Question 1

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 D

Question 2

Which of the following statements about detergents is true?

Accepted Answer

A) Detergents act as chemical mutagens of DNA or RNA 
B) Germicidal soaps are just as effective disinfectants as surgical scrubs 
C) Cationic detergents are effective in killing endospores 
D) Anionic detergents used for laundering clothes are less effective than cationic detergents 
A) Detergents act as chemical mutagens of DNA or RNA 
B) Germicidal soaps are just as effective disinfectants as surgical scrubs 
C) Cationic detergents are effective in killing endospores 
D) Anionic detergents used for laundering clothes are less effective than cationic detergents D

Question 3

Disinfection is the _____.

Accepted Answer

A) killing of certain microorganisms while only inhibiting others. 
B) killing or removal of all microorganisms in a material or an object. 
C) same as sterilization. 
D) reduction of the number of pathogenic vegetative microorganisms to pose no threat of disease. 
A) killing of certain microorganisms while only inhibiting others. 
B) killing or removal of all microorganisms in a material or an object. 
C) same as sterilization. 
D) reduction of the number of pathogenic vegetative microorganisms to pose no threat of disease. D

Question 4

An agent that inhibits the growth of bacteria is called a/an:

Accepted Answer

A) antiseptic 
B) bactericide 
C) bacteriostatic agent 
D) sanitizer 
A) antiseptic 
B) bactericide 
C) bacteriostatic agent 
D) sanitizer

Question 5

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 6

Which is a good method to sterilize food?

Accepted Answer

A) Freezing 
B) Lyophilization 
C) Irradiation 
D) Two of the above 
A) Freezing 
B) Lyophilization 
C) Irradiation 
D) Two of the above

Question 7

Which of the following involves sterilization by heating steam in a jacket and subsequent entrance of the steam into a sterilization chamber,where materials and substances to be sterilized are placed in a/an:

Accepted Answer

A) autoclave 
B) pasteurization chamber 
C) dry heat oven 
D) open flame 
A) autoclave 
B) pasteurization chamber 
C) dry heat oven 
D) open flame

Question 8

The use of phenol as a standard with which to compare the effectiveness of other chemical disinfectants is referred to as the _____.

Accepted Answer

A) phenol coefficient 
B) phenol concentration 
C) phenol effectiveness 
D) phenol conditions 
A) phenol coefficient 
B) phenol concentration 
C) phenol effectiveness 
D) phenol conditions

Question 9

Which of the following antimicrobial agents is not considered a halogen?

Accepted Answer

A) Hypochlorous acid 
B) Copper sulfate 
C) Bromine 
D) Betadine 
A) Hypochlorous acid 
B) Copper sulfate 
C) Bromine 
D) Betadine

Question 10

Ultrahigh temperature (UHT)processing does not involve:

Accepted Answer

A) treating small containers of coffee creamer 
B) using a complex cooling procedure 
C) raising temperature from 74 °C to 140 °C and dropping it back to 74 °C within 5 seconds 
D) presence of a "cooked" flavor in milk flavored with vanilla, strawberry or chocolate 
A) treating small containers of coffee creamer 
B) using a complex cooling procedure 
C) raising temperature from 74 °C to 140 °C and dropping it back to 74 °C within 5 seconds 
D) presence of a "cooked" flavor in milk flavored with vanilla, strawberry or chocolate

Question 11

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 12

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

Accepted Answer

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

Question 13

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 14

Which is not used when trying to ensure that autoclaving has achieved sterility?

Accepted Answer

A) internal devices to maintain proper temperature and pressure 
B) tapes impregnated with the word "sterile" when proper temperature has been reached 
C) pasteurization by heating to 62.9 °C for 30 minutes 
D) autoclaving heat-resistant endospores such as Bacillus stearothermophilus 
A) internal devices to maintain proper temperature and pressure 
B) tapes impregnated with the word "sterile" when proper temperature has been reached 
C) pasteurization by heating to 62.9 °C for 30 minutes 
D) autoclaving heat-resistant endospores such as Bacillus stearothermophilus

Question 15

Microwave radiation:

Accepted Answer

A) damages DNA by ionizing radiation. 
B) destroys bacterial endospores. 
C) produces peroxides, which oxidize molecules. 
D) when tuned to energy levels of water releases the energy as heat. 
A) damages DNA by ionizing radiation. 
B) destroys bacterial endospores. 
C) produces peroxides, which oxidize molecules. 
D) when tuned to energy levels of water releases the energy as heat.

Question 16

What sterilization technique should be used on beer and milk?

Accepted Answer

A) Pasteurization 
B) Ultraviolet light 
C) Filtration 
D) Visible light 
A) Pasteurization 
B) Ultraviolet light 
C) Filtration 
D) Visible light

Question 17

What is the most susceptible phase of growth for most microorganisms by an antimicrobial agent?

Accepted Answer

A) lag phase 
B) log phase 
C) stationary phase 
D) death phase 
A) lag phase 
B) log phase 
C) stationary phase 
D) death phase

Question 18

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 19

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 20

Moist heat kills microorganisms by denaturing their _____.

Accepted Answer

A) lipids 
B) proteins 
C) carbohydrates 
D) nucleic acids 
A) lipids 
B) proteins 
C) carbohydrates 
D) nucleic acids

Exam 12: Sterilization and Disinfection

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

Which of the following statements about detergents is true?

Disinfection is the _____.

An agent that inhibits the growth of bacteria is called a/an:

Which does not pertain to pasteurization?

Which is a good method to sterilize food?

Which of the following involves sterilization by heating steam in a jacket and subsequent entrance of the steam into a sterilization chamber,where materials and substances to be sterilized are placed in a/an:

The use of phenol as a standard with which to compare the effectiveness of other chemical disinfectants is referred to as the _____.

Which of the following antimicrobial agents is not considered a halogen?

Ultrahigh temperature (UHT)processing does not involve:

Which of the following statements about heat is true?

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

A viricide is an agent that _____.

Which is not used when trying to ensure that autoclaving has achieved sterility?

Microwave radiation:

What sterilization technique should be used on beer and milk?

What is the most susceptible phase of growth for most microorganisms by an antimicrobial agent?

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

Which is a good method to sterilize bandages and glassware?

Moist heat kills microorganisms by denaturing their _____.

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

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

Applied Microbiology

Filters

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