Q2) Yogurt is produced from milk by the action of diary bacteria. These bacteria produce lactic acid as a by product of their metabolism. The pH decrease cause the milk proteins to coagulate. Why are food preservative not required to inhibit the growth of bacteria in yogurt?
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- In addition to providing yogurt with its unique flavor and texture, lactic acid-producing bacteria also provide which additional benefit during food production? Providing xenobiotics Lowering the pH to kill pathogenic bacteria Pasteurizing milk products Breaking down lactose for lactose-intolerant individuals1a)What is the purpose of adding 10mM of Tris-HCL (pH 7.5) during the extraction process? Oa. It breaks down the cell membrane to release the DNA. Ob. It ensures that the DNA that is released from the cell is turned into single stranded format. Oc. It neutralizes the the lysis reaction. Od. It denatures the proteins that were released from the cell.1b) What is the purpose of the Phosphate Buffered Saline (PBS) in the DNA extraction protocol? O a. The swab containing cheek cells is swirled around in this buffer to collect the cells. O b. It is used to breakdown the cell membrane to release the DNA. O c. It is used to denature proteins that were released from the cell. Od. It is used as the main buffer in the PCR reaction.Answer the following questions about the graph below Maltose Lactose Time (hours) (i) (ii) (a) What stage of growth are the E.coli in after 5 hours of culturing? (b) After -5 hr, the lactose concentration in the media is 0, why does this happen? Optical density of culture Relative concentration of lactose and maltose
- How to explain that milk protein casein curdles (precipitates) during boiling if the milk is sour?Although rabbits cannot digest the cellulose in their all-plant diet, bacteria that live in their cecum can. However, to make full use of the nutrients released by bacterial action, a rabbit must produce and eat a special type of feces. Why must the rabbit reswallow this material to obtain the nutrients released by bacterial action?1. Which substances are able to diffuse through dialysis tubing? Choose all that apply. - Protein - Glucose - Sodium chloride - Starch 2. In yeast, which culture(s) are able to demonstrate diffusion? (Choose one option below) A) Only the dead yeast culture demonstrated diffusion B) Both the alive and dead yeast culture demonstrated diffusion C) Only the alive yeast culture demonstrated diffusion D) Neither the alive nor dead yeast culture demonstrated diffusion 3. In yeast, which culture(s) demonstrate active transport? (Choose one option below) A) Only the alive yeast culture demonstrated active transport B) Neither the alive nor dead yeast culture demonstrated active transport C) Only the dead yeast culture demonstrated active transport D) Both the alive and dead yeast culture demonstrated active transport 4. In yeast, adenosine triphosphate (ATP) does not provide the energy for active transport to occur (True or False?) A) True B) False
- 12 (2020) est The following test tubes were set up to measure the effect of temperature and pH on salivary amylase. Test Tube Contents Temperature pH 1 2 ml starch & salivary amylase 10° C 6. 2. 1 ml starch & salivary amylase 20° C 6. 3. 2 ml starch & salivary amylase 60° C 7. 4 1 ml starch & salivary amylase 37° C Which test tube will eventually contain the highest concentration of sugar? Select one: Ola. 1 Ob. 2 O c. 3 O d. 4 3.What is the effect of lowered pH on the proteins found in dairyproducts during lactic acid fermentation?i) Describe the proteins in terms of their size and abundance in the whey and deproteinated whey samples. ii) Provide a conclusion about how boiling affected the whey proteins. Must answer both and explained properly
- 1.). a.) What particular pathways or enzymes appear distinct for sulfate reducing bacteria in order to harness energy (create ATP)? b.) What interesting structures or unique characteristics allowed sulfate reducing bacteria to solve physical and/or chemical challenges/problems in conserving energy?a) What is the role of the lysosome in degrading proteins? What are the enzymes that degrade/hydrolyze proteins? How does the further degradation of amino acids occur?b) Explain the urea cycle and summarize the steps of the urea cycle starting from carbamoyl phosphate.The 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 statement