Nester's Microbiology: A Human Perspective
9th Edition
ISBN: 9781259709999
Author: Denise G. Anderson Lecturer, Sarah Salm, Deborah Allen
Publisher: McGraw-Hill Education
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Textbook Question
Chapter 5, Problem 8MC
Aseptically boxed juices and cream containers are processed using which of the following heating methods?
a) Commercial canning
b) High-temperature-short-time (HTST) method
c) Autoclaving
d) Ultra-high-temperature (UHT) method
e) Boiling
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Given the following common laboratory materials, which of the three methods of heat sterilization do you think is the most appropriate and practical to use in sterilizing them ? Why do you think so ? a) empty flask b)L-rod (glass rod c)10 ml glass pipet d) wire needles e)antibiotic solution
1.) During a laboratory activity, Chemical reactions from mixture of chemicals should be observed under which laboratory equipment?
a.) autoclave
b.) fume hood
c.) Labaratory Safety cabinet
d.) Centrifuge
2.) Which type of equipment contains a HEPA filter that only removes suspended materials from exhausted air?
a.) Fume hood
b.) Biosafety Cabinet I
c.) Biosafety Cabinet II
d.) Biosafety Cabinet III
6) The autoclave desired Temperature to kill bacterial spores must be left for at least ____ in order to effectively kill the bacterial spores: a) 5 mins b) 10 mins c) 15 mins d) ½ hr e) 1 hr.7) The autoclave pressure must reach at least ________ in order to effectively kill the bacterial spores: a)15 PSI b) 15 Joules c) 15 KSI d) 15 Lbs e) 15 Atmospheres8) The antibiotic that inhibits the cell wall formation through the -Lactam ring is/are:a) Vancomycin b) Tetracycline c) Penicillin d) Cephalosporin e) c & d9) The sum of all chemical reactions in your body defines: a) anabolism b) metabolism c) catabolism d) Cellular Respiration e) Biosynthesis10) If in a bacterial growth medium waste product accumulates than the bacterial growth stage will be called: a) Death b) Convalescence c) Lag phase d) Log e) Stationary
Chapter 5 Solutions
Nester's Microbiology: A Human Perspective
Ch. 5 - How is preservation different from pasteurization?Ch. 5 -
2. What is the most chemically resistant...Ch. 5 - Explain why it takes longer to kill a population...Ch. 5 - What is the primary reason that wine is...Ch. 5 -
5. What is the primary reason that milk is...Ch. 5 - When canning, why are low-acid foods processed at...Ch. 5 - How are heat-sensitive liquids sterilized?Ch. 5 -
8. How does microwaving a food product kill...Ch. 5 -
9. How is an iodophore different from a tincture...Ch. 5 - Name two products commonly sterilized using...
Ch. 5 - Unlike a disinfectant, an antiseptic a) sanitizes...Ch. 5 - The D value is defined as the time it takes to...Ch. 5 - Prob. 3MCCh. 5 - Prob. 4MCCh. 5 - Which concentration of alcohol is the most...Ch. 5 - All of the following could be used to sterilize an...Ch. 5 - All of the following are routinely used to...Ch. 5 - Aseptically boxed juices and cream containers are...Ch. 5 - Commercial canning processes are designed to...Ch. 5 -
10. Which of the following is false?
a) A...Ch. 5 - An agriculture extension agent is preparing...Ch. 5 - As a microbiologist representing a food...Ch. 5 - This graph shows the time it takes to kill...Ch. 5 -
2. This diagram shows the filter paper method...
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