Biology Assignment

1. Which of the following is not a potential product of fermentation?

Group of answer choices

carbon dioxide gas

lactic acid

sugar

alcohol

 

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2. "Spoiled food" is always dangerous for human consumption.

Group of answer choices

True

False

 

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3. Yeast cells will only begin fermentation once all of the oxygen has been consumed.

Group of answer choices

True

False

 

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Question 40.5 pts

Yeast cells generate more ATP from fermentation than from aerobic respiration.  

Group of answer choices

True

False

 

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Question

What is the haze found on grapes?

Group of answer choices

wild yeasts

mold

bacteria

alcohol

 

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Question 60.5 pts

Why are sulfites added to grape juice during the process of wine making?

Group of answer choices

to promote fermentation

to provide food for the yeast

to kill the wild yeast

to kill bacteria

 

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Question 70.5 pts

Cheese is made when microbes produce enzymes that solidify casein (the protein found in milk) into _______________.  

 

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Question 80.5 pts

Many cheeses have their distinctive colors and flavors due to the presence of molds.  

Group of answer choices

True

False

 

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Question 90.5 pts

Vinegar is made when ______________ferment fruit juices into alcohol and then ______________ferment the alcohol and produce acetic acid.  

Group of answer choices

yeast, bacteria

bacteria, bacteria

bacteria, yeast

yeast, yeast

 

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Question 100.5 pts

What fermentation end product gives sausages their distinct flavors?

Group of answer choices

gas

acids

sugar

alcohols

 

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Question 110.5 pts

What type of microorganism is responsible for the production of fermented vegetables like sauerkraut and pickles?

Group of answer choices

bacteria

all choices are correct

molds

yeast

 

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Question 120.5 pts

What fermentation end product is responsible for pickled vegetables?

Group of answer choices

sugar

gas

alcohol

acids

 

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Question 130.5 pts

Beer is fermented

Group of answer choices

grapes

apples

barley

potatoes

 

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Question 140.5 pts

The role of microbes in coffee and chocolate production is

Group of answer choices

none of the choices are correct

fermentation to produce alcohol

fermentation to produce gas for flavor

fermentation to remove the pulp

 

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Question 150.5 pts

What was the original purpose for spices?

Group of answer choices

make fresh food taste better

make spoiled food edible

make food more colorful

preserve food

 

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Question 160.5 pts

According to the Natural Resources Defense Council, a family of four in the U.S. throws out approximately _______  of the food they buy.  

Group of answer choices

50%

25%

10%

75%

 

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Question 170.5 pts

Which of the following will have the longest shelf life?

Group of answer choices

dried beans

bread

eggs

milk

 

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Question 180.5 pts

The expiration date on a food provides the date that food is not longer safe to consume.

Group of answer choices

True

False

 

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Question 190.5 pts

The microbial content of a particular food is called the microbial _______________.

 

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Question 200.5 pts

Which of the following is not a potential source of microbial contamination?

Group of answer choices

all choices are correct

insects

air

humans

 

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Question 210.5 pts

Approximately what percentage of fresh fruits and vegetables come from other countries?

Group of answer choices

50%

25%

70%

30%

 

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Question 220.5 pts

What is the minimum water content foods must have to support microbial growth?

Group of answer choices

10-15%

18-20%

50%

25-30%

 

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Question 230.5 pts

What type of microbes typically spoil acidic foods?

Group of answer choices

fungi

protozoa

bacteria

all choices are correct

 

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Question 240.5 pts

Which of the following foods would be considered highly perishable?

Group of answer choices

bread

apples

potato chips

fish

 

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Question 250.5 pts

Which bacterium is most associated with spoiling canned foods?

Group of answer choices

Penicillium

Clostridium

Lactobacillus

Salmonella

 

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Question 260.5 pts

What is the main symptom of botulism?

Group of answer choices

diarrhea

muscular paralysis

vomiting

fever

 

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Question 270.5 pts

Why is refrigeration not as effective at preserving fish as it is for meat?

