Microbiology: An Evolving Science (Fourth Edition)
4th Edition
ISBN: 9780393615098
Author: John W. Foster, Joan L. Slonczewski
Publisher: W. W. Norton & Company
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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.
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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
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- An example of a monosaccharide is ________. a. fructose b. glucose c. galactose d. all of the abovearrow_forwardCellulose and starch are examples of______. a. monosaccharides b. disaccharides c. lipids d. polysaccharidesarrow_forwardWhich of the following is the carbohydrate, the fatty acid, the amino acid, and the polypeptide? a. +NH3CHRCOO b. C6H12O6 c. (glycine)20 d. CH3(CH2)16COOHarrow_forward
- In the following list, identify the carbohydrate, the fatty acid, the amino acid, and the polypeptide: a. NH2CHRCOOH b. C6H12O6 c. (methionine)20 d. CH3(CH2)16COOHarrow_forwardWhich of the following lipids will have higher melting point?arrow_forwardWhy pyrenoids contain protein beside starch?arrow_forward
- Which of the following carbohydrates are reducing and which are nonreducing? a. starch b. sucrose c. cellulose d. ribose e. fructosearrow_forwardDefine the following terms: a. lactose b. maltose c. homoglycans d. heteroglycans e. starcharrow_forwardWhich of the following contains the most lipids? A. Banana B. Champorado C. Olive oil D. Cheesearrow_forward
- When the disaccharide is hydrolyzed, monosaccharide units that are produced arearrow_forwardLactose and maltose are reducing disaccharides, but sucrose is a nonreducing disaccharide. Explain.arrow_forwardIf both cellulose and starch are just polymers of glucose, why can we only get glucose from starch, while cellulose cannot be digested by our bodies? What is missing for cellulose?arrow_forward
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