: 9781259705212
Author: Kathleen Park Talaro, Barry Chess Instructor
Publisher: McGraw-Hill Education
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Chapter 26.5, Problem 18CYP
18. What causes the formation of the epilimnion, hypolimnion, and thermocline?
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Chapter 26 Solutions
Foundations in Microbiology
Ch. 26.1 - 1. Define microbial ecology and describe what it...Ch. 26.1 - Prob. 2ELOCh. 26.1 - 3. Differentiate between habitat and niche, using...Ch. 26.1 - 1. Present in outline form the levels of...Ch. 26.1 - 2. Compare the concepts of habitat and niche using...Ch. 26.2 - Prob. 4ELOCh. 26.2 - 5. Analyze trophic structures and nutritional...Ch. 26.2 - 6. Outline several types of ecological...Ch. 26.2 - Prob. 3CYPCh. 26.2 - Prob. 4CYP
Ch. 26.2 - Prob. 5CYPCh. 26.2 - Prob. 6CYPCh. 26.3 - 7. Summarize the main concepts pertaining to...Ch. 26.3 - 8. Discuss the primary participants in and...Ch. 26.3 - 9. Describe the forms in which nitrogen is found...Ch. 26.3 - 10. Indicate the main components of the sulfur and...Ch. 26.3 - Prob. 7CYPCh. 26.3 - Prob. 8CYPCh. 26.3 - Prob. 9CYPCh. 26.3 - Prob. 10CYPCh. 26.3 - 11. Describe nitrogen fixation, ammonification,...Ch. 26.3 - 12. What form of nitrogen is required by plants?...Ch. 26.3 - 13. Summarize the main stages in the cycling of...Ch. 26.3 - 14. Explain the processes of bioaccumulation and...Ch. 26.4 - 11. Describe the structure of soil and how it...Ch. 26.4 - Prob. 12ELOCh. 26.4 - 13. Explain how bioremediation relates to soil and...Ch. 26.5 - Prob. 14ELOCh. 26.5 - 15. Describe the structure of aquatic ecosystems.Ch. 26.5 - 16. Explain how aquatic environments vary in...Ch. 26.5 - 17. Relate the principles involved in water...Ch. 26.5 - Prob. 18ELOCh. 26.5 - 15. Describe the composition of the soil, the...Ch. 26.5 - Prob. 16CYPCh. 26.5 - 17. What are the roles of precipitation,...Ch. 26.5 - 18. What causes the formation of the epilimnion,...Ch. 26.5 - Prob. 19CYPCh. 26.5 - Prob. 20CYPCh. 26.5 - Prob. 21CYPCh. 26.5 - 22. Give specific examples of indicator organisms...Ch. 26.5 - 23. Describe two methods of water analysis.Ch. 26.L1 - 1. Which of the following is not a major...Ch. 26.L1 - Prob. 2MCQCh. 26.L1 - 3. The quantity of available nutrients _______...Ch. 26.L1 - Prob. 4MCQCh. 26.L1 - Prob. 5MCQCh. 26.L1 - Prob. 6MCQCh. 26.L1 - 7. Which of the following bacteria would be the...Ch. 26.L1 - Prob. 8MCQCh. 26.L1 - 9. An oligotrophic ecosystem would be most likely...Ch. 26.L1 - 10. Which of the following does not vary...Ch. 26.L1 - Prob. 1CSRCh. 26.L1 - 2. Increased average water temperature in Lake...Ch. 26.L1 - Prob. 3CSRCh. 26.L1 - Prob. 1WCCh. 26.L1 - Prob. 2WCCh. 26.L1 - Prob. 3WCCh. 26.L1 - 4. Draw a diagram that follows the effects of CO2...Ch. 26.L1 - Prob. 5WCCh. 26.L1 - Prob. 6WCCh. 26.L2 - 1. Biologists can set up an ecosystem in a small,...Ch. 26.L2 - 2. Observe the carbon and nitrogen cycles and...Ch. 26.L2 - Prob. 3CTCh. 26.L2 - 4. Why are organisms in the abyssal zone of the...Ch. 26.L2 - 5. a. What eventually happens to the nutrients...Ch. 26.L2 - 6. If we are to rely on microorganisms to...Ch. 26.L2 - Prob. 1VCCh. 26.L2 - 2. From chapter 8, Figure 8.27. What process does...
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- Which of the statements about alcohol producing fermentation is FALSE? a) Lactic acid may be produced as a byproduct b) It produces CO2 c) It allows the cell to continue producing ATP when oxygen is low d) It generates more ATP than aerobic respirationarrow_forwardWhy must nitrogen fixation occur in an anoxic (i.e., oxygen-free) environment? a)Because H2 is an additional product of nitrogen fixation, and the combination of H2 and O2 would cause the cell to combust. b)Oxygen poisons the dinitrogenase enzyme by entering the FeMo cluster c)Oxygen competes as an electron acceptor in the ETC, so electrons cannot be passed to N2. d)Oxygen "steals" electrons from the dinitrogenase reductase, producing free radicals.arrow_forward1. Briefly discuss the folowing; (a) sources of microorganisms in low-heat-processed meat products; (b) predominant spoilage bacteria in low-heat-processed, vacuum-packaged meat products stored at <=4 degreesC; and (c) factors associated with greening of unpackaged and packaged meat and meat products during refrigerated storage.arrow_forward
- 1. Mention the known microorganisms and their negative effects on foodproducts.2. How does refrigeration disrupt or prevent food spoilage?3. Mention how freezing increases food storage time.arrow_forward27. All of the chemical reactions of a specific organism that result in the synthesis of ATP and supply C for biosynthesis. : a) anabolism b) catabolism c) intermediary metabolism d) metabolismarrow_forward8. A retort pouch is: a) Filled first with food product and then retorted (heat-sterilization) to extend product shelf life. b) Food is heat-sterilized first, and then added to a pouch under nitrogen c) Retort pouches requires thermally stable seals d) Both a and carrow_forward
- 3e. What are the micronutrients needed?arrow_forward1) Nitrogenous wastes are always produced during _____. A) the breakdown of carbohydrates B) the breakdown of proteins C) the breakdown of triglycerides D) anaerobic metabolismarrow_forwardThe autotrophic mode of nutrition requires:a) Chlorophyllb) Sunlightc) Carbon – dioxide & waterd) all of the abovearrow_forward
- 1. Choose the letter of the mode of nutrition with the descriptions below. A) Endoparasite B) Heterotrophs C) Autotrophs D) Saprophytes E) Chemoautotrophs 1. Peace lilies create its own food. 2. Halophiles uses chemicals to produce substances as source of energy. 3. Antelopes obtains food from other resources since it cannot produce its own. 4. Shitake mushrooms digest food in its environment before absorbing the nutrients it needs. 5. Ascaris absorbs nutrients from other living organisms by staying inside the body of that organism.arrow_forward8. a) Why do thermogenin and 2,4-DNP are called uncouplers? b) Why do they produce heat? c) Why does taking 2,4-DNP burn fat? d) Why did people die from taking 2,4-DNP?arrow_forwardIn anabolism 1) energy is released 2) an energy input is required 3) macromolecules become smaller 4) amino acids are produced from this proteinarrow_forward
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