Chapter 18, Problem A3CR

How to explain that milk protein casein curdles (precipitates) during boiling if the milk is sour?

What is the significance of the coagulation of egg white to its digestion? Why is alcohol an effective disinfectant against bacteria? In what way can ingestion of heavy metals, such as lead and mercury, be detrimentalto the proteins in your body? Why is egg white used as an antidote for lead and mercury poisoning?

What is the significance of thermotolerant E. coli? How did we use temperature to help select for it?

What do you predict would happen if the lipase was boiled at 100°C? What do you predict would happen if the test tubes were incubated at 0°C?

Why is picric and tannic acids used in treating burns and diarrhea?

Why does the nitrate reduction tube turn red after the addition of zinc?

What do you think would happen if the saliva treatment of thestarch (cracker) was conducted under very cold conditions? Whatabout very hot conditions?

Why should thioglycollate broth not be used if it is pink in color throughout the tube

Why is picric acid used in treatment of burns and tannic acid for diarrhea?