Brainscape's Knowledge GenomeTM


Top Flashcards (Certified)
All Flashcards

Microbiology > Review Sheet 2 > Flashcards

Review Sheet 2 Flashcards

Motility, Growth, Nutrition, Antimicrobial control, Bacterial Staining

1
Q

4 Arrangements of Flagella

A
  1. Monotrichous
  2. Amphitrichous
  3. Lophotrichous
  4. Peritrichous
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Monotrichous

A

1 Flagellum

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Amphitrichous

A

2 Flagella, 1 on each end

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Lophotrichous

A

Tuft of Flagella

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Peritrichous

A

Flagella all over

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

3 Parts of Prokaryotic Flagella

A
  1. Filament
  2. Hook
  3. Basal Body
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Filament (Prokaryotic Flagella)

A
  • Long part

- Made of protein Flagellin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Hook

A

Connects filament and basal body at an angle

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Basal Body

A

Embedded in a cell wall/plasma membrane. Motion is generated here.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Run and Tumble motility

A

Run- go in a direction
Tumble- stop and turn

  • can* control how long the run is
  • cannot* control the direction of the tumble
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Counterclockwise flagellar rotation

A

Run

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Clockwise flagellar rotation

A

Tumble

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Brownian movement

A

Floating around

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Eukaryotic v. Prokaryotic flagella

A

Prokaryotes- Flagellin

Eukaryotes- Microtubules, Dynien

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Cillia

A

Short, lots of them

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Flagella

A

Long, usually 1 or a few

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Hanging Drop Slide

A

Indentation in slide to allow a drop of culture to be viewed. Best for showing motility

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

4 Stages of growth

A
  1. Lag Phase
  2. Log Phase
  3. Stationary Phase
  4. Death Phase
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Lag Phase

A

In a new culture delay before growth starts

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Log Phase

A

Max growth rate

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Stationary Phase

A

Nutrients harder to find, growth stops because 1. No more nutrients 2. Inhibited by its own waste

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Death Phase

A

It dies… duh.

Can’t be measured by spectrophotometry/OD600 because it can’t distinguish between living and dead cells

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

3 Ways to Measure Bacterial Numbers

A
  1. CFU
  2. Spectrophotometry
  3. OD600
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

CFU

A

Colony Forming Unit Spread sample, count colonies

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Spectrophotometry

A

Measures Tubidity

- What % light goes through sample

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

OD600

A
  • Absorbance/Scattering using 600 nm light

- Directly proportional to # of cells

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

What gives you actual # living bacteria?

A

CFU, the others also count dead bacteria.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

10 Macronutrients

A

CHONPS Ca, Mg, K, Fe

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

Difference between macronutrient and micronutrient

A

Macro- Need to Survive

Micro- On the side

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

Leibig’s Law of the Minimum

A

Amount of growth is limited by least common nutrient or growth factor

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

Heterotroph

A

Cannot use CO2 as sole C source

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

Autotroph

A

Can use Co2 as sole carbon source

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

Phototroph

A

Gets energy from sun

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

Chemotroph

A

Gets energy from inorganic/organic compounds

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

Lithotroph

A

Gets electrons from inorganic source

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

Organotroph

A

Gets electrons from organic source

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

ABC pump

38
Q

Symporter/Antiporter

A

uses energy from one molecule to move another

39
Q

How Fe is brought into the cell

A

Siderophores

40
Q

Synthetic/Defined Media

A

Made from Scratch

41
Q

Complex media

A

Includes extracts, other ingredients

42
Q

Differential Media

A

Different growth for different organisms

43
Q

Peptones

A

Proteins digested by peptin

44
Q

Tryptones

A

Proteins digested by trypsin

45
Q

Extracts

A

Stuff that is ground up and dried out. Like a cow in a blender.

46
Q

Agar

A

Made from red algae. Not digestible. Solid up to 42˚C

47
Q

Plates

A

You’re stupid if you don’t know this by now.

48
Q

Broth

A

Same. Come on, get it together.

49
Q

Slant

A

Used for measuring acid formation.

