Microbiology Fundamentals: A Clinical Approach
3rd Edition
ISBN: 9781259709227
Author: Marjorie Kelly Cowan Professor, Heidi Smith
Publisher: McGraw-Hill Education
expand_more
expand_more
format_list_bulleted
Concept explainers
Question
Chapter 6.1, Problem 2NP
Summary Introduction
Introduction:
The elements which cannot be synthesized by body, but are needed in the growth of the organism are known as essential nutrients, these nutrients are obtained from the surrounding. On the basis of requirement the nutrients are classified into two categories macronutrients and micronutrients.
Expert Solution & Answer
Want to see the full answer?
Check out a sample textbook solutionStudents have asked these similar questions
Explain how osmotic pressure and pH are used in preserving foods. What effects do they have on microbes?
Briefly explain the mechanism involved in the following food preservation methods, and give examples of foods the methods are used on
a. Ohmic heating b.ultrasound c.hydrostatic pressure d. light waves
Sensitivity to spoilage is affected by the water content of food. Why? please explain in detail
Chapter 6 Solutions
Microbiology Fundamentals: A Clinical Approach
Ch. 6.1 - List the essential nutrients of a bacterial cell.Ch. 6.1 - Prob. 2AYPCh. 6.1 - List and define four different terms that describe...Ch. 6.1 - Prob. 4AYPCh. 6.1 - Compare and contrast the processes of diffusion...Ch. 6.1 - Identify the effects of isotonic, hypotonic, and...Ch. 6.1 - Name two types of passive transport and one type...Ch. 6.1 - Prob. 1NPCh. 6.1 - Prob. 2NPCh. 6.1 - Prob. 3NP
Ch. 6.1 - Prob. 1MMCh. 6.2 - List and define five terms used to express the...Ch. 6.2 - Summarize three ways in which microorganisms...Ch. 6.2 - Identify three important environmental factors...Ch. 6.2 - List and describe the five types of associations...Ch. 6.2 - Discuss characteristics of biofilms that...Ch. 6.2 - Which statements are true with respect to...Ch. 6.3 - Summarize the steps of cell division used by most...Ch. 6.3 - Define doubling time, and describe how it leads to...Ch. 6.3 - Compare and contrast the four phases of growth in...Ch. 6.3 - Identify one culture-based and one...Ch. 6.3 - Prob. 2MMCh. 6 - Which descriptors are likely to have applied to...Ch. 6 - Prob. 2QCh. 6 - Speculate about how earths atmosphere came to...Ch. 6 - Which of the following is true of passive...Ch. 6 - Compare the effects of a hypertonic, hypotonic,...Ch. 6 - Usually scientists looking for life on other...Ch. 6 - An organism that can synthesize all its required...Ch. 6 - Provide evidence in support of or refuting this...Ch. 6 - Develop an explanation for why biofilm bacteria...Ch. 6 - Most bacteria increase their numbers by a. sexual...Ch. 6 - Looking at figure 6.3, explain how a cell in a...Ch. 6 - In binary fission, the parent chromosome is...Ch. 6 - A cell exposed to a hypertonic environment will...Ch. 6 - Prob. 14QCh. 6 - Bacteria and archaea are ubiquitous on the planet....Ch. 6 - Prob. 16QCh. 6 - How can you explain the fact that an unopened...Ch. 6 - Prob. 18QCh. 6 - In a viable count, each ____ represents a ______...Ch. 6 - If an egg salad sandwich sitting in a car on a...Ch. 6 - Scientists now believe that most bacteria in...Ch. 6 - Prob. 1VC
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
- n terms of oxygen requirements, what type of organism would most likely be responsible for a foodborne illness associated with canned foods?arrow_forwardabout microorganims a. How are microorganisms beneficial in the food industry? b. Use of Microbes for Improving Food Safety and Quality c. How do you ensure the microbial safety of the food industry?arrow_forwardWhy is transfat not good for the health? Explain briefly.arrow_forward
- Briefly explain the mechanism involved in the following food preservation methods, and give examples of foods the methods are used on . b. ultrasound c.hydrostatic pressure d. light wavesarrow_forwardBriefly explain the mechanism involved in the following food preservation methods, and give examples of foods the methods are used on . c.hydrostatic pressure d. light wavesarrow_forwardExamples of nitrogenous wastes are:A fatty acids and glycerolB water and carbon dioxideC urea and uric acidarrow_forward
- The table shows the composition of Nutrient Agar per liter.Suppose that you need to prepare 700 mL of Nutrient Agar. How much (in g) of each component do you need? a. Beef extract b. Sodium Chloride c. Agar d. Peptonearrow_forwardDiscuss the similarity and difference between the following terms and describe briefly the corresponding application(s) in food analysis and characterization: (a.) acid value and amount of polar compounds; (b.) p-anisidine value and totox value; (c.) precipitation based on ionic strength and temperature.arrow_forwardThe acidic nature of chyme is neutralized by ________. a. potassium hydroxide b. sodium hydroxide c. bicarbonates d. vinegararrow_forward
- Isoenzyme analysis is usually done from samples from the a. liver b. urine c. salivary glands d. blood serumarrow_forwardMicronutrients play a critical role in assisting metabolic enzyme functions in our body? A. True B. Falsearrow_forwardThe basic nutritional requirements of microorganisms are an energy or carbon source,an available nitrogen source, inorganic elements, and for some cell types, specific growth factors. Explain this statementarrow_forward
arrow_back_ios
SEE MORE QUESTIONS
arrow_forward_ios
Recommended textbooks for you
- Essentials of Pharmacology for Health ProfessionsNursingISBN:9781305441620Author:WOODROWPublisher:Cengage
Essentials of Pharmacology for Health Professions
Nursing
ISBN:9781305441620
Author:WOODROW
Publisher:Cengage