Foundations in Microbiology
10th Edition
ISBN: 9781259705212
Author: Kathleen Park Talaro, Barry Chess Instructor
Publisher: McGraw-Hill Education
expand_more
expand_more
format_list_bulleted
Videos
Textbook Question
Chapter 27.L1, Problem 3MCQ
Substances given off by yeasts during fermentation are
a. alcohol
b. carbon dioxide
c. organic acids
d. all of these
Expert Solution & Answer
Want to see the full answer?
Check out a sample textbook solution
Students have asked these similar questions
Substances given off by yeasts during fermentation area. alcohol
b. carbon dioxide
c. organic acids
d. all of these
If an organism tests positive for catalase, which of the following is MOST likely true about the organism?
A. It returns nitrogen back to the atmosphere
B. It can break down plasma membranes
C. It creates H2O as a product of respiration
D. It can only do homolactic fermentation
The fermentation of glucose . . .
A
produces less ATP than respiration.
B
always results in alcohol production.
C
only occurs in bacteria.
D
is accomplished by mitochondrial enzymes.
Chapter 27 Solutions
Foundations in Microbiology
Ch. 27.1 - Prob. 1ELOCh. 27.1 - Outline the steps in treatment of municipal water...Ch. 27.1 - Prob. 3ELOCh. 27.1 - Draw a diagram of the flow of water in a utility...Ch. 27.1 - Prob. 2CYPCh. 27.1 - Prob. 3CYPCh. 27.1 - Prob. 4CYPCh. 27.1 - Prob. 5CYPCh. 27.1 - How does treatment of drinking water and sewage...Ch. 27.2 - Prob. 4ELO
Ch. 27.3 - Characterize the basic science behind the use of...Ch. 27.3 - Describe the microbiological processes involved in...Ch. 27.3 - Outline the fermentation processes related to the...Ch. 27.3 - Explain several ways that microbes may be used as...Ch. 27.4 - Prob. 9ELOCh. 27.4 - Prob. 10ELOCh. 27.4 - Prob. 11ELOCh. 27.4 - Prob. 12ELOCh. 27.4 - Prob. 7CYPCh. 27.4 - Prob. 8CYPCh. 27.4 - Outline the steps in beer making.Ch. 27.4 - List the steps in wine making.Ch. 27.4 - Prob. 11CYPCh. 27.4 - Prob. 12CYPCh. 27.4 - Describe five types of fermentations.Ch. 27.4 - What are the main criteria regarding the safety of...Ch. 27.4 - Prob. 15CYPCh. 27.4 - Prob. 16CYPCh. 27.4 - Prob. 17CYPCh. 27.5 - Prob. 13ELOCh. 27.5 - Describe industrial fermentations and the role of...Ch. 27.5 - Outline the steps in industrial mass production of...Ch. 27.5 - Prob. 16ELOCh. 27.5 - Prob. 18CYPCh. 27.5 - Prob. 19CYPCh. 27.5 - What is meant by biotransformation?Ch. 27.5 - Prob. 21CYPCh. 27.5 - Explain what is meant by downstream processing.Ch. 27.5 - List some specific examples of products derived...Ch. 27.L1 - Prob. 1MCQCh. 27.L1 - Milk is usually pasteurized by a. the...Ch. 27.L1 - Substances given off by yeasts during fermentation...Ch. 27.L1 - Which of the following is added to facilitate milk...Ch. 27.L1 - Prob. 5MCQCh. 27.L1 - Prob. 6MCQCh. 27.L1 - Prob. 7MCQCh. 27.L1 - Prob. 8MCQCh. 27.L1 - The large tanks used in industrial production of...Ch. 27.L1 - Prob. 10MCQCh. 27.L1 - Prob. 1CSRCh. 27.L1 - Prob. 2CSRCh. 27.L1 - If the bacterium in question during the perlo...Ch. 27.L1 - Prob. 1WCCh. 27.L1 - Summarize the basic processes in food...Ch. 27.L1 - Outline the major methods used to prevent...Ch. 27.L1 - Prob. 4WCCh. 27.L2 - Describe three important potential applications of...Ch. 27.L2 - Prob. 2CTCh. 27.L2 - a. What is the purpose of boiling the wort in beer...Ch. 27.L2 - Prob. 4CTCh. 27.L2 - Explain the ways that biotransformation by...Ch. 27.L2 - Log on to http: //www.cdc.gofv/pulseiiety to learn...Ch. 27.L2 - Prob. 1VCCh. 27.L2 - From chapter 8, Figure 8.23. Correlate the stages...
