Foundations in Microbiology
10th Edition
ISBN: 9781259705212
Author: Kathleen Park Talaro, Barry Chess Instructor
Publisher: McGraw-Hill Education
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Textbook Question
Chapter 8.L2, Problem 6CT
6. Beer production requires an early period of rapid aerobic
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a. What is the purpose of boiling the wort in beer preparation?b. What are hops used for?c. If fermentation of sugars to produce alcohol in wine is anaerobic,why do winemakers make sure that the early phase of yeastgrowth is aerobic?
3) During secondary wine fermentation, yeast continue making ethanol regardless of oxygen's presence. (True or False)
Beer production requires an early period of rapid aerobic metabolismof glucose by yeast. Given that anaerobic conditions are necessary toproduce alcohol, can you explain why this step is necessary?
Chapter 8 Solutions
Foundations in Microbiology
Ch. 8.1 - 1. Define metabolism and differentiate its two...Ch. 8.1 - Prob. 2ELOCh. 8.1 - 3. outline the prominent characteristics of...Ch. 8.1 - 4. Explain how enzymes lower the energy required...Ch. 8.1 - 5. Discuss enzyme structure, and interactions...Ch. 8.1 - 6. Describe the types of enzyme functions and...Ch. 8.1 - 7. Summarize key features of enzyme regulation.Ch. 8.1 - 1. Differentiate between catabolism and anabolism...Ch. 8.1 - 2. Describe 10 important biochemical properties of...Ch. 8.1 - 3. Describe the chemistry of enzymes, and explain...
Ch. 8.1 - 4. Show diagrammatically the interaction of...Ch. 8.1 - 5. Differentiate among the chemical composition...Ch. 8.1 - 6. Summarize the direct and indirect controls that...Ch. 8.2 - Prob. 8ELOCh. 8.2 - 9. Describe biological oxidation-reduction and...Ch. 8.2 - Prob. 10ELOCh. 8.2 - 7. Explain how oxidation of a substrate proceeds...Ch. 8.2 - 8. Refer to the blue redox equation for...Ch. 8.2 - 9. In the following redox pairs, which compound is...Ch. 8.2 - 10. a. Describe the roles played by ATP and NAD+...Ch. 8.2 - Prob. 11CYPCh. 8.2 - 12. What is meant by the concept of the “final...Ch. 8.3 - 11. Relate the main points of bioenergetics and...Ch. 8.3 - 12. Describe the main catabolic pathways and their...Ch. 8.3 - 13. Define glycolysis and explain its input and...Ch. 8.3 - Prob. 14ELOCh. 8.3 - 15. Describe the components of the respiratory...Ch. 8.3 - 16. Explain the chemiosmotic mechanism of ATP...Ch. 8.3 - 17. Summarize the results of aerobic respiration.Ch. 8.3 - Prob. 18ELOCh. 8.3 - 13. Describe the basic energy strategies of...Ch. 8.3 - Prob. 14CYPCh. 8.3 - 15. Outline the basic steps in glycolysis,...Ch. 8.3 - Prob. 16CYPCh. 8.3 - 17. What is the fate of NADH in a fermentative...Ch. 8.3 - 18. Summarize the chemiosmotic theory of ATP...Ch. 8.3 - 19. Haw many ATPs could theoretically be formed...Ch. 8.3 - Prob. 20CYPCh. 8.3 - 21. Name the sources of oxygen in bacteria that...Ch. 8.3 - 22. What are the final electron acceptors in...Ch. 8.3 - Prob. 23CYPCh. 8.4 - 19. Explain what is meant by the term fermentation...Ch. 8.4 - 20. Describe some of the processes of fermentation...Ch. 8.4 - 24. What adaptive advantages does a fermentative...Ch. 8.4 - 25. Describe three patterns of fermentation...Ch. 8.5 - 21. Explain how cells perform anabolic functions...Ch. 8.5 - 22. Identify major pathways where molecules can be...Ch. 8.5 - 23. Briefly describe several mechanisms in...Ch. 8.5 - 26. What is meant by amphibolism, and what are its...Ch. 8.5 - Prob. 27CYPCh. 8.5 - 28. Which macromolecules are synthesized by...Ch. 8.6 - 24. Outline the general reactions of...Ch. 8.6 - 25. Describe the pigment systems and how they...Ch. 8.6 - 26. Describe the main events in the...Ch. 8.6 - 27. Describe the main events in the...Ch. 8.6 - 29. Indicate whether each of the following is...Ch. 8.6 - Prob. 30CYPCh. 8.6 - 31. What are the functions of chlorophyll and the...Ch. 8.6 - Prob. 32CYPCh. 8.6 - 33. Compare oxygenic with nonoxygenic...Ch. 8.L1 - 1. ______ is another term for biosynthesis. a....Ch. 8.L1 - Prob. 2MCQCh. 8.L1 - 3. An enzyme ___________ the activation energy...Ch. 8.L1 - 4. An enzyme a. becomes part of the final products...Ch. 8.L1 - 5. An apoenzyme is where the ___________ is...Ch. 8.L1 - 6. Many coenzymes contain a. metals b. vitamins c....Ch. 8.L1 - 7. To digest cellulose in its environment, a...Ch. 8.L1 - 8. Energy in biological systems is primarily a....Ch. 8.L1 - 9. Energy is carried from catabolic to anabolic...Ch. 8.L1 - 10. Exergonic reactions a. release potential...Ch. 8.L1 - Prob. 11MCQCh. 8.L1 - Prob. 12MCQCh. 8.L1 - Prob. 13MCQCh. 8.L1 - 14. Fermentation of a glucose molecule has the...Ch. 8.L1 - Prob. 15MCQCh. 8.L1 - Prob. 16MCQCh. 8.L1 - 17. The FADH2 formed during the Krebs cycle enters...Ch. 8.L1 - 18. The proton motive force is the result of a....Ch. 8.L1 - Prob. 19MCQCh. 8.L1 - Prob. 20MCQCh. 8.L1 - 21. The oxygen produced by photosynthesis comes...Ch. 8.L1 - Prob. 22MCQCh. 8.L1 - Prob. 1CSRCh. 8.L1 - Prob. 2CSRCh. 8.L1 - Prob. 3CSRCh. 