Question 1

Compare and contrast the starting materials, processing steps, and microbes used in brewing beer and making wine.

Accepted Answer

Brewing beer and making wine both involv

Question 2

Describe the major steps in water purification as carried out by a modern municipal treatment plant.

Accepted Answer

The major steps in water purification as

Question 3

Which is incorrect about food-borne illnesses?

Accepted Answer

A) Most cases of food poisoning occur in the home and are not reported. 
B) Reports of food poisoning are decreasing in the United States. 
C) Avoiding cross contamination in the kitchen can reduce the risk of food poisoning. 
D) The top viruses that cause food-borne illnesses are Norwalk and Hepatitis A viruses. 
E) Food infection is associated with ingesting whole microbial cells. 
A) Most cases of food poisoning occur in the home and are not reported. 
B) Reports of food poisoning are decreasing in the United States. 
C) Avoiding cross contamination in the kitchen can reduce the risk of food poisoning. 
D) The top viruses that cause food-borne illnesses are Norwalk and Hepatitis A viruses. 
E) Food infection is associated with ingesting whole microbial cells.

Question 4

Fermentors have a built-in device called a sparger.What does a sparger do?

Accepted Answer

A) It adds a continuous supply of glucose to the media. 
B) It monitors the pH of the medium. 
C) It monitors the temperature of the medium. 
D) It aerates the medium to promote aerobic growth. 
E) It stirs the mixture of microbe and nutrients. 
A) It adds a continuous supply of glucose to the media. 
B) It monitors the pH of the medium. 
C) It monitors the temperature of the medium. 
D) It aerates the medium to promote aerobic growth. 
E) It stirs the mixture of microbe and nutrients.

Question 5

During which step of water purification does water moves through sand beds and activated charcoal?

Accepted Answer

A) Chlorination 
B) Aeration and settling 
C) Sedimentation 
D) Storage 
E) Filtration 
A) Chlorination 
B) Aeration and settling 
C) Sedimentation 
D) Storage 
E) Filtration

Question 6

The process of recovery, purification, and packaging of product is known as _________ processing.

Accepted Answer

The answer of The process of recovery, purification, and packaging...

Question 7

In batch fermentation, substrate is added continuously and the product is siphoned off throughout the run.

Accepted Answer

A) True 
 B)False

Question 8

The pathology associated with food infections does not involve toxin-induced damage.

Accepted Answer

A) True 
 B)False

Question 9

During which phase of growth would a primary metabolite be produced?

Accepted Answer

A) lag phase 
B) exponential phase 
C) stationary phase 
D) death phase 
E) All of these choices are correct. 
A) lag phase 
B) exponential phase 
C) stationary phase 
D) death phase 
E) All of these choices are correct.

Question 10

In 2006, the Food and Drug Administration approved the spraying of bacteriophages onto ready-to-eat meat products to

Accepted Answer

A) prevent salmonellosis. 
B) increase the nutritional content of the food. 
C) prevent mold. 
D) sterilize the food. 
E) prevent listeriosis. 
A) prevent salmonellosis. 
B) increase the nutritional content of the food. 
C) prevent mold. 
D) sterilize the food. 
E) prevent listeriosis.

Question 11

The yeast used in making bread, beer, and wine is

Accepted Answer

A) Saccharomyces cerevisiae. 
B) Leuconostoc mesenteroides. 
C) Streptococcus lactis and Lactobacillus. 
D) Propionibacterium. 
E) Spirulina. 
A) Saccharomyces cerevisiae. 
B) Leuconostoc mesenteroides. 
C) Streptococcus lactis and Lactobacillus. 
D) Propionibacterium. 
E) Spirulina.

Question 12

Regular refrigeration does not inhibit the growth of __________ microbes that can continue to grow and cause food spoilage.

Accepted Answer

psychrotro

Question 13

Wine has a maximum alcoholic content of 17% because concentrations above this level inhibit the metabolism of the yeast.

Accepted Answer

A) True 
 B)False

Question 14

The microbes used by fermentation industries are mutant strains that synthesize large quantities of the desired product.

Accepted Answer

A) True 
 B)False

Question 15

Which organism(s) ferment milk lactose, producing acids that curdle the milk?

