Question 1

Which of the following pertains to an improperly canned food product on a store shelf that bulges from microbial activity?

Accepted Answer

A)  thermophilic anaerobic spoilage 
B)  flat sour spoilage 
C)  hydrogen sulfide spoilage 
D)  mesophilic spoilage 
E)  bacterial soft rot 
A)  thermophilic anaerobic spoilage 
B)  flat sour spoilage 
C)  hydrogen sulfide spoilage 
D)  mesophilic spoilage 
E)  bacterial soft rot

Question 2

Which of the following reactions makes wine less acidic?

Accepted Answer

A)  sugar $\rightarrow \mathrm { CO } _ { 2 } + \mathrm { H } _ { 2 } \mathrm { O }$ 
B)  ethanol $\rightarrow$ acetic acid 
C)  carbon dioxide $\rightarrow$ sucrose 
D)  sugar $\rightarrow$ ethanol 
E)  malic acid $\rightarrow$ lactic acid 
A)  sugar $\rightarrow \mathrm { CO } _ { 2 } + \mathrm { H } _ { 2 } \mathrm { O }$ 
B)  ethanol $\rightarrow$ acetic acid 
C)  carbon dioxide $\rightarrow$ sucrose 
D)  sugar $\rightarrow$ ethanol 
E)  malic acid $\rightarrow$ lactic acid

Question 3

Spoilage of canned foods stored at high temperatures, accompanied by gas production, is

Accepted Answer

A)  spoilage by mesophilic bacteria. 
B)  thermophilic anaerobic spoilage. 
C)  caused by acid-tolerant fungi. 
D)  putrefactive anaerobic spoilage. 
E)  flat sour spoilage. 
A)  spoilage by mesophilic bacteria. 
B)  thermophilic anaerobic spoilage. 
C)  caused by acid-tolerant fungi. 
D)  putrefactive anaerobic spoilage. 
E)  flat sour spoilage.

Question 4

Write 'T' if the statement is true and 'F' if the statement is false.
-A large industry exists based on the synthesis of amino acids by microorganisms.

Accepted Answer

A) True 
 B)False

Question 5

All of the following are advantages of a bioreactor instead of a flask culture EXCEPT

Accepted Answer

A)  uniform aeration and mixing. 
B)  instrumentation for monitoring environmental conditions. 
C)  aseptic sampling. 
D)  larger culture volumes can be grown. 
E)  None of the answers is correct; all of these are advantages of using a bioreactor instead of a flask culture. 
A)  uniform aeration and mixing. 
B)  instrumentation for monitoring environmental conditions. 
C)  aseptic sampling. 
D)  larger culture volumes can be grown. 
E)  None of the answers is correct; all of these are advantages of using a bioreactor instead of a flask culture.

Question 6

All of the following are industrial enzymes made by microbial fermentations EXCEPT

Accepted Answer

A)  glucose isomerase. 
B)  rennin. 
C)  amylases. 
D)  vitamin C. 
E)  proteases. 
A)  glucose isomerase. 
B)  rennin. 
C)  amylases. 
D)  vitamin C. 
E)  proteases.

Question 7

Which of the following reactions is performed by yeast in wine-making?

Accepted Answer

A)  carbon dioxide $\rightarrow$ sucrose 
B)  ethanol $\rightarrow$ acetic acid 
C)  sugar $\rightarrow$ ethanol 
D)  malic acid $\rightarrow$ lactic acid 
E)  sugar $\rightarrow \mathrm { CO } _ { 2 } + \mathrm { H } _ { 2 } \mathrm { O }$ 
A)  carbon dioxide $\rightarrow$ sucrose 
B)  ethanol $\rightarrow$ acetic acid 
C)  sugar $\rightarrow$ ethanol 
D)  malic acid $\rightarrow$ lactic acid 
E)  sugar $\rightarrow \mathrm { CO } _ { 2 } + \mathrm { H } _ { 2 } \mathrm { O }$

Question 8

-In Figure 28.1, assume the cells are producing penicillin which is collected during the idiophase. When would you be able to collect the penicillin?

Accepted Answer

A)  a 
B)  b 
C)  c 
D)  d 
A)  a 
B)  b 
C)  c 
D)  d

Question 9

Which of the following pairs is mismatched?

Accepted Answer

A)  Lactobacillus -- yogurt 
B)  Propionibacterium -- Swiss cheese 
C)  Bacillus -- beer 
D)  Penicillium -- blue cheese 
E)  Acetobacter -- vinegar 
A)  Lactobacillus -- yogurt 
B)  Propionibacterium -- Swiss cheese 
C)  Bacillus -- beer 
D)  Penicillium -- blue cheese 
E)  Acetobacter -- vinegar

Question 10

Figure $28.3$
 
-Figure 28.3 shows the growth curves of Acetobacter under different conditions. Which culture would produce the highest amount of the primary metabolite acetic acid?

Accepted Answer

A)  a 
B)  b 
C)  c 
D)  d 
E)  e 
A)  a 
B)  b 
C)  c 
D)  d 
E)  e

Question 11

Which of the following microorganisms is usually used in the fermentation of alcoholic beverages?

