Term
| what type of organism makes up the most biomass of soil? |
|
Definition
|
|
Term
| what order of magnitude expresses the number of bacteria per gram of typical garden soil? |
|
Definition
|
|
Term
| what filamentous pathogen is very common in soil and form fungus like colonies? |
|
Definition
|
|
Term
| What general characteristic do most pathogenic soil bacteria possess? |
|
Definition
|
|
Term
| what soil pathogen can be taken up by grazing livestock and has spores that can survive decades? |
|
Definition
|
|
Term
| what fairly common soil organism is especially dangerous if the spores get deep in a wound? |
|
Definition
|
|
Term
| what common soil organism is a concern with crops such as potatoes, carrots, onions, etc? what is the nickname? |
|
Definition
Clostridium botulinum
C-Bot |
|
|
Term
| what soil pathogen causes gas gangrene? |
|
Definition
|
|
Term
| what type of patients is Clostridium perfringens usually seen in? |
|
Definition
| military wounds, farmers, diabetics |
|
|
Term
| what gr(-), rod-shaped plant pathogen is closely related to E.coli? |
|
Definition
|
|
Term
| what soil bacteria used to make insect larvicide? |
|
Definition
|
|
Term
| what is the chemical process of ammonification? |
|
Definition
| proteins - amino acids - amine group (NH2) - NH3(gas) - NH4OH (w/water) - NH4 ion and OH ion |
|
|
Term
| what happens the NH3 in a dry environment? |
|
Definition
| it dissipates into the atmosphere |
|
|
Term
| what happens to NH3 when water is present? |
|
Definition
| reacts with water to form NH4OH(base) which seperates into NH4+ and OH- |
|
|
Term
| what chemical process occurs in nitrificiation? |
|
Definition
OXIDATION:
NH4+ to NO2- to NO3-
(ammonium ion to nitrate to nitrite) |
|
|
Term
| what chemical process occurs in denitrification? |
|
Definition
REDUCTION:
NO3- to NO2- to N2O to N2
(nitrate to nitrite to nitrous oxide to atmospheric nitrogen) |
|
|
Term
| what chemical process occurs in nitrogen fixation? |
|
Definition
|
|
Term
| what are the steps of the nitrogen cycle? |
|
Definition
1. ammonification
2. nitrification
3. denitrification
4.nitrogen fixation |
|
|
Term
| what step in the nitrogen cycle results in nitrogen form usable by plants? |
|
Definition
|
|
Term
| what steps in nitrogen cycle results in loss of nitrogen from the soil? |
|
Definition
ammonification if no water present
denitrification |
|
|
Term
| what condition results in heavy denitrification? |
|
Definition
|
|
Term
| what organism oxidizes ammonium ion? what step? |
|
Definition
| Nitrosomonas - nitrification |
|
|
Term
| what organism oxidizes nitrite? what step? |
|
Definition
|
|
Term
| what enzyme involved in nitrogen fixation? |
|
Definition
|
|
Term
| what are the non-symbiotic nitrogen fixing bacteria? what are the oxygen requirements? |
|
Definition
Azotobacter - strict aerobe
Clostridium - strict anaerobe
Enterobacter - facultative anaerobe
Anabaena - aerobe? |
|
|
Term
| how is Azotobacter able to use nitrogenase? |
|
Definition
| metabolism is so fast and oxygen used so quickly and efficientyl that tiny anaerobic environment created |
|
|
Term
| how is Anabaena able to use nitrogenase? |
|
Definition
| heterocysts provide anaerobic vessel for nitrogenase |
|
|
Term
| what are the symbiotic nitrogen fixing organisms? |
|
Definition
Rhizobium
Bradyrhizobium
Mycorrhizae |
|
|
Term
| what is an infection thread? |
|
Definition
| structure created by plant in response to Rhizobium of Bradyrhizobium on root hair |
|
|
Term
| what is the process of nodule formation? |
|
Definition
1.bact on root hair
2.infection thread formed
3.bact moves along thread
4.infected cell grows large, bact multiply inside
5.bact changes to bacteroid
6.plant quarantines infected area by creating nodule |
|
|
Term
| what does mycorrhizae do for plant? |
|
Definition
vastly increases surface area
increases Phosphorus uptake |
|
|
Term
| what are the 3 main areas of food microbiology? |
|
Definition
pathogens
spoilage
fermentations |
|
|
Term
| what is the difference between a food infection and a food intoxication? |
|
Definition
infection - MO multiplies in GI system
intoxication - sickness due to toxin produced by MO |
|
|
Term
| what would be the biggest clue to determining food infection or food intoxication? |
|
Definition
onset of symptoms
delayed-infection
sudden-intoxication |
|
|
Term
| name two bacteria that cause food infections? |
|
Definition
|
|
Term
| name two organisms that cause food intoxications? |
|
Definition
| C.botulinum and Staphylococcus aureus |
|
|
Term
| what toxin is produced by Staph.aureus? what is unique about it? |
|
Definition
Enterotoxin
heat stable, survives cooking |
|
|
Term
| what type of toxin produced by C-bot? what does it bind with? |
|
Definition
neurotoxin
binds with neuromuscular junction |
|
|
Term
| what toxin associated with E.coli? |
|
Definition
|
|
Term
| what strain of E.coli associated with food infection? |
|
Definition
|
|
Term
| how does e.coli acquire shiga toxin? |
|
Definition
| through gene transfer from Shigella |
|
|
Term
| what does e.coli/shiga toxin cause? what types of symptoms? |
|
Definition
hemolytic uremic syndrome
blood in urine, kidney shutdown leading to other organ failures |
|
|
Term
| what is transovarian infection in the context of salmonella? |
|
Definition
| hen contaminates egg across ovarian wall before the shell is made |
|
|
Term
| what symptoms does Salmonella infection have? |
|
Definition
| standard gastro-intestinal (GI) symptoms |
|
|
Term
| how is hepatitis A transmitted? |
|
Definition
|
|
Term
| why is hepatitis A a major public health concern? |
|
Definition
| it is shed in urine and feces and is chlorine resistant |
|
|
Term
| what types of food are at highest risk for carrying hepatitis A? |
|
Definition
| uncooked foods - salads, garnishes, etc. |
|
|
Term
| when do initial signs of hepatitis A emerge? |
|
Definition
|
|
Term
| what does hepatitis A do in the body? |
|
Definition
| multiplies in gut, spreads to other organ systems, makes you sick for several months |
|
|
Term
| what are the long term consequences of hepatits A? |
|
Definition
| there are generally no long term consequences |
|
|
Term
| what is required for alcohol fermentation? |
|
Definition
| a carbohydrate source and fermenting organism |
|
|
Term
| what is MUST in wine fermentation? |
|
Definition
| crushed grape products including grapes, stems, skins, etc. |
|
|
Term
| what organism is added to the must in wine fermentation? |
|
Definition
|
|
Term
| what 2 factors limit the alcohol content of wine? what is the upper limit? |
|
Definition
1.amount of natural sugars
2.alcohol tolerance of bacteria
12-14% |
|
|
Term
| what is the flavor of red wine attributed to? |
|
Definition
1.tannins
2.anthocyanins
3.oak cast |
|
|
Term
| how long is red wine aged in the cask? in the bottle? |
|
Definition
cask- 3-5 yrs
bottle- 5-15+ yrs |
|
|
Term
| how long is white wine aged in cask? in bottle? |
|
Definition
not aged in cask
bottle- 2-3 yrs. |
|
|
Term
| how are bubbles put in champagne? |
|
Definition
| secondary fermentation in bottle produces CO2 after the addition of sugar |
|
|
Term
| how are fortified wines made? what are 2 examples? |
|
Definition
extra alcohol added after fermentation
sherry and port |
|
|
Term
| what does vinegar mean in french? |
|
Definition
|
|
Term
| what are the 2 genera that are used in vinegar production? |
|
Definition
| Acetobacter and Gluconobacter |
|
|
Term
| what bacteria used in wine making? |
|
Definition
| NONE - yeast used (fungi) |
|
|
Term
| is wine fermentation aerobic or anaerobic? vinegar making? |
|
Definition
wine - ??
