Final Flashcards
________ acid is an end product of the bacterial action that contributes to yogurt’s taste and thick consistency.
a. Hydrochloric
b. Lactic
c. Sulfuric
d. None of the above
B
(T/F) Hypotonic conditions occur when the concentration of “free water” is lower outside the cell than inside.
F
Organisms that grow at high pH are called
a. Xerophiles
b. Osmophiles
c. Alkaliphiles
d. Acidophiles
C
The control quadrants of the salt plates are left uninoculated to check the ____ of the medium.
a. Sterility
b. pH
c. Viability
d. Pressure
A
(T/F) It is important that you flame and cool the loop between each transfer so that no acid or base is transferred back into the culture from the medium.
T
For the osmotic pressure and pH lab, you will incubate the tubes at
a. 37◦C for 48 hrs
b. 30◦C for 24 hrs
c. 37◦C For 24 hrs
d. 30◦C for 48 hrs
D
Yogurt is a thick sour milk product produced by the action of Streptococcus thermophiles and Lactobacillus bulgaricus on the sugar ______ in milk.
a. Glucose
b. Fructose
c. Lactose
d. Sucrose
C
Organisms that can tolerate and grow in the presence of high concentration of sdium chloride are referred to as:
a. Osmotolerant
b. Xerotolerant
c. Hypertolerant
d. Halotolerant
D
(T/F) Cyanobacteria, algae, and protozoa are all alkaliphiles.
T
Fermented milk products are prepared from milk that has undergone a controlled ______ that results in acceptable tastes.
a. Refrigeration
b. Fermentation
c. Condensation
d. Inoculation
B
Which of the following microorganism where used to make our yogurt?
a. Bacillus subtilis
b. Enterobacter aerogenes
c. Streptococcus pneumoniae
d. Lactobacillus bulgaricus
D
We are evaluating yogurt by:
a. Observing and documenting the pH of the mixture.
b. Serial dilution, spread plating, and counting the viable organisms in the yogurt.
c. Streak plating for isolation the different organisms in the mixture.
d. Determining absorbency using the light spectrometer to determine CFUs of the original yogurt.
B
After plating the diluted yogurt, we will:
a. Incubate the plates at 30°C for 24 hours.
b. Refrigerate the plates to prevent spoilage.
c. Light a candle with the plates in a sealed jar prior to incubating at 37°C for 48hrs.
d. Incubate the plates at 37°C for 24hours.
C
The original organisms that grew in the yogurt came from:
a. A culture we grew in the previous lab.
b. A spoonful of plain yogurt purchased from the grocery store.
c. Yeast that is used to ferment barley into beer.
d. A packet of organisms purchased off the internet.
B
(T / F) You are going to taste the yogurt.
T
What is gDNA?
a. Gene DNA
b. Genomic DNA
c. Genre DNA
d. None of the above
B
( T / F ) PCR stands for Polymerase Chain Reaction.
T
What are the steps of PCR?
a. Dissolving, annealing, and elongation
b. Denaturing, adding, and elongation
c. Denaturing, annealing, and extension
d. Dissolving, adding, and extension.
C
The typical yield from PCR is:
a. 1 million to 1 trillion copies
b. 10,000 to 1 million copies
c. 1 billion to 100 billion copies
d. 1 hundred to 10,000 copies
A
What DNA stain will be added to the agarose gel that is used in the electrophoresis procedure?
a. Methyl blue
b. Safranin
c. Ethidium Bromide
d. Iodine
C
At what wavelength is the absorbance used to determine the DNA concentration?
a. 230 nm
b. 245 nm
c. 360 nm
d. 260 nm
D
( T / F ) DNA is visualized after electrophoresis using regular-visible light.
F
What area did the Taq (theDNApolymeraseusedforPCR) come from?
a. Antarctica
b. A hot spring
c. Bottom of a lake
d. Soil
B
Which of these activities below are okay to do in lab?
a. Mouth pipet
b. Apply makeup
c. Drink & eat
d. Wear opened toe shoes
e. None of the above
E