Question 1

Which of the following pairs of industrial microbial products and their uses is mismatched?

Accepted Answer

A)  streptokinase - dissolving blood clots 
B)  indigo - blue jeans 
C)  citric acid - antioxidant in food 
D)  gluconic acid - release of cellulose from flax to make linen 
E)  phenylalanine - the sweetener aspartame 
A)  streptokinase - dissolving blood clots 
B)  indigo - blue jeans 
C)  citric acid - antioxidant in food 
D)  gluconic acid - release of cellulose from flax to make linen 
E)  phenylalanine - the sweetener aspartame

Question 2

Sulfur dioxide is added to "must" in the production of

Accepted Answer

A)  brandy. 
B)  wine. 
C)  beer. 
D)  whiskey. 
E)  vodka. 
A)  brandy. 
B)  wine. 
C)  beer. 
D)  whiskey. 
E)  vodka.

Question 3

The organic material found in topsoil is called __________.

Accepted Answer

The answer of The organic material found in topsoil is...

Question 4

Which of the following agents involved in food-borne illness is a eukaryote?

Accepted Answer

A)  Toxoplasma gondii 
B)  Campylobacter jejuni 
C)  Listeria monocytogenes 
D)  Yersinia enterocolitica 
E)  Vibrio vulnificus 
A)  Toxoplasma gondii 
B)  Campylobacter jejuni 
C)  Listeria monocytogenes 
D)  Yersinia enterocolitica 
E)  Vibrio vulnificus

Question 5

One definition of __________ is the partial oxidation of sugars to release energy.

Accepted Answer

The answer of One definition of __________ is the partial...

Question 6

The anthrax attack of fall 2001 was accomplished by mailing the agent in ordinary envelopes. This method of delivery took advantage of the ability of Bacillus anthracis to produce __________.

Accepted Answer

The answer of The anthrax attack of fall 2001 was...

Question 7

Which of the following infectious diseases currently tops the list of bioterrorist threats?

Accepted Answer

A)  anthrax 
B)  the plague 
C)  smallpox 
D)  botulism 
E)  cholera 
A)  anthrax 
B)  the plague 
C)  smallpox 
D)  botulism 
E)  cholera

Question 8

During treatment of water to make it potable, about 90% of the microbes are removed

Accepted Answer

A)  by preliminary fermentation. 
B)  in the sedimentation step. 
C)  by treatment with biosensors. 
D)  by treatment with chlorine or ozone. 
E)  in the filtration step. 
A)  by preliminary fermentation. 
B)  in the sedimentation step. 
C)  by treatment with biosensors. 
D)  by treatment with chlorine or ozone. 
E)  in the filtration step.

Question 9

Food microbiology applies to

Accepted Answer

A)  the use of microorganisms to make food. 
B)  the control of microbial activity to prevent foodborne illness. 
C)  using microbes to solve agricultural problems. 
D)  the use of microorganisms to make food and to control microbial activity to prevent foodborne illness. 
E)  using microbes to improve livestock and to solve agricultural problems. 
A)  the use of microorganisms to make food. 
B)  the control of microbial activity to prevent foodborne illness. 
C)  using microbes to solve agricultural problems. 
D)  the use of microorganisms to make food and to control microbial activity to prevent foodborne illness. 
E)  using microbes to improve livestock and to solve agricultural problems.

Question 10

The sour flavor in fermented food is usually the result of __________ acid production.

Accepted Answer

The answer of The sour flavor in fermented food is...

Question 11

Which of the following is a common source of antibiotics?

Accepted Answer

A)  Acetobacter 
B)  Aspergillus oryzae and Lactobacillus 
C)  Lactoccocus cremoris 
D)  Streptococcus thermophilus 
E)  Streptomyces 
A)  Acetobacter 
B)  Aspergillus oryzae and Lactobacillus 
C)  Lactoccocus cremoris 
D)  Streptococcus thermophilus 
E)  Streptomyces

Question 12

A few hours after a dinner party, most of the people who attended begin to suffer nausea, vomiting, and diarrhea. The food at the meal is suspected as the source, although no unusual microbes are cultured from samples of the food or from stool samples. These observations suggest they may be suffering from food __________.

Accepted Answer

The answer of A few hours after a dinner party,...

Question 13

Benzoic acid is largely a(n) __________ agent and does not affect the growth of many bacteria.

