Microbio

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El Camino College Compton Educational Center Summer 2010 General microbiology lecture part review questions for final exam Adapted by Dr. Eyob Wallano

1. Which is mismatched? A. parasitism – one organism benefits and the other receives no benefit B. competition – one organism gives off substances that inhibit or kill other organisms C. predator – seeks out and ingests live prey D. scavengers – feed on live to dead cells and wastes E. omnivores – feed on plants and flesh

2. The conversion of gaseous nitrogen (N2) to the ammonium ion (NH4+) occurs during A. ammonification. B. nitrogen fixation. C. photosynthesis. D. nitrification. E. denitrification.

3. Which of the following is a nitrifying microbe? A. Rhizobium B. Nitrobacter C. Pseudomonas D. Nostoc E. Azotobacter

4. Using microbes to break down or remove toxic wastes in water and soil is called A. decomposition. B. synergism. C. mineralization. D. bioremediation. E. recycling. 5. Potable water is A. contaminated. B. polluted. C. safe to drink. D. foul testing. E. None of the choices are correct. 6. Indictor bacteria are A. coliforms. B. gram-negative rods. C. evidence of fecal contamination. D. used in water quality tests. E. All of the choices are correct.

7. Analysis of a water sample by a series of presumptive, confirmatory, and completed tests that help establish an estimate of coliform numbers in the water is called A. membrane filter method. B. most probable number (MPN) procedure. C. standard plate count. D. coliform determination test. E. None of the choices are correct.

8. Which is the first step in water purification? A. chlorination B. aeration and settling C. sedimentation D. storage E. filtration

9. Water moves through sand beds and activated charcoal in this step of water purification: A. chlorination B. aeration and settling C. sedimentation D. storage E. filtration

10. The yeast used in making bread, beer, and wine is A. Saccharomyces cerevisiae. B. Leuconostoc mesenteroides. C. Streptococcus lactis and Lactobacillus. D. Propionibacterium. E. Spirulina.

11. These bacteria ferment milk lactose, producing acids that curdle the milk: A. Saccharomyces cerevisiae B. Leuconostoc mesenteroides C. Streptococcus lactis and Lactobacillus D. Propionibacterium E. Spirulina 12. This organism is used to initiate the fermentation of cabbage to make sauerkraut: A. Saccharomyces cerevisiae B. Leuconostoc mesenteroides C. Streptococcus lactis and Lactobacillus D. Propionibacterium E. Spirulina 13. This organism is used to make Swiss cheese: A. Saccharomyces cerevisiae B. Leuconostoc mesenteroides C. Streptococcus lactis and Lactobacillus D. Propionibacterium E. Spirulina 14. What is made by adding Streptococcus thermophilus and Lactobacillus bulgaricus to milk? A. butter B. cheese C. sour cream D. tofu E. yogurt

15. Which step in making beer involves sprouting and softening the barley to release amylases to act on starch, and proteases to digest protein? A. preparing a mash B. malting C. aging D. wort is boiled with hops E. fermentation

16. All of the following are foodborne pathogens except A. Salmonella. B. Campylobacter. C. Streptococcus. D. Clostridium. E. Staphylococcus aureus.

17. Preservation of food to limit microbial survival and growth includes A. high temperature and pressure. B. pasteurization. C. refrigeration and freezing. D. irradiation. E. All of the choices are correct.

18. Which is not used as a chemical preservative in food? A. antibiotics B. organic acids C. sulfite D. ethylene oxide E. salt

19. All of the following foods are preserved using high osmotic pressure except A. jellies. B. pickles. C. canned fruit. D. candies. E. bread. 20. The enzyme associated with the influenza virus that hydrolyzes the protective mucous coating of the respiratory tract is A. catalase. B. reverse transcriptase. C. hyaluronidase. D. neuraminidase. E. kinase. 21. Symptoms of influenza include A. nasal discharge, mild fever, absence...
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