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Lab Reviewer Flashcards

1
Q

When quantifying how many number of cell are there in a sample

A

BACTERIAL COUNTS

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2
Q

the microorganisms are able to eat up the substrate or the sugar in the sample, in return the microbe will be able to digest the saccharide or the sugar which leads to the formation of acid, gas, and alcohol

A

FERMENTATION

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3
Q

It comes from milk

A

Cheese

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4
Q

It comes from spoiled milk

A

Yogurt

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5
Q

True or False: when yogurt becomes too spoiled, it’ll solidify and become cheese

A

True

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6
Q

It is when cucumber is submerged in salt concentration and salt concentration will preserve the food stoc

A

Pickles

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7
Q

When beneficial microbes are introduced to meat to have better tasting

A

Sausage

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8
Q

3 bacterias that can cause vomiting, diarrhea

A

E. coli, Listeria and Salmonella

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9
Q

True or false: Good fermentation can happen with any microbes

A

False, not all microbes can undergo good fermentation

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10
Q

It can cause spoilage; growth of molds

A

Aspergillus fungi

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11
Q

It is to quantify the bacteria or fungi in the food

A

MICROBIAL TESTS

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12
Q

CFU means:

A

colony forming unit

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13
Q

True or false: to get CFU: multiply colonies to how many sample/volume of sample did you get then divide by dilution factor then multiply by 100

A

False, [(colony count × dilution factor) / mL of sample used] × 100

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14
Q

fruits sugars (fructose and glucose) to acetaldehyde then to alcohol

A

ALCOHOL FERMENTATION

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15
Q

consumes the sugars found in dairy products and produce acid

A

LACTIC ACID FERMENTATION

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16
Q

It causes the yogurt to have creamy texture that’s brought by the lactic acid

A

Decrease pH due to acid

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17
Q

True or false: If there is more acid produced, the product will harden

A

True

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18
Q

True or false: Cheese forms with less acid

A

False, too much acid makes cheese

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19
Q

The identification of microorganisms by biochemical fingerprints

A

BIOCHEMICAL ACTIVITIES OF MOS

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20
Q

It is how to calculate bacteria, energy source

A

Bioenergetics

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21
Q

Eating of lactose, production of enzyme chemicals

A

Biosynthesis

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22
Q

breaking down lactose, metabolize/eat

A

Biodegradation

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23
Q

Cell’s enzyme activities are:

A

Bioenergetics, Biosynthesis, Biodegradation

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24
Q

The sum of all chem reactions

A

CELLULAR METABOLISM

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25
Q

It is the biological catalyst

A

ENZYMES

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26
Q
  • exo - act on substances outside of the cell
  • big molecular breakdown
  • Hydrolytic enzymes that reduces high-molecular weight materials
A

Extracellular enzymes

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27
Q

The four exo enzymes are:

A

starch (carbs), lipids (fats), casein (protein) *amino acids, gelatin (protein) *collagen

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28
Q
  • endo - functions inside the cell
  • responsible for synthesis of protoplasmic req
  • production of cellular energy
  • small breakdown of cell
A

Intracellular enzymes

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29
Q
  • glucose molecule linked by glycosidic bond
  • polysaccharides - breakdown (by amylase)
A

STARCH

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30
Q

It separates dextrin and maltose

A

maltase

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31
Q

What is the results of starch?

A

Clear zone will surround the organism because there’s nothing to eat anymore

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32
Q

The high molecular weight compounds with large amounts of energy

A

LIPIDS

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33
Q

It is linked by ester bonds

A

triglycerides (glycerol and fatty acids)

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34
Q

It is the lipid enzyme

A

lipases

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35
Q

What is the results in lipids?

A

lipolysis

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36
Q

It is the major milk protein

A

CASEIN

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37
Q

amino acids are linked by ________

A

peptide bonds

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38
Q

Breaks down proteins into polypeptides/amino acid

A

Proteases

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39
Q

Results in casein is?

A

proteolysis

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40
Q

The hydrolysis of collagen

A

GELATIN

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41
Q

True or false: 25°C = solid; higher than 25°C = liquid

A

True

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42
Q

Result in gelatin is?

A

gelatinase = liquification

43
Q

It means rapid gelatin hydrolysis: 5th day __________ = slow

A

liquified; liquification

44
Q

True or false: MOs use different carbohydrates under different conditions — some use glucose under aerobic conditions, some in anaerobic conditions.

45
Q

It is where substrate under anaerobic dissemination and produce organic acid and gasses

A

FERMENTATION

46
Q

It supports growth of all organisms

A

Nutrient broth

47
Q

The substrate for determining the organism fermentative capabilities

A

Specific carb

48
Q

True or false: In pH indicator phenol red, when the color is red it is acidic (pH 6.8) and when the color is yellow, it is neutral (pH 7)

A

False, red = neutral; yellow = acidic

49
Q
  • contains lactose and sucrose (1%) and glucose (0.1%)
  • determine production of gas/hydrogen sulfide
A

TRIPLE SUGAR IRON (TSI)

50
Q

Which statement is true:
A. (+) gas = bubble formation or agar breaking
B. (-) H2S = black color

A

A., positive hydrogen sulfide has black precipitate

51
Q

Alkaline slant + acid butt w/ or w/o gas = ?

A

glucose fermentation

52
Q

Acid slant + acid butt w/ or w/o gas = ?

A

lactose and/or sucrose fermentation

53
Q

Alkaline slant + alkaline butt w/ no change in butt = ?

