Microbiology: Chapter 8
- 1.Which of these are reasons to control microbial growth? (Choose all that apply)
- A.
Prevention and treatment of infection
- B.
Prevention of infection
- C.
Is a form of secondary prevention
- D.
Prevention of food spoilage
- 2.Match the term to the definition: Sterilization
- A.
The complete destruction of all microbes on an object
- B.
The reduction or inhibition of microbial growth on non-living surface
- C.
The reduction or inhibition of microbial growth on living tissue
- 3.Match the term to the definition: Disinfection
- A.
The complete destruction of all microbes on an object
- B.
The reduction or inhibition of microbial growth on non-living surface
- C.
The reduction or inhibition of microbial growth on living tissue
- 4.Match the term to the definition: Antisepsis
- A.
The complete destruction of all microbes on an object
- B.
The reduction or inhibition of microbial growth on non-living surface
- C.
The reduction or inhibition of microbial growth on living tissue
- 5.Bacteria tend to die at a fixed exponential rate, meaning X^2(squared)
- A.
True
- B.
False
- 6.Choose all those that are correct when asking how various agents harm bacteria.
- A.
Damage to cell wall
- B.
Alteration of membrane permeability
- C.
Damage to proteins and/or nucleic acids
- D.
Controlled by either physical or chemical agents
- E.
All of these
- F.
Only A, B, and C
- 7.Heat can quickly denatures proteins, may damage the membrane by making it more fluid and denature DNA and RNA
- A.
True
- B.
False
- 8.Boiling water kills most bacteria and viruses but how long does it take to kill each of these?
- A.
10 minutes for bacteria, 15 minutes for a virus
- B.
15 minutes for a bacteria, 25 minutes for a virus
- C.
10 minutes for a bacteria, 20 minutes for a virus
- D.
5 minutes for bacteria, 20 minutes for a virus
- 9.Which of these is most popular in sterilizing culture media and lab instruments?
- A.
Autoclaving
- B.
Dry heat
- C.
Purell
- D.
Antiseptics
- 10.Pasteurization is the....
- A.
Short duration/high temperature treatment of food (72C for 15 seconds)
- B.
Long duration/low temperature treatment of food (12C for 3 hours)
- C.
Short duration/low temperature treatment of food (12C for 15 seconds)
- D.
Long duration/high temperature treatment of food (72C for 3 hours)
- 11.Dry heat kills by oxidizing and can...
- A.
Denature protein and DNA
- B.
Slow the growth of bacteria
- C.
Inhibits growth of new bacteria
- 12.What are two methods of dry heat?
- A.
Incineration (combustion)
- B.
Dry ovens
- C.
Heat lamp
- D.
Natual heat source (sun)
- 13.A good example of dry is flaming a loop used to transfer bacteria to a petri plate
- A.
True
- B.
False
- 14.COLD does not kill the microorganism but it will _______ bacterial growth.
- 15.Dessication is the......
- A.
Removal of water
- B.
Addition of water
- 16.Dessication may help to stop growth, but doesn't necessarily kill bacteria.
- A.
True
- B.
False
- 17.Many endospores are resistant to dessication
- A.
True
- B.
False
- 18.Freeze drying also called lyophilizaiton is the...
- A.
Simultaneous combination of freezing and heating
- B.
Simultaneous combination of freezing and addition of water
- C.
Simultaneous combination of freezing and dessication
- 19.Filtration is the passage of a liquid through a filter that create a filtrate (microbes), there are membrane filters that can eliminate most bacteria, however,which of these statements is something that is not true of filtration.
- A.
Filters cannot help you obtain toxins that may be present
- B.
Filters can remove toxins that could be present
- C.
Filtration can help to separate microorganisms from a liquid
- 20.Osmotic pressure treatment is the use of ____ and causes _____.
- A.
Salts, freeze drying
- B.
Ice, plasmolysis
- C.
Salts, plasmolysis
- 21.Radiation helps to kill bacteria which of these types of radiation are considered "ionizing" (Choose all that apply)
- A.
Gamma rays
- B.
UV
- C.
Microwaves
- D.
X-Rays
- 22.Radiation kills bacteria in many ways, one of these is Non-ionizing which can be which of these? (Choose all that apply)
- A.
Gamma rays
- B.
UV
- C.
Microwaves
- D.
X-Rays
- 23.Halogens are which of these (as it applies to us for this class)
- A.
Earth metals
- B.
Strong oxidizing agents
- C.
Non-earth metals
- D.
Weak oxidizing agents
- 24.Match the term to the statement: When chlorine is added to water, what forms is a strong oxidizing agent and disrupts enzymes.
- A.
Hypochlorite
- B.
Hypochlorous acid
- C.
Compressed chlorine gas
- D.
Bleach
- 25.Match the term to this statement: The chemical choice in treatment of swimming pools.
- A.
Hypochlorite
- B.
Hypochlorous acid
- C.
Compressed chlorine gas
- D.
Bleach
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