Cellulose - Answer-complex carbohydrate which is the major constituent of plant cell walls (produced by the enzyme cellulase)
Lignin - Answer-the binding agent which holds plant cell walls together, primarily in wood (produced by the enzyme ligninase)
Pectin - Answer-binding agent between pla...
BESC 204 Exam 3 Questions with Latest
Update
Cellulose - Answer-complex carbohydrate which is the major constituent of plant cell
walls (produced by the enzyme cellulase)
Lignin - Answer-the binding agent which holds plant cell walls together, primarily in
wood (produced by the enzyme ligninase)
Pectin - Answer-binding agent between plant cell walls, primarily in fruit (produced by
pectinase)
Cutin - Answer-the waxy material which covers the epidermal cells of plants (produced
by cutinase)
White Rot - Answer-a type of wood rot that is caused by fungi that degrades lignin
-wood degrades to dust
Brown Rot - Answer-a type of wood rot that is caused by fungi that degrades cellulose
-also known as dry rot
-wood becomes dried and cracked
Nutritional Succession - Answer-the ability of some species to utilize certain compounds
for metabolism, occupying that nutritional niche
r-Selected Species - Answer--grow rapidly
-short phase of growth
-utilizes simple nutrients
-produce many offspring with low rates of reproductive success/survival
K-Selected Species - Answer--grow slowly
-long life span
-produce few offspring with high rates of reproductive success/survival
Decomposition Sequence of Fungi - Answer-1. resident microbes on tissue
2. pioneer saprotrophic fungi
3. polymer degrading fungi
4. degraders of more recalcitrant resources
Wind Dispersal - Answer-spore dispersal by wind, on exposed hyphae, on/in fruit bodies
-ex. shaggy mane, puffballs, earthstars, basidiomycetes
, Buller's Drop - Answer-way of spore dispersal by basidiomycetes
-water coats the spore
-water droplet forms at base of spore and conidium
-water droplet grows until it contacts the spore
-water droplet redistributes the center of gravity and catapults spore into wind
Water Dispersal - Answer-spore dispersal by water, oozes out usually
-ex. Cytospora sp., Plyllosticta ampelicida
Vector Dispersal - Answer-spore dispersal by a vector
-scent: truffles, stinkhorns
-taste: gall rust
Self Propelled Dispersal - Answer-spore dispersal by self propelling mechanism
-ex. Pilobolus expands tip until it bursts
Wine - Answer-generally derived from fruit juice, usually grapes
Beer - Answer-comes from malted barley, can come from other grains in other cultures
Liqour - Answer-distilled to get alcohol concentration above 18%
Ale - Answer--originates from UK/Britain
-complex flavor due to many secondary metabolites
-brew at warm temperature
-quick process
-yeast is at the top of the barrel
Lager - Answer--originates from Czech Republic/Germany
-cleaner taste due to less secondary metabolites
-brew at cool temperatures
-aged
-yeast at the bottom of the barrel
Beer Ingredients - Answer-yeast, hops, malt, water
Saccharification - Answer-turning malt into sugar, also known as mashing
Amylase - Answer-enzyme used in saccharification, catalyzes the hydrolysis of starch
into sugars
a-amylase - Answer-acts at random locations on a starch chain, breaks down long
chains
-faster of the two
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