The earliest known group of living organisms on earth was

a. bacteria

b. fungi

c. protists

d. viruses

bacteria and archaea are the only organisms characterized as

a. eukaryotic

b. photosynthetic

c. prokaryotic

d. unicellular

bacteria can be classified according to their

a. methods of obtaining energy

b. type of cell walls

c. gram staining characteristics

d. all of the above

What does bacilli look like?

a. grape-like

b. pill shaped

c. noodly and squiggly

d. none of the above

what does coccus look like?

a. grape-like

b. pill shaped

c. stringy

d. none of the above

when tested with a gram stain, gram positive bacteria are stained

a. yellow

b. green

c. purple

d. pink

bacteria lack a true nucleus and membrane bound organelles; therefore they are classified as

a. anaerobes

b. prokaryotes

c. aerobes

d. eukaryotes

the cytoplasm of bacteria

a. contains a single chromosome

b. contains numerous types of organelles

c. has varying numbers of chromosomes, depending on species of bacteria

d. is divided into compartments

which of the following comparisons is incorrect

PROKARYOTES           EUKARYOTES

a. chloroplasts           mitochondria

b. smaller                     larger

c. circular chromosomes      linnear chromosomes

d. binary fission                  mitosis

one difference between human body cells and bacterial cells is that bacterial cells have

a. no ribosomes

b. an outer cell wall made of phosphates

c. no DNA

d. a cell wall made of peptidoglycan

structures ound in a eukaryotic cell but not in a bacterial cell are

a. membrane bound organelles

b. multiple chromosomes

c. cell nuclei

d. all of the above

which of the following might be found in the cytoplasm of a bacterial cell?

a. chloroplasts

b. mitochondria

c. golgi apparatus

d. none of the above

bacterial cells

a. have a cell wall only

b. have a cell membrane only

c. have both a cell membrane and wall

d. have a cell wall inside their membrane

one thing that e. coli and other bacteria have in common with eukaryotes is the presense of

a. mitochondria

b. chloroplasts

c. nuclei

d. DNA

bacterial endospores

a. occur where there is plenty of food

b. are similar to human tumors

c. allow certain species to survive harsh environmental conditions

d. cause growth abnormalities in plants

which of the following are used by at least some bacteria for movement

a. flagella

b. cytoplasmic projections

c. pili

d. all of the above

autotrophic eukaryotes and prokaryotes differ in that some autotrophic prokaryotes

a. are decomposers

b. cannot manufacture own food

c. can use energy from inorganic chemicals

d. have membrane bound organelles

phototrophic bacteria: sunlight::

a. heterotrophic bacteria: inorganic molecules

b. chemotrophic bacteria: dead organisms

c. chemotrophic bacteria: inorganic molecules

d. photosynthesis: nitrification

which of the following conditions would be unsuitable for any kind of bacteria to grow

a. pH of 5

b. absense of oxygen

c. temperature of 110 C. (230 F)

d. none of the above

prokaryotes can transfer peices of genetic material in a process called

a. sexual reproduction

b. conjugation

c. binary fission

d. mitosis

during the process of transduction

a. two bacteria exchange DNA

b. a virus obtains DNA from host bacterium

c. bacterial cell wall takes in DNA from external environment

d. one bacterium transfers DNA to another

a pathogen is an agent that is

a. harmful to living things

b. beneficial to humans

c. nearly extint

d. harmful only to plants

which of the following foods is not a fermentation product of bacteria

a. pickle

b. sour cream

c. yogurt

d. milk

antibiotics

a. can be effective treatments for bacterial diseases

b. may prevent bacteria from making new cells

c. include penicillin and tetracycline

d. all of the above

all of the following are habitats of archaea except

a. intestinal tract of cows

b. human skin

c. calt lakes

d. volcanic vents

which of the following is not a way of preventing foodbourne illnesses

a. refrigerating leftovers promptly

b. washing produce before eating it

c. keeping cooked and raw foods seperate during storage

d. washing kitchen utensils thoroughly in cold water