50
Q

Deeps

A

Used for measuring gas formation

51
Q

Shelford’s Law of Tolerance

A

Each organism has certain conditions (tolerances) in which it can live

52
Q

Passive v. Active Transport

A

Passive- goes with concentration gradient

Active - requires energy

53
Q

Sterilization

A

Everything is dead

54
Q

Disinfection

A

Primarily kills present pathogens

55
Q

Sanitization

A

Disinfection of a public place to meet some sort of health standard

56
Q

Antisepsis

A

Killing enough to prevent sepsis of a tissue

57
Q
  • icides
A

Anything that kills (germicides, bacteriocides, fungicides, etc)

58
Q

-Statics

A

prevents growth, but doesn’t kill (fungistatic, bacteriostatic, etc)

59
Q

TDP

A

Thermal death point- how much heat does it take to kill everything?

60
Q

TDT

A

Thermal Death Time- how long at a temperature does it take to kill everything?

61
Q

D-value

A

Time it takes to kill 90% of everything at a certain temperature

62
Q

z-value

A

change in temperature needed to change D-value 10 fold.

63
Q

F-value

A

temperature needed to kill 90% in a given time

64
Q

Autoclave

A

Moist heat. 121˚C for 30 min

65
Q

Pastuerization

A

kills pathogens @63˚C for 30 min

66
Q

UHT sterilization

A

Ultra High Temperature 150˚C for 15 sec.

67
Q

Dry heat sterilization

A

Slow, less effective than moist.

68
Q

Low Temperatures

A

Slow growth, doesn’t kill

69
Q

3 kinds of filtration

A
  1. Membrane filter
  2. HEPA filter
  3. Laminar flow hood.
70
Q

Membrane filter

A

Liquids- nylon 0.2µm filter

71
Q

HEPA filter

A

Air filter, 0.3µm

72
Q

Laminar flow hood

A

blows filtered air at you. Protects samples from you.

73
Q

UV radiation

A

Works well on solid surfaces, such as a lab bench. Slow. Doesn’t penetrate well.

74
Q

Ionizing radiation

A

Kills everything. “In addition to creating the Incredible Hulk, it goes through things”

75
Q

7 Classes of antimicrobial controls

A
  1. Phenol (Lister)
  2. Alcohols
  3. Halogens
  4. Heavy metals
  5. Detergens
  6. Aldehydes
  7. Ethylene Oxide
76
Q

Iodophores

A

Chemicals that slowly release Iodine

77
Q

Chlorine/Sodium hypochlorite

A

Bleach. In water –> hypochloric acid, a strong oxidizer.

78
Q

Negative staining

A

Stain everything around specimen

Usually with India Ink, Eosin, or Nigrosin.

79
Q

Direct Staining

A

Stain the specimen

80
Q

Why would you use negative staining?

A

To determine bacterial morphology without harsh staining or heat fixing techniques, or of the bacterium doesn’t stain well.

81
Q

Why would you use direct staining?

A

Simple, easy to use, easy to see bacteria.

82
Q

Smear

A

Dried bacteria from a broth or mixed with water on a glass slide, usually stained

83
Q

How to prepare a smear?

A
  1. Spread from broth or mix with water on slide.
  2. Spread
  3. Air dry
  4. Heat fix.
  5. Stain/do other stuff to it. Then view.
84
Q

Heat fixing

A

Run it over a flame to fix bacteria to slide. Kills them and can change cell morphology.

85
Q

Gram staining distinguishes

A

A positive or negative gram stain. Nothing else. This typically means that there is peptidoglycan in the cell wall.

86
Q

Primary stain

A

First stain. We used crystal violet.

87
Q

Mordant

A

Iodine, increases interaction of bacterial cell and primary stain.

88
Q

Counterstained

A

We used safranin. Stains the other bacteria pink.

89
Q

Decolorizer

90
Q

Pinkish bacteria are….

91
Q

Purple bacteria are…

92
Q

Gram stain procedure steps:

A
  1. Primary Stain
  2. Mordant
  3. Decolorize (not too long)
  4. Counterstain
    Rinse between steps.

Microbiology (10 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions