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BIOL 2P98 > Ch 1: The Microbial World > Flashcards

Ch 1: The Microbial World Flashcards

1
Q

How many cells do microorganisms have

A

single cell or cell cluster or virus

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2
Q

what are microorganisms

A

organisms too small to be seen with naked eye

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3
Q

General length of microorganisms

A

1 mm or less in diameter

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4
Q

what is microbiology

A

study of microbes + their interaction w/ other living organisms

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5
Q

one way you CAN see microorganisms

A

petri dish. A bunch of microoganisms

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6
Q

two main themes in microbiology

A
  1. nature and function of microbial world
  2. apply our knowledge to benefit humans
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7
Q

what are 2 patterns of internal structures in organisms

A

prokaryotes and eukaryotes

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8
Q

Main differences b/w prokaryotes and eukaryotes

A
  1. No nucleus in prokaryotes
  2. no mitochondria in prokaryotes
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9
Q

Common b/w pro and eukaryotes

A
  1. cytoplasmic membrane
  2. macromolecules
  3. ribosomes for proteins synthesis
  4. most microorganisms have cell walls for structural strength
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10
Q

Bacteria and archae have what kind of cells

A

prokaryotes

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11
Q

Protists and fungi have what internal structure

A

eukaryotes

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12
Q

Which is bigger, prokaryotes or eukayotes

A

Prokaryotes are smaller ( 0.4 - 10 um) than eukaryotes ( 10-100 um)

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13
Q

How is the genome in prokaryotes

A

usually single closed circular chromosome

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14
Q

How is the genome in eukaryotes

A

Its organized into linear chromosomes

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15
Q

what is a genome

A

on organisms complete genetic content

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16
Q

what kind of genome does E.coli have

A

typical prokaryotic genome

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17
Q

how many chromosomes are there in human haploid genome contains

A

23 linear chromosomes

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18
Q

3 properties of all microbial cells

A

metabolism
growth
Evolution

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19
Q

what is metabolism

A

all biochem reactions that occur within a cell

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20
Q

What do cells do in metabolism

A

carry out reactions that supply energy and precursors needed for biosynthesis of cell components

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21
Q

4 Properties of microbial cells

A
  1. Differentiation
  2. communication
  3. genetic exchange
  4. motility
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22
Q

early on in earths history, atmosphere lacked _____

A

Oxygen. Only anaerobes could survive

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23
Q

all cells descended from

A

a common ancestral cell aka LUCA aka last universal common ancestor

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24
Q

3 major cell lineages arw

A

bacteria, archaea, eukarya

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25
Q

how are bacteria and archaea distinct

A

phylogenetically

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26
Q

which domain is archaea closer to

A

eukarya

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27
Q

how can you determine evolutionary relationships b/w organisms

A

dna sequence comparing

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28
Q

major groups studied by microbiologists

A

prokaryotes, eukaryotes, viruses

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29
Q

define population

A

A group of same species of microbes

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30
Q

define habitat

A

the immediate environment in which the population exists

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31
Q

what is microbial community

A

2+ populations coexisting and interacting

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32
Q

what are the major microbial ecosystems

A

aquatics, terrestrial and higher organisms

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33
Q

whats microbial ecology

A

study of microorganisms in their natural environments

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34
Q

what are extremophiles? some archaea and bacteria are extermophiles

A

organisms that grow optimally in chemical or physical extremes

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35
Q

what constitues the major fraction of biomass

A

microbes

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36
Q

What are pathogens

A

disease causing bacteria and virus

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37
Q

how are some ways infectious disease are controlled

A
  1. increased understanding
  2. sanitation increase and public health practises
  3. vaccines
  4. antimicrobial agents
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38
Q

are most microbes harmful?

A

no, they are beneficial to humans

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39
Q

In what conditions are infectious diseases still a threat

A
  1. in developing countries
  2. rapid emerging diseases
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40
Q

Where do most microbes reside

A

marine subsurfaces

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41
Q

What does it mean for an organism to be an extremophile

A

to be able to grow optimally under various chemical or physical extremes

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42
Q

what kind of processes of microbial organism can alter their ecosystems

A

metabolic. As resources and conditions may change

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43
Q

What is an ecosystem

A

includes all living organisms + physical and chemical components of their environments

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44
Q

Can microbial community interactions be beneficial or harmful

A

both

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45
Q

How is abundance and diversity within a community determined

A

resources, like food
conditions, like temperature, pH, oxygen etc

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46
Q

what part of the eukaryote domain are microorganisms

A

fungi

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47
Q

What part of bacteria and archaea domain are microorganisms

A

All

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48
Q

When comparing DNA sequences of organisms to determine phylogenies, what genes in specific are used

A

rRNA (ribosomal RNA)

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49
Q

what is the differentiation properties in microbial cells

A

ability to form new cell structures for growth, dispersal or survival. like spores

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50
Q

Describe the communication property of microbial cells

A

they communicate thru chemical signals released in the environment

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51
Q

What is genetic exchange property in microbial cells

A

transfer of genes from cell to cell.