Accepted Answer

A)  Penicillium 
B)  Saccharomyces 
C)  Rhizopus 
D)  Lactobacillus 
E)  Propionobacterium 
A)  Penicillium 
B)  Saccharomyces 
C)  Rhizopus 
D)  Lactobacillus 
E)  Propionobacterium

Question 12

Commercial sterilization differs from complete sterilization in that commercial sterilization

Accepted Answer

A)  employs a higher temperature. 
B)  may result in the survival of fungal spores. 
C)  kills only bacteria. 
D)  may result in the survival of thermophiles. 
E)  kills all microorganisms. 
A)  employs a higher temperature. 
B)  may result in the survival of fungal spores. 
C)  kills only bacteria. 
D)  may result in the survival of thermophiles. 
E)  kills all microorganisms.

Question 13

-In Figure 28.1, assume that a secondary metabolite is your desired product. When would you be able to obtain it?

Accepted Answer

A)  a 
B)  b 
C)  c 
D)  d 
A)  a 
B)  b 
C)  c 
D)  d

Question 14

Write 'T' if the statement is true and 'F' if the statement is false.
-Mesophilic bacteria grow best at temperatures of 60°C.

Accepted Answer

A) True 
 B)False

Question 15

Which of the following microbes produces a natural biopesticide?

Accepted Answer

A)  Bacillus thuringiensis 
B)  Saccharomyces cerevisiae 
C)  Lactobacillus buggaricus 
D)  Thiobacillus ferroxidans 
E)  Penicillium chryssogenum 
A)  Bacillus thuringiensis 
B)  Saccharomyces cerevisiae 
C)  Lactobacillus buggaricus 
D)  Thiobacillus ferroxidans 
E)  Penicillium chryssogenum

Question 16

Bioreactors are widely used for industrial fermentation. Which of the following conditions must be closely monitored for optimal fermentation?

Accepted Answer

A)  oxygen levels 
B)  temperature 
C)  $\mathrm { pH }$ 
D)  both temperature and $\mathrm { pH }$ 
E)  temperature, $\mathrm { pH }$, and oxygen levels 
A)  oxygen levels 
B)  temperature 
C)  $\mathrm { pH }$ 
D)  both temperature and $\mathrm { pH }$ 
E)  temperature, $\mathrm { pH }$, and oxygen levels

Question 17

Write 'T' if the statement is true and 'F' if the statement is false.
-Vitamins A, B12, and E are commonly produced by microorganisms.

Accepted Answer

A) True 
 B)False

Question 18

Write 'T' if the statement is true and 'F' if the statement is false.
-Rhizobium and Bradyrhizobium are mixed with peat moss to increase nitrogen fixation.

Accepted Answer

A) True 
 B)False

Question 19

A baker forgets to put yeast in his bread dough. Which of the following do you expect to happen to the bread as a result?

Accepted Answer

A)  The bread will have a sour taste. 
B)  It will take longer to bake. 
C)  Bacterial contaminants will now be able to grow. 
D)  The bread will not rise. 
E)  The bread will look normal but will be tough. 
A)  The bread will have a sour taste. 
B)  It will take longer to bake. 
C)  Bacterial contaminants will now be able to grow. 
D)  The bread will not rise. 
E)  The bread will look normal but will be tough.

Question 20

All of the following are industrial products produced by microbes EXCEPT

Accepted Answer

A)  amino acids in food supplements. 
B)  vitamin B12 and riboflavin. 
C)  industrial enzymes. 
D)  uranium. 
E)  antibiotics. 
A)  amino acids in food supplements. 
B)  vitamin B12 and riboflavin. 
C)  industrial enzymes. 
D)  uranium. 
E)  antibiotics.

Exam 24: The Wave Nature of Light

Which of the following pertains to an improperly canned food product on a store shelf that bulges from microbial activity?

Which of the following reactions makes wine less acidic?

Spoilage of canned foods stored at high temperatures, accompanied by gas production, is

Write 'T' if the statement is true and 'F' if the statement is false. -A large industry exists based on the synthesis of amino acids by microorganisms.

All of the following are advantages of a bioreactor instead of a flask culture EXCEPT

All of the following are industrial enzymes made by microbial fermentations EXCEPT

Which of the following reactions is performed by yeast in wine-making?

-In Figure 28.1, assume the cells are producing penicillin which is collected during the idiophase. When would you be able to collect the penicillin?

Which of the following pairs is mismatched?

Figure 28.328.328.3 -Figure 28.3 shows the growth curves of Acetobacter under different conditions. Which culture would produce the highest amount of the primary metabolite acetic acid?

Which of the following microorganisms is usually used in the fermentation of alcoholic beverages?

Commercial sterilization differs from complete sterilization in that commercial sterilization

-In Figure 28.1, assume that a secondary metabolite is your desired product. When would you be able to obtain it?

Write 'T' if the statement is true and 'F' if the statement is false. -Mesophilic bacteria grow best at temperatures of 60°C.

Which of the following microbes produces a natural biopesticide?

Bioreactors are widely used for industrial fermentation. Which of the following conditions must be closely monitored for optimal fermentation?

Write 'T' if the statement is true and 'F' if the statement is false. -Vitamins A, B12, and E are commonly produced by microorganisms.

Write 'T' if the statement is true and 'F' if the statement is false. -Rhizobium and Bradyrhizobium are mixed with peat moss to increase nitrogen fixation.

A baker forgets to put yeast in his bread dough. Which of the following do you expect to happen to the bread as a result?

All of the following are industrial products produced by microbes EXCEPT

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Figure $28.3$ -Figure 28.3 shows the growth curves of Acetobacter under different conditions. Which culture would produce the highest amount of the primary metabolite acetic acid?