Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Microbiology > Test 3 > Flashcards

Test 3 Flashcards

You may prefer our related Brainscape-certified flashcards:
Biology 101 flashcards
1
Q

what does genetics explore (4)

A
  • traits from parent to offspring
  • expression and variation
  • structure and function of genetic material
  • how the material changes
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

genome

A

sum total of genetic material of a cell / all of the genes constitute the genetic makeup

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

chromosome

A

single molecule of DNA complexed with protein

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

3 basic categories of genes

A

-structural genes that code for proteins
-genes that code for RNA
-regulatory genes that control gene expression

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

genotype

A

All the genes in the genome and the specific version of each gene

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

phenotype

A

The expression of the genotype creates observable traits

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Parts of a nucleotide

A
  • 5 carbon sugar =deoxyribose
  • phosphate group
  • nitrogenous base - AGTC
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

3 mechanism of horizontal gene transfer

A
  • conjugation
  • transformation
  • transduction
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Conjugation

A

Transfer of a plasmid or chromosomal fragment from a donor cell to a recipient cell via a direct connection/ transfers genetic information through pilus

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

Transduction

A

Random fragments of disintegrating host DNA are picked up by the phage during assembly

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Transformation

A

Uptake of naked DNA from the environment and its incorporation into the genome of the recipient cell

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

microorganisms causing infection or spoilage

A
  • vegetative bacterial cells and endospores
  • fungal hyphae and spores, yeast
  • protozoan trophozoites and cysts
  • worms
  • viruses
  • prions
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

highest resistance microbes

A

prions, bacterial endospores

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

moderate resistance microbes

A
  • pseudomonas sp.
  • mycobacterium tuberculosis
  • staphylococcus aureus
  • protozoan cysts
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

least resistance microbes

A
  • most bacterial vegetative cells
  • fungal spores and hyphae, yeast
  • enveloped viruses
  • protozoan trophozoites
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

sterilization

A

Everything is dead. All microorganisms are dead including endospores

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

Disinfection

A

Applies to inanimate surfaces and objects. Endospores are likely to survive, most vegetative pathogens are dead

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

antisepsis

A

Same as disinfection but applies to living tissue. Cleaning a wound to prevent infection is antisepsis, not disinfection

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

sanitization

A

Reducing the number of microorganisms to an acceptable and safe level. Cleaning with the realization that tougher microbes might survive

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

degerming

A

Mechanical removal of germs from a defined area. Washing your hands or brushing your teeth are examples

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

factors that affect death rate

A
  • Number of microbes
  • Nature of microbes in the population
  • Temperature and pH of environment
  • Concentration or dosage of agent
  • Mode of action of the agent
  • Presence of solvents, organic matter, or inhibitors
22
Q

Practical Concerns in Microbial Control

A

-Does the application require sterilization?
-Is the item to be reused?
-Can the item withstand heat, pressure, radiation, or chemicals?
-Is the method suitable?
-Will the agent penetrate to the necessary extent?
-Is the method cost- and labor-efficient and is it safe?

23
Q

Antimicrobial Agents’ Modes of Action - cell wall

A

cell wall becomes fragile and cell lyses; some
antimicrobial drugs, detergents, and alcohol

24
Q

Antimicrobial Agents’ Modes of Action - cell membrane

A

loses integrity; detergent surfactants

25
Q

Antimicrobial Agents’ Modes of Action - protein and nucleic acid synthesis

A

prevention of replication, transcription, translation, peptide bond formation, protein synthesis; chloramphenicol, ultraviolet radiation, formaldehyde

26
Q

Antimicrobial Agents’ Modes of Action - proteins

A

disrupt or denature proteins; alcohols, phenols,
acids, heat

27
Q

methods of physical control

A
  1. Heat – moist and dry
  2. Cold temperatures
  3. Desiccation
  4. Radiation
  5. Filtration
28
Q

moist heat

A

Lower temperatures and shorter exposure time / Coagulation and denaturation of proteins

29
Q

dry heat

A

Moderate to high temperatures / Dehydration, alters protein structure; incineration

30
Q

Thermal death time (TDT)

A

shortest length of time required to kill all test microbes at a specified temperature

31
Q

thermal death point

A

Lowest temperature required to kill all microbes in a sample in 10 minutes

32
Q

boiling water

A

boiling at 100C for 30 mins / Destroys non-spore-forming pathogens
Disinfection

33
Q

pasteurization

A

Heat is applied to kill potential agents of infection and spoilage without destroying the food flavor or value

34
Q

microbiostatic

A

slows the growth of microbes

35
Q

Desiccation

A

gradual removal of water from cells

36
Q

lyophilization

A

freeze drying, preservation

37
Q

Ionizing radiation

A

deep penetrating power / sufficient energy to cause electrons to leave their orbit

38
Q

what is used to sterilize medical supplies and food products

A

gamma, x-ray, and cathode rays

39
Q

non-ionizing radiation

A

little penetrating power / must be directly exposed

40
Q

filtration

A

physical removal of microbes by passing a gas or liquid through filter (HEPA)

41
Q

High-level germicides

A

kill endospores = sterilants

42
Q

intermediate level germicides

A

kill fungal spores (not endospores) tubercle bacillus, and viruses

43
Q

Low-level germicides

A

Eliminate only vegetative bacteria, vegetative fungal cells, and some viruses

44
Q

Germicidal categories (11)

A
  1. Halogens
  2. Phenolics
  3. Chlorhexidine
  4. Alcohols
  5. Hydrogen peroxide
  6. Aldehydes
  7. Gases
  8. Detergents & soaps
  9. Heavy metals
  10. Dyes
  11. Acids and Alkali
45
Q

Halogens

A

chlorine and iodine

46
Q

Chlorine exs

A

hypochlorites (chlorine bleach), Cl2, chloramines

47
Q

Iodine exs

A

I2, Iodophors (betadine)

48
Q

Phenolics

A

Disrupt cell walls and membranes and precipitate proteins, low to intermediate)

lysol and triclosan

49
Q

Chlorhexidine

A

Hibiclens, Hibitane.

low to intermediate

A surfactant and protein denaturant with broad microbicidal properties

50
Q

Alcohols

A

Ethyl, isopropyl in solutions of 50-95%

intermediate level

51
Q

Hydrogen peroxide

A

Produce highly reactive hydroxyl-free radicals that damage protein and DNA while also decomposing to O2 gas – toxic to anaerobes

Antiseptic at low concentrations; strong solutions are sporicidal

Microbiology (19 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions