Plsssss helpppp, sorry this is kind of a lot అధాల్Encyme Reacion401020405070Temperature (in Calcius)7. At which temperature enzymes generally work best?Converting from Fahrenhelt to Celclus:• Begin by subtracting 82 from the Fahrenhell number.Divide the answer by 9,Then multiply the answer by 5.8. luman's average body lemperature Is 98.6, Convert this into degrees Celolus and compareyour answer to the groph above, Is the reacLion rate on the high side or low slde?9. Generally, people do not survive fevers that have a temperature higher than 104 F. What isCelcius10. Why do you think it is mportant that.our bodies maintain o constant body temperature.ofabout 05-99 degrees Fahrenhelt

Enzymes generally function in a narrow range of temperatures. Each enzyme shows its highest activity…

Answered: 7. At which temperature enzymes…

Principles Of Pharmacology Med Assist

6th Edition

ISBN:9781337512442

Author:RICE

Publisher:RICE

Chapter18: Vitamins, Minerals, And Herbals

Section: Chapter Questions

Problem 21RQ

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Will UPVOTE Answer the following: 1. What is the effect of boiling in the test tube with starch solution and saliva? 2. What is anaerobic oxidation? In your observation, which is the Hydrogen acceptor in the experiment, methylene blue or milk? 3. If the sample turned to blue or black upon the addition of I2 solution, is the honey genuine or not? Explain your answer 4. What changes do you think take place as the color changes upon the addition of phenol, pyrogallol or catechol and guac solution to the potato extract? 5. Differentiate an enzyme activator from an indicator
1. Example of unfavorable enzymes reaction is the milk clotting? a. Ture b. False 2. Carbohydrates are abdunat in animal-based food? a. Ture b. False 3. Food microrganism are liable to the effect of temperature? a. Ture b. False 4. Small (dose) of food contaminated with pathogenic bacteria can guarantee human illness? a. Ture B. False 5. Enzymes are protein which catalyze chemical reactions? a. Ture b. False 6. Subcutaneous animal fats are saturated? a. Ture b. False 7. which of the following can be contained a primary source of microganism associated with food? a. Soil and water only b. Gastrointestinal tract of animals and human C. Food handlers d. plants and plants products
Question 1 i. Discuss 4 effects of heat on food. ii. Distinguish between caramelization and maillard reactions giving an example of each.
Which of the following substances does not participate in the CalvinBenson cycle? a. ATP b. NADPH c. RuBP d. PGAL e. O2 f. CO2
25- Which of the following process produces different fuels at different temperatures? a. Aerobic digestion b. Dry process c. Fermentation d. Wet Process
I need help with Carbohydrate fermentation! Please indicate if each organism ferments the carbohydrate. indicate whether or not the phenol red indicator changes color and if it will produce gas. Organisms: Escherichia coli Alcaligenes faecalis Staphylococcus epidermidis Proteus vulgaris Carbohydrates: - glucose - lactose - sucrose Choose between the following results: Acid (yellow)/ no gas Acid (yellow)/ gas No acid (fuschia)/ gas No acid (fuschia)/ no gas.
Ex. 35 = Products Formed in Milk: The Litmus Milk Test (p.297) How does the litmus milk test work? What are the possible outcomes? What do these outcomes tell you about the bacterial metabolism? Ex. 36 = Test for Cytochrome c (Oxidase) and Catalase Activities (p. 303) How does the oxidase test work? What does it tell you about bacterial metabolism? How does the catalase test work? What does it tell you about bacterial metabolism? What do positive/ negative results look like for these tests?
2. Describe the following:a. Functions of enzymesb. Benefits of enzymes on moleculesc. Environmental effects of enzymesd. Condition of enzymes after utilize
1. Given the following words (Glycolysis, ATP yield, Oxidative phosphorylation), make a short explanation on how the given words connect to each other using the concepts in microbial metabolism. Answer this comprehensively.
Please answer the following correctly: i) Salt is often used as a food preservative to prevent bacterial and fungal growth (for example, in country ham). But salt is also important to enhance the flavor of bread when added in small amounts. At what concentration does salt begin to inhibit yeast fermentation? j) Does the food preservative Na benzoate inhibit cellular respiration? k) How do fermentation rates compare for baker's yeast (saccharomyces cerviside) and sourdough yeast, (candida milleri) in different pH environments? l) How do fermentation rates compare for yeast used in brewing most beers (S. cervisiae) and lager (S. pastorianus - a hybrid between S. cervisiae and S.eubaymus)?
Give correct answer to all parts? Nitrifying bacteria are sensitive, as both Nitrobacter and Nitrosomonas are sensitive to wide range of environmental factors. Which environmental factor is most likely to strongly inhibit nitrification processes? a. A shift in operating pH from 7.0 to 7.5 b. The introduction of 0.5 mg/L of chromium and 2.0 mg/L of copper. c. An increase in temperature from 18°C to 23°C. d. An increase would be of 2.5 mg/L in dissolved oxygen concentrations.
1. What is koji and how is it used and prepared as starter enzyme in certain production of food products? list some of its application. (2 pts.) 2. Draw a schematic diagram/process flow diagram of the following enzyme prepared products: Indicate the microorganism used to make the process. (Reminder: Topic is enzyme, here you are applying enzyme-producing microorganisms to produce food/beverage products) 2.1 soy sauce (2 pts) 2.2 miso (2 pts) 2.3 sake (2 pts) 2.4 OTHER PRODUCT YOU CAN FIND involving enzyme preparation (3 pts) 3. Write the chemical reaction involve or show chemical reaction mechanism in(for) the production of the following: (Reminder: deduce the basic chemical reaction, don't provide complex reaction mechanism(s). Quiz will not give you a complex reaction :) 3.1 soy sauce (3 pts) 3.2 miso (3 pts) 3.3 sake (3 pts)

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