Group of answer choices

none of the choices are correct

microbes contaminating fish are adapted to the cold environment in which the fish live

the fish is easily contaminated by microbes in the refrigerator

fish are naturally microbe free so there is no need to refrigerate

 

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Question 280.5 pts

The intestinal disease most often contracted from poultry is _________________________.

 

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Question 290.5 pts

The fungus, Aspergillus flavus, produces _____________ which can accumulate in stored cereal grains.

 

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Question 300.5 pts

What food preservation process is used in the canning industry?

Group of answer choices

lyophilization

radiation

pasteurization

commercial sterilization

 

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Question 310.5 pts

What type of microbes are most likely to spoil refrigerated food?

Group of answer choices

thermoduric

halophilic

psychrotrophic

lactic acid bacteria (LAB)

 

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Question 320.5 pts

Food taken out of the freezer can be considered sterile.  

Group of answer choices

True

False

 

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Question 330.5 pts

How is osmotic pressure used to preserve foods?

Group of answer choices

it removes the oxygen

it causes water to leave microbial cells

it encourages fermentation

it causes water to enter microbial cells

 

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Question 340.5 pts

Chemical preservatives include which of the following?

Group of answer choices

sulfur dioxide

benzoic acid

by-products of smoking foods

all choices are correct

 

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Question 350.5 pts

Radiation works in food preservation because 

Group of answer choices

it causes mutations in the food cells

it kills microbes by removing water

it kills microbes by causing mutations

it kills microbes by damaging their proteins

 

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Question 360.5 pts

Critical control points help food manufacturers identify

Group of answer choices

points of potential contamination

types of foods that may be highly perishable

most effective preservation methods

types of microbes that may contaminate the foods

The first efforts to control filth, odor, and infections in cities was called

Group of answer choices

none of the choices are correct

the Great Sanitary Movement

the Sterilization Movement

the Public Health Initiative

 

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Question 20.5 pts

Sterilization is destruction or removal of all forms of life.  

Group of answer choices

True

False

 

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Question 30.5 pts

Chemical means of control are most often used when sterilization is required.  

Group of answer choices

True

False

 

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Question 40.5 pts

High temperatures kill microbes by causing their proteins to go from a three dimensional shape to an inactive, two dimensional shape.  This is a called__________________.

 

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Question 50.5 pts

A machine that achieves sterilization by generating steam under pressure is called a/an

Group of answer choices

oven

autoclave

filter

radiation box

 

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Question 60.5 pts

The process of using moist heat to reduce the bacterial population in liquids and foods is called

Group of answer choices

denaturation

sterilization

pasteurization

filtration

 

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Question 70.5 pts

Why does organic milk sometimes have a longer shelf life?

Group of answer choices

it has less fat

it has been sterilized

it has been subjected to the ultra-high temperature pasteurization process

the cows have not been given antibiotics or hormones

 

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Question 80.5 pts

UV light kills microbes by

Group of answer choices

denaturing proteins

damaging cell membranes

removing water

disrupting DNA replication and transcription

 

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Question 90.5 pts

Irradiation as a means of controlling microbes and preserving food has been approved by the FDA.

Group of answer choices

True

False

 

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Question 100.5 pts

A non heat method of controlling microbes that removes water from the cell is called drying or ______________________.

 

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Question 110.5 pts

Using drying to preserve foods is a relatively new process.  

Group of answer choices

True

False

 

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Question 120.5 pts

A means of food preservation that involves freezing the food and removing the water is called

Group of answer choices

denaturation

sterilization

lyophilization

pasteurization

 

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Question 130.5 pts

Salt works to prevent microbial growth and preserve food because it

Group of answer choices

causes microbial proteins to denature

causes water to leave the microbial cells

causes microbial DNA to mutate

causes microbial cell membranes to expand

 

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Question 140.5 pts

Heat sensitive lliquids are often sterilized by

Group of answer choices

lyophilization

filtration

autoclaving

pasteurization

 

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Question 150.5 pts

Low temperatures can be used to achieve sterilization.

