Ground water recharge includes recharge as a natural part of the hydrologic cycle and human-induced recharge, either directly through spreading basins or injection wells, or as a consequence of human activities such as irrigation and waste disposal. Artificial recharge with excess surface water or reclaimed wastewater is increasing in many areas, thus becoming a more important component of the hydrologic cycle
Answer:
the answer to this question is choice D
If a bacteria cannot ferment glucose, then we do not test its ability to ferment other carbohydrates because the glucose is monosaccharides, the bacteria required enzymes that used to ferment glucose.
Bacteria cannot ferment carbohydrates because carbohydrates may include non-reducing sugar like sucrose and lactose, which is disaccharide, that must be cleaved into monosaccharides. Not all, bacteria can do this to may or may not ferment sucrose.
Many microorganism can grow in the base broth without the carbohydrates, but if they can ferment a sugar that is available. It is possible that one bacteria metabolize some sugar but can't work on other.
To learn more about non-reducing sugar here
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The proteins exhibit four levels of organization:
1. Primary structure: It refers to a sequence of amino acids join together by the peptide bonds to produce a polypeptide chain.
2. Secondary structure: It is a localized twisting of the polypeptide chain by producing a hydrogen bond. Two types are formed, that is, the alpha helix and beta pleated sheet.
3. Tertiary structure: It refers to the three-dimensional composition of a polypeptide chain. The folding is not regular as it is in secondary composition. It produces ionic bonds, hydrophobic interactions, disulfide bond, and hydrogen bond amongst the polypeptide chains.
4. Quaternary structure: It comprises an amalgamation of two or more polypeptide chains that functions as a single functional unit. The bonds are identical as in tertiary composition.
Thus, the levels of secondary, tertiary, and quaternary protein structure would get affected if all the hydrogen bonding associations were inhibited.
<span>When the lid for a vat
of wine is slightly open, the yeast inside can continue to perform alcoholic
fermentation because the carbon dioxide produced by the yeast during
fermentation will act as a blanket over the wine. Nevertheless, the air around the fermenter
must be still and enough carbon dioxide should be produced to continue
alcoholic fermentation. However, at some point, carbon dioxide will fall and
can no longer protect the wine. This is the right time to get your wine covered
before it will be vulnerable to undesirable microorganisms. </span>
Therefore, open fermentation
is good in the early stages of fermentation because yeast need oxygen to synthesize sterols and assimilate
fatty acids to ensure the nutrients it needs to multiply and ferment the 70% of the sugar from the fruit. Furthermore,
the yeast is responsible in decomposing sugar from the grapes into alcohol and
carbon dioxide.