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52
Q

What is the benefit of genetic exchange

A

quick evolution

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53
Q

What is motility in microbial cells

A

movement of cells in environment. Like a flagellum

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54
Q

what is the growth property in microbial cells

A

increase in number of cells over time

55
Q

What is the evolution property in microbial cells

A

descent w/ modification w/ genetic variety. This can be rapid

56
Q

Membranes in eukaryotes and prokaryotes

A

no internal membranes in prokaryotes. And eukaryotes have membrane bound organelles

57
Q

where is the genome located in eukaryotes

A

nucleus

58
Q

What type of disease are less common today

A

Infectious diseases are less common. meaning non microbial diseases like heart disease and cancer are more common comparitively

59
Q

one point on why microorganisms are important for agriculture

A

the cycling of nutrient by microorganisms is important

60
Q

Example of crop which used nitrogen fixing bacteria

A

legumes

61
Q

what do nitrogen fixing bacteria do

A

Convert atmospheric nitrogen (N2) into ammonia (NH3)

62
Q

What macromolecule has nitrogen as a key component

A

proteins. Note: Legumes are source of protein, hence need nitrogen fixing bactera

63
Q

What do sulfur cycling bacteria do

A

Convert toxic hydrogen sulfide (H2S) into sulfate (SO42-), a nontoxic essential plant nutrient
tldr; toxic to non toxic sulfur

64
Q

Cattle (sheep goats etc) have specialized digestive chambers called

A

rumen. These animals are called ruminant animals

65
Q

what is the key feature of the rumen

A

basically is digests and ferments cellulose – and this is done by microoganisms in the rumen

66
Q

Why is the digestion and fermentation of cellulose imp in ruminant animals

A

cellulose is big part of plant cell walls (so basically helps ruminants break out plant cell wells as they eat it)

67
Q

how is energy in ruminant animals formed

A

through the microbial fermentation of cellulose — this process produces fatty acids — which is energy

68
Q

how can microoganisms be harmful to agriculture

A

cause diseases in plants and animals

69
Q

example of microbial diseases caused in plants and animals that affects human

A

E.coli aka salmonella from infected meat

70
Q

What was the salmonella heidelberg

A

it was a multidrug resistant salmonella

71
Q

What happened in the outbreak of salmonella heidelberg

A

Happened in chicken products in California costco. 100k pounds recalled. 634 people infected

72
Q

Do humans have cellulose ( imp part of plant cell wall) degrading microorganisms

A

no

73
Q

do humans have a rumen

A

no

74
Q

where do microbes live in humans

A

throughout the GI tract - mostly large intestine

75
Q

what do GI microbes do in human

A
  1. synthesize (aka make) vitamins + other nutrients
  2. compete w/ pathogens (disease causing bacteria/virus) for space and resources
76
Q

why do most fresh foods have short shelf life

A

contamination is impossible to prevent

77
Q

how does short shelf life affect the food industrry

A

economic loss cause of food spoilage

78
Q

some ways food safety is maintained

A
  1. tracking disease outbreaks
  2. monitoring for pathogens
  3. canada food inspection agency
79
Q

effects of fermentation of food products by microorganisms

A

preserve food and give flavour. eg, yogurt, cheese

80
Q

effects of fermentation by yeast in food products

A

produce CO2 + alcohol. eg, raising dough, making wine rum etc

81
Q

In fermentation process, what does glucose produce

A
  1. 2 lactic acid
  2. 2 ethanol + 2 CO2
82
Q

What does lactic acid produces to in fermentation process

A

propionic acid + acetic acid + CO2 —- used in cheeses

83
Q

What food used lactic acid for fermentation

A

sauerkraut

84
Q

What food used ethonal for fermentation

A

alcoholic beverages

85
Q

What does ethanol produce

A

acetic acid — used in pickles

86
Q

what are biofuels

A

liquid fuels produced from renewable resources like used vegetable oil, animal fat etc

