MICROBIOLOGY DISEASES BODYSYSTEMS W/MAS
5th Edition
ISBN: 9781323651681
Author: BAUMAN
Publisher: PEARSON C
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Chapter 2, Problem 5TMW
Why do the cell membranes of microbes living in Arctic water likely contain more unsaturated fatty acids than do membranes of microbes living in hot springs?
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Chapter 2 Solutions
MICROBIOLOGY DISEASES BODYSYSTEMS W/MAS
Ch. 2 - Electrons zip around the nucleus at about 5...Ch. 2 - Chlorine and potassium atoms form ionic bonds,...Ch. 2 - Why are decomposition reactions exothermic, that...Ch. 2 - Why does the neutralization of an acid by a base...Ch. 2 - Raw Oysters and Antacids: A Deadly Mix? The highly...Ch. 2 - Why do the cell membranes of microbes living in...Ch. 2 - Prob. 1MCCh. 2 - The atomic mass of an atom most closely...Ch. 2 - One isotope of iodine differs from another in...Ch. 2 - Prob. 4MC
Ch. 2 - Which of the following terms most correctly...Ch. 2 - In water, cations and anions of salts dissociate...Ch. 2 - Prob. 7MCCh. 2 - Which of the following statements about a...Ch. 2 - Proteins are polymers of ___________. a. amino...Ch. 2 - Which of the following are hydrophobic organic...Ch. 2 - Fill in the Blanks 1. The outermost electron shell...Ch. 2 - Fill in the Blanks 2. The type of chemical bond...Ch. 2 - Prob. 3FIBCh. 2 - Prob. 4FIBCh. 2 - Fill in the Blanks 5. Groups of atoms such as NH2...Ch. 2 - Fill in the Blanks 6. The reverse of dehydration...Ch. 2 - Fill in the Blanks 7. Reactions that release...Ch. 2 - Fill in the Blanks 8. All chemical reactions begin...Ch. 2 - Fill in the Blanks 9. The ____________ scale is a...Ch. 2 - Prob. 10FIBCh. 2 - Label a portion of the molecule below; label two...Ch. 2 - Shown is the amino acid tryptophan. Put the letter...Ch. 2 - List three main types of chemical bonds, and give...Ch. 2 - Name five properties of water that are vital to...Ch. 2 - Prob. 3SACh. 2 - What is the difference between atomic oxygen and...Ch. 2 - Explain how the polarity of water molecules makes...Ch. 2 - Prob. 1CTCh. 2 - Prob. 2CTCh. 2 - Two freshmen disagree about an aspect of...Ch. 2 - When an egg white is heated, it changes from...Ch. 2 - Prob. 5CTCh. 2 - The poison glands of many bees and wasps contain...Ch. 2 - Prob. 7CTCh. 2 - Prob. 8CTCh. 2 - The deadly poison hydrogen cyanide has the...Ch. 2 - Triple covalent bonds are stronger and more...Ch. 2 - How can hydrogen bonding between water molecules...Ch. 2 - How can a single molecule of magnesium hydroxide...Ch. 2 - Prob. 13CTCh. 2 - Prob. 14CTCh. 2 - A textbook states that only five nucleotide bases...Ch. 2 - Using the following terms, fill in the following...
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- The lipid shown here is produced by certain microorganisms that live in extremely warm environments, such as hot springs. Assuming that this lipid makes up a portion of the organism’s membrane lipids, would the organisms produce more of this lipid or less of this lipid as the temperature increased from 45°C to 65°C?arrow_forwardWhat is the relationship between carbon chain length and melting point for fatty acids?arrow_forwardWhy do cell membranes contain cholesterol?arrow_forward
- Why are fatty acids generally composed of an even number of carbons?arrow_forwardWhy do animals in cold climates have more unsaturated fatty acids? Explain in detail.arrow_forwardWhy are polyunsaturated omega-3 fatty acids considered as good for our health? Explain such phenomena based on their chemical structure.arrow_forward
- Phospholipids will spontaneously form bubbles of bi-layer when put into water. Why do they do this? Why is this shape particularly energetically favorable?arrow_forwardNumerous research has been conducted to determine how the sequence and structural characteristics of thermophile proteins contribute to their increased stability. Numerous research groups have conducted statistical comparisons between heat-labile and thermostable proteins.(b) What should a protein scientist do if they realized that an enzyme is sensitive to heat?arrow_forwardWhat are the typical fatty acid chains found in phosphoglycerides, and why do their carbon atom counts vary by multiples of two?arrow_forward
- Why do unsaturated fatty acids have lower melting points than their saturated counterparts? What is relationship of the degree of unsaturation and melting or boiling point?arrow_forwardIf starch and cellulose are both glucose polymers, why can we digest starch but not cellulose?arrow_forwardWhy might some food companies find iteconomically advantageous to advertise their product (for example, triacylglycerols) as being composed of polyunsaturated fattyacids with trans-double bonds?arrow_forward
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