Microbiology with Diseases by Taxonomy (5th Edition)
5th Edition
ISBN: 9780134019192
Author: Robert W. Bauman Ph.D.
Publisher: PEARSON
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Textbook Question
Chapter 6, Problem 2CT
Pasteurization is a technique that uses temperatures of about 72°C to neutralize potential pathogens in foods. What effect does this temperature have on the enzymes and cellular
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c) Pasteurization is a technique that uses temperatures of about 72°C to neutralize
potential pathogens in foods.
a. Justify the effect does this temperature have on the enzymes and cellular
metabolism of pathogens.
b. Argue why does the heat of pasteurization kill some microorganisms yet fail to
affect thermophiles?
The thermal death point refers to:
O 1) The time it takes to kill an organism in an autoclave
2) The temperature it requires to kill an organism within 10 minutes
3) The time it takes to kill an organism at a chosen temperature
O 4) The temperature required to kill prions
O 5) The time required to disinfect a surface
1(a)What is a psychrotroph?
(b)From what natural sources would you isolate a thermophile? A psychrophile?
(C)How does temperature affect the growth of a microorganism?
(D)State the temperature class for Escherichia coli, Bacillus sp, Aeromonas sp, Micrococcus luteus, and suggest their optimum growth temperature.
2 (a)Why is dilution important when determining microbe number?
(B)How does a decrease in dye colour intensity affect the microbe ?
(C)State the possible sources of error if plate counts and colour intensity of dilutions are incorrect or Precautions taken to prevent this from happening. ( this is not a graded assignment)
Chapter 6 Solutions
Microbiology with Diseases by Taxonomy (5th Edition)
Ch. 6 - Prob. 1MCCh. 6 - In the laboratory, a sterile inoculating loop is...Ch. 6 - Superoxide dismutase _____________. a. causes...Ch. 6 - The most reactive of the four toxic forms of...Ch. 6 - Microaerophiles that grow best with a high...Ch. 6 - Prob. 6MCCh. 6 - Organisms that preferentially may thrive in icy...Ch. 6 - Prob. 8MCCh. 6 - Prob. 9MCCh. 6 - In a defined medium, ______________. a. the exact...
Ch. 6 - Prob. 11MCCh. 6 - Prob. 12MCCh. 6 - Prob. 13MCCh. 6 - Lyophilization can be described as ___________. a....Ch. 6 - Prob. 15MCCh. 6 - Prob. 1FIBCh. 6 - Prob. 2FIBCh. 6 - Prob. 3FIBCh. 6 - Prob. 4FIBCh. 6 - Prob. 5FIBCh. 6 - Prob. 6FIBCh. 6 - Prob. 7FIBCh. 6 - Prob. 8FIBCh. 6 - Prob. 9FIBCh. 6 - Prob. 10FIBCh. 6 - Prob. 11FIBCh. 6 - Prob. 1VICh. 6 - Prob. 2VICh. 6 - High temperature affects the shape of particular...Ch. 6 - Support or refute the following statement:...Ch. 6 - Prob. 3SACh. 6 - Why must media, vessels, and instruments be...Ch. 6 - Prob. 5SACh. 6 - Prob. 6SACh. 6 - Draw and label the four distinct phases of a...Ch. 6 - Prob. 8SACh. 6 - Prob. 9SACh. 6 - Prob. 10SACh. 6 - Explain the differences among photoautotrophs,...Ch. 6 - Prob. 12SACh. 6 - How does a chemostat maintain a constant...Ch. 6 - A scientist describes an organism as a...Ch. 6 - Pasteurization is a technique that uses...Ch. 6 - Prob. 3CTCh. 6 - Some organisms require riboflavin (vitamin B2) to...Ch. 6 - A scientist inoculates a bacterium into a complex...Ch. 6 - How can regions within biofilms differ in their...Ch. 6 - A scientific article describes a bacterium as an...Ch. 6 - Prob. 8CTCh. 6 - Prob. 9CTCh. 6 - Starting with 10 bacterial cells per milliliter in...Ch. 6 - Prob. 11CTCh. 6 - Prob. 12CTCh. 6 - The filamentous bacterium Beggiatoa gets its...Ch. 6 - Prob. 14CTCh. 6 - Examine the graph in Figure 6.3. Note that the...Ch. 6 - Prob. 16CTCh. 6 - Using the terms in Figure 6.8a, describe the...Ch. 6 - Prob. 18CTCh. 6 - Examine the ingredients of MacConkey agar as...Ch. 6 - Prob. 20CTCh. 6 - Using as many of the following terms as...Ch. 6 - Prob. 22CTCh. 6 - Viable plate counts are used to estimate...Ch. 6 - Using the following terms, fill in the following...Ch. 6 - Prob. 1TMWCh. 6 - Why do clinical laboratory scientists keep many...Ch. 6 - Prob. 3TMWCh. 6 - Culturing Microorganisms One of Kochs postulates...Ch. 6 - Clinical Case Study Boils in the Locker Room For...
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