Question 1

Biohydrometallurgy is:

Accepted Answer

A) the production of steroid hormones by microorganisms 
B) the utilization of microbes to extract metals from ores 
C) an effective method to prevent canned foods from becoming contaminated 
D) undertaken by large pharmaceutical companies 
A) the production of steroid hormones by microorganisms 
B) the utilization of microbes to extract metals from ores 
C) an effective method to prevent canned foods from becoming contaminated 
D) undertaken by large pharmaceutical companies B

Question 2

Which statement about single-cell proteins is incorrect?

Accepted Answer

A) Single-cell proteins are whole organisms rich in protein. 
B) They are used in the production of steroid hormones. 
C) They can make protein from cheap sources such as pulp or petroleum waste. 
D) They are currently used in animal feed. 
A) Single-cell proteins are whole organisms rich in protein. 
B) They are used in the production of steroid hormones. 
C) They can make protein from cheap sources such as pulp or petroleum waste. 
D) They are currently used in animal feed. B

Question 3

What type of organism was used to help create this vaccination for Hepatitis B?

Accepted Answer

A) Virus 
B) Fungi 
C) Protist 
D) Algae 
E) None of these choices 
A) Virus 
B) Fungi 
C) Protist 
D) Algae 
E) None of these choices B

Question 4

The major use for microbially derived proteases is:

Accepted Answer

A) in laundry detergents and drain cleaners 
B) as animal feed 
C) chemical modification of food additives 
D) in the production of high fructose corn syrup 
A) in laundry detergents and drain cleaners 
B) as animal feed 
C) chemical modification of food additives 
D) in the production of high fructose corn syrup

Question 5

Which term is matched correctly?

Accepted Answer

A) aflatoxin - carcinogenic in lungs 
B) ergot -- can be hallucinogenic 
C) lysozyme - found in egg yolks 
D) flat sours - occurs in cans left at room temperature 
A) aflatoxin - carcinogenic in lungs 
B) ergot -- can be hallucinogenic 
C) lysozyme - found in egg yolks 
D) flat sours - occurs in cans left at room temperature

Question 6

The yeast responsible for wine and beer is generally:

Accepted Answer

A) Candida 
B) Aspergillus 
C) Saccharomyces 
D) Mucor 
A) Candida 
B) Aspergillus 
C) Saccharomyces 
D) Mucor

Question 7

Some strains of _______ can inhibit the growth of other organisms by decreasing the pH and making hydrogen peroxide.

Accepted Answer

A) Lactobacillus 
B) Staphylococcus 
C) Vibrio 
D) Clostridium 
A) Lactobacillus 
B) Staphylococcus 
C) Vibrio 
D) Clostridium

Question 8

Why is Salmonella so often responsible for foodborne illnesses? Through what routes can it enter eggs? What are the safeguards one can take to protect against Salmonella-contaminated poultry,eggs and meats?

Accepted Answer

Salmonella is often responsible for food

Question 9

Food processing equipment is disinfected with _____.

Accepted Answer

A) ultraviolet radiation 
B) formaldehyde 
C) gamma rays 
D) microwaves 
A) ultraviolet radiation 
B) formaldehyde 
C) gamma rays 
D) microwaves

Question 10

All of the following statements are true about bacterial contamination of melons except:

Accepted Answer

A) cantaloupes are often contaminated because their netted surfaces allow biofilms to form 
B) surface pasteurization kills 99.999% of Salmonella but affects the quality of the melon 
C) melons can be surface pasteurized 
D) about 5% of melons imported into the United States have biofilm layers of Salmonella 
A) cantaloupes are often contaminated because their netted surfaces allow biofilms to form 
B) surface pasteurization kills 99.999% of Salmonella but affects the quality of the melon 
C) melons can be surface pasteurized 
D) about 5% of melons imported into the United States have biofilm layers of Salmonella

Question 11

To be suitable for industrial use,a microorganism should _____.

Accepted Answer

A) grow rapidly and produce product in a relatively short period of time. 
B) be capable of growth and product formation in large scale culture. 
C) be genetically stable. 
D) all of these choices. 
A) grow rapidly and produce product in a relatively short period of time. 
B) be capable of growth and product formation in large scale culture. 
C) be genetically stable. 
D) all of these choices.

Question 12

All of the following are true about microorganisms in food except:

Accepted Answer

A) freezing kills most microbes that contaminate food 
B) many microbes find the high osmotic pressure in jam inhospitable 
C) scallops rarely transmit disease because only muscular portions are eaten 
D) chicken eggs are porous allowing the entry of bacteria as well as fungi 
A) freezing kills most microbes that contaminate food 
B) many microbes find the high osmotic pressure in jam inhospitable 
C) scallops rarely transmit disease because only muscular portions are eaten 
D) chicken eggs are porous allowing the entry of bacteria as well as fungi

Question 13

Which of the following organisms is the pink bread mold,which bakers especially fear because it is so difficult to eliminate in the bakery once it has been established?