vinegar - aerobic |
|
|
Term
| what do wine spoiling bacteria convert alcohol to? |
|
Definition
|
|
Term
| what is the study of wine-making called? |
|
Definition
|
|
Term
| what organism causes bacillary dysentery? |
|
Definition
|
|
Term
| what shape and gram stain is shigella? |
|
Definition
|
|
Term
| what is lining of the small intestine called? |
|
Definition
|
|
Term
| what type of pathogen is shigella? |
|
Definition
|
|
Term
| what is a sign of shigella infection? |
|
Definition
|
|
Term
| what type of pathogen is salmonella? |
|
Definition
|
|
Term
| what shape and gram stain is salmonella? |
|
Definition
|
|
Term
| what is a systemic infection? |
|
Definition
| an infection that has entered the bloodstream |
|
|
Term
| what water pathogen can cause a systemic infection? |
|
Definition
| typhoid causing salmonella |
|
|
Term
| what genus of bacteria causes typhoid? |
|
Definition
|
|
Term
| what are the symptoms of typhoid? |
|
Definition
| fever, severe headache, dehydration, life threatening diarhea at about 10 days |
|
|
Term
| what protozoan causes extremely foul farts? |
|
Definition
|
|
Term
| what is the feeding form of Giardia? |
|
Definition
|
|
Term
| what organism endemic to northeastern PA is resistant to boiling, iodine, and chlorine? |
|
Definition
|
|
Term
| what water pathogen can survive in salty waters? |
|
Definition
|
|
Term
| what water pathogen is commonly found in uncooked seafood? |
|
Definition
|
|
Term
| what is a coliform bacteria? |
|
Definition
| gr(-) non sporeforming bacteria that ferments lactose into gas |
|
|
Term
| what is usually the primary test for coliforms in water? |
|
Definition
| gas produced in lactose broth |
|
|
Term
| what is the confirming test for e.coli in water? |
|
Definition
| metallic shiny growth on EMB agar |
|
|
Term
| what is the goal of sewage treatment? |
|
Definition
| remove inorganic pollution and reduce as much organic material as possible to CO2 and H2 before re-introducing to water system |
|
|
Term
| what are the three main constituents of sewage? |
|
Definition
1.household waste
2.industrial waste
3.runoff |
|
|
Term
| what percentage of sewage is solid/particulate matter? |
|
Definition
|
|
Term
| what 3 things are done in the primary treatment of sewage? |
|
Definition
1.screening
2.skimming (for oils)
3.grinding/agitating |
|
|
Term
| why is sewage agitated in primary treatment? |
|
Definition
| to keep things in solution, reduce settling |
|
|
Term
| what is added in FLOC stage of sewage treatment to increase the rate of settling? |
|
Definition
|
|
Term
| what is the role of alum in sewage treatment? |
|
Definition
| binds with small particles and bacteria/MOs making them settle faster |
|
|
Term
| what is sewage seperated into during FLOC? |
|
Definition
| SLUDGE (solid precipitate) and EFFLUENT (liquid) |
|
|
Term
| what types of organic molecules might be in sewage effluent? |
|
Definition
| carbohydrates, proteins, salts, polar fats, anything that is water soluble |
|
|
Term
| what is the goal of secondary sewage treatment |
|
Definition
| increase oxygen (decrease BOD) |
|
|
Term
|
Definition
|
|
Term
| what is the result of elevated oxygen levels in effluent sewage? |
|
Definition
| increased MO activity, increased breakdown of organics |
|
|
Term
| what is a trickling filter? |
|
Definition
| large concrete tank filled with rocks coated in MOs |
|
|
Term
| what genus of sheathed bacteria is often responsible for clogging trickiling filters? what else also responsible? |
|
Definition
|
|
Term
| how does an activated sludge system work? |
|
Definition
| oxygen bubbled up from bottom of tank, sent to settling tank |
|
|
Term
| what does adding oxygen do to the BOD? |
|
Definition
|
|
Term
| what is the last treatment of effluent before being put back in waterways? |
|
Definition
|
|
Term
| what type of bacteria used to break down organics in sludge? |
|
Definition
|
|
Term
| what are the byroducts of organic breakdown in spudge? |
|
Definition
| CH4, small amounts of CO2 and H2 |
|
|
Term
| what is done with sludge after microbial treatment? |
|
Definition
| may be spread on reed bed or dried on drying beds |
|
|
Term
| what is done with dried sludge? |
|
Definition
| burned, buried, or sold as fertilizer |
|
|
Term
| what are the four parts surrounding carbon in amino acid structure? |
|
Definition
| carboxylic acid, hydrogen, NH2(amine group), and functional group |
|
|
Term
| what food pathogen can cause sickness after the cooking process? how? |
|
Definition
Staphylococcus aureus
enterotoxin is heat stable |
|
|
Term
| what pathogens are chlorine resistant? |
|
Definition
hepatitis A
Giardia lamblia |
|
|
Term
| what pathogens associated with a fecal-orla transmission? |
|
Definition
E.coli
Salmonella
Hepatitis A |
|
|
Term
| what pathogen associated with uncooked foods? |
|
Definition
|
|
Term
| what pathogen associated with pre-prepared foods? |
|
Definition
|
|
