Help
Options
Didn't know it?
click below
click below
Knew it?
click below
click below
Don't Know
Remaining cards (0)
Know
retry
shuffle
restart
0:00
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.
Normal Size Small Size show me how
Normal Size Small Size show me how
Quiz 7 Microbio
Gurnick Quiz 7 Microbiology
| Question | Answer |
|---|---|
| C into F conversion | (c x 1.8) + 32= F |
| F into C conversion | f-32 / 1.8 = c |
| Average body temp | 37 degrees c 98.6 degrees f |
| Auxillary Body Temp | temp under the arms 97.7 |
| Auxillary Fever | raise in temp to 99 F or 43 C |
| severe fever | can cause brain damage, seizures, convulsions and death > 106 F or 43 C |
| hypothemia | low body temp 95 F 35 C |
| microbiology | the study of microbes ( can not be seen by naked eye) |
| microbes include | bacteria, protista, mycotae |
| Bacteria | prokaryotic |
| Protista | Unicellular |
| Mycotae | yeasts and fungi |
| Prokaryotes | bacteria, small, unicellular, no nucleus, dna free-floating |
| what percent of bacteria are harmless to humans | 90% |
| how are bacteria classified | 1 appearance 2. shape & arrangement 3. metabolism 4. there ability to sporylate |
| When classified by appearance | 1. by the type of the cell wall 2. by performing gram staining to establish the cell wall |
| Cell wall staining | use of blue and red ink, rinsed and put under the microscope |
| If blue ink absorbed/presents | called gram positive or G+ |
| if red ink absorbed/presents | will show pink called gram negative or G- |
| classification by shape & arrangement | coccus bacillus spirrilus |
| Coccus | looks like O coccus is single cocci multiple |
| Bacillus | looks like a rod bacillus is single bacilli is multiple |
| Spirillus | looks like a spiral spirillus is single spirrili is multiple |
| When bacteria is classified by its metabolism | how does in make its ATP check metabolic waste |
| Photosynthesis | bacteria that creates energy through sunlight energy |
| Photosynthesis | sun energy into chemical energy |
| Autotypes | All photosynthetic organisms |
| Heterotrophs | organisms that use chemical energy of OTHER organisms to convert into energy of ATP also called respiration |
| Different types Respiration performed by bacteria | 1. aerobic 2. faculative anaerobic fertilization 3. obligate anaerobic |
| Aerobic respiration in bacteria | glucose or fat + o2 |
| Faculative Anaerobic Fertilization | Dairy products-----> lactic acid |
| Faculative Anaerobic Fertilization | Alcohol + CO2-------> beer & wine |
| Obligate Anaerobic Respiration | Cant stand oxygen, live without air, live on fat/protein waste product is H2S stinky gas |
| classification of bacteria by its ability to sporylate | sporylation is the result of the bacteria making endospores when regular mitosis becomes unsafe |
| All bacteria reproduce | By simple mitosis |
| Endospore | is a hard shell containing the DNA, the hard shell makes it resistant to harsh temperature, pressure, dehydration , Ph etc |
| Endospores and dormancy | they can stay dormant for thousands of years- they wait for favorable conditions (example the dust from the pryramids) |
| Sporylation | the formation of an endospore to protect the dna until favorable conditions present |
| germination | a. happens to the endospore when the conditions are favorable....hatches like an egg b. will turn into a regular bacterial cell now by mitosis |
| sporylation ------> germination cycle | she gave example of cooked rice sitting out |
| Steps of germination | 1. increased temp will create unsafe environment 2. hard shell stays around dna while the rest disentegrates- endospore 3. when the temp decreases (rice on counter) conditions favorable for germination |
| last step of germination | bacterial dna expressed to create a new cell with a cell wall and other organelles. if you eat this rice you will eat bacteria |
| What is the source of most spore related bacteria | SOIL- like grains, root veg and dust |
| refrigeration | slows down spoiling <40 F or 4 C |
| heat | slows down spoiling >140 F or 60 C |
| food temp unsafe zone | temp range when bacteria becomes harmful to us |
| how long can food safely sit out | 2-3 hours |
| leftover safety | only re-heat food once, make sure it is hot in the middle |
| in what ways can bacteria be good/helpful | a. can be used in scientific research and experiments b. bacteria can be genetically engineered to produce human proteins c. use in the food industry d. production of vitamins e. production of chemicals f. production of lytic/digestive enzymes |
| genetic engineering | purposeful change in the sequence of DNA |
| recombinant DNA | combines gene from 2 species |
| transgenic organism | contains recombinant dna genes from 2 species |
| How is bacteria used in the food industry | fermentation: dairy, chocolate, tea, soy sauce |
| Examples of bacteria used to produce vitamins | vit c, folate, vit b1, b2, b3, b6, b12 |
| Examples of bacteria used to produce chemicals | acetone alcohol |
| Examples of bacteria used to produce digestive enzyme | draino and liquid plumber |
Created by:
beesgrl
Popular Nursing sets