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Beef Cattle Science > EPPN 154 Final Study Guide > Flashcards

EPPN 154 Final Study Guide Flashcards

1
Q

T/f: understanding plant growth and development and understanding microbiology are the 2 important elements in plant pathology

A

true

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2
Q

T/F: Plant pathology focus on treating individuals (plants)

A

false

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3
Q

T/F: etiology is the cause of plant disease

A

true

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4
Q

T/F: “phyto” means suffering or disease in plant pathology

A

false, means of a plant

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5
Q

T/F: A harmful alteration of the normal physiological or biological development of a plant is a short definition of plant diseases

A

true

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6
Q

T/F: nematodes are a biotic cause plant disease

A

true

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7
Q

T/F: potato calico is a fabric used for quilting

A

false

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8
Q

T/F: late potato blight caused the Irish potato famine

A

true

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9
Q

What historical events were impacted by ergot in human society

A

a potato famine
holy fire
witch trials (wheat fever)

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10
Q

What is not a component of the disease trial from 154

a. environment
b. host
c. pathogen
d. infection

A

d. infection

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11
Q

what is not a symptom of plant disease

a. color change
b. tissue death
c. wilting
d. fever

A

d. fever

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12
Q

what is the study of a plant disease

a. phytopathology
b. endocrinology
c. ornithology
d. microbiology

A

a. phytopathology

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13
Q

which factor is not related to variation in milk microbiome?

a. time postpartum
b. maternal diet
c. fraternal diet
d. childcare practices

A

c. fraternal diet

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14
Q

T/F: a potential route where maternal diet might influence milk microbiome is alteration of nutrient availability in mammary tissue and alteration of mammary microbes

A

true

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15
Q

which of the following is not an origin of the milk microbiome?

a. gut bacteria
b. mammary microbiota
c. colostrum/milk microbiota
d. infant gut

A

d. infant gut

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16
Q

T/F: there is a core milk microbiome

A

true

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17
Q

globally which bacteria is found most frequently?

a. streptococcus
b. staphylococcus
c. serratia
d. both strep and staph

A

d. both strep and staph

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18
Q

T/F: a paradigm shift is a change that occurs in scientific research

A

false

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19
Q

T/F: human milk has an inherent microbiome which varies nationally

A

false

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20
Q

T/F: most beef is dry aged

A

false

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21
Q

T/F: charcuterie is thinly sliced prepared and cured meat

A

true

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22
Q

T/F: dry aging meat prolongs shelf life

A

true

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23
Q

T/F: some yeasts are known to tenderize beef

A

true

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24
Q

T/F: having any trace of bacteria on meat is a bad thing

A

false

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25
Q

T/F: meat is sterile

A

false

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26
Q

T/F: wet aging is an exact science

A

true

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27
Q

T/F: contemporary chefs are not interested in old world methods

A

false

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28
Q

T/F: homemade salumi is not legal to sell in the US.

A

true

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29
Q

which of the following are considered charcuterie meats.

a. ham
b. sushi
c. canned meats

A

a. ham

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30
Q

how long is dry aged meat kept at the necessary temp?

a. 14-35 days
b. 12-16 hours
c. 35-120 days
d. approx. 24 hours

A

a. 14-35 days

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31
Q

What is one of the old world ways of enjoying meat?

a. vacuum packed
b. Hawaiian bbq
c. dry aging

A

c. dry aging

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32
Q

which pathogen talked about in dr. bass’s lecture had the highest % of deaths?

a. e. coli
b. toxoplasma
c. listeria monocytogenes

A

c. hysteria monocytogenes

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33
Q

which of the following is a fungal species associated with tenderness

a. idahovandalies
b. mucor sp. PG272
c. penicilium polonium

A

b. mucor sp. PG272

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34
Q

t/f: malaria is a eukaryote

35
Q

t/f: someone dies from malaria every 12 seconds in the world

36
Q

t/f: only anopheles mosquitos transmit human malaria

37
Q

t/f: malaria is the first deadliest disease in the world

A

false, 6th

38
Q

t/f: the only way mortality happens in humans with malaria is anemia

39
Q

t/f: anophelines are found in antartica

40
Q

t/f: doxycycline is an antimalarial drug

41
Q

t/f: human malarial drug resistance is a constant concern

42
Q

t/f: sterilizing mosquitos is the best way to control malaria

43
Q

how many species of malaria affect humans

a. 10
b. 8
c. 3
d. 5

44
Q

how many US outbreaks of malaria have there been since 1957?

a. 24
b. 63
c. 1000
d. 157

45
Q

which below are symptoms of malaria?

