Fermentation is sometimes used as a means of slowing food spoilage. Why would fermentation lead tothis outcome?
A. Fermentation is THE process that directly reduces sugars in food. Without sugars, bacteria cannot grow and spoil the food.
B. Fermentation will lead to production of high levels of ethanol (95 or higher)-ethanol will kill bacteria.
C.
Fermentation will lead to production of acidic by-products, dropping the pH of the food below a level that bacteria can tolerate.
D. This is a trick question-fermentation actually IS food spoilage and cannot be used to prevent it under any circumstances.
The Calvin cycle produces six ATP for every six turns of the cycle.
Indicate whether this statement is true or false.
Why would a cell ferment rather than respire?
A. There's no oxygen present, and it cannot respire anaerobically.
B. It lacks the ability to respire (i.e. no electron transport chain).
C.
There is no oxygen present and it cannot use anaerobic respiration OR it lacks the ability to respire (i.e., no electron transport chain).
D. None of the above.
The terminal electron acceptor in aerobic respiration is water, which is broken down to hydrogen and oxygen.
Indicate whether this statement is true or false.
H2S and NH3 may be used by some prokaryotes as energy sources.
Indicate whether this statement is true or false.
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