Accepted Answer

The answer of Benzoic acid is largely a(n) __________ agent...

Question 14

Most of the nitrogen in the environment is in the form of nitrogen gas, which is the form used by most organisms.

Accepted Answer

A) True 
 B)False

Question 15

Which of the following is considered an intrinsic factor for food spoilage?

Accepted Answer

A)  degree of processing 
B)  amount of preservatives 
C)  storage temperature 
D)  water content 
E)  storage packaging 
A)  degree of processing 
B)  amount of preservatives 
C)  storage temperature 
D)  water content 
E)  storage packaging

Question 16

Which of the following bacteria is commonly used to produce vinegar?

Accepted Answer

A)  Aspergillus oryzae 
B)  Acetobacter 
C)  Lactobacillus 
D)  Lactoccocus cremoris 
E)  Streptococcus thermophilus 
A)  Aspergillus oryzae 
B)  Acetobacter 
C)  Lactobacillus 
D)  Lactoccocus cremoris 
E)  Streptococcus thermophilus

Question 17

Sugar and salt act as preservatives by

Accepted Answer

A)  inhibiting bacterial enzymes. 
B)  producing oils that inhibit bacterial growth. 
C)  inhibiting DNA replication. 
D)  drawing water out of food. 
E)  killing endospores. 
A)  inhibiting bacterial enzymes. 
B)  producing oils that inhibit bacterial growth. 
C)  inhibiting DNA replication. 
D)  drawing water out of food. 
E)  killing endospores.

Question 18

What are the levels of microbial associations in the environment? How do they relate to an ecosystem?

Accepted Answer

Microorganisms are associated with each

Question 19

Which of the following pairs is mismatched?

Accepted Answer

A)  vodka - potatoes 
B)  white wine - must 
C)  whiskey - cereal grains 
D)  beer - malt 
E)  brandy - fruit juice 
A)  vodka - potatoes 
B)  white wine - must 
C)  whiskey - cereal grains 
D)  beer - malt 
E)  brandy - fruit juice

Question 20

Amino acid and vitamin supplements are prepared from extracts of microbial cultures.

Accepted Answer

A) True 
 B)False

Exam 25: Applied and Environmental Microbiology

Which of the following pairs of industrial microbial products and their uses is mismatched?

Sulfur dioxide is added to "must" in the production of

The organic material found in topsoil is called __________.

Which of the following agents involved in food-borne illness is a eukaryote?

One definition of __________ is the partial oxidation of sugars to release energy.

The anthrax attack of fall 2001 was accomplished by mailing the agent in ordinary envelopes. This method of delivery took advantage of the ability of Bacillus anthracis to produce __________.

Which of the following infectious diseases currently tops the list of bioterrorist threats?

During treatment of water to make it potable, about 90% of the microbes are removed

Food microbiology applies to

The sour flavor in fermented food is usually the result of __________ acid production.

Which of the following is a common source of antibiotics?

Benzoic acid is largely a(n) __________ agent and does not affect the growth of many bacteria.

Most of the nitrogen in the environment is in the form of nitrogen gas, which is the form used by most organisms.

Which of the following is considered an intrinsic factor for food spoilage?

Which of the following bacteria is commonly used to produce vinegar?

Sugar and salt act as preservatives by

What are the levels of microbial associations in the environment? How do they relate to an ecosystem?

Which of the following pairs is mismatched?

Amino acid and vitamin supplements are prepared from extracts of microbial cultures.

A Brief History of Microbiology

The Chemistry of Microbiology

Cell Structure and Function

Microscopy, Staining, and Classification

Microbial Metabolism

Microbial Nutrition and Growth

Microbial Genetics

Recombinant Dna Technology

Controlling Microbial Growth in the Environment

Controlling Microbial Growth in the Body: Antimicrobial Drugs

Characterizing and Classifying Prokaryotes

Characterizing and Classifying Eukaryotes

Characterizing and Classifying Viruses, Viroids, and Prions

Infection, Infectious Diseases, and Epidemiology

Innate Immunity

Adaptive Immunity

Immunization and Immune Testing

Aids and Other Immune Disorders

Microbial Diseases of the Skin and Wounds

Microbial Diseases of the Nervous System and Eyes

Microbial Cardiovascular and Systemic Diseases

Microbial Diseases of the Respiratory System

Microbial Diseases of the Digestive System

Microbial Diseases of the Urinary and Reproductive Systems

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