Relative Microbial Activity1.000.800.600.400.200.0020⚫02 consumption • CO2 production406080100Water Filled Pore Space (% of total pores)Figure 1. The relationship between microbial activity and water filled pore space. The blue solidline indicates O2 consumption and the orange dashed line indicates CO2 production.4. With your new-found appreciation for the cause(s) of the relationship between02/CO2 and water filled pore space, I will now ask you to draw on Figure 1 to show therelative rate of N2 production from 10 to 95% water filled pore space.What is molecule that is the e acceptor when N2 is produced?

Let's delve deeper into the process of denitrification, which is a microbial process occurring in…

Answered: Relative Microbial Activity 1.00 0.80…

Biochemistry

9th Edition

ISBN:9781319114671

Author:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.

Publisher:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.

Chapter1: Biochemistry: An Evolving Science

Section: Chapter Questions

Problem 1P

See similar textbooks

Similar questions

Answer the following questions below: 1. What do you think is the importance of establishing HACCP system? Discuss extensively! 2. What is/are the role/s of microorganisms in food production? Explain and discuss extensively!
Explain the concepts of TDT (Thermal Death Time) and TDP (Therma Death Point), and discuss one example of how these measurements can be modified to produce food for human consumption that is free of microbial contaminants yet still tasty. Use examples. What are the minimum TDTs for vegetative cells and endospores? Minimum of 500 words
f. Which type of milk, the carabao or cow’s milk, would give farmers orcheese-makers a higher profit? Explain why.g. Why is toxicological evaluation important in using microbial rennet forcheese production?h. Describe the two forms of microbial “BIOTECH” rennet that arecommercially available. What are the pros and cons of using the pelletand the liquid form?i. Enumerate and describe each process involved in cheese-making using themicrobial rennet.
A Food Microbiologist would like to determine all the possible effects of temperature and pH on microbial growth rate (Kg). How will s/he express her/his hypothesis in an equation? Illustrate the effect of temperatures 4, 15, and 25 °C on microbial spoilage of food. Assume that spoilage takes place when APC > 5.0 log CFU/g.
Two microorganisms that use naphthalene as a food source have the same Umax but different Ks values for naphthalene. If both types of microorganisms are inoculated at the same cell density into a liquid culture containing naphthalene as the sole carbon source (i.e. the only food source), which microorganism will outcompete the other: the one with the higher Ks or the one with the lower Ks. Why?.
Explain the reasons why the Poon Choi is the high risk food for the elderly? It would be easily spoiled if you found the condensed water on the inner side of the cover lid of the container, and also if you put it at room temperature for more than two hours. Explain in term of the factors of microbes growth. Explain it in detailed.
A person (70kg) eating locally caught fish from water contaminated with 100ppb TCE and 100ppb aniline. The bioconcentration value for TCE and aniline in fish is the same at 1.06mg TCE (or aniline) per kg fish, respectively. Fish is only exposed to these contaminants in its environment. About 54g of fish is consumed in 350days/yr for 30years. Assume bioavailability value of 1. The potency factor for TCE is 1.1 × 10$# kg.day/mg and reference dose is 1.00 × 10$% mg/kg.day. Whereas the potency factor for aniline is 5.7 × 10$" kg.day/mg and reference dose (based on drinking water) is 1.60 × 10$& ??/L. Unlike aniline, TCE is not a carcinogenic compound. There are 70yrs in a lifetime and 365day/yr. - Using chronic daily intake calculation, determine the non-cancer risk (number of people in one million) for the above case.
You have received the following measurement data from microbial culture: Time (h) Biomass (g/L) 0 1.8 1.35 1.845 2.7 1.89 4.5 1.98 6.75 2.88 9 4.23 13.5 9 18 18.9 22.5 39.78 25.2 62.1 27 84.6 28.8 93.6 31.5 101.7 33.3 102.6 Calculate the specific growth rate using the start and end points of exponential growth. Give the result (1/h) to three decimal places.
Foodborne illness is associated with many different types of foods. Explain what the oxygen requirements would be for microbes that cause foodborne illness associated with canned foods and why it helps in this situation.
I need help answering this queshtion based on the answer in the article you are whitin a bacterium travelling from the outside of a Gouda wheel through the rind and into the core. What can you say about the chemical environment of the areas you pass through? https://bmcmicrobiol.biomedcentral.com/articles/10.1186/s12866-018-1323-4
2. The operations staff at a sewage treatment plant has decided to reduce the SRT of their activated sludge process from 6 days to 3 days by increasing the recycle rate. The goal is to reduce the oxygen requirement. You have been called in as an expert to give a qualitative assessment of this plan. a. Will the oxygen requirement actually be reduced? b. Will the MLVSS increase, decrease or stay about the same? c. Will the sludge settling characteristics improve, stay about the same, or worsen? d. Will the effluent BOD concentration increase, decrease, or stay about the same? 3. Filamentous bacteria that cause sludge foaming in activated sludge treatment systems differ from the desirable floc-forming bacteria in several aspects of their metabolism. First, filamentous bacteria have different growth curves than floc-forming bacteria as shown in the figure below. Second, filamentous bacteria use only oxygen as an electron acceptor and cannot use nitrate for that function; floc-forming…
Oxygen is always beneficial to micro-organisms. Discuss this statement in the context of factors that influence microbial growth.

SEE MORE QUESTIONS

Recommended textbooks for you

Biochemistry

ISBN:

9781319114671

Author:

Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.

Publisher:

W. H. Freeman

Lehninger Principles of Biochemistry

Biochemistry

ISBN:

9781464126116

Author:

David L. Nelson, Michael M. Cox

Publisher:

W. H. Freeman

Fundamentals of Biochemistry: Life at the Molecul…

Biochemistry

ISBN:

9781118918401

Author:

Donald Voet, Judith G. Voet, Charlotte W. Pratt

Publisher:

WILEY

Biochemistry

ISBN:

9781319114671

Author:

Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.

Publisher:

W. H. Freeman

Lehninger Principles of Biochemistry

Biochemistry

ISBN:

9781464126116

Author:

David L. Nelson, Michael M. Cox

Publisher:

W. H. Freeman

Fundamentals of Biochemistry: Life at the Molecul…

Biochemistry

ISBN:

9781118918401

Author:

Donald Voet, Judith G. Voet, Charlotte W. Pratt

Publisher:

WILEY

Biochemistry

ISBN:

9781305961135

Author:

Mary K. Campbell, Shawn O. Farrell, Owen M. McDougal

Publisher:

Cengage Learning

Biochemistry

ISBN:

9781305577206

Author:

Reginald H. Garrett, Charles M. Grisham

Publisher:

Cengage Learning

Fundamentals of General, Organic, and Biological …

Biochemistry

ISBN:

9780134015187

Author:

John E. McMurry, David S. Ballantine, Carl A. Hoeger, Virginia E. Peterson

Publisher:

PEARSON

SEE MORE TEXTBOOKS