Bio 230 Micro Exam 2

Front 1

What are the characteristics that are used to classify (identify) bacteria?

Back 1

..

Front 2

What are the 3 shapes of bacterial cells?

Back 2

Cocci, rods and spiral

Front 3

What is an obligate intracellular pathogen?

Back 3

A pathogen that must live within a host cell.

Front 4

Define: obligate aerobe

Back 4

Strict bacterial aerobes requiring O2

Front 5

Define: microaerophile

Back 5

Bacteria that need a reduced amount of O2

Front 6

Define: obligate anaerobe

Back 6

Strict bacterial anaerobes that are killed by O2

Front 7

Define: aerotolerant anaerobe

Back 7

Bacteria that don't need O2, but won't be killed by it either

Front 8

Define: facultative anaerobe

Back 8

Anaerobes that can use O2, but can also live with or without it

Front 9

How are Rickettsia, Chlamydia & Mycoplasams different?

Back 9

Chlamydia lack enzymes to produce ATP. Richettsia have a leaky cell membrane. Mycoplasms lack a cell wall

Front 10

Which are obligate intracellular pathogens and why?

Back 10

Chlamydia & Rickettsia must live within a host cell.

Front 11

What are 6 most common elements found in biological molecules?

Back 11

Carbon, Hydrogen, Oxygen Nitrogen, Phos, Sulfur

Front 12

What is the pH scale?

Back 12

The amount of H+ (hydrogen Ion's in a solution or substance.

Front 13

What does high pH mean?

Back 13

Alkeline (base)

Front 14

What does low pH mean?

Back 14

Acid

Front 15

What is neutral?

Back 15

7 H+ = OH-

Front 16

Define: carbohydrate

Back 16

Biomolecules composed of C, H, O. Ex: monosaccharide, disaccharide, polysaccharide

Front 17

Define: monosaccharide

Back 17

One sugar ring carbohydrate in bacteria. Function is to breakdown to make ATP. Also called sugars.

Front 18

Define: disaccharide

Back 18

Two sugar ring carbohydrate in bacteria. Function is to breakdown to make ATP. Also called sugars

Front 19

Define: sugars

Back 19

The simplest charbohydrate

Front 20

Define: polysaccharide

Back 20

Many sugar ring carbohydrate in bacteria. Function is structural. Ex: peptidoglycan

Front 21

Proteins are polymers of what smaller molecule?

Back 21

Amino Acids

Front 22

What influences the 3-D shape of the protein?

Back 22

The attraction & repulsion between R groups in the protein chain.

Front 23

Why is the 3-D shape important?

Back 23

The shape allows the protein to perform it's function.

Front 24

What are enzymes?

Back 24

Protein molecules produced by living cells as "instructed" by genes on the chromosomes.

Front 25

Why are enzymes important to cell survival?

Back 25

Enzymes make chemical reactions occur in a cell to produce a product.

Front 26

What does "ase" at end of word imply?

Back 26

It is an enzyme

Front 27

What are 4 possible consequenses of an altered enzyme 3-D shape?

Back 27

1. No change in function or shape 2. Change in shape resulting in protein not working 3. Protein works better 4. Protein won't fit old substrate, but fits new one

Front 28

What is DNA and RNA?

Back 28

Nucleic acids or biomolecule in living cells

Front 29

What is the structure and function of DNA?

Back 29

Double stranded, contains deoxyribose & thymine. Contains information used to construct enzymes

Front 30

What is the structure and function of RNA?

Back 30

Single stranded, contains ribose & uracil. Contructs a cells enzymes

Front 31

What is a gene?

Back 31

A section of DNA that holds information on the amino acid sequence of a protein.

Front 32

What is a mutation?

Back 32

A change in a gene's nitrogenous base sequence. Mutations are frequent in bacteria due to high rate of cell reproduction.

Front 33

How does the nucleotide sequence of a gene influence the protein for which the gene codes?

