Question 1

In consumption

Accepted Answer

A)  organisms convert inorganic material into organic material. 
B)  organisms convert organic material into other organic material. 
C)  organisms produce different strains of themselves, thus increasing biodiversity. 
D)  organisms produce substances that inhibit the growth of other organisms. 
E)  organisms convert organic material back into inorganic material. 
A)  organisms convert inorganic material into organic material. 
B)  organisms convert organic material into other organic material. 
C)  organisms produce different strains of themselves, thus increasing biodiversity. 
D)  organisms produce substances that inhibit the growth of other organisms. 
E)  organisms convert organic material back into inorganic material.

Question 2

The activity of microbes during fermentation can perform all of the following functions EXCEPT:

Accepted Answer

A)  neutralize toxins. 
B)  enhance the flavor and smell of food. 
C)  preserve food. 
D)  add nutritional value to food in the form of vitamins or other nutrients. 
E)  destroy pathogenic microbes. 
A)  neutralize toxins. 
B)  enhance the flavor and smell of food. 
C)  preserve food. 
D)  add nutritional value to food in the form of vitamins or other nutrients. 
E)  destroy pathogenic microbes.

Question 3

The sour flavor in food is produced by .

Accepted Answer

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

Question 4

Which of the following contains the least amount of alcohol?

Accepted Answer

A)  red wine 
B)  fortified wine 
C)  beer 
D)  vodka 
E)  white wine 
A)  red wine 
B)  fortified wine 
C)  beer 
D)  vodka 
E)  white wine

Question 5

Most of the nitrogen in the environment is in the form of nitrogen gas, which is unusable by most cells.

Accepted Answer

A) True 
 B)False

Question 6

In most cases cold storage is a very effective method for storing food. What is one example in which it is not?

Accepted Answer

In most cases cold temperatures will sup

Question 7

All of the following are criteria used to assess biological threats to humans EXCEPT:

Accepted Answer

A)  biological structure of the microorganism used. 
B)  delivery potential. 
C)  public perception. 
D)  public health impact. 
E)  public health preparedness. 
A)  biological structure of the microorganism used. 
B)  delivery potential. 
C)  public perception. 
D)  public health impact. 
E)  public health preparedness.

Question 8

Potable water is

Accepted Answer

A)  water that contains bioreceptors. 
B)  water that contains biosensors. 
C)  water that is transferred from one place to another. 
D)  water that is considered safe to drink. 
E)  water that contains a dangerous number of microorganisms. 
A)  water that contains bioreceptors. 
B)  water that contains biosensors. 
C)  water that is transferred from one place to another. 
D)  water that is considered safe to drink. 
E)  water that contains a dangerous number of microorganisms.

Question 9

Which of the following is the most common water quality test?

Accepted Answer

A)  BOD 
B)  MPN 
C)  beta- glucuronidase 
D)  genetic fingerprinting 
E)  membrane filtration 
A)  BOD 
B)  MPN 
C)  beta- glucuronidase 
D)  genetic fingerprinting 
E)  membrane filtration

Question 10

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

Accepted Answer

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

Question 11

Because the same microbes are not always present on food from harvest to harvest, cultures are used in the production of alcoholic beverages.

Accepted Answer

The answer of Because the same microbes are not always...

Question 12

Which of the following is an antimicrobial compound found in garlic?

Accepted Answer

A)  whey 
B)  sorbic acid 
C)  allicin 
D)  benzoic acid 
E)  sulfur dioxide 
A)  whey 
B)  sorbic acid 
C)  allicin 
D)  benzoic acid 
E)  sulfur dioxide

Question 13

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

Accepted Answer

A)  Salmonella 
B)  Shigella 
C)  Herpesvirus 
D)  E. coli 
E)  Streptococcus 
A)  Salmonella 
B)  Shigella 
C)  Herpesvirus 
D)  E. coli 
E)  Streptococcus

Question 14

Which of the following is produced by genetically altered S. cerevisiae?

Accepted Answer

A)  epidermal growth factor 
B)  taxol 
C)  interleukin 2 
D)  hepatitis B proteins for the hepatitis B vaccine 
E)  human insulin 
A)  epidermal growth factor 
B)  taxol 
C)  interleukin 2 
D)  hepatitis B proteins for the hepatitis B vaccine 
E)  human insulin

Question 15

Which of the following is not considered an extrinsic factor for food spoilage?

Accepted Answer

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

Question 16

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 17

How do microbes in food cause disease?

Accepted Answer

Harmful microorganisms in food cause foo

Question 18

The toxin produced by Bacillus thuringiensis is used as a pesticide against

Accepted Answer

A)  grasshoppers. 
B)  Japanese beetles. 
C)  snails. 
D)  moths. 
E)  mosquitoes. 
A)  grasshoppers. 
B)  Japanese beetles. 
C)  snails. 
D)  moths. 
E)  mosquitoes.

Question 19

Starter cultures accomplish which of the following?

Accepted Answer

A)  increasing the acidity of a food 
B)  modifying the flavor of a food 
C)  producing consistent fermentation 
D)  Both A and B are correct. 
E)  Both B and C are correct. 
A)  increasing the acidity of a food 
B)  modifying the flavor of a food 
C)  producing consistent fermentation 
D)  Both A and B are correct. 
E)  Both B and C are correct.

Question 20

Bioremediation is the process of using organisms to clean up toxic, hazardous compounds by degrading them to less harmful substances.

Accepted Answer

A) True 
 B)False

Exam 25: Applied and Environmental Microbiology

In consumption

The activity of microbes during fermentation can perform all of the following functions EXCEPT:

The sour flavor in food is produced by .

Which of the following contains the least amount of alcohol?

Most of the nitrogen in the environment is in the form of nitrogen gas, which is unusable by most cells.

In most cases cold storage is a very effective method for storing food. What is one example in which it is not?

All of the following are criteria used to assess biological threats to humans EXCEPT:

Potable water is

Which of the following is the most common water quality test?

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

Because the same microbes are not always present on food from harvest to harvest, cultures are used in the production of alcoholic beverages.

Which of the following is an antimicrobial compound found in garlic?

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

Which of the following is produced by genetically altered S. cerevisiae?

Which of the following is not considered an extrinsic factor for food spoilage?

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

How do microbes in food cause disease?

The toxin produced by Bacillus thuringiensis is used as a pesticide against

Starter cultures accomplish which of the following?

Bioremediation is the process of using organisms to clean up toxic, hazardous compounds by degrading them to less harmful substances.

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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