8.L1 - Prob. 1WCCh. 8.L1 - 2. Give the general name of the enzyme a. converts...Ch. 8.L1 - 3. Explain what is unique about the actions of ATP...Ch. 8.L1 - Prob. 4WCCh. 8.L1 - 5. Describe four requirements required for...Ch. 8.L1 - Prob. 6WCCh. 8.L1 - Prob. 7WCCh. 8.L1 - Prob. 8WCCh. 8.L2 - 1. Use the following graph to diagram the...Ch. 8.L2 - 2. Explain what is meant by the “biochemical...Ch. 8.L2 - 3. Explain how it is possible for certain microbes...Ch. 8.L2 - 4. Suggest the advantages of having metabolic...Ch. 8.L2 - 5. Two steps in glycolysis are catalyzed by...Ch. 8.L2 - 6. Beer production requires an early period of...Ch. 8.L2 - 7. What would be the expected pHs of the matrix...Ch. 8.L2 - 8. At which site in the mitochondrion and...Ch. 8.L2 - Prob. 9CTCh. 8.L2 - Prob. 10CTCh. 8.L2 - 1. From chapter 7. figure 7.11 (reproduced below)....Ch. 8.L2 - 2. Look at the two figure parts (a) and (b) from...
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- 1. How would ATP production in an aerobic yeast culture change if we add the following metabolites or chemicals to the cultivation media? Explain why in each case by citing which enzyme(s) or process(es) would be affected.arrow_forward11. Considering oxygen requirements, during production of Sherry and Sardinian wines by flor yeasts, the first fermentation occurs in of wine aging occurs in conditions whereas the second part conditions.arrow_forward4. You are examining a microorganism that is growing under anoxic conditions with no available terminal electron acceptors for NADH. Describe how this organism will go about catabolizing glucose under this condition.arrow_forward
- 1. What do you think would happen if yeast DID NOT ferment pyruvate to ethanol? 2. What affect does increasing the amount of hydrogen peroxide have in mixing yeast and hydrogen peroxide together? 3. Describe the rate of each reaction over the 240 seconds in mixing yeast and hydrogen peroxide.arrow_forward2C. A “pulse-chase" experiment using "C-labeled glucose can be carried out on a yeast extract that is maintained under strictly anaerobic conditions. The experiment consists of incubating a small amount of "C-labeled substrate (the pulse) with the yeast extract just long enough for each intermediate in the fermentation pathway to become labeled. The label is then “chased" through the pathway by the addition of excess unlabeled glucose. The chase effectively prevents any further entry of labeled glucose into the pathway. 2 ADP 2 ATP Glucose ---> CH3 2 NAD* 2 NADH 2 Pyruvate H H H-C-OH C=0 CH3 CH3 2 co, 2 Ethanol 2 Acetylaldehyde (1) If [1-"C]glucose (glucose labeled at C-1 with "C) is used as a substrate, will there be any "C in the product (ii) Lactic acid is the final fermentation product in vertebrates, while ethanol is the final fermentation product in yeast. Lactic acid can be converted back into glucose while ethanol can not be. In the space below, use a thermodynamic rationale to…arrow_forward11. Refer to the figure below. нн Н `NH2 NH2 N' N- 2e-+H* R NAD+ NADH NAD+ functions as a coenzyme in many enzyme-catalyzed reactions. The changes that take place in this coenzyme are the same for all of these reactions and are illustrated in the figure. It is likely that, in these reactions, NAD+ functions as an electron acceptor (reducing agent) in redox reactions. functions as an electron donor (oxidizing agent) in redox reactions. functions as a base in acid-base catalytic mechanisms. functions as an electron donor (oxidizing agent) in redox reactions. functions as an electron acceptor (oxidizing agent) in redox reactions. +Z-arrow_forward
- 14. Shown below is the observed difference in height for the yeast metabolism Indicate whether the observed difference in height is theoretically correct or incorrect. Explain your answer. Observed Difference in Height for Set up: sugar + yeast, optimum condition Theoretically Correct or Incorrect? Explanation 2 tbsp sugar> 1 tbsp sugar 1 tbsp sugar (covered) > 1 tbsp sugar (open air)arrow_forward13. The end products of alcoholic fermentation are A carbon dioxide and water B. carbon dioxide and propionic acid ethanol and water C. D carbon dioxide and ethanol E. lactic acid and waterarrow_forward1. Write the over all equation of formation of one palmitate molecule via condensation, reduction, dehydration, and reduction reactions.. Single line text. 2. Write the overall equation for the transfer of one acetyl group from the mitochondrion to the cytosol.. Single line text.arrow_forward
- 7. Using no more than two enzymes from the glycolytic pathway, draw the complete mechanism necessary to break this sugar into one three carbon fragment and six carbon fragment, as well as the final products. You may assume that the glycolytic enzymes will bind this substrate and catalyze according to their mechanisms. CH2OPO32- OH но- Но OH но но CH2OPO32-arrow_forward6. The fermentation reactions themselves produce no ATP. Why are they so important?arrow_forward2. Dehydrogenase reactions in TCA cycle.arrow_forward
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