Question 1

Industrial fermentation and fermentation in food production

Accepted Answer

A)  are both processes in which sugars are oxidized to alcohols or acids. 
B)  are processes in which sugar or protein is oxidized to produce alcohols or acids. 
C)  use entirely different microorganisms. 
D)  use entirely different starting material. 
E)  make use of the same microorganisms. 
A)  are both processes in which sugars are oxidized to alcohols or acids. 
B)  are processes in which sugar or protein is oxidized to produce alcohols or acids. 
C)  use entirely different microorganisms. 
D)  use entirely different starting material. 
E)  make use of the same microorganisms.

Question 2

When one microbe's metabolic activities create favorable conditions for another microorganism, this is referred to as __________.

Accepted Answer

The answer of When one microbe's metabolic activities create favorable...

Question 3

What was the first substance produced by microorganisms to be used pharmaceutically?

Accepted Answer

A)  penicillin 
B)  streptokinase 
C)  taxol 
D)  human insulin 
E)  interferons 
A)  penicillin 
B)  streptokinase 
C)  taxol 
D)  human insulin 
E)  interferons

Question 4

Rennin is

Accepted Answer

A)  an enzyme used to make cheese. 
B)  a fungal product that inhibits bacterial growth. 
C)  a by-product of bacterial fermentation that enhances the flavor of meat. 
D)  a starter substance for making bread rise. 
E)  a toxin produced in spoiled food. 
A)  an enzyme used to make cheese. 
B)  a fungal product that inhibits bacterial growth. 
C)  a by-product of bacterial fermentation that enhances the flavor of meat. 
D)  a starter substance for making bread rise. 
E)  a toxin produced in spoiled food.

Question 5

Pickling is an effective means of food preservation involving

Accepted Answer

A)  increasing oxygen content. 
B)  increasing salt concentration. 
C)  reducing pH. 
D)  reducing oxygen content. 
E)  increasing salt concentration or reducing pH or both. 
A)  increasing oxygen content. 
B)  increasing salt concentration. 
C)  reducing pH. 
D)  reducing oxygen content. 
E)  increasing salt concentration or reducing pH or both.

Question 6

The process of preserving foods in brine is called __________.

Accepted Answer

The answer of The process of preserving foods in brine...

Question 7

Freezing food and then using a vacuum to draw off the ice crystals is called __________.

Accepted Answer

The answer of Freezing food and then using a vacuum...

Question 8

Most microbes need an environment that has a water activity of at least 0.90.

Accepted Answer

A) True 
 B)False

Question 9

Which of the following items that are commonly added during food preparation can be considered a preservative?

Accepted Answer

A)  apple juice 
B)  meat broth 
C)  garlic 
D)  yeast 
E)  whey 
A)  apple juice 
B)  meat broth 
C)  garlic 
D)  yeast 
E)  whey

Question 10

Which of the following describes secondary metabolites?

Accepted Answer

A)  they are produced during the log phase of growth. 
B)  they are produced during the stationary phase of growth. 
C)  they are produced during the lag phase of growth. 
D)  they are produced during all phases of growth. 
E)  ethanol is an example 
A)  they are produced during the log phase of growth. 
B)  they are produced during the stationary phase of growth. 
C)  they are produced during the lag phase of growth. 
D)  they are produced during all phases of growth. 
E)  ethanol is an example

Question 11

Potable water is water that

Accepted Answer

A)  is considered safe to drink because it is completely sterile. 
B)  contains biosensors. 
C)  contains a dangerous number of microorganisms. 
D)  is transferred from one place to another. 
E)  contains low amounts of microorganisms and is considered safe to drink. 
A)  is considered safe to drink because it is completely sterile. 
B)  contains biosensors. 
C)  contains a dangerous number of microorganisms. 
D)  is transferred from one place to another. 
E)  contains low amounts of microorganisms and is considered safe to drink.

Question 12

Botryococcus braunii is an alga that produces hydrocarbons at __________ percent of its dry weight and could be harvested in the future. (Be sure your answer is a numeral.)

Accepted Answer

The answer of Botryococcus braunii is an alga that produces...

Question 13

Which of the following microorganisms is the most commonly used indicator organism for water quality testing?

Accepted Answer

A)  Escherichia coli 
B)  Salmonella spp. 
C)  Shigella spp. 
D)  Streptococcus thermophilus 
E)  Hepatitis A virus 
A)  Escherichia coli 
B)  Salmonella spp. 
C)  Shigella spp. 
D)  Streptococcus thermophilus 
E)  Hepatitis A virus

Question 14

Which of the following results when ethanol is allowed to oxidize to acetic acid following the fermentation of fruit, grain, or vegetables?

Accepted Answer

A)  beer 
B)  wine 
C)  champagne 
D)  vinegar 
E)  malt 
A)  beer 
B)  wine 
C)  champagne 
D)  vinegar 
E)  malt

Industrial fermentation and fermentation in food production

When one microbe's metabolic activities create favorable conditions for another microorganism, this is referred to as __________.

What was the first substance produced by microorganisms to be used pharmaceutically?

Rennin is

Pickling is an effective means of food preservation involving

The process of preserving foods in brine is called __________.

Freezing food and then using a vacuum to draw off the ice crystals is called __________.

Most microbes need an environment that has a water activity of at least 0.90.

Which of the following items that are commonly added during food preparation can be considered a preservative?

Which of the following describes secondary metabolites?

Potable water is water that

Botryococcus braunii is an alga that produces hydrocarbons at __________ percent of its dry weight and could be harvested in the future. (Be sure your answer is a numeral.)

Which of the following microorganisms is the most commonly used indicator organism for water quality testing?

Which of the following results when ethanol is allowed to oxidize to acetic acid following the fermentation of fruit, grain, or vegetables?

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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Exam 25: Applied and Environmental Microbiology

Industrial fermentation and fermentation in food production

When one microbe's metabolic activities create favorable conditions for another microorganism, this is referred to as __________.

What was the first substance produced by microorganisms to be used pharmaceutically?

Rennin is

Pickling is an effective means of food preservation involving

The process of preserving foods in brine is called __________.

Freezing food and then using a vacuum to draw off the ice crystals is called __________.

Most microbes need an environment that has a water activity of at least 0.90.

Which of the following items that are commonly added during food preparation can be considered a preservative?

Which of the following describes secondary metabolites?

Potable water is water that

Botryococcus braunii is an alga that produces hydrocarbons at __________ percent of its dry weight and could be harvested in the future. (Be sure your answer is a numeral.)

Which of the following microorganisms is the most commonly used indicator organism for water quality testing?

Which of the following results when ethanol is allowed to oxidize to acetic acid following the fermentation of fruit, grain, or vegetables?

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

Filters