front 1 How does amylase hydrolyze starch? | back 1 It breaks the bonds between the glucose chains. |
front 2 What is an exoenzyme? | back 2 It is an extracellular enzyme that bacteria secret in order to break down and hydrolyze macromolecules. |
front 3 What is a starch? | back 3 A large polymer made up of units of glucose. |
front 4 What is starch used for? | back 4 Energy storage in plants and many microbes. |
front 5 What is the exoenzyme of starch? | back 5 Amylase |
front 6 How does amylase work? | back 6 It diffuses away from the microbe and clears the starch outside of the cell. |
front 7 What is the indicator used in starch hydrolysis? | back 7 Gram's Iodine |
front 8 What is a positive result for starch hydrolysis? | back 8 There will be a clear zone because the starch has been ingested and is no longer there. The iodine can not stick to what is not on the plate. |
front 9 What is a negative result for starch hydrolysis? | back 9 There will be a blue/black complex because Gram's iodine will stick to the stain and dye it. |
front 10 What type of plate is the bacteria added to for observing starch hydrolysis? | back 10 Starch agar |
front 11 What are the end products of starch hydrolysis? | back 11 Dextrin and maltose |
front 12 Starch is a special type of carbohydrate called | back 12 a polysaccharide |
front 13 What is the purpose of a control? | back 13 To see if any changes are appearing on the testing for hydrolysis. The control should always be a negative result to compare against other negative results. |
front 14 The detection of enzymatic activity on starch | back 14 is based upon the disappearance of the starch |
front 15 The specific amylase, glucoamylase results in the end product | back 15 glucose |
front 16 What is a lipid? | back 16 a large polymer made of fatty acids and glycerol; sometimes complexes with phosphate, nitrogen and sulfur |
front 17 What type of media is used for lipid hydrolysis? | back 17 Spirit Blue Agar |
front 18 An important property of lipids in the presence of water | back 18 They are hydrophobic. |
front 19 What is the exoenzyme secreted by bacteria in lipid hydrolysis? | back 19 Lipase |
front 20 What is a positive result for lipid hydrolysis? | back 20 There will be a more intense blue color that forms around or under bacterial growth due to the release of fatty acids and the uptake of spirit blue. |
front 21 What is a negative result for lipid hydrolysis? | back 21 There is no color change on the media is present. |
front 22 Another term for lipid hydrolysis | back 22 lipolysis |
front 23 What is the dye in the agar that serves as the indicator of lipolytic activity? | back 23 Spirit Blue |
front 24 A lipase produced by C. perfringens causes ______ of RBCs by removing ________________ from certain membrane lipids. | back 24 lysis and phospholipids |
front 25 What is a protein? | back 25 large polymer made up of repeating units of amino acids |
front 26 What is the class of enzyme that hydrolyzes proteins into small fragments? | back 26 Proteases |
front 27 What is important about proteases? | back 27 They are specific to a particular substrate or for a specific amino acid sequence. |
front 28 Process of protein hydrolysis is called | back 28 Proteolysis or peptonization |
front 29 What type of agar is used in gelatin protein hydrolysis? | back 29 Gelatin agar |
front 30 What is the protease that hydrolyzes gelatin protein? | back 30 Gelatinase |
front 31 What is the method used in gelatin protein hydrolysis? | back 31 Fraser overlay method |
front 32 What is a positive result of gelatin protein hydrolysis? | back 32 No white precipitate forms upon being acidified because the protein has been digested by the bacteria and is no longer present. |
front 33 What type of indicator is used in determining gelatin protein hydrolysis? | back 33 Acid |
front 34 What is a negative result of gelatin protein hydrolysis? | back 34 White precipitate forms upon being acidified because acid denatures proteins and causes the white precipitate to form meaning that the protein is on the plate and has not been ingested by the bacteria. |
front 35 At room temperature, gelatin is | back 35 solid |
front 36 Gelatin is derived from the animal substance | back 36 collagen |
front 37 Using the plate overlay method, what indicator is added? | back 37 acidified mercuric chloride |
front 38 The tube method of gelatin hydrolysis is less sensitive than | back 38 the Fraser overlay method. |
front 39 Collagen degradation is detected by the release of a | back 39 Collagenase |
front 40 Gelatinase activity results in the disappearance | back 40 of the gelatin |
front 41 What is the protease that hydrolyzes the milk protein, casein? | back 41 caseinase |
front 42 What type of media is used in casein protein hydrolysis? | back 42 Skim milk agar |
front 43 What is a positive result for casein protein hydrolysis? | back 43 Milk agar plate appear clear around the colony because the casein is ingest so there is no more cloudy milk appearance. |
front 44 What is a negative result for casein protein hydrolysis? | back 44 Milk agar plate appears cloudy around the colony. |
front 45 Casein is a protein | back 45 found in milk |
front 46 Term used to describe casein hydrolysis specifically | back 46 peptonization |
front 47 The colloidal nature of milk serves as | back 47 the basis for interpreting casein hydrolysis |
front 48 A special chemical reagent | back 48 is not added to test for casein protein hydrolysis |
front 49 What is a nucleic acid? | back 49 Large polymers of nucleotides that can be RNA or DNA |
front 50 The enzyme produced by bacteria that can break down nucleic acids to use the energy stored in those polymers in order to metabolize | back 50 exonucleases |
front 51 What type of media is used in determining nuclease activity? | back 51 Agar plate with DNAse |
front 52 What are the two methods used for detecting nuclease activity? | back 52 Inoculated test plate developed with HCL and Toluidine Blue Agar plate |
front 53 What is a positive result for DNA hydrolysis on the inoculated plate with HCL? | back 53 Clear zone because nucleic acid is hydrolyzed. |
front 54 What is a positive result of DNA hydrolysis on a Toluidine Blue Agar Plate? | back 54 Pink/red zone and clear area surrounds the colony of bacteria |
front 55 What is a negative result of DNA hydrolysis on a Toluidine Blue Agar Plate? | back 55 No color change or change in appearance of the blue agar plate. |
front 56 What is the bacteria that causes food poisoning? | back 56 S. aureus |
front 57 What is the media used in blood hemolysis? | back 57 5% sheep blood agar |
front 58 What are the exoenzymes that destruct red blood cells and hemoglobin? | back 58 Hemolysins |
front 59 What are the three terms used to describe hemolysis? | back 59 Alpha, beta and gamma hemolysis |
front 60 What is Alpha Hemolysis? | back 60 partial destruction of RBCs and hemoglobin; cloudy/green zone around the colony |
front 61 What is Beta Hemolysis? | back 61 complete destruction of RBCs around bacteria and hemoglobin is discolored. Clear zone around colony |
front 62 What is Gamma Hemolysis? | back 62 Non-hemolysis; no change in the media because no RBC/hemoglobin destruction |
front 63 Hemolysis is best observed | back 63 against a light background |
front 64 What are the end products of protein hydrolysis | back 64 peptones and amino acids |
front 65 What are the end products of lipid hydrolysis? | back 65 fatty acids and glycerol |
front 66 Alpha-amylase cleaves starch to | back 66 oligosaccharides, maltose and glucose |
front 67 Beta-amylase cleaves starch to | back 67 dextrins and maltose |
front 68 Glucoamylase cleaves starch to | back 68 glucose |
front 69 What is another term for lipases? | back 69 triacylglycerol acyhdrolases |
front 70 Once inside the cell, fatty acids can be used for | back 70 energy or building blocks for biosynthesis |
front 71 Bacteria forming exonucleases can | back 71 utilize the carbon, nitrogen and end products of large polymers of RNA or DNA |
front 72 What is thermostable mean? | back 72 a nuclease, bacteria can secrete that withstands boiling temperatures |
front 73 Why is the thermostable property useful in identitying S. aureus food poisoning organisms? | back 73 When heating has destroyed the organisms but the nuclease is still present. |
front 74 Pathogenic strains of streptococci are | back 74 non hemolytic |