BESC 204 Exam 3 Questions with Correct
Answers
Explain the primary ecological role of fungi
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
Cellulose
Lignin
Pectin
Cutin
Nutritional succession
zygomycetes > simple sugars
ascomycetes > cellulose
basidiomycetes > cellulose and lignin
R-selected
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
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
,Wind
Water
Vector
Self-propelled
Spore dispersal mechanism of Pilobolus sp.
-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.
-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
The droplet of water that accumulates at the tip of the basidiospore
fermentation reaction
glucose----> 1- ATP
----> VFA's + CO2 + CH4
Why can't a beverage be produced from fermentation alone?
, To get anything above 18%, the beverage must be distilled
Ingredients found in true beer
Yeast
Hops
Malt
Water
Difference between an ale and a lager
Ale - complex flavor; brewed at a warmer temperature (55); quicker
Lager - cleaner taste; brewed at a cooler temperature (45); takes more time
Saccharification
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
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
Caused a sharp decline
Pasteur's role in zymurgy
Answers
Explain the primary ecological role of fungi
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
Cellulose
Lignin
Pectin
Cutin
Nutritional succession
zygomycetes > simple sugars
ascomycetes > cellulose
basidiomycetes > cellulose and lignin
R-selected
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
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
,Wind
Water
Vector
Self-propelled
Spore dispersal mechanism of Pilobolus sp.
-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.
-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
The droplet of water that accumulates at the tip of the basidiospore
fermentation reaction
glucose----> 1- ATP
----> VFA's + CO2 + CH4
Why can't a beverage be produced from fermentation alone?
, To get anything above 18%, the beverage must be distilled
Ingredients found in true beer
Yeast
Hops
Malt
Water
Difference between an ale and a lager
Ale - complex flavor; brewed at a warmer temperature (55); quicker
Lager - cleaner taste; brewed at a cooler temperature (45); takes more time
Saccharification
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
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
Caused a sharp decline
Pasteur's role in zymurgy
