BESC 204 - Exam 3 Questions and Answers Latest Update
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Course
BESC
Institution
BESC
Explain the primary ecological role of fungi - Answer-recyclers/degraders, break down complex organic compounds into simple molecules, minerals, and energy, elements are then reused by other organisms
List the structural components of plants that fungi can degrade - Answer-Cellulose
Lignin
Pec...
BESC 204 - Exam 3 Questions and
Answers Latest Update
Explain the primary ecological role of fungi - Answer-recyclers/degraders, break down
complex organic compounds into simple molecules, minerals, and energy, elements are
then reused by other organisms
List the structural components of plants that fungi can degrade - Answer-Cellulose
Lignin
Pectin
Cutin
R-selected - Answer-Species that reproduce early in their life span and produce large
numbers of usually small and short-lived offspring in a short period.
K-selected - Answer-organisms that reproduce later in life, produce fewer offspring, and
devote significant time and energy to the nurturing of their offspring.
Spore dispersal mechanisms utilized by fungi - Answer-Wind
Water
Vector
Self-propelled
Spore dispersal mechanism of Pilobolus sp. - Answer--Aerial growth directed towards a
light source
-black spore mass at head of sporangium is ejected 3 meters after rupture of
subsporangial vesicle
-Parasitic nematode larvae crawl up the sporangium and are launched with the spores
Spore discharge utilized by Basidiomycetes. - Answer--thin layer of water coats the
spore
-droplet of water begins to swell at the base of the conidium due to excretion of sugar
molecules
-once swollen, droplet grows large enough to contact the spore
-droplet rapidly redistributes, flowing into the thin coat of water
-redistribution shifts the center of gravity causing it to catapult away
Buller's Drop - Answer-The droplet of water that accumulates at the tip of the
basidiospore
, fermentation reaction - Answer-glucose----> 1- ATP
----> VFA's + CO2 + CH4
Why can't a beverage be produced from fermentation alone? - Answer-To get anything
above 18%, the beverage must be distilled
Ingredients found in true beer - Answer-Yeast
Hops
Malt
Water
Difference between an ale and a lager - Answer-Ale - complex flavor; brewed at a
warmer temperature (55); quicker
Lager - cleaner taste; brewed at a cooler temperature (45); takes more time
Saccharification - Answer-Application of heat to a starch to trigger the enzymatic
processes of converting the starch to fermentable sugar.
Differences between wine making and beer making - Answer-1) Ingredients for beer are
sterilized; those for wine are not
2) Different species or strains of yeast used
3) Sugar for beer comes from malt and must be converted; that for wine comes from
grape juice
4)Additives - hops added to beer; none to wine
5) Water added to beer; none to wine
Effect of prohibition on US brewing industry - Answer-Caused a sharp decline
Pasteur's role in zymurgy - Answer--Discovered that yeast was responsible for the
fermentation process
-Showed that hops acted to inhibit bacterial growth
-Discovered bacteria in fermenting beer > Pasteurization
noble rot - Answer-Botrytis - causes healthy grapes to shrivel and adds its own
character to the wines. This requires a period of damp misty mornings and warm
afternoons.
Ice Wine - Answer-Grapes are harvested and pressed while frozen solid (-10°C) so
water can be driven out as shards of ice - leaving a higher concentration of sugars - and
after
fermentation - higher concentration
of alcohol.
Sake - Answer-Rice + Aspergillus oryzae turns starch to sugar
Sugar + yeast makes the brew
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