Back 33

The nucleotide is made of amino acids in a specific order. One change alters the amino acid sequence.

Front 34

What do exoenzymes do vs. endoenzymes

Back 34

Made by cell, catalyst of reactions (ex: outside) or (endo: inside) the body.

Front 35

3 factors that influence how well an enzyme works

Back 35

Temperature, pH, Presence of enzyme inhibitors

Front 36

How does temperature decrease the enzyme's activity?

Back 36

It's shape is altered by temp. High temp it will denature or become straight. Low temp won't cause shape change, but stop activity until warmed.

Front 37

How does pH decrease the enzyme's activity?

Back 37

Every enzyme has an optimum pH level based on where the organism lives. Human pathogens have pH of 7.35-7.45

Front 38

How does presence of enzyme inhibitors decrease the enzyme's activity?

Back 38

A molecule binds on enzyme so that substrate can't bind & a chemical reaction won't occur

Front 39

What is "activity"?

Back 39

The rate an enzyme can convert substrate to product. High activity=fast product production. Low activity=slow product production

Front 40

What are enzyme inhibitors?

Back 40

Physical or chemical means of preventing enzyme growth

Front 41

How can certain inhibitors help us treat a bacterial infection?

Back 41

They stop certain critical reactions from happening.

Front 42

What does Sulfanilamide do? (sulfa drugs)

Back 42

Inhibit production of folic acid in bacteria

Front 43

What bacterial enzyme does penicillin inhibit?

Back 43

Cell wall synthesis

Front 44

What is penicillinase? Who makes it?

Back 44

A penicillin resistant enzyme made by bacteria

Front 45

How does penicillinase work & who benefits from it?

Back 45

They destroy the B-lactam ring in penicillins. An organisim that produces penicillinase.

Front 46

What is augmentin (what does it contain)?

Back 46

Drug combination of B-lactim antibiotic & B-lactamase inhibitor

Front 47

How does augmentin work against PCN resistant bacteria?

Back 47

B-lactam inhibitor binds to & inactivates the B-lactamse allowing antibiotic to enter bacterial cell and disrupt cell wall synthesis.

Front 48

Define: metabolism

Back 48

All of the chemical reactions that occur in a cell. Two types: Catabolic & Anabolic

Front 49

Define: catabolism

Back 49

Series of chemical reactions that breakdown food molecules, extracting energy & using it to make ATP for the cell

Front 50

Define: anabolism

Back 50

Reactions to make all structures for cell growth that require ATP

Front 51

Example of catabolic process

Back 51

Glycolysis

Front 52

Example of anabolic process

Back 52

Photosynthesis

Front 53

What is ATP?

Back 53

Adenosine triphosphate - picks up energy from catabolic path & delivers to anabolic path.

Front 54

Why is ATP important to cell?

Back 54

They transfer energy from energy yielding molecules to energy required molecules

Front 55

What is a "high energy bond"?

Back 55

Temporary storage for energy in special molecules

Front 56

3 primary ways bacteria get their energy from food?

Back 56

Aerobic cell respiration, Anaerobic cell respiration, Fermentation

Front 57

Aerobic cell respiration process (is O2 required, smaller pathways, ATP yield, waste)

Back 57

Requires O2 * Major pathway * 38 ATP * Glucose waste

Front 58

Anaerobic cell respiration process (is O2 required, smaller pathways, ATP yield, waste)

Back 58

Doesn't need O2 * Major pathway * 20-30 ATP * Glucose waste

Front 59

Fermentation process (is O2 required, smaller pathways, ATP yield, waste)

Back 59

Doesn't need O2 * Major pathway * 2 ATP * Glucose waste

Front 60

Which metabolic process obligate aerobes/anaerobes/facultative use?

Back 60

..

Front 61

6 factors affecting Microbial growth

Back 61

Temperature, pH, Osmotic environment/pressure, Barometric pressure, Proper nutrients, