Term
How many different serotypes or species of salmonella are there? |
|
Definition
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|
Term
Food spoilage can come from many microbial sources. What are some of them? |
|
Definition
Moldy bread - fungi
Contaminated meat - bacteria
Shellfish - live in brackish water which has many toxins
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Term
What was the strain of salmonella that is associated with a breakout in a correctional facility that was traced back to Tyson's chicken? Why was this strain such a problem? |
|
Definition
Heidelburg; pan resistant 75%
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Term
How long does it take the CDC/FDA to gain enough info to identify a strain associated with an outbreak/make a recall on food? |
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Definition
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|
Term
How does the CDC/FDA identify the species of salmonella? What area of micro is associated with this? |
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Definition
Identifications made by analysis of DNA. Molecular biology |
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Term
Who is most at risk for death from food poisoning? |
|
Definition
Young children and the elderly. Not a large killer of healthy individuals. |
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|
Term
Factors influencing microbial growth |
|
Definition
Water content
pH
Physical structure
Chemical composition
O2 availability
Temperature |
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|
Term
Describe the requirement for microbial growth:
Water content |
|
Definition
Microbes need water. Very dry foods have less microbes |
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|
Term
Describe the requirement for microbial growth:
pH |
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Definition
Neutral is more preferable |
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|
Term
Describe the requirement for microbial growth:
Physical structure |
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Definition
Ground beef has more microbes than steak.
If a fruit or vegetable has a peel, it protects it better against microbes
How food is stored is also important |
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|
Term
Describe the requirement for microbial growth:
Chemical composition |
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Definition
Foods that are more acidic will have less microbial growth. |
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|
Term
Describe the requirement for microbial growth:
O2 availability |
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Definition
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|
Term
Describe the requirement for microbial growth:
Temperature |
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Definition
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|
Term
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Definition
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|
Term
Molds like a high ______ content |
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Definition
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|
Term
The following foods are perishable/nonperishable:
fish, poultry, eggs |
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Definition
Perishable; spoil quickly |
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Term
The following foods are perishable/nonperishable:
dry spaghetti, dry beans, coffee, raisins |
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Definition
nonperishable; last a long time without going bad |
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Term
The consumption of _____ or ______ can cause food poisoning and infections |
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Definition
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|
Term
Intrinsic or extrinsic?
Antimicrobial substances, some herbs tend to carry foodborne bacteria, polyphenol |
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Definition
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Term
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Definition
temperature, humidity, contaminating organisms |
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Term
A toxin produced by aspergillus flavus that is cancer causing in vertebrates; linked to liver and colon cancers |
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Definition
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|
Term
What produces aflatoxins? |
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Definition
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|
Term
What is aflatoxin accumulated in? |
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Definition
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|
Term
A condition inducing convulsions and hallucinations from fungal toxins in rye |
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Definition
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|
Term
What causes ergotism? And what famous historical event is it associated with? |
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Definition
Claviceps purpurea; Salem witch trials |
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Term
Claviceps purpurea which causes ergotism, is found in what? |
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Definition
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|
Term
What are some physical methods of controlling microbial growth in food? |
|
Definition
Filtering, refrigeration, freezing, heat |
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Term
This is used in deli meats. High volume of CO2 (60%) reduces the oxygen content in bacterial, therefore reducing gram negative bacteria on meat. |
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Definition
Modified atmosphere packaging |
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|
Term
How does heating affect microbes? |
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Definition
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|
Term
How does refrigeration affect microbes? |
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Definition
Refrigeration slows the growth of microbes |
|
|
Term
What are the following known as?
Propionic acid
Sorbic acids
Benzoic acids
Sulfites
Sodium diacetate
Sodium nitrite
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Definition
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|
Term
Identify the preservative:
Prevents molds on bakery goods
inhibits enzymes by lowering pH
Preservative for both animal feed and food for human consumption |
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Definition
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|
Term
Inhibits enzymes by lowering pH |
|
Definition
Identify the MOA of propionic acid |
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|
Term
Identify the preservative:
Natural organic compound
All salts are associated with this preservative
Prevents molds in cheeses, syrups, cakes
Prevents growth of mold/yeast/fungi in food and drinks (pop and juices) |
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Definition
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|
Term
Identify the preservative:
prevents molds in margarine and low pH products |
|
Definition
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|
Term
Identify the preservative:
Wines, lemon juices (NO meats)
Dried fruits
inhibits enzyme that causes "browning"
Can potentially make allergies worse
Antibacterial and antifungal SO2 |
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Definition
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|
Term
What is the enzyme that causes "browning"? |
|
Definition
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|
Term
Inhibit enzyme that causes "browning" |
|
Definition
|
|
Term
Identify the preservative:
Prevents molds on breads |
|
Definition
|
|
Term
Identify the preservative:
Prevents botulism (clostridum)
Inhibit iron-sulfur clusters
Inhibits lipid oxidation
Found in chicken and hotdogs
Can form nitrosamine-this can be inhibited by vitamin C
Do not consume when pregnant |
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Definition
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|
Term
Inhibition of iron sulfur clusters which are essential to energey metabolism of Clostridium botulinum. Inhibits gram neg bacteria |
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Definition
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|
Term
What is our concern with the use of sodium nitrite as a preservative? |
|
Definition
Nitrosamine formation; this occurs when the preservative is cooked and it combines with amino acids to produce nitrosamine which is a known carcinogen :( |
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|
Term
What can help prevent nitrosamine formation? |
|
Definition
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|
Term
Identify the preservative:
Phenolase inhibitor
Found with vitamin C as an antioxidant
Derivatives prevent fat oxidation |
|
Definition
Citric acid and asorbic acid |
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|
Term
One of a group of bacterial proteins toxic to other bacterial cells. Produced by bacteria to kill bacteria (attach to plasma membrane and lyse cell) |
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Definition
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|
Term
Identify the preservative:
Produced from lactococcus lactis
Contains bacteriocins which are an antibioitic compound that kills bacteria
Found in lloyds pulled pork |
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Definition
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|
Term
Contains bacteriocins which attach to plasma membrane of bacteria and lyse cell |
|
Definition
|
|
Term
Identify the food-borne disease:
Bacterial pathogen found in deli meats that causes food poisoning. Found mainly in prepackaged deli meats. Considering use of bacteriophage spray to reduce instances. |
|
Definition
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|
Term
Identify the food-borne disease:
Norwalk virus. Named after Norwalk Ohio. Get it from food, direct/indirect contact. Found in shellfish and salad. |
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Definition
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|
Term
Identify the food-borne disease:
Found in ground beef that is undercooked |
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Definition
|
|
Term
Identify the food-borne disease:
Toxin producer found in eggs |
|
Definition
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|
Term
Identify the food-borne disease:
Found in shellfish, causes GI disease |
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Definition
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|
Term
All the following foods are an example of what?
Milk products, meat/fish, alcohol, breads, tofu, tempeh, pickles/kraut, soy sauce, kimchi |
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Definition
Foods fermented by microbes |
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|
Term
Bacteria involved in making cheese. Also found in buttermilk, sour cream, and keifer |
|
Definition
lactobacillus, lactococcus lactis |
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|
Term
Where does milk pick up bacteria? |
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Definition
Sterile in cow's udder, picks up bacteria in the milking process |
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|
Term
This is what you innoculate foods with. Isolated bacteria. Many people retain small amounts of previously made yogurt, cheese, etc. |
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Definition
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|
Term
How do lactobacillus and lactococcus lactis work? |
|
Definition
They ferment lactic acid from lactose |
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|
Term
How do cultures/starters affect food? |
|
Definition
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|
Term
What is the liquid part of cottage cheese/yogurt called? |
|
Definition
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|
Term
When milk curdles to form cheese or cottage cheese, what is produced and what is formed? |
|
Definition
Acid is produced and caseinase is formed |
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|
Term
What is the sugar found in milk |
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Definition
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|
Term
What is the #1 species for making cheese? |
|
Definition
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|
Term
Mongolian. Kept in leather bag which is easy to keep fermented. Can have some alcoholic content |
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Definition
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|
Term
What must you first do with milk or sour cream before innoculating it? |
|
Definition
Boil to kill bad bacteria |
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|
Term
Contains more protein and less whey. More compacted. Also contains a different strain of lactococcus |
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Definition
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|
Term
Contains streptococcus thermophilius and lactobacillus bulgariucs; like around 75-80 degrees celsius.
Created through a thermophilic process
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|
Definition
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|
Term
Where do microbes originate in foods like sausage, salami and pepperoni? |
|
Definition
Microbes comes from casings and environments in which the food is made |
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|
Term
_______ foods are more easily preserved, known to have a high number of vitamins, easily digestable, antioxidants, probiotics |
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Definition
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|
Term
Yeast does fermenting. Do not want bacteria involved or present. Produces carbon dioxide gas during process |
|
Definition
Production of Ethanol/Alcohol |
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|
Term
What is important when fermenting alcohol? |
|
Definition
No bacterial contamination
No air otherwise the yeast will produce ethanoic acid which is the chemical in vineagar |
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|
Term
If air is allowed in fermentation of alcohol, what will be produced? |
|
Definition
Ethanoic acid - chemical found in vinegar |
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|
Term
What is the beer starter known as? |
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Definition
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|
Term
What is involved in the making of bread? |
|
Definition
Fermentation; yeast is mixed with dough and kept warm. Carbon dioxide makes the bread dough rise and alcohol evaporates |
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|
Term
Set of freeze dried bacteria that will activate when they reach the colon |
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Definition
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|
Term
Must not be pathogenic or carrying resistance genes
Must be able to get past acidic environment of the stomach
Very strict regulations |
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Definition
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|
Term
These are given preemptively to cattle, chickens to prevent campylobacter and salmonella. |
|
Definition
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|
Term
What kind of microbes do the work of composting? |
|
Definition
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|
Term
How long must composte be treated in order to be usable at OU? |
|
Definition
14 days inside composting machine
90 days outside |
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|
Term
What must be present inside the in vessel composter at OU for composting to happen? |
|
Definition
Needs air. Has a lot of fans to keep O2 going so that microbes and other organisms are kept alive |
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|
Term
What goes into the composter here at OU? |
|
Definition
Paper
Food waste
Service ware PLA
Bulking agent (mulch, etc.) |
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|
Term
Process by which organic substances are broken down into smaller compounds by living microbial organisms |
|
Definition
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|
Term
What is the gas produced from landfill waste? |
|
Definition
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|
Term
What gives earthy smell to compost? |
|
Definition
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|
Term
What microbes do the work of composting? |
|
Definition
Mesophiles: lactobacillus spp acetobacter
As it heats up, thermophiles take over: bacillus spp and actinobacteria |
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|
Term
What should end product of compost not contain? |
|
Definition
Pathogens or viable seeds |
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|
Term
EPA waste diversion mandates that federal agencies must reduce waste by ____ by fiscal year 2015. |
|
Definition
50%
States mandate states |
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|
Term
How many tons of food are produced each day at OU? |
|
Definition
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|
Term
A corn/starch based bioplastic that can be broken down in a landfill in 14 days compared to the 1,000 years of other plastics that arent treated |
|
Definition
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|
Term
Organic substances are broken down into smaller compounds by living microbial organisms |
|
Definition
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|
Term
Bacteria ferments sugar by bacteria and turns it into lactic acid. Lactic acid beads are then formed into products. This is biodegradable. Cannot be heated! |
|
Definition
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|
Term
Why do we need biodegradable plastic? |
|
Definition
2 large patches in each ocean of garbage approx size of pennsylvania. These flow and vortex in oceans. Contain hundreds of microbes that help break down plastic-many vibrio species |
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|
Term
Water borne pathogens; fecal contamination |
|
Definition
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|
Term
Indicator species of fecal contamination; most common? |
|
Definition
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|
Term
What is the 3 step process of water purification? (drinking water) |
|
Definition
Sedimentation
Filtration
Chlorination |
|
|
Term
Identify the process of drinking water treatment:
Removes large objects and particles through flocculation |
|
Definition
|
|
Term
Identify the process of drinking water treatment:
Removes microorganisms by passing water through a layer of sand, gravel, microbe biofilm, carbon |
|
Definition
|
|
Term
Identify the process of drinking water treatment:
Involves addition of chlorine gas to kill remaning organisms |
|
Definition
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|
Term
What are the two techniques used to determine numbers of bacteria in a water sample? |
|
Definition
Membrane filter technique, standard plate count (SPC) |
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|
Term
Test determines number of bacteria by observing carbon dioxide gas production |
|
Definition
Most probably number (MPN) |
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|
Term
Who regulates water quality? |
|
Definition
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|
Term
What is acceptable level of coliforms for drinking water? |
|
Definition
Less than 1 coliform per 100 ml's |
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|
Term
If coliforms are found in more than ___% of drinking water, quality isnt accepted |
|
Definition
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|
Term
What are the three steps in sewage treatment? |
|
Definition
Screen, sediment, sludge. Ends with chlorination |
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|
Term
What happens once waste water is turned to sludge? |
|
Definition
Done aerobically and anaerobically; can be turned into fertilizer or dried and buried |
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|
Term
What are the 3 biochemical cycles? |
|
Definition
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|
Term
What do soil microorganisms do? |
|
Definition
Break down organic molecules from dead and dying things |
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|
Term
These organisms convert Co2 into carbohydretes - carbon fixation |
|
Definition
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|
Term
What retains most of the carbon in our atmosphere? |
|
Definition
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|
Term
Convert dead organic matter to release CO2 for reuse by plants |
|
Definition
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|
Term
What must atmospheric carbon be kept at to keep global warming at halt? |
|
Definition
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|
Term
What is climate change caused by? |
|
Definition
|
|
Term
How much carbon you used in your lifetime |
|
Definition
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|
Term
Atmospheric carbon contributes to what? |
|
Definition
Greenhouse effect
acid rain |
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|
Term
Causes breakdown of coral reefs
pH of oceans will affect this a lot
Acid rain on mountain tops; ruins soil and causes trees to dry out and die |
|
Definition
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|
Term
What is a source of local acidification? |
|
Definition
Acid mine drainage. Water that comes through them becomes polluted and pollutes water sources. This kills fish, microinvertabrates, causes dead patches in streams |
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|
Term
What must both drinking water and sewage water undergo before going back into the system? |
|
Definition
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|
Term
Excess nitrates (NO2) and sulfates (SO2) cause pollution. What type of pollution is this? |
|
Definition
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|
Term
Excess nutrients are feeding microbes and large algal blooms are created. WHen they die cause excess organic material to collect on the bottom |
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Definition
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|
Term
Level of O2 in water that will sustain life |
|
Definition
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|
Term
Make low pH water neutral pH once it gets through system. Microorganisms in the shallow water and muck use anaerobic metabolism use alternate electron acceptors such as nitrate/sulfate |
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Definition
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|
Term
Uses a muck sample to analyze for microorganisms
Compares sulfur oxidation, photosynthesis, etc
Put in muck, sulfur sample, and pond water
Anaerobes at bottom photosynthesizers at top
2-3 months incubation |
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Definition
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|
Term
Helps to clean up pollution naturally using microbes. Reduce PCB's and TCE (Known carcinogens) |
|
Definition
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|
Term
Have to be careful that microbes released wont affect other organisms. These unintended effects are known as what? |
|
Definition
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|
Term
What species are pivotal in the cleaning up of oil spills? |
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Definition
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|
Term
During this process, organic compounds are converted to inorganic compounds |
|
Definition
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|
Term
Microbes release what substance? |
|
Definition
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|
Term
Beginning of nitrogen cycle. Breakdown of dead and decaying material into ________. |
|
Definition
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|
Term
What is broken down into ammonia during ammonification? |
|
Definition
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|
Term
Second step of nitrogen cycle following ammonification. It is a 2 step process. Converts ammonia to nitrite and then nitrite to nitrate |
|
Definition
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|
Term
During the first step of nitrification; what happens? And what species carry it out? |
|
Definition
Ammonia to nitrite.
Nitrosococcus
Nitrosomonas |
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|
Term
During the second step of nitrification; what happens? What species are responsible? |
|
Definition
Nitrite to nitrate
Nitrococcus
Nitrobacter |
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|
Term
Third step of nitrogen cycle following nitrification.
Involves taking nitrate to nitrogen gas. This replenishes the atmosphere |
|
Definition
|
|
Term
What species carries out denitrification? |
|
Definition
|
|
Term
What is the bad greenhouse gas that can be given off by denitrification? |
|
Definition
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|
Term
Taking nitrogen gas and converting it to organic nitrogen. |
|
Definition
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|
Term
What species carries out nitrogen fixation? |
|
Definition
Rhizobium (bacteria) Legumes, clover have pockets called nodules (located in roots) that contain this. |
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|
Term
Fungal symbiotic relationships with plant roots. Make plants more efficient in absorbing nutrients |
|
Definition
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|
Term
Plant pathogen (bacteria) that causes tumor to form by horizontal gene transfer. The bacteria affects DNA in plants (bacterial DNA found in nucleoid region) creates pili between bacteria and plant cell. Will express virulent DNA which produces massive growth in tissue. |
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Definition
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|
Term
What does virulent DNA that causes tumor growth in plants produce that is helpful to harmful bacteria? |
|
Definition
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|
Term
Scientific model for GMO's Do experiments on this much like we test meds on mice |
|
Definition
|
|
Term
What is the photosynthetic part that plants possess? |
|
Definition
|
|
Term
What was the first photosynthesis carried out by? |
|
Definition
|
|
Term
How many phases does photosynthesis have? And what are they? |
|
Definition
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|
Term
In this phase of photosynthesis; plant absorbs energy from the sun. Shifts around electrons through an ETC. NADPH and ATP created travel to calvin cycle. CO2 fixed into larger carbohydrate and releases O2 |
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Definition
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|
Term
What is created in the light phase of photosynthesis? |
|
Definition
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|
Term
In this phase of photosynthesis, CO2 is incorportaed into sugar. Energy from other phase drives this |
|
Definition
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|
Term
One celled euk. photosynthesizers |
|
Definition
|
|
Term
What do photosynthetic bacteria have? |
|
Definition
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|
Term
This is found with cyanobacteria in marine ecosystems |
|
Definition
|
|
Term
Zoo plankton. Symbiotic relationships between larger animals that provide nutrients heterotrophic or photosyntheic |
|
Definition
|
|
Term
Biological phenomenon that indicates growth in response to an environmental stimulus |
|
Definition
|
|
Term
Tiny organism that lives within dinoflagellates |
|
Definition
|
|
Term
What does the sulfur smell of the ocean come from? Other ocean smell? |
|
Definition
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|
Term
In earthworm group. Live near hydrothermal vents where no sunlight is present. Surround water is very cold but vents are very warm |
|
Definition
Hydrothermal vent tube worms |
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|
Term
Have no digestive system. Have a symbiotic relationship with bacteria that live in trophosomes and feed them. Discovered by Colleen Cavanaugh |
|
Definition
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|
Term
Only eat wood (carbon/cellulose) have many bacteria/archea/protists that help it digest it and allow them to use it as a nutrient source. Contain nitrogen fixing bacteria that converts nitrogen gas to organic nitrogen |
|
Definition
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|
Term
Complex parasitic euk. that wouldnt be symbiotic without bacteria. |
|
Definition
|
|
Term
|
Definition
Eukaryotic cell model; behave similarily to human cells |
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|
Term
When using bio control, we want to consider these because their effects are often much more damaging than predator-prey interactions |
|
Definition
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|
Term
HB bacteria interacts with these. Live inside them and fluoresce. Virulent bacteria that kills caterpillars in 24-48 hours. |
|
Definition
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|
Term
An association between a fungal mycelium and a cyanobacterium or alga |
|
Definition
|
|
Term
Lichens are composed of what 2 organisms? |
|
Definition
|
|
Term
Where do lichens grow? What do they replenish? What are they good indicators of? |
|
Definition
Rock and stone. Break them down into soil. They replenish soil. Good indicators of pollution because they do not grow well in areas that are highly polluted. |
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|
Term
Microbes that glow are said to what? |
|
Definition
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|
Term
Sea water vibrio that helps squid to glow because of the light this bacteria gives off. Helps the squid to appear to be a part of the night sky when the predators look up at it. Camo! |
|
Definition
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|
Term
"Cud chewers" cows, sheep, deer. 4 chambers to stomach. Regurgitate food and chew again |
|
Definition
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|
Term
If the diets of ruminants are changed suddenly, what can affect them that is potentially fatal? |
|
Definition
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|
Term
In humans these form a symbiotic relationship |
|
Definition
|
|
Term
An interrelationship between 2 populations of organisms where there is a close and permanant association |
|
Definition
|
|