Group of answer choices

True

False

 

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Question 160.5 pts

What is the difference between antiseptics and disinfectants?

Group of answer choices

one kills microbes, one does not

what surfaces they are used on

one works against endospores, one does not

one achieves sterilization, one does not

 

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Question 170.5 pts

Alcohol can be used as an antiseptic or a disinfectant.

Group of answer choices

True

False

 

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Question 180.5 pts

Alcohol will inactivate a bacterial endospore.

Group of answer choices

True

False

 

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Question 190.5 pts

Why is hydrogen peroxide actually not a great antiseptic for an open wound?

Group of answer choices

oxygen breaks it down

it is ineffective in the presence of blood

we make an enzyme that breaks it down

it doesn't kill any bacteria

 

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Question 200.5 pts

_____________ is a halogen commonly used to control microbes in pools, drinking water and households.  

Group of answer choices

peroxide

iodine

copper

chlorine

 

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Question 210.5 pts

Silver, mercury, and ______________ are three heavy metals often used as antiseptics and disinfectants.

 

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Question 220.5 pts

Soaps are primarily used to remove microbes from surfaces.

Group of answer choices

True

False

 

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Question 230.5 pts

A phenol commonly found in antibacterial soaps and household products is _____________.

Group of answer choices

copper

bleach

formaldehyde

triclosan

 

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Question 240.5 pts

Studies have found that antibacterial soaps are more effective than regular soap.

Group of answer choices

True

False

 

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Question 250.5 pts

Which of the following is often used to sterilize plastics?

Group of answer choices

ethylene oxide

alcohol

formalin

triclosan

 

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Question 260.5 pts

An ___________________ is an antimicrobial substance naturally made by some molds and bacteria.

 

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Question 270.5 pts

The first antibiotic discovered was _______________.

 

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Question 280.5 pts

The first researcher to observe the action of penicillin was

Group of answer choices

Alexander Fleming

Robert Koch

Paul Ehrlich

Louis Pasteur

 

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Question 290.5 pts

Penicillin is most useful when bacterial cells are actively dividing.  

Group of answer choices

True

False

 

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Question 300.5 pts

Penicillin is an example of a broad spectrum antibiotic.

Group of answer choices

True

False

 

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Question 310.5 pts

Some bacteria that are resistant to penicillin make the enzyme, ______________, which converts it to a harmless form.

 

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Question 320.5 pts

Which of the following is not a potential target for an antibiotic?

Group of answer choices

cytoplasm

protein synthesis

cell wall synthesis

cell membrane

 

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Question 330.5 pts

Resistance to antimicrobials is only seen in bacteria.

Group of answer choices

True

False

 

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Question 340.5 pts

Why do microbes naturally produce antibiotics?

Group of answer choices

to limit their competition

to kill off viruses

none of the choices are correct

to provide medications for us

 

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Question 350.5 pts

Random mutation and gene swapping are two ways in which bacteria can obtain the ability to be resistant to antibiotics.

Group of answer choices

True

False

 

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Question 360.5 pts

Why do antibiotics not work for viral infections?

Group of answer choices

viruses do not replicate

they do work against viral infections

viruses do not have the sites that antibiotics target

viruses get inside our cells

 

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Question 370.5 pts

How does the overuse of antibiotics contribute to the problem of antibiotic resistance?

Group of answer choices

antibiotics cause us to be resistant to the drugs

antibiotics kill the susceptible cells so the resistant cells have not competition and increase in number

none of the choices are correct

antibiotics cause bacteria to mutate into resistant cells

 

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Question 380.5 pts

Which of the following is something all of us can do to control the AMR problem?

Group of answer choices

do not demand antibiotics for viral infections

all choices are correct

take the complete course of antibiotics when prescribed

do not share antibiotics

The first efforts to control filth, odor, and infections in cities was called

Group of answer choices

none of the choices are correct

the Great Sanitary Movement

the Sterilization Movement

the Public Health Initiative