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- Foodborne illness is associated with many different types of foods. Explain what the oxygen requirements would be for microbes that cause foodborne illness associated with canned foods and why it helps in this situation.A newly discovered microorganism has been studied and is being called a chemolithoautotroph. Dissect this term to explain what it tells you about the microorganism’s metabolism.Acetaminophen (Ofirmev) LADMER SYSTEMLiberation: Absorption: Distribution: Metabolization: Elimination
- Only bacteria are capable of anaerobic respiration. * A. True B. False Back Submit Clear formhe enzyme that converts succinate to fumarate, uses ____ as its coenzyme. FADH2 FAD GTP H2OFlasks A and B contain broth, and are inoculated with an identical number of bacteria that are facultative anaerobes. Flask A contains a triglyceride lipid as the sole nutrient source, and Flask B contains a monosaccharide called fructose as the sole nutrient source. Both flasks are incubated at 30°C with aeration (oxygen is added to the broth). Assume the bacteria are capable of catabolism of both fructose and triglycerides. Mark all the correct statements pertaining to these cultures. A. Under anaerobic conditions, cells in flask A will produce more ATP B. Cells from flask B will produce more carbon dioxide C. Cells from flask B will produce more ATP D. Flask A will have the greater cell mass E. Cells from flask A will produce more ATP F. Cells from flask A will produce more carbon dioxide G. Flask B will have the greater cell mass H. Under anaerobic conditions, cells in flask B will produce more ATP
- A chemolithoautotroph is respiring using only iron (Fe3+) and nitrite (NO2-). This bacterium does not consume organic molecules. . Describe one possible problem that may occur if this organism grows in the presence of oxygenIt is required to recover active extracellular enzymes from a completed fermentation mediumthat also consists of proteins (<200,000 molecular weight cut-off (MWCO)) and bacterial cells (1-2μm). A cross-flow 0.35 μm microfiltration (MF) with retentate recycled back to the fermenter willbe used over a period of 5 hours during which time flux is assumed to decline linearly. After 5 hours, assuming 95% of the bacteria are retained and given the additionalinformation below, what is the concertation of bacteria remaining in the fermenter and what area,in m2 , of MF membrane is needed? Initial bacterial concentration = 1.2 gdcw /L (dcw = dry cell weight)Volume of medium at the beginning = 15 m3Volume of medium left in the fermenter after 5 hours filtering = 1 m3Initial (starting flux) = 6.5 x 10-5 m sec -1Final flux (after 5 hours of filtering) = 3.9 x 10-5 m sec -Microorganisms are used in the production of a wide variety of fermented products. a) Using an example of a fermented product, explain the role of microorganisms in the production of this product. b) Explain why it is very important to control the quantity of food sources that these microbes metabolize?
- What is the effect of each of the following inhibitors on electron-transport and ATP formation by the respiratory chain?a. Azideb. Atractylosidec. Rotenoned. DNPe. Carbon monoxidef. Antimycin A50 states in America are home to more than 2,000 anaerobic digestion (AD) facilities. Millions of homes and companies may be powered by the clean, ecologically friendly biogas which they are creating, which can then be turned into sustainable natural gas. What facilities are there?You plate 3 different strains of the bacteria family Aspergillis on a MacConkey Agar plate. You notice that 2 have a yellow shade, 1 has a subtle pink color. Please interpret this information. Such as, the type of fermenters these bacteria are and what this says about their metabolism. What does the color change represent? And how is this color change possible?