Exam 4 Chapter 25

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Exam 4 Chapter 25
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2013-06-19 17:39:13
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Exam 4 Chapter 25
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  1. Which of the following describes secondary metabolites?
    they are produced during the stationary phase of growth.
  2. Sugar and salt act as preservatives by
    A) killing endospores
    B) inhibiting DNA replication 
    C) drawing water out of food 
    D) producing oils that inhibit bacterial growth
    E) inhibiting bacterial enzymes 
    C) drawing water out of food
    (this multiple choice question has been scrambled)
  3. Select a specific example of bioremediation from the following:
    the use of Pseudomonas to clean up oil spills
  4. Which of the following is a lactic acid bacterium used in the production of food?
    A) Aspergillusoryzae
    B) Penicillum
    C) Gluconobacter
    D) Saccharomyces cerevisiae
    E) Leuconostoc
    E) Leuconostoc
    (this multiple choice question has been scrambled)
  5. Which of the following statements concerning the biochemical oxygen demand (BOD) is correct?
    It is a measurement of the amount of oxygen that aerobic bacteria require to fully metabolize organic wastes in water.
  6. What was the first substance produced by microorganisms to be used pharmaceutically?
    penicillin
  7. Food microbiology applies to
    A) the use of microorganisms to make food.
    B) the control of microbial activity to prevent foodborne illness.
    C) using microbes to solve agricultural.
    D) using microbes to improve livestock and to solve agricultural problems.
    E) the use of microorganisms to make food and to control microbial activity to prevent foodborne illness.
    E) the use of microorganisms to make food and to control microbial activity to prevent foodborne illness
    (this multiple choice question has been scrambled)
  8. The fermentation product known as silage is
    A) a means of making plant materials more appealing to livestock
    B) a step in the production of brandy 
    C) made from milk
    D) a meat product 
    E) a means of food preservation 
    A) a means of making plant materials more appealing to livestock
    (this multiple choice question has been scrambled)
  9. Which of the following is considered an intrinsic factor for food spoilage?
    A) storage packaging
    B) storage temperature
    C) water content
    D) degree of processing
    E) amount of preservatives 
    C) water content
    (this multiple choice question has been scrambled)
  10. Which of the following microorganisms associated with food poisoning thrives in cold storage?
    Listeria monocytogenes
  11. A researcher studying the impact of agricultural pesticides on native plants discovers a bacterium capable of degrading small amounts of a specific pesticide. The researcher then modifies the bacterial species in the lab to increase the rate of pesticide degradation. This research represents
    A) applied microbiology.
    B) environmental microbiology.
    C) food microbiology. 
    D) food microbiology and environmental microbiology.
    E) applied microbiology and environmental microbiology.
    E) applied microbiology and environmental microbiology.
    (this multiple choice question has been scrambled)
  12. Which of the following pairs of industrial microbial products and their uses is mismatched?
    gluconic acid - release of cellulose from flax to make linen
  13. Sulfur dioxide is added to "must" in the production of
    A) wine
    B) brandy
    C) vodka
    D) beer
    E) whiskey
    A) wine
    (this multiple choice question has been scrambled)
  14. Which of the following is used in both food production and industrial production?
    A) Bacillus thuringiensis
    B) Saccharomyces cerevisiae
    C) Pseudomonas syringae
    D) Escherichia coli
    E) Listeria monocytogenes
    B) Saccharomyces cerevisiae
    (this multiple choice question has been scrambled)
  15. Rennin is used in the production of
    cheese.
  16. Which of the following is an application of proteases?
    meat tenderizer
  17. Which of the following terms is used to designate the area of water along the shoreline in a lake?
    the littoral zone
  18. Which of the following sets of characteristics describes the highest level of threat potential from biological weapons?
    a human pathogen easily produced as an aerosol and transmissible by respiratory aerosols
  19. Which of the following is common source of antibiotics
    streptomyces
  20. Chlorinated water contains
    a decreased microbial load
  21. During treatmet of water to make it potable, about 90% of the microbes are removed
    in the filtration step
  22. Which of the following microorganisms is the most commonly used indicator organism for water quality testing?
    Escherichia coli
  23. Which of the following is used to produce soy sauce?
    Aspergillus oryzae and Lactobacillus
  24. Which of the following is the correct sequence of microbial associations from smallest to largest?
    populations, guilds, communities, microhabitats, ecosystem
  25. Which of the following results when ethanol is allowed to oxidize to acetic acid following the fermentation of fruit, grain, or vegetables?
    A) vinegar
    B) malt
    C) beer
    D) wine
    E) champagne
    A) vinegar
    (this multiple choice question has been scrambled)
  26. Which of the following methods of preserving food sterilizes it?
    gamma radiation
  27. Pickling is an effective means of food preservation involving
    A) increasing oxygen content
    B) increasing salt concentration 
    C) reducing pH
    D) reducing oxygen content 
    E) increasing salt concentration or reducing pH or both
    increasing salt concentration or reducing pH or both
  28. The fungus Aspergillus oryzae is used in the production of
    A) kimchi
    B) chocolate
    C) soy sauce
    D) sauerkraut
    E) coffee
    C) soy sauce
    (this multiple choice question has been scrambled)
  29. Which of the following pairs is mismatched?
    A) beer - malt
    B) vodka - potatoes
    C) white wine - must 
    D) whiskey - cereal grains 
    E) brandy - fruit juice
    C) white wine - must
    (this multiple choice question has been scrambled)
  30. Which of the following common food products is prepared by the fermentation of cabbage?
    A) refined sugar
    B) pasteurized milk
    C) kimchi
    D) sorbet
    E) tea
    C) kimchi
    (this multiple choice question has been scrambled)
  31. Rennin is
    A) a toxin produced in spoiled food
    B) a fungal product that inhibits bacterial growth 
    C) a by-product of bacterial fermentation that enhances the flavor of meat
    D) an enzyme used to make cheese
    E) a starter substance for making bread rise
    D) an enzyme used to make cheese
    (this multiple choice question has been scrambled)
  32. Potable water is water that
    contains low amounts of microorganisms and is considered safe to drink.
  33. Which of the following bacteria is commonly used to produce vinegar?
    Acetobacter
  34. Sulfur dioxide may be used in the production of
    wine
  35. Sake is a fermentation product of
    Aspergillus oryzae and Saccharomyces.
  36. Streptokinase is involved in which of the following?
    dissolving blood clots
  37. A new industrial park in your community dumps its wastewater into a large aerated pond, to which nutrients are added. The water from this pond makes its way into a nearby marsh, which eventually drains into a slow-moving stream. This is an example of
    natural bioremediation.
  38. Which of the following statements concerning the phosphorus cycle in bacteria is correct?
    It involves moving the molecule from insoluble to soluble forms.
  39. Industrial fermentation and fermentation in food production
    use entirely different starting material.
  40. Which of the following infectious diseases currently tops the list of bioterrorist threats?
    smallpox
  41. Which of these microbial products is needed to produce "gasohol"?
    ethanol
  42. Which of the following is used in the production of yogurt?
    Streptococcus thermophilus
  43. Which of the following items that are commonly added during food preparation can be considered a preservative?
    A) whey
    B) yeast
    C) garlic
    D) apple juice 
    E) meat broth 
    C) garlic
    (this multiple choice question has been scrambled)
  44. Which of the following agents involved in food-borne illness is a eukaryote?
    Toxoplasma gondii

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