Question 1

All of the following pertain to either sonic or ultrasonic waves and their properties except

Accepted Answer

A)  are sound waves in the audible range 
B)  cause cavitation-partial vacuum in a liquid 
C)  are a practical means of sterilization 
D)  useful means of fragmenting cells to study membranes, ribosomes or enzymes 
A)  are sound waves in the audible range 
B)  cause cavitation-partial vacuum in a liquid 
C)  are a practical means of sterilization 
D)  useful means of fragmenting cells to study membranes, ribosomes or enzymes

Question 2

Alcohols

Accepted Answer

A)  oxidize disulfide bonds 
B)  dissolve lipids and denature proteins 
C)  alter nucleic acids 
D)  lower the pH 
A)  oxidize disulfide bonds 
B)  dissolve lipids and denature proteins 
C)  alter nucleic acids 
D)  lower the pH

Question 3

Which of the following statements about heat is true?

Accepted Answer

A)  thermal death point is the time required to kill all bacteria in a culture 
B)  moist heat penetrates substances more slowly than dry heat 
C)  dry heat leads to the oxidation of molecules 
D)  moist heat disrupts covalent bonds 
A)  thermal death point is the time required to kill all bacteria in a culture 
B)  moist heat penetrates substances more slowly than dry heat 
C)  dry heat leads to the oxidation of molecules 
D)  moist heat disrupts covalent bonds

Question 4

All of the following apply to the control of microbial growth except

Accepted Answer

A)  a definite proportion of organisms die within a given time interval. 
B)  the fewer organisms present, the shorter the time needed for sterility. 
C)  microorganisms differ in their susceptibility to antimicrobial agents. 
D)  heat is not considered an antimicrobial agent. 
A)  a definite proportion of organisms die within a given time interval. 
B)  the fewer organisms present, the shorter the time needed for sterility. 
C)  microorganisms differ in their susceptibility to antimicrobial agents. 
D)  heat is not considered an antimicrobial agent.

Question 5

A viricide is an agent that

Accepted Answer

A)  inactivates viruses. 
B)  propagates viruses. 
C)  inhibits viruses and bacterial endospores. 
D)  allows viral multiplication. 
A)  inactivates viruses. 
B)  propagates viruses. 
C)  inhibits viruses and bacterial endospores. 
D)  allows viral multiplication.

Question 6

When an antimicrobial agent permanently denatures proteins thus preventing renaturation to their native states it is considered:

Accepted Answer

A)  bacteriostatic 
B)  bactericidal 
C)  bacterial lysis 
D)  an inhibitor of growth 
A)  bacteriostatic 
B)  bactericidal 
C)  bacterial lysis 
D)  an inhibitor of growth

Question 7

All of the following pertain to the effectiveness of a chemical antimicrobial agent except

Accepted Answer

A)  time 
B)  temperature 
C)  pH 
D)  combustibility 
A)  time 
B)  temperature 
C)  pH 
D)  combustibility

Question 8

Most milk,cheese and juices in the United States are pasteurized. Describe the process of pasteurization and the microorganisms at which it is directed. Do you consider pasteurized milk a sterile product? Why?

Accepted Answer

Pastuerization is the process of heating

Question 9

All of the following qualities apply to the selection of an ideal disinfectant except

Accepted Answer

A)  fast acting 
B)  effective against all infective agents without harming host tissue 
C)  easily penetrating material without harming material 
D)  expensive and difficult to obtain and use 
A)  fast acting 
B)  effective against all infective agents without harming host tissue 
C)  easily penetrating material without harming material 
D)  expensive and difficult to obtain and use

Question 10

Which of the following are not examples of alkylating agents that disrupt proteins and nucleic acids?

Accepted Answer

A)  glutaraldahyde 
B)  b-propiolactone 
C)  ethylene oxide 
D)  methylene oxide 
A)  glutaraldahyde 
B)  b-propiolactone 
C)  ethylene oxide 
D)  methylene oxide

Question 11

Ultraviolet radiation

Accepted Answer

A)  is the same as X rays 
B)  is the same as gamma rays 
C)  penetrates glass, cloth, paper and most other materials 
D)  kills microorganisms by damaging DNA and proteins 
A)  is the same as X rays 
B)  is the same as gamma rays 
C)  penetrates glass, cloth, paper and most other materials 
D)  kills microorganisms by damaging DNA and proteins

Question 12

Dry heat changes the structure of _______ through the process of _____

Accepted Answer

A)  lipids; dehydration 
B)  lipids; oxidation 
C)  proteins; oxidation 
D)  proteins; dehydration 
A)  lipids; dehydration 
B)  lipids; oxidation 
C)  proteins; oxidation 
D)  proteins; dehydration

Question 13

Which does not pertain to pasteurization?

Accepted Answer

A)  can be done with ultrahigh temperatures 
B)  invented by Louis Pasteur 
C)  achieves sterility 
D)  destroys organisms that caused wine to sour 
A)  can be done with ultrahigh temperatures 
B)  invented by Louis Pasteur 
C)  achieves sterility 
D)  destroys organisms that caused wine to sour

Question 14

Dyes that are used as antimicrobial agents function by

Accepted Answer

A)  disrupting disulfide bonds. 
B)  interfering with replication or blocking cell wall synthesis. 
C)  denaturing proteins by mixing with water. 
D)  oxidizing cellular components. 
A)  disrupting disulfide bonds. 
B)  interfering with replication or blocking cell wall synthesis. 
C)  denaturing proteins by mixing with water. 
D)  oxidizing cellular components.

Question 15

When food is salted,water diffuses ________microorganisms,causing them to ____ and die.

Accepted Answer

A)  into; shrink 
B)  into; explode 
C)  out of; shrink 
D)  out of; explode 
A)  into; shrink 
B)  into; explode 
C)  out of; shrink 
D)  out of; explode

Question 16

High concentrations of solutes such as sugar or salt results in plasmolysis of cells due to the onset of which phenomenon.

Accepted Answer

A)  cavitation 
B)  ultrahigh temperature 
C)  low lyophilization 
D)  high osmotic pressure 
A)  cavitation 
B)  ultrahigh temperature 
C)  low lyophilization 
D)  high osmotic pressure

Question 17

Ionizing radiation

Accepted Answer

A)  consists of wavelengths between 400 and 390 nm 
B)  oxidizes molecules such as riboflavin and porphyrins 
C)  is tuned to match the energy levels of water molecules 
D)  dislodges electrons from atoms, creating ions 
A)  consists of wavelengths between 400 and 390 nm 
B)  oxidizes molecules such as riboflavin and porphyrins 
C)  is tuned to match the energy levels of water molecules 
D)  dislodges electrons from atoms, creating ions

Question 18

Which is a good method to sterilize bandages and glassware?

Accepted Answer

A)  autoclaving 
B)  lyophilization 
C)  microwave radiation 
D)  two of the above 
A)  autoclaving 
B)  lyophilization 
C)  microwave radiation 
D)  two of the above

Question 19

Which of the following chemical antimicrobial agents is matched correctly with its mechanism?

Accepted Answer

A)  phenols disrupt cell membranes 
B)  alkyating agents block cell wall synthesis 
C)  acids lower surface tension 
D)  surfactants raise pH and denature proteins 
A)  phenols disrupt cell membranes 
B)  alkyating agents block cell wall synthesis 
C)  acids lower surface tension 
D)  surfactants raise pH and denature proteins

Question 20

Which is a cationic detergent having four organic groups attached to a nitrogen atom and used to sanitize utensils?

Accepted Answer

A)  quaternary ammonium compound 
B)  propionic acid 
C)  methylene blue 
D)  ethylene oxide 
A)  quaternary ammonium compound 
B)  propionic acid 
C)  methylene blue 
D)  ethylene oxide

Exam 12: Sterilization and Disinfection

All of the following pertain to either sonic or ultrasonic waves and their properties except

Alcohols

Which of the following statements about heat is true?

All of the following apply to the control of microbial growth except

A viricide is an agent that

When an antimicrobial agent permanently denatures proteins thus preventing renaturation to their native states it is considered:

All of the following pertain to the effectiveness of a chemical antimicrobial agent except

Most milk,cheese and juices in the United States are pasteurized. Describe the process of pasteurization and the microorganisms at which it is directed. Do you consider pasteurized milk a sterile product? Why?

All of the following qualities apply to the selection of an ideal disinfectant except

Which of the following are not examples of alkylating agents that disrupt proteins and nucleic acids?

Ultraviolet radiation

Dry heat changes the structure of _______ through the process of _____

Which does not pertain to pasteurization?

Dyes that are used as antimicrobial agents function by

When food is salted,water diffuses ________microorganisms,causing them to ____ and die.

High concentrations of solutes such as sugar or salt results in plasmolysis of cells due to the onset of which phenomenon.

Ionizing radiation

Which is a good method to sterilize bandages and glassware?

Which of the following chemical antimicrobial agents is matched correctly with its mechanism?

Which is a cationic detergent having four organic groups attached to a nitrogen atom and used to sanitize utensils?

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

Antimicrobial Therapy

Host-Microbe Relationships and Disease Processes

Epidemiology and Nosocomial Infections

Innate Host Defenses

Immunology I: Basic Principles of Adaptive Immunity and Immunization

Immunolgy 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

Applied Microbiology

Filters

Dry heat changes the structure of ___ through the process of _

When food is salted,water diffuses ____microorganisms,causing them to and die.