87
Q

Examples of biofuels

A

ethanol and methane

88
Q

What can produce ethanol (biofuel)

A

yeast! from corn, grasses etc

89
Q

What produces methane (biofuel)

A

Archaea, methanogens. through anaerobic metabolism — v imp part of natural gas

90
Q

what is bioremediation

A

use of microorganisms to breakdown environmental pollutants

91
Q

examples of where microorganisms can be used in bioremediation

A

they can consume spilled oil, solvents, pesticides and other toxic pollutants

92
Q

how are microorganisms brought into polluted environments

A

deliberately introduced or nutrients are added to stimulate them

93
Q

what is the goal of adding microorganisms to polluted environments

A

accelerate the removal of these pollutants

94
Q

what happens in industrial microbiology

A

growth of microorganisms on a massive scale

95
Q

What is the purpose of massive scale growth of microorganisms

A

to make large amounts of relatively low-value products

96
Q

What are some examples of low value products made in industrial microbiology

A

enzymes, chemicals, antibiotics

97
Q

what is biotechnology

A

using genetically engineered microorganisms to synthesize products of high value

98
Q

examples of products that are high value produced using microorganisms

A

human proteins, insulin etc

99
Q

who invented the single lens microscope that could observed bacteria

A

antoni van leeuwenhoek

100
Q

who published the book micrographia (a book about microscopic observations)

A

robert hooke

101
Q

Where do organisms come from

A
  1. develop for “seeds or germs” from air
  2. spontaneously from non living material aka spontaneous generation
102
Q

What causes alcohol fermentation

A

growth of microorganism – not a pure chemical process

103
Q

bacterial growth in polluted containers can be prevented. How?

A

Through heating. The bacteria produces lactic acid

104
Q

Louis pasteur disapproved one the theories of where microorganisms come from, what was that

A

spontaneous generation

105
Q

Do living organisms discriminate between iosmers

A

yes

106
Q

What did pasteurs experiment develop

A

effective sterilization procedures in microbiological research, clinical med and food industry

107
Q

What did edward jenner discover about cowpox

A

that it could give cross immunity to smallpox

108
Q

what did pasteur find that prevented diseases in chicken

A

spoiled culture of cholera. After being exposed to it, chickens could not be infected

109
Q

What method in vaccination did pasteur find

A

artificially weaken disease organisms

110
Q

What bacteria causes anthrax

A

Bacillus Anthracis

111
Q

What does anthrax infect

A

primarily cattle

112
Q

Who studied anthrax

A

robert koch

113
Q

Where was Bacillus anthracis in the animal

A

in the blood of the animal. Koch wasnt sure if that bacteria caused the disease

114
Q

what is a pure culture

A

culture containing a single kind of microorganisms

115
Q

what are colonies

A

masses of cells with characteristic shape and color

116
Q

What can colonies determine

A

shape, size and nutrient characteristics

117
Q

how are bacteria species differentiated

A

different types were considered different species – based off of their colonies

118
Q

Bacteria responsible for tuberculosis

A

Mycobacterium tuberculosis

119
Q

who discovered the bacteria that causes tuberculosis

A

robert koch

120
Q

What is used to diagnose tuberculosis

A

tuberculin skin test

121
Q

bacteria responsible for cholera

A

Vibrio cholerae

122
Q

who developed the enrichment culture technique

A

Martinus Beijerinck

123
Q

What is the enrichment culture technique

A

use of selective culture media and incubation conditions to isolate specific microbes from natural samples

124
Q

what are chemolithotrophs

A

group of phylogenetically diverse microbes that can obtain all the energy required for their growth from the oxidation of inorganic compounds such as hydrogen

125
Q

who described/defined chemolithotrophs

A

sergei winogradsky

126
Q

what is genomics

A

mapping, sequence and analysis of genomes

127
Q

What fueled many advances in microbiology

A

genomics

128
Q

what is a genome

A

entire set of DNA instructions found in a cell

129
Q

How can you positively identify pathogens without lab culture

A

they usually have “signature” genes

130
Q

How did the signature genes in pathogen benefit

A

fast and accurate diagnosis + applied to ancient med questions

131
Q

What caused the black death

A

bacterium Yersinia pestis

132
Q

What kind of plague did black death cause

A

bubonic plague

133
Q

how was black death transmitted

A

rodent & flea bites

134
Q

impact of black death

A

25 million died - 1/3rd of europe / lasted 4 yrs

BIOL 2P98 (8 decks)

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