British colonists of North America brought beer yeasts with them when they settled in North America about 400 years ago. Over the course of hundreds of years, the beer yeasts of North American and of Britain became different in terms of their genetic characteristics. Also, the flavors and characteristics of beers from the two nations became different due to metabolic differences in the yeasts active in their fermentation process. Pick two explanations of these differences: In case you aren't familiar with the homebrew type beer making process that would have been used at this point in history. A rich broth of malted barely and other carbon sources are inoculated with a small amount of live yeast/bacteria from a previous batch of beer (called pitching). This inoculated broth is incubated to support fermentation, which produces alcohol and other compounds that contribute to beer flavor. A very small amount of the live cells in this final product will be used to inoculate the next batch of beer, and so on, again and again,...across human generations. Hint: Make sure the answers you pick are correct in terms of the 2 main evolutionary processes I emphasized in class. A. Natural selection happened due to repeated random events B. The flavor preference of colonists was a sort of natural selection that allowed only the most fit (i.e. best flavor) yeast to be used in beer making C. Random differences in drift fitness supported evolution into resistant yeast D. Genetic drift allowed only the most fit yeast to transfer to the next step of the beer making process E. The differences are due to random differences in the small number of cells that were initally brought from Europe and then transfered at each stage of the beer making process F. Temperature optima of the yeast strains allowed genetic drift across large geographic areas

Human Anatomy & Physiology (11th Edition)

11th Edition

ISBN:9780134580999

Author:Elaine N. Marieb, Katja N. Hoehn

Publisher:Elaine N. Marieb, Katja N. Hoehn

Chapter1: The Human Body: An Orientation

Section: Chapter Questions

Problem 1RQ: The correct sequence of levels forming the structural hierarchy is A. (a) organ, organ system,...

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British colonists of North America brought beer yeasts with them when they settled in North America about 400 years ago. Over the course of hundreds of years, the beer yeasts of North American and of Britain became different in terms of their genetic characteristics. Also, the flavors and characteristics of beers from the two nations became different due to metabolic differences in the yeasts active in their fermentation process. Pick two explanations of these differences:

In case you aren't familiar with the homebrew type beer making process that would have been used at this point in history. A rich broth of malted barely and other carbon sources are inoculated with a small amount of live yeast/bacteria from a previous batch of beer (called pitching). This inoculated broth is incubated to support fermentation, which produces alcohol and other compounds that contribute to beer flavor. A very small amount of the live cells in this final product will be used to inoculate the next batch of beer, and so on, again and again,...across human generations.
Hint: Make sure the answers you pick are correct in terms of the 2 main evolutionary processes I emphasized in class.

A. Natural selection happened due to repeated random events

B. The flavor preference of colonists was a sort of natural selection that allowed only the most fit (i.e. best flavor) yeast to be used in beer making

C. Random differences in drift fitness supported evolution into resistant yeast

D. Genetic drift allowed only the most fit yeast to transfer to the next step of the beer making process

E. The differences are due to random differences in the small number of cells that were initally brought from Europe and then transfered at each stage of the beer making process

F. Temperature optima of the yeast strains allowed genetic drift across large geographic areas

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