a. the cold stage
b. the hot stage
c. the sweating stage
d. all of the above

A

d. all of the above

46
Q

which method of controlling malaria is the best and most cost effective?

a. spray DDT
b. insecticide treated bednets
c. source reduction

A

b. insecticide treated bednets

47
Q

the root term malaria is defined as

a. swamp fever
b. enl disease
c. bad air
d. mosquito infection

A

c. bad air

48
Q

which of the following is not a species of plasmodium that infects humans?

a. plasmodium virax
b. plasmodium olevacea
c. plasmodium ovale
d. plasmodium knowlesi

A

b. plasmodium olevacea

49
Q

how is the fungal community composition impacted by antibiotics in manure?

a. decreases in zygomycota and increase in sordariomycetes
b. increase in zygomycota and increase in sordariomyctes
c. decrease in zygomycota and decrease in sordariomyctes
d. increase in zygomycota and decrease in sordariomycetes

A

c. decrease in zygomycota and decrease in sordariomycetes

50
Q

T/F; can the maintenance of antibiotic resistance be directly linked to ecosystem function?

51
Q

t/f: antimicrobial resistance will kill more people by 2050 than cancer.

52
Q

the antibiotics int eh manure were from..?

a. an intermuscular infusion
b. an intermammary infusion
c. an iv injection
d. all of the above

A

b. an intermammary infusion

53
Q

who uses the most antibiotics worldwide?

a. china
b. usa
c. Brazil
d. germany

54
Q

t/f: 80% of us antibiotic sales are from livestock.

55
Q

what % of antibiotics are excreted?

a. 5-10
b. 10-20
c. 20-50
d. 40-95

56
Q

t/f: some antibiotics can lead to less efficient carbon cycling?

57
Q

t/f: maintainance of antibiotic resistance does not increase metabolic demand

58
Q

t/f: the prevalence of antibiotic resistance increases with the use of antibiotics

59
Q

what is the impact of antibiotics in soil microbes?

a. bacterial community compositional shift towards groups indicative of resistance
b. increase in antibiotic resistance gene (ARGs) abundance
c. maintenance of antibiotic resistance may increase metabolic demands
d. all of the above

A

d.all of the above

60
Q

what is the percentage global use expected to increase in the next 20 years?

a. 10
b. 50
c. 67
d. -10

61
Q

t/f: management can impact microbial communities and ecosystem processes.

62
Q

t/f: 40-95% of antibiotics administered are excreted

63
Q

t/f: dothidemycetes increases with the change in fungal community composition

64
Q

what is the definition of fermentation?

a. gentle bubbling or boiling action
b. life in the absence of oxygen
c. alcohol fermentation
d. process of bacteria making energy in anerobic environment
e. biological processes whether or not oxygen is present
f. all of the above

A

f. all of the above

65
Q

which is not a basic of food microbiology?

a. microbial growth
b. spores and their significance
c. virus control
d. detection and enumeration

A

c. virus control

66
Q

what is the role of lactic acid bacteria in food microbiology?

a. break down food
b. production of fermented foods and beverages
c. gas production
d. improvement of texture

A

b. production of fermented foods and beverages

67
Q

which microbes are not important in food?

a. molds
b. parasites
c. yeast
d. viruses
e. protozoa

A

e. protozoa

68
Q

which is not a bioprocess that change food properties while bacteria generate energy in the absence of oxygen?

a. acid production
b. flavor
c. color
d. nutrient bioavailability

69
Q

which is not a lactic acid bacteria fermentation?

a. dairy fermentations
b. vegetable fermentation
c. meat fermentation
d. grains fermentation

A

d. grains fermentation

70
Q

t/f: fermentation and bioprocess don’t have the same meaning

71
Q

t/f: to enrich products with desired microbial metabolites is one of the uses of fermentation

72
Q

t/f: growth of bacteria is not responsible for fermentation

73
Q

t/f: fermentation supports healthful eating

74
Q

t/f: pasteurization kills most of the natural LAB present in raw milk

75
Q

t/f: fermentation has one definition

76
Q

t/f: lactic acid bacteria and their fermentation products are microbes important in food

77
Q

t/f: local food movements and small producer foods are associated with fermentation

78
Q

phyto=

79
Q

pathos=

A

suffering or disease

80
Q

logos=

A

the study of

81
Q

plant pathology vs. human pathology

A

treatment directed at populations rather than individuals

focus on prevention rather than cure

82
Q

plant disease triangle

A

environment
suscept/host
pathogen

83
Q

biotic causes of plant disease

A 
fungi 
virus
viroids 
nematodes 
protozoa 
bacteria
84
Q

causes of plant disease

Beef Cattle Science (5 decks)

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