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ch. 7 microbiology

front 1

The removal or destruction of ALL forms of microbial life is called

a. sterilization.
b. disinfection.
c. pasteurization.
d. sanitization.

back 1

a. sterilization.

front 2

The destruction of vegetative pathogens is called

a. sanitization.
b. commercial sterilization.
c. disinfection.
d. antisepsis.

back 2

c. disinfection.

front 3

What treatment is intended to lower microbial counts on eating and drinking utensils to safe public health levels?

a. sanitization
b. sterilization
c. pasteurization
d. antisepsis

back 3

a. sanitization

front 4

The absence of significant contamination is called

a. sepsis.
b. bacteriostasis.
c. asepsis.
d. antisepsis.

back 4

c. asepsis.

front 5

Commercial sterilization is a limited heat treatment to destroy

a. Streptococcus pyogenes.
b. Clostridium tetani.
c. Staphylococcus aureus.
d. Clostridium botulinum endospores.

back 5

d. Clostridium botulinum endospores.

front 6

Which of the following BEST describes the pattern of microbial death?

a. The cells in a population die at a constant rate.
b. All the cells in a culture die at once.
c. Not all of the cells in a culture are killed.
d. The pattern varies, depending on the
species.

back 6

a. The cells in a population die at a constant rate.

front 7

The time it takes to kill a microbial population is

a. dependent on heat.
b. proportional to the number of microbes.
c. dependent on life cycle phases.
d. dependent on chemicals.

back 7

b. proportional to the number of microbes.

front 8

Damage to which structure causes cellular components to leak into the surrounding medium?

a. cell wall
b. plasma membrane
c. cytoplasm
d. glycocalyx

back 8

b. plasma membrane

front 9

Which of the following types of bond are NOT important in maintaining the shape of proteins?

a. peptide bonds
b. hydrogen bonds
c. disulfide bonds
d. covalent bonds

back 9

a. peptide bonds

front 10

Which of the following is NOT a factor that influences the effectiveness of antimicrobial treatments?

a. microbial characteristics
b. number of microbes
c. time of day
d. presence of a biofilm

back 10

c. time of day

front 11

To sterilize heat-labile solutions, one should use

a. dry heat.
b. an autoclave.
c. membrane filtration.
d. pasteurization.

back 11

c. membrane filtration.

front 12

Which method kills microorganisms primarily by the coagulation of proteins (denaturation)?

a. filtration
b. radiation
c. desiccation
d. moist heat

back 12

d. moist heat

front 13

The phosphatase test is used to determine whether which one of the following processes was carried out correctly?

a. radiation
b. filtration
c. desiccation
d. pasteurization

back 13

d. pasteurization

front 14

Flaming is one of the simplest methods of

a. pasteurization.
b. dry heat sterilization.
c. moist heat.
d. desiccation.

back 14

b. dry heat sterilization.

front 15

The lowest temperature at which all of the microorganisms in a particular liquid suspension will be killed in 10 minutes is called

a. thermal death point.
b. thermal death time.
c. decimal reduction time.
d. decimal reduction point.

back 15

a. thermal death point.

front 16

Sterilization can be achieved by using

a. alcohol.
b. soap.
c. chlorine.
d. ethylene oxide.

back 16

d. ethylene oxide.

front 17

Which method of evaluating disinfectants is the currently used standard?

a. use-dilution test
b. use-diffusion test
c. disk-dilution test
d. disk-diffusion test

back 17

a. use-dilution test

front 18

Which of the following is used on environmental surfaces, instruments, skin surfaces, and mucous membranes?

a. nitrites
b. ozone
c. phenolics
d. ethylene oxide

back 18

c. phenolics

front 19

Ethanol can be used as an effective bactericide when used at a concentration of

a. 70%.
b. 50%.
c. 40%.
d. 100%.

back 19

a. 70%.

front 20

Which of the following is NOT used to preserve foods?

a. sulfur dioxide
b. sodium nitrite
c. potassium sorbate
d. biguanides

back 20

d. biguanides

front 21

Which of the following is the MOST useful for disinfecting medical instruments?

a. quats
b. chlorine
c. phenol
d. benzoic acid

back 21

a. quats

front 22

Which of the following is/are used to mechanically remove microbes through scrubbing?

a. alcohol
b. biguanides
c. detergents
d. quats

back 22

c. detergents

front 23

Which chemical agents cause a disruption of the plasma membrane and denaturation of enzymes?

a. phenolics
b. biguanides
c. heavy metals
d. halogens

back 23

a. phenolics

front 24

Which agents cause denaturation of enzymes and other essential proteins?

a. aldehydes
b. heavy metals
c. peroxygens
d. nitrates

back 24

b. heavy metals

front 25

What chemical is used to prevent molds from growing in cheese and soft drinks?

a. sorbic acid
b. calcium propionate
c. sulfur dioxide
d. sodium nitrate

back 25

a. sorbic acid

front 26

What chemical selectively inhibits certain iron-containing enzymes of Clostridium botulinum?

a. sodium benzoate
b. sodium nitrate
c. sodium nitrite
d. calcium propionate

back 26

c. sodium nitrite