Microbiology with Diseases by Taxonomy, Books a la Carte Plus Mastering Microbiology with Pearson eText -- Access Card Package (5th Edition)
5th Edition
ISBN: 9780134402789
Author: Robert W. Bauman Ph.D.
Publisher: PEARSON
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Textbook Question
Chapter 26, Problem 9CT
Explain why sake- sometimes called rice wine-would be more accurately described as “rice beer.”
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Chapter 26 Solutions
Microbiology with Diseases by Taxonomy, Books a la Carte Plus Mastering Microbiology with Pearson eText -- Access Card Package (5th Edition)
Ch. 26 - Prob. 1MCCh. 26 - Prob. 2MCCh. 26 - Prob. 3MCCh. 26 - Prob. 4MCCh. 26 - Prob. 5MCCh. 26 - Prob. 6MCCh. 26 - Which of the following is added during water or...Ch. 26 - Prob. 8MCCh. 26 - Prob. 9MCCh. 26 - Prob. 10MC
Ch. 26 - In the environment, nutrients are generally...Ch. 26 - Most chemical elements exist in the environment as...Ch. 26 - In the carbon cycle, microbes convert _______. a....Ch. 26 - Prob. 14MCCh. 26 - In aquatic environments, most microbial life is...Ch. 26 - Prob. 16MCCh. 26 - Of the following characteristics, which would...Ch. 26 - Anammox reactions are _______. a. anaerobic and...Ch. 26 - Prob. 19MCCh. 26 - Prob. 20MCCh. 26 - Match each term with its correct definition. 1. __...Ch. 26 - Prob. 1TFCh. 26 - Prob. 2TFCh. 26 - Prob. 3TFCh. 26 - __ Methane is a gas produced by microbial...Ch. 26 - Prob. 5TFCh. 26 - __ Recalcitrant molecules can be degraded by...Ch. 26 - __ Biofilms of microorganisms form in aquatic...Ch. 26 - __ Cooperation is common among microorganisms...Ch. 26 - ______ Aquatic microorganisms are more prevalent...Ch. 26 - _______ Abyssal organisms are found near shores of...Ch. 26 - Prob. 1FIBCh. 26 - Prob. 2FIBCh. 26 - Prob. 3FIBCh. 26 - Prob. 4FIBCh. 26 - Leaching of compounds from mine tailings often...Ch. 26 - Biogeochemical cycling involves three primary...Ch. 26 - Nitrogen exists primarily as ______ in the...Ch. 26 - Prob. 8FIBCh. 26 - A _________ is a device composed of microbes and...Ch. 26 - Prob. 10FIBCh. 26 - Label the general phases in the carbon cycle.Ch. 26 - Label the processes of the nitrogen cycle.Ch. 26 - Why does the application of recombinant DNA...Ch. 26 - Given what you know about microbial nutrition and...Ch. 26 - Compare the types of alternative fuels that could...Ch. 26 - Prob. 4CTCh. 26 - Even though water and wastewater undergo...Ch. 26 - Take a critical look at the garbage in all of your...Ch. 26 - Prob. 7CTCh. 26 - Prob. 8CTCh. 26 - Explain why sake- sometimes called rice wine-would...Ch. 26 - Inexpensive bulk wines and wines that have been...Ch. 26 - Prob. 11CTCh. 26 - Prob. 12CTCh. 26 - Prob. 13CTCh. 26 - Explain how biosensors might be used for water...Ch. 26 - Prob. 15CTCh. 26 - Using the following terms, fill in the following...Ch. 26 - Even though microbes are naturally present in raw...Ch. 26 - Prob. 2TMWCh. 26 - A blogger stated that germs (microorganisms) are...Ch. 26 - Compare human, animal, and plant pathogens that...
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- Why potato strip increase in size when placed in distilled water?arrow_forwardExplain the principle behind wine making by identifying only the 4 vital chemical processes involved in chronological order. Maximum of 150 CHARACTERS onlyarrow_forwardExplain the meaning behind the term "reducing sugar ".arrow_forward
- How do you think alcoholic beverages of alcohol content greater than this concentration are obtained?arrow_forwardWhich of the following is a fermentation of cheese? A. Lactic acid B. Ethanol C. Pyruvic acid D. Acetic acidarrow_forwardWhy is hydrogen sulfide production monitored during fermentation? Why is this end product undesirable in wine production?arrow_forward
- YEAST FERMENTATION bottle A. 15 ml of tap water + 1 tsp yeastbottle B. 15 ml of lukewarm water + 1 tsp yeastbottle C. 15 ml of lukewarm water +1 tsp. white sugar + 1 tsp yeastbottle D. 15 ml of lukewarm water + 2 tsp. white sugar + 1 tsp yeastbottle E. 15 ml of cold water + 1 tsp white sugar + 1 tsp yeastbottle F. 15 ml of vinegar + 2 tsp. white sugar + 1 tsp yeast Identify among and between bottles. explaina. Which mixture had the greatest yeast activity? Least yeast activity?b. How did temperature affect the amount of gas created by the yeast?c. What “yeast food” helped the yeast create the most gas?arrow_forwardWhat is water activity and what role does it play in the growth of microorganisms and yeasts and molds in food? Also name three food preservation methods based on water activity and why they work to increase food stability.arrow_forwardGive a microbial species or microbial group that could be involved in the following: Alcohol production in grape juice? Spoilage of vacuum packaged chicken sausage stored at 2c? Spoilage of strawberries? Scombroid fish poisoning? Spoilage of honey?arrow_forward
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Intro to Food Microbiology; Author: A professor pressing record;https://www.youtube.com/watch?v=vg8fSmk0dVU;License: Standard youtube license