Knowledge Booster
Learn more about
Need a deep-dive on the concept behind this application? Look no further. Learn more about this topic, biology and related others by exploring similar questions and additional content below.Similar questions
- Since the air bubbles in bread are generated by yeast, how will the spaces in this bread compare to those in a loaf made using normal yeast? A. more bubbles B. differently-shaped bubbles C. smaller bubbles D. bubbles more on the interior of the loafarrow_forwardDiscuss the chemical processes involved in the following fermentation: a. alcoholic fermentation b. sauerkraut productionarrow_forwardAll types of fermentation are necessary to ________. a. produce gases required by the environment b. ensure an adequate supply of NAD+ is regenerated c. ensure an adequate supply of ATP is regeneratedarrow_forward
- The yeasts whose fermentation activity produces the carbon dioxide that makes bread rise are aarrow_forwardYeast is a facultative anaerobe. This means that alcohol fermentation takes place only if: a. the temperature is close to 37°C b. the atmosphere does not contain oxygen c. sugar is provided to the cells d. light is provided to the cellsarrow_forwardWhich of the statements about alcohol producing fermentation is FALSE? a) Lactic acid may be produced as a byproduct b) It produces CO2 c) It allows the cell to continue producing ATP when oxygen is low d) It generates more ATP than aerobic respirationarrow_forward
- 1. Select one product of anaerobic respiration or fermentation.2. It should include the following: a. Description of the Product b. Method/ Process of Creating the Product c. Uses/ Importance of the Productarrow_forwardWhich of the following is true concerning the comparison of fermentation to aerobic cellular respiration? a) Both require oxygen. b) Fermentation extracts less energy. c) Fermentation produces only alcohol. d) All of the above are true. e) None of the above is true.arrow_forwardWhich of the following fermentation methods can occur in animal skeletal muscles? a. lactic acid fermentation b. alcohol fermentation c. mixed acid fermentation d. propionic fermentationarrow_forward
- Which of the following process produces liquid bio fuel? a. Aerobic digestion b. Fermentation c. Pyrolysis d. Wet processarrow_forwardExplain why oxygen spoils wine, and what do people make in this way and how? If this is the case, why is the primary fermentation in wine making often performed in the presence of oxygen?arrow_forwardWhat type of fermentation is involved in the production of yogurt and sour cream? A. Lactic Acid Fermentation by Bacteria B. Lactic Acid Fermentation by Muscles C. Acohol Fermentation by Bacteria D. Acohol Fermentation by Yeastarrow_forward
arrow_back_ios
SEE MORE QUESTIONS
arrow_forward_ios
Recommended textbooks for you
Concepts of BiologyBiologyISBN:9781938168116Author:Samantha Fowler, Rebecca Roush, James WisePublisher:OpenStax College
- Essentials of Pharmacology for Health ProfessionsNursingISBN:9781305441620Author:WOODROWPublisher:Cengage
BiochemistryBiochemistryISBN:9781305577206Author:Reginald H. Garrett, Charles M. GrishamPublisher:Cengage Learning
Concepts of Biology
Biology
ISBN:9781938168116
Author:Samantha Fowler, Rebecca Roush, James Wise
Publisher:OpenStax College
Essentials of Pharmacology for Health Professions
Nursing
ISBN:9781305441620
Author:WOODROW
Publisher:Cengage
Biochemistry
Biochemistry
ISBN:9781305577206
Author:Reginald H. Garrett, Charles M. Grisham
Publisher:Cengage Learning
Biochemical Tests-Part 1; Author: Southern Stacker;https://www.youtube.com/watch?v=a-i9vANfQWQ;License: Standard Youtube License