Accepted Answer

A) Rhizopus nigricans 
B) Aspergillus fumigatus 
C) Monilia sitophila 
D) Claviceps purpurea 
A) Rhizopus nigricans 
B) Aspergillus fumigatus 
C) Monilia sitophila 
D) Claviceps purpurea

Question 14

Yeast is used to make all of the following food products except:

Accepted Answer

A) buttermilk 
B) bread 
C) wine 
D) spirits 
A) buttermilk 
B) bread 
C) wine 
D) spirits

Question 15

Microorganisms have been proposed to produce ethanol for biofuel.Do you believe this will be a good alternative to petroleum or coal based energy? Does making energy from five-carbon or six-carbon sugars produce more energy? Justify your answer.

Accepted Answer

I believe that using microorganisms to p

Question 16

All of the following statements about spices are true except:

Accepted Answer

A) they have a well deserved reputation as antimicrobials 
B) most microorganisms found in spices are not pathogens 
C) often mask odors of putrefaction 
D) while they teem with bacteria they aren't harmful as they are used in small amounts 
A) they have a well deserved reputation as antimicrobials 
B) most microorganisms found in spices are not pathogens 
C) often mask odors of putrefaction 
D) while they teem with bacteria they aren't harmful as they are used in small amounts

Question 17

Why is the alcohol content of wine around 12%?

Accepted Answer

A) because federal regulation only allows that much 
B) because higher concentrations will kill the yeast 
C) it actually is 6%, but alcohol is added later 
D) bacterial content will die at higher concentrations 
A) because federal regulation only allows that much 
B) because higher concentrations will kill the yeast 
C) it actually is 6%, but alcohol is added later 
D) bacterial content will die at higher concentrations

Question 18

Which bacteria are responsible for nearly half the infections associated with mishandling of poultry in restaurants?

Accepted Answer

A) Salmonella 
B) Pseudomonas 
C) Trichinella spiralis 
D) Lactobacilli 
A) Salmonella 
B) Pseudomonas 
C) Trichinella spiralis 
D) Lactobacilli

Question 19

Which of the following microbes have been used as food products for human consumption?

Accepted Answer

A) bacteria 
B) algae 
C) yeasts 
D) all of these choices 
A) bacteria 
B) algae 
C) yeasts 
D) all of these choices

Question 20

Food contamination is due to:

Accepted Answer

A) unsanitary practices by food handlers 
B) improper storage 
C) importation 
D) all of these choices 
A) unsanitary practices by food handlers 
B) improper storage 
C) importation 
D) all of these choices

Exam 26: Applied Microbiology

Biohydrometallurgy is:

Which statement about single-cell proteins is incorrect?

What type of organism was used to help create this vaccination for Hepatitis B?

The major use for microbially derived proteases is:

Which term is matched correctly?

The yeast responsible for wine and beer is generally:

Some strains of _______ can inhibit the growth of other organisms by decreasing the pH and making hydrogen peroxide.

Why is Salmonella so often responsible for foodborne illnesses? Through what routes can it enter eggs? What are the safeguards one can take to protect against Salmonella-contaminated poultry,eggs and meats?

Food processing equipment is disinfected with _____.

All of the following statements are true about bacterial contamination of melons except:

To be suitable for industrial use,a microorganism should _____.

All of the following are true about microorganisms in food except:

Which of the following organisms is the pink bread mold,which bakers especially fear because it is so difficult to eliminate in the bakery once it has been established?

Yeast is used to make all of the following food products except:

Microorganisms have been proposed to produce ethanol for biofuel.Do you believe this will be a good alternative to petroleum or coal based energy? Does making energy from five-carbon or six-carbon sugars produce more energy? Justify your answer.

All of the following statements about spices are true except:

Why is the alcohol content of wine around 12%?

Which bacteria are responsible for nearly half the infections associated with mishandling of poultry in restaurants?

Which of the following microbes have been used as food products for human consumption?

Food contamination is due to:

Scope and History of Microbiology

Fundamentals of Chemistry

Microscopy and Staining

Characteristics of Prokaryotic and Eukaryotic Cells

Essential Concepts of Metabolism

Growth and Culturing of Bacteria

Microbial Genetics

Gene Transfer and Genetic Engineering

An Introduction to Taxonomy: the Bacteria

Viruses

Eukaryotic Microorganisms and Parasites

Sterilization and Disinfection

Antimicrobial Therapy

Host-Microbe Relationships and Disease Processes

Epidemiology and Nosocomial Infections

Innate Host Defenses

Immunology I: Basic Principles of Adaptive Immunity and Immunization

Immunology Ii: Immunological Disorders and Tests

Diseases of the Skin and Eyes; Wounds and Bites

Urogenital and Sexually Transmitted Diseases

Diseases of the Respiratory System

Oral and Gastrointestinal Diseases

Cardiovascular, lymphatic and Systemic Disease

Diseases of the Nervous System

Environmental Microbiology

Filters