Lab 9 Control Of Microbial Growth

12 Questions | Total Attempts: 197

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Questions and Answers
  • 1. 
    Kirby-bauer Test For
    • A. 

      Antibiotic Suceptibility

    • B. 

      Disinfectants

    • C. 

      Bateriostatic

  • 2. 
    Highly Controlled
    • A. 

      To measure the relative effective of various disinfectants and antiseptics against bacterial organism

    • B. 

      Chemical agents that are used to control microorganism

    • C. 

      Producere to ensure accurate and producible results

  • 3. 
    Media used
    • A. 

      Agar 0.3 %

    • B. 

      Muller- hilton agar which has a spesific ph of 7.2-7.4 unifor depth 4mm

    • C. 

      Solid agar

  • 4. 
    Turbidity
    • A. 

      MacFarland 0.5 turbidity aproximately 1.5 x 10^8 power baterial/ml antibiotic discs with a know potency

    • B. 

      0.85% turbidity

    • C. 

      1.0 5 turbidity

  • 5. 
    Organism used
    • A. 

      Aspergillus sp., Penicillium sp., or Rhizopus sp.

    • B. 

      Serratia marcescens

    • C. 

      E.coli , S.Aureus, and P.Aeruginosa

  • 6. 
    Disinfectants and Antiseptics
    • A. 

      Chemical agents applied to inanimate objects. More harsh. Some may destroy endospores (steriliants or sporocides) (ex – ethylene oxide)

    • B. 

      Chemical agents that are used to control microorganisms

    • C. 

      (alcohol, betadine) – can be applied to tissue, do not destroy endospores.

  • 7. 
    Antiseptics:
    • A. 

      (alcohol, betadine) – can be applied to tissue, do not destroy endospores.

    • B. 

      Chemical agents applied to inanimate objects. More harsh. Some may destroy endospores (steriliants or sporocides) (ex – ethylene oxide)

    • C. 

      Chemical agents that are used to control microorganisms

  • 8. 
    Disinfectants:
    • A. 

      Agents that reduce microbial growth but do not eliminate all microbes (food industry – used to clean cooking equipment)

    • B. 

      (alcohol, betadine) – can be applied to tissue, do not destroy endospores.

    • C. 

      Chemical agents applied to inanimate objects. More harsh. Some may destroy endospores (steriliants or sporocides) (ex – ethylene oxide)

  • 9. 
    Sanitizers
    • A. 

      Agents that reduce microbial growth but do not eliminate all microbes (food industry – used to clean cooking equipment)

    • B. 

      Chemical agents applied to inanimate objects. More harsh. Some may destroy endospores (steriliants or sporocides) (ex – ethylene oxide)

    • C. 

      (alcohol, betadine) – can be applied to tissue, do not destroy endospores.

  • 10. 
    Bacteriostatic:
    • A. 

      Agent that inhibits the growth of bacteria but doesn’t kill them

    • B. 

      Agents that reduce microbial growth but do not eliminate all microbes (food industry – used to clean cooking equipment)

    • C. 

      Chemical agents applied to inanimate objects. More harsh. Some may destroy endospores (steriliants or sporocides) (ex – ethylene oxide)

  • 11. 
    Bacteriocidal
    • A. 

      Chemical agents that are used to control microorganisms

    • B. 

      Chemical agents applied to inanimate objects. More harsh. Some may destroy endospores (steriliants or sporocides) (ex – ethylene oxide)

    • C. 

      Agent that kills bacterial cells

  • 12. 
    Organisms:
    • A. 

      Aspergillus sp., Penicillium sp., or Rhizopus sp.

    • B. 

      Staphylococcus aureus, Pseudomonas aeruginosa, and Escherichia coli

    • C. 

      Serratia marcescens

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