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EG-M11 Biochem 2 > Biochem revision > Flashcards

Biochem revision Flashcards

1
Q

What is enzyme immobilisation?

A

The restriction of enzyme mobility in a fixed space.

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2
Q

What are the (6) major interactions between two organisms in a mixed culture?

A
  • Neutralism
  • Competition
  • Commensalism
  • Amensalism
  • Mutualism
  • Prey - Predator
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3
Q

What is the definition of neutralism (mixed culture)

A

Neutralism is an interaction where neither population is affected
by the presence of the other Each species consumes different
limiting substrates and neither species is affected by the end
products of the other.

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4
Q

What is the definition of competition (mixed culture)

A

Competition is an indirect interaction between two populations
that has negative effects on both In competition, each
population competes for the same substrate.

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5
Q

What is the definition of commensalism (mixed culture)

A

Commensalism is an interaction in which one population is
positively affected by the presence of the other However, the
second population is not affected by the presence of the first
population.

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6
Q

What is the definition of amensalism (mixed culture)

A

Amensalism is the opposite of commensalism In amensalism
population A is negatively affected by the presence of the other
population B However, population B is not affected by the
presence of population A.

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7
Q

What is the definition of mutualism (mixed culture)

A

Mutualism is an interaction where the presence of each
population has a positive effect on the other This interaction is
essential to the survival of both species.

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8
Q

What is the definition of predation (mixed culture)

A

Predation involves the ingestion of prey by the predator
organism In this interaction, one population benefits at the
expense of the other In general, predators tend to be larger
than their prey, and consume many prey during their lifetimes.

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9
Q

Define sterility

A

The absence of detectable levels of viable organisms in a culture medium or in a gas.

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10
Q

List some reasons for sterilisation.

A
  • Many fermentations must be absolutely devoid of foreign
    organisms (otherwise production organism must compete
    with the foreign contaminant organisms for nutrients)
  • Foreign organisms can produce harmful (or unwanted)
    products which may inhibit the growth of the production
    organisms
  • Economic penalty is high for loss of sterility
  • Vaccines must have only killed viruses
  • Recombinant DNA fermentations exit streams must be
    sterilised
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11
Q

Define biohazard

A

Any organism or its toxin that is known to cause
disease in humans or animals or that is a potential hazard to
humans, animals or the environment

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12
Q

Define biosafety

A

Biosafety:
the combination of measures employed when
handling biohazardous materials to
Protect
personnel from exposure to infectious agents
Prevent
environmental contamination
Comply
with applicable federal, provincial and municipal
requirements

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13
Q

What does COSHH mean

A

control of substances hazardous to health

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14
Q

COSHH Hazard group 1

A

Hazard group 1: unlikely to cause human diseases

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15
Q

COSHH Hazard group 2

A

Hazard group 2: can cause human disease and may be a hazard to
employees; but is unlikely to spread to community
and there is usually effective prophylaxis or
treatment available

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16
Q

COSHH Hazard group 3

A

Hazard group 3: can cause severe human disease and may be a
serious hazard to employees; it may spread to the
community, but there is usually effective prophylaxis
or treatment available

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17
Q

COSHH Hazard group 4

A

Hazard group 4: causes severe human disease and is a serious
hazard to employees; it is likely to spread to the
community and there is usually no effective
prophylaxis or treatment available

18
Q

Risk group 1 agents

A
  • E.coli K-12
  • Transgenic plants
  • Fungi
  • Mould
  • Yeast
19
Q

Risk group 2 agents

A
  • Human or primate cells
  • Herpes simplex virus
  • replication incompetent attenuated human immunodeficiency virus
  • patient specimens
20
Q

Risk group 3 agents

A
  • Human immunodeficiency virus
  • Mycobacterium tuberculosis
  • Coxiella burnetii
21
Q

Risk group 4 agents

A
  • Lassa fever virus
  • Ebola hemorrhagic fever virus
  • Marburg virus
  • Herpes B virus
22
Q

Biosafety level 4

A
  • Dangerous exotic agents
  • lie threatening disease
    -aerosol transmission or health affects
  • No known treatment
23
Q

Define the term containment

A

The confinement of a biohazardous agent that is being stored, manipulated, transported, or destroyed in order to prevent or limit its contact with people and/or the environment.