A

no carbohydrate fermentation

54
Q

identification of Enterobacteriaceae

A

IMVIC test — Indole test, Methyl red (carb fermentation), Voges-proskauer, Citrate utilization

55
Q

It’s result is cherry red ring at the top

56
Q

An essential amino acid

A

tryptophan

57
Q

Tryptophan’s enzyme is:

A

tryptophanase

58
Q

It determines acetyl methyl carbinol

A

Voges-proskauer

59
Q

It’s result is deep red at the top after 15 minutes

A

Voges-proskauer

60
Q

It is the carbon source

61
Q

It transport citrate in the cell

A

citrate permease

62
Q

It produce oxaloacetic acid and acetate

63
Q

Its result is growth on slant, green turns to blue

64
Q

RESULT:
- dispersing growth/turbidity = motile
- black precipitate

A

H2S Production

65
Q

Hydrolyze urea to produce ammonia and carbon dioxide

A

UREASE PRODUCTION

66
Q

The result is when color changes from orange to pink

A

UREASE PRODUCTION

67
Q

breakdown of H2O2 to water and free oxygen

A

CATALASE TEST

68
Q

Results of bubble formation when positive and no bubbles produced when negative

69
Q

Cytochrome containing organisms produce intracellular oxidase enzyme

A

OXIDASE TEST

70
Q

Oxidase results are:

A

Oxidase positive turn the reagent to blue/purple

71
Q

Oxidase reagents are:

A

Kovacs Oxidase Reagent, Gordon and McLeod’s Reagent, Gaby and Hadley Reagent

72
Q
  • isolate bacteria first before undergoing tests
  • Isolation and growth of pathogens from host specimens for identification to devise a specific treatment plan.
  • AST, ELISA
A

GROWTH DEPENDENT DIAGNOSTIC METHOD

73
Q
  • do not need to culture bacteria
  • sample itself can get diagnosis
  • molecular biology or immunology
  • PCR - for ex. covid 19
A

GROWTH INDEPENDENT DIAGNOSTIC METHOD

74
Q

An assay that can determine whether a specific antibiotic susceptible or resistant to a specific antibiotic

A

ANTIBIOTIC SUSCEPTIBILITY TESTING

75
Q

What does it mean when an antibiotic is susceptible?

A

antibiotic is effective

76
Q

What does it mean when an antibiotic is resistant?

A

antibiotic isn’t effective

77
Q

It is healthcare related pathogens — healthcare related pathogens. Originating or taking place in a hospital, acquired in a hospital, especially in reference to an infection.

A

Nosocomial

78
Q

It is a report indicating the susceptibility of clinically isolated MOS to the antibiotics in current use

A

Antibiograms

79
Q
  • kirby-bauer
  • standard procedure for assessing antimicrobial activity
  • use of McFarland standard
A

DISC DIFFUSION METHOD

80
Q

True or false: if there’s no inhibition it doesn’t necessarily mean it’s resistant or susceptible but it could mean that it isn’t effective

81
Q

What does it mean when the result is INTERMEDIATE?

A

in between resistant and susceptible

82
Q

CLSI means?

A

clinical laboratory standard industry

83
Q
  • antibiotic susceptibility
  • detect concentration
  • lowest conc to where there’s no growth
A

MINIMUM INHIBITORY CONCENTRATION (MIC)

84
Q

Defines the minimum inhibitory concentration

A

ANTIBIOTIC DILUTION ASSAY

85
Q

Antibiotic susceptibility as determined by the broth dilution method.

A

MICROTITER PLATE

86
Q

Antibiotic susceptibility determined by the Etest

A

ETEST STRIPS

87
Q

Importance of water testing are:

A
  • potable/contaminated water; contaminants in water could cause diseases
  • parasitological infections, parasitic protozoa
88
Q

It is when the amount of nutrients is multiplied by two

A

DOUBLE STRENGTH

89
Q

It is when the usual weigh on how media is prepared

A

SINGLE STRENGTH

90
Q

the no. 1 micro detected is _______ and _______

A

entero and e. coli

91
Q
  • too much, too few or none
A

QUALITATIVE ANALYSIS

92
Q
  • for detection of coliforms only
  • lactose broth, fermentation of e. coli
  • production of gas
  • most probable number (MPN)
  • to see presence of e coli
A

PRESUMPTIVE TESTING

93
Q
  • required selective and differential media (EMB)
  • results from presumptive test will streak on the agar
  • metallic sheen and dark colonies = e. coli
A

CONFIRMED TESTING

94
Q
  • final analysis of water sample
  • gas formation & acid production (red to yellow)
A

COMPLETED TESTING

95
Q
  • statistical method used to estimate the viable no. of bacteria in a sample
  • idea of how much coliform is found
A

most probable number (MPN)

96
Q
  • quantify how many coliform in water
  • usage of filter membrane
A

QUANTITATIVE ANALYSIS

97
Q

Advantages of QUANTITATIVE ANALYSIS:

A
  • results are available in shorter period
  • can sample large volumes
  • high accuracy and can be reproduced
98
Q

Disdvantages of QUANTITATIVE ANALYSIS:

A

clogging of the pores and inhibits passage of vol. of water

99
Q

M-Endo and M-FC broth for coliforms = ???

A

human pollution

100
Q

KF broth for strepto = ???

A

animal origin

101
Q

Which FILTER MEMBRANE TECHNIQUE result has presence of golden metallic sheen?

102
Q

Which FILTER MEMBRANE TECHNIQUE result has blue color?

103
Q

Which FILTER MEMBRANE TECHNIQUE result has pink and red color?

Microbiology (14 decks)

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