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BIO 2270/1 > Exam 1 > Flashcards

Exam 1 Flashcards

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Biology 101 flashcards
1
Q

Bacterial ribosomes are what S value and made up of what components?

A

70S (50S+30S)

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2
Q

Eukaryotic ribosomes are what S value and made up of what components?

A

80S (60S+40S)

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3
Q

The unaided eye can see sizes greater than

A

200um

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4
Q

light microscope size range

A

10mm-200nm

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5
Q

Scanning EM size range

A

1mm-10nm

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6
Q

Transmission EM size range

A

100um-10pm

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7
Q

Atomic force microscope size range

A

10nm-0.1nm

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8
Q

prokaryotic cells can be ___ to _____ times smaller than eukaryotic cells

A

10; 100

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9
Q

2 main functions of pili

A

cell motility (gliding and twitching) and DNA transfer (by conjugation pili)

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10
Q

endospore layers (inside to outside)

A

core, inner membrane, germ cell wall, cortex, outer membrane, spore coat, sometimes exosporium

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11
Q

Taxonomy classification order (large to small)

A

Domain, kingdom, phylum, class, order, family, genus, species

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12
Q

3 domains of cellular organisms

A

Bacteria, Eukarya, Archaea

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13
Q

types of Eukarya

A

protists, fungi, plants, animals

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14
Q

average virus size

A

10 to 100 nm

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15
Q

what type of microscope can be used to see DNA

A

atomic force microscope

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16
Q

refraction

A

measure of the light bending ability of a medium

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17
Q

average bacteria size

A

1 to 10 um

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18
Q

which microscope is most useful with biofilms

A

scanning acoustic

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19
Q

endoflagella

A

aka axial filaments, inside cell cause it to move like a corkscrew

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20
Q

spirochetes

A

type of spiral shaped bacteria

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21
Q

spirilla

A

type of spiral shaped bacteria

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22
Q

spheroplast

A

wall-less gram-negative cell

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23
Q

protoplast

A

wall-less gram-positive cell

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24
Q

endocytosis

A

eukaryotic cells only; phagocytosis and pinocytosis

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25
Q

golgi complex

A

modifies proteins from ER and transports them via secretory vesicles

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26
Q

endosymbiotic theory

A

mitochondria originated from bacteria cells

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27
Q

centrioles

A

structure within eukaryotes with 9 microtubule triplets; involved in formation of mitotic spindle during cell division

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28
Q

pili

A

nano-protein involved in cell motility (gliding and twitching) and DNA transfer

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29
Q

fimbriae

A

hairlike appendages that allow for attachments

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30
Q

plasmolysis

A

loss of water from a cell in a hypertonic environment

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31
Q

where does water diffuse when a cell is placed in a hypertonic solution

A

water flows out of the cell

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32
Q

where does water diffuse when a cell is placed in a hypotonic solution

A

water flows into the cell

33
Q

phagocytosis

A

pseudopods extend and engulf particles, dead cells, or microbes

34
Q

pinocytosis

A

the cell membrane folds inward and brings in fluid containing dissolved materials

35
Q

endoplasmic reticulum

A

membrane encompassed, folded transport network, rough-ribosomal, smooth-no ribosomes

36
Q

lipid A

A

anchors the LPS to the outer membrane of gram-negative cells; mainly responsible for endotoxin effect

37
Q

outer membrane of gram negative cell made of

A

lipopolysaccharides, lipoproteins, and phospholipids

38
Q

porins

A

form channels through the outer membrane of gram-negative cells, making the outer membrane much more permeable

39
Q

LPS

A

lipopolysaccharides on the outer membrane of gram-negative cells, also called endotoxins. 3 parts: Lipid A, O-antigen polysaccharide, and core polysaccharide

40
Q

catabolic reactions

A

degradative pathways, usually release energy

41
Q

anabolic reactions

A

pathways that build molecules, usually use energy

42
Q

obligate anaerobes

A

cannot grow in the presence of oxygen

43
Q

microaerophile

A

grows in the presence of small amounts of oxygen

44
Q

psychrotrophs

A

grow between 0-20/30C; main cause for food spoilage

45
Q

thermophile

A

50-60C

46
Q

hyperthermophile

A

above 80C

47
Q

reducing media

A

contains chemical(sodium thioglycolate) that deplete oxygen; heated; anaerobic jar

48
Q

Gram-positive genera

A

Listeria, Staphylococcus, Streptococcus, Clostridium, Bacillus

49
Q

Gram-negative genera

A

Salmonella, Legionella, Escherichia

50
Q

log phase

A

exponential growth stage of bacteria

51
Q

mesophilic

A

25-40C, most pathogenic bacteria to humans

52
Q

heterotrophic

A

use organic carbon as food

53
Q

facultative anaerobe

A

grows in the presence or absence of oxygen, but better with oxygen

54
Q

oligodynamic

A

the ability of small amounts of heavy metal to exert antimicrobial activity

55
Q

triclosan

A

bisphenol that disrupts plasma membranes and is found in some soaps; targets gram-positive bacteria

56
Q

glutaraldehydes

A

aldehyde sterilant, must be diluted before use

57
Q

What is the typical mechanism of action for chemical food preservatives?

A

metabolic inhibition

58
Q

most effective concentrations of alcohol antiseptic

A

70-75%

59
Q

bisphenols

A

hexachlorophene and triclosan

60
Q

HEPA filter pore size

A

0.3um

61
Q

autoclaving requirements

A

121C for 15mins

62
Q

tincture

A

medical or chemical disinfectant dissolved in a alcohol-based solution

63
Q

alcohols are not reliably effective at destroying:

A

endospores and non-enveloped viruses (since they denature proteins and damage cytoplasmic lipid membranes)

64
Q

aldehyde functional group

A

-CHO

65
Q

aldehyde sterilant function

A

diffuses across membranes and forms amide-cross-links with amino acids to inactivate proteins

66
Q

biguanides

A

derived from biguanide (C2H7N5), affect membranes of vegetative cells causing leakage (ex: chlorohexidine-antiseptic)

67
Q

halogens use as disinfectant

A

oxidizing agents that damage proteins and other cell components: chlorine and iodine

68
Q

Chlorine usage

A

Liquid bleach: sodium hypochlorite
Chlorine dioxide: disinfect drinking water

69
Q

Iodophor

A

low concentration tincture: combination of iodine and organic molecules from which iodine is slowly released (disinfectant or antiseptic)

70
Q

surfactants

A

lower surface tension; amphipathic and allow for hydrophobic things to be washed away; soaps and detergents (quats)

71
Q

quats

A

cationic detergents that are safe enough to use in food prep

72
Q

how do metals disinfect

A

denature protein by interacting with -SH group

73
Q

peroxygens

A

strong oxidizing agents; peracetic acid, hydrogen peroxide

74
Q

ethylene oxide

A

highly flammable gas sterilizer; long treatment time; potentially carcinogenic

75
Q

formaldehyde gas

A

made by oxidizing ethanol; disinfectant at 3% dilution and sterilant at 37% dilution; kills microbes by causing protein-DNA cross-linkages

76
Q

ozone

A

unstable strong oxidizing agent, reactive to form free radicals leading to cell lysis

77
Q

bactericidal vs bacteriostatic

A

kills bacteria vs stops growth

78
Q

protein that makes up flagella in eukaryotic cells, and array of microtubules

A

tubulin; 9 + 2 array

BIO 2270/1 (8 decks)

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