24
Q

What are the seven principles of HACCP

A
  1. Conduct hazard analysis
  2. Identify critical control points
  3. Establish critical limits
  4. Establish monitoring procedures
  5. Establish corrective actions
  6. Establish verification procedures
  7. Establish record system
25
Q

what is GMP

A

Good manufacturing practices

26
Q

Examples of GMP

A

*
personnel hygiene and training;
*
cleaning and sanitation;
*
maintenance and services;
*
pest control;
*
maintenance and services of plant, equipment, premises and structure;
*
storage, distribution and transport;
*
waste management.

27
Q

HACCP principle 1

A

Those involved in designing food processing equipment and production
lines must proactively analyse designs to identify potential food safety
hazards If the hazard analysis reveals contaminants are likely to find their
way into food products, then preventive measures are put in place in the
form of design revisions

28
Q

HACCP principle 2

A

A critical control point ( is a step in the design process at which a control
can be most effectively introduced to prevent or eliminate hazards In this
context a “ would be a design revision to eliminate hazards identified
during the Principle 1 stage

29
Q

HACCP principle 3

A

A critical limit is a boundary of safety for each critical control point ( Critical
limits can be obtained from regulatory standards, scientific literature,
experimental studies, as well as information provided by consultants These
critical limits come into play with issues as varied as machine design, raw
material temperatures, and overall safe processing times

30
Q

HACCP principle 4

A

Monitoring activities are necessary to ensure that the critical limits
established at each critical control point ( established under Principle 3
are working as intended

31
Q

HACCP principle 5

A

When an established critical limit at a designated critical control point (
has been found not to be functioning as intended, design engineers must
enact corrective measures to resolve the issue as soon as possible

32
Q

HACCP principle 6

A

It follows up on the guidelines established in Principles 1 through 5
organizing activities into written procedures For each step, responsibilities of
key individuals involved must be clearly defined and sequentially ordered
Training may be necessary, and management must decide what form that
educational process takes to be most effective

33
Q

HACCP principle 7

A

This HACCP principle requires that all food manufacturing plants maintain records to
show they implemented a HACCP plan, are following all principles, and the plan is
working effectively

34
Q

Define what a biofilm is

A

Biofilm
is a complex accumulation of microorganisms
growing on a solid substrate These microorganisms can
be bacteria, fungi or algae, and they usually enclose
themselves in a slimy matrix consisting of extracellular
polymeric substances that they have produced

35
Q

What is biofouling?

A

Biofouling
is the undesired accumulation of living
organisms (such as bacteria, algae, fungi, etc on a
surface
Biofouling
is usually a problem where it occurs, as they
can alter or even destroy the surface

36
Q

Why is biofouling a serious problem for cooling cycles in energy industry

A
  • Reduced heat transfer efficiency
  • Increases drag resistance
  • Biocorrosion
37
Q

What is corrosion

A
  • Electrochemical reaction involving an anode and a cathode
  • Degradation of materials properties due to interactions with the environment
  • The fundamental cause or driving force for all corrosion is the lowering of a systems gibbs energy
38
Q

Explain uniform corrosion

A
  • Most common
  • Uniform in nature, leaves scale or deposit over entire exposed area
  • fairly predictable and therefore the effects can be minimised

< 2 mm/yr - necessary for food containment

20 mm/yr = conservative estimate for general atmospheric corrosion

prevented by

removing electrolye (lower relative humidity below 30%)

Choose material that doesnt rust in a particular environment

apply suitable coatings (or paints) when possible

include corrosion allowance during redesign

39
Q

Explain pitting corrosion

A
  • Extremely localised corrosion that leads to the creation of small holes in the metal surfaces
  • A pit can be initiated by a localised surface defect, scratch or slight variation in composition.
  • More of a problem in stagnant solutions

Prevention:
- Material selection
- Avoid stagnant flow
- Alloy SS with about 2% molybdenum

40
Q

The 6 steps of biofilm formation

A

1) Reversible adsorption (attachment) of bacteria to a surface (seconds)

2) Irreversible attachment of bacteria (seconds - minutes) Quorum sensing occurs

3) Growth & division of bacteria within a slimy matrix (hours -days)

4) Expolymer production & biofilm formation (hours - days)

5) Attachment of other organisms to biofilm (days - months)

6) Single cells can escape from the outermost surfaces of their biofilm to start a new biofilm.

41
Q
A

EG-M11 Biochem 2 (3 decks)

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