Accepted Answer

A) Saccharomyces cerevisiae 
B) Leuconostoc mesenteroides 
C) Streptococcus lactis and Lactobacillus 
D) Propionibacterium 
E) Spirulina 
A) Saccharomyces cerevisiae 
B) Leuconostoc mesenteroides 
C) Streptococcus lactis and Lactobacillus 
D) Propionibacterium 
E) Spirulina

Question 16

Compare and contrast ultra-high-temperature (UHT) pasteurization and regular pasteurization.

Accepted Answer

Ultra-high-temperature (UHT) pasteurizat

Question 17

Implementation of the HAACP procedures has increased the concentration of alcohol in distilled liquors.

Accepted Answer

A) True 
 B)False

Question 18

What process does wine go through in order to prevent it from turning to vinegar?

Accepted Answer

A) irradiation 
B) pasteurization 
C) autoclaving 
D) filtration 
E) distillation 
A) irradiation 
B) pasteurization 
C) autoclaving 
D) filtration 
E) distillation

Question 19

How are microbes involved with our food?

Accepted Answer

A) Some microbes can serve as food, providing us with nutrients. 
B) Microbes can ferment foods, providing rich flavors. 
C) Microbes can cause food spoilage. 
D) Microbes can contaminate our food and cause food poisoning. 
E) All of these choices are correct. 
A) Some microbes can serve as food, providing us with nutrients. 
B) Microbes can ferment foods, providing rich flavors. 
C) Microbes can cause food spoilage. 
D) Microbes can contaminate our food and cause food poisoning. 
E) All of these choices are correct.

Exam 27: Applied and Industrial Microbiology

Compare and contrast the starting materials, processing steps, and microbes used in brewing beer and making wine.

Describe the major steps in water purification as carried out by a modern municipal treatment plant.

Which is incorrect about food-borne illnesses?

Fermentors have a built-in device called a sparger.What does a sparger do?

During which step of water purification does water moves through sand beds and activated charcoal?

The process of recovery, purification, and packaging of product is known as _________ processing.

In batch fermentation, substrate is added continuously and the product is siphoned off throughout the run.

The pathology associated with food infections does not involve toxin-induced damage.

During which phase of growth would a primary metabolite be produced?

In 2006, the Food and Drug Administration approved the spraying of bacteriophages onto ready-to-eat meat products to

The yeast used in making bread, beer, and wine is

Regular refrigeration does not inhibit the growth of __________ microbes that can continue to grow and cause food spoilage.

Wine has a maximum alcoholic content of 17% because concentrations above this level inhibit the metabolism of the yeast.

The microbes used by fermentation industries are mutant strains that synthesize large quantities of the desired product.

Which organism(s) ferment milk lactose, producing acids that curdle the milk?

Compare and contrast ultra-high-temperature (UHT) pasteurization and regular pasteurization.

Implementation of the HAACP procedures has increased the concentration of alcohol in distilled liquors.

What process does wine go through in order to prevent it from turning to vinegar?

How are microbes involved with our food?

The Main Themes of Microbiology

The Chemistry of Biology

Tools of the Laboratory: Methods of Studying Microorganisms

A Survey of Prokaryotic Cells and Microorganisms

A Survey of Eukaryotic Cells and Microorganisms

An Introduction to Viruses

Microbial Nutrition, Ecology, and Growth

An Introduction to Microbial Metabolism: the Chemical Crossroads of Life

Microbial Genetics

Genetic Engineering: a Revolution in Molecular Biology

Physical and Chemical Agents for Microbial Control

Drugs, Microbes, Host--The Elements of Chemotherapy

Microbe-Human Interactions: Infection and Disease

An Introduction to Host Defenses and Innate Immunities

Adaptive, Specific Immunity and Immunization

Disorders in Immunity

Procedures for Identifying Pathogens and Diagnosing Infections

The Gram-Positive and Gram-Negative Cocci of Medical Importance

The Gram-Positive Bacilli of Medical Importance

The Gram-Negative Bacilli of Medical Importance

Miscellaneous Bacterial Agents of Disease

The Fungi of Medical Importance

The Parasites of Medical Importance

Introduction to Viruses That Infect Humans: the Dna Viruses

The Rna Viruses That Infect Humans

Environmental Microbiology

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