If a bacterium cannot ferment glucose, why not test its ability to ferment other carbohydrates?
101905
We do.  We run tests on other carbohydrates such as lactose, maltose, and sucrose, as well as different kinds of amino acids and fats.\n\nFor instance - Different species of Neisseria ferment glucose, (like that bacteria that causes gonnorhea)  with other members of the same family don't ferment glucose (like Moraxella cattarhalis).  Microbiologists can identify some bacteria by their fermentation of different carbs.
846739
It can be either (a) or (b) or (d). This depends on how the strong the cell is or how conducive is that cell for that virus. (e) is not possible because virus and bacteria are two different organisms. Virus is much more smaller than bacteria.
552494
Hey that's worth a shot although i think ill need a couple kilo's of sugar, couple of slices of bread, some vitamin B to get the process going. but then again the carbon dioxide produced by the ferment will kill me. oh well back to the drawing board.
967067
that's so weird, we're doing something similar in my bio class...\n\nI would agree with you....glucose should be broken down faster...perhaps theres some error in ur results.\n\nI did the same experiment...and I had glucose produce a little more CO2 than sucrose.
427818
Absolutely not. In shock, your tissues are not getting as much oxygen and nutrients as they require. Nothing is happening metabolically to the glucose (sugar) in your blood. Your cells, on the other hand, may be unable to get enough oxygen, and thus may turn the glucose they do have into a waste product called lactate rather than into something that is further usable metabolically (called pyruvate). A buildup of lactate can pose a serious threat, as it can result in acidosis. For more information, check out the Wikipedia article I have referenced below.\n\nAs a side note, that lactate I mentioned is what we humans make when we do not get enough oxygen. However, if you were a yeast, you would indeed make ethanol (the type of alcohol we drink) in the absence of oxygen.
224406
There are many different tests you could so on a culture to determine the type of bacteria. The main tests that you could do to find out a general idea of what Genus of bacteria you have would be things like a Gram stain, Catalase test, Oxidase test, O/F Fermenation test, growing the culture on different mediums, a motility test. Once you have done these tests there are then other tests which are more specific to one group of bacteria to give you an exact type of bacteria.
303534
To explain that you have to know the motive of the fermenting organism.It produces ethanol only during oxygen deprivation.Ethanol is not a product, it is a by-product for the regeneration of a very important compound NAD from NADH. Without formation of ethanol, NAD would not have been regenerated in anaerobic condition. Without NAD glycolysis would not have proceeded. Without glycolysis, ATP ,that is energy,would not have been produced, and without energy the organism would have died. From the viewpoint of the fermenting organism, ethanol is an end product (waste product) at the same time a very necessary product.
414377
Actually U cannot test da water need in photosynthesis. Because da two rules in all experiments to test da agents of photosynthesis r, That da plant should be destarched\nand Da experiment should be controlled. But in the case of water u cannot control water..
512503
likely to be due to the osmotic gradient set up due to the high carboydrate concentration in the cytosol.\n\non the other hand, who cares?
244723
I know ants are not (I tried it out). The sugar receptors of bugs are not the same than ours, so while they get stimulated by sugar, they not necessarily stimulated by other molecules we perceive as sweet.
907444
I think (only think) it's because pyruvate (a product of glycolysis) is able to cross the internal membrane thus allowing ATP production with carbon dioxide as a by-product, whilst glucose is unable to do so.\nI would read my two references to check.\nGood luck.
767418
fermentation is the process by which some types of microorganisms (like yiest) use monosacchaide (like glucose) as nutrint and porduce metabolite and CO2  by oxidising it partially and release partial energy.\nthe diff between glycolysis and fermentation is that -----\nin glycolysis glucose is fully oxidised and produce complete energy wich is greater than energy released in fermentation. moreover in fermentation carbohydrate is partially oxidised
268188
Yes. I think so... I think my cousin just did that experiment not too long ago. I guess it's because of the sugar in it or something.
394321
Well, there really isn't one answer to this. You have to think about the function of your enzyme and why it might or might not need multiple substrate/pH combinations.\n\nBear in mind that organisms often have different responses as a result of different stresses. Your enzyme could very well be sensing pH and using that to select a particular cell signalling pathway to deal with a particular stress. \n\nWork it out and you should have a nice paper.
191894
Bacteria do not 'spore', there is no way to quantify how much bacteria is in any substance without 'plating' a sample for growth assessment.
143228
If we're talking about humans, 0! We can't digest cellulose. If we're counting bacteria in termites in comsumption... Then it is a totally different question...
932310
Check the carb content on the label...you'll be surprised how much sugar is in it!