Prentice Hall Biology (California)
Prentice Hall Biology (California)
1st Edition
Kenneth R. Miller, Levine
ISBN: 9780132013529
Textbook solutions

All Solutions

Page 547: Standards Practice

Exercise 1
Step 1
1 of 2
A water mold is a fungus-like microorganism. It is actually a filamentous protist that only resembles a fungi.
Result
2 of 2
C. water mold
Exercise 2
Step 1
1 of 2
The fungi population consists of decomposers, parasites, and symbionts.
Result
2 of 2
E. I, II, and III
Exercise 3
Step 1
1 of 2
Members of the club fungi from the phylum Basidiomycota include shelf fungi, mushrooms, and puffballs. They have a fruiting bodies that are club-shaped; hence, the term club fungi.
Result
2 of 2
A. mushroom
Exercise 4
Step 1
1 of 2
Rhizoids are the root-like structures found in molds. It supports the hyphae in anchoring itself to the food source.
Result
2 of 2
C. rhizoid
Exercise 5
Step 1
1 of 2
The cell walls of plants and fungi are made chitin, which contains polysaccharide.
Result
2 of 2
E. chitin
Exercise 6
Step 1
1 of 2
A mycelium is the vegetative part of a fungus that consists of a tangled mass of white filaments.
Result
2 of 2
D. mycelium
Exercise 7
Step 1
1 of 2
The first antibiotic was called penicillin. This antibiotic was derived from the Penicillium fungi.
Result
2 of 2
C. Penicillium
Exercise 9
Step 1
1 of 2
Since the yeast was only inoculated in one out of three test tubes, the presence of yeast was the independent variable. This factor was the one controlled in this experiment.
Result
2 of 2
A. presence of live yeast or other microorganisms
Exercise 10
Step 1
1 of 2
In this experiment, the variables that were not deliberately changed include the odor of the alcohol and the presence of bubbles.
Result
2 of 2
D. II and III only
Exercise 11
Step 1
1 of 2
According to the results of the experiment, the unheated grape mash and the inoculated, boiled grape mash have given off bubbles and an alcohol odor after 48 hours. This indicates that the two samples underwent fermentation. The only sample that did not ferment after a 48-hour period was the boiled grape mash (without the yeast).
Result
2 of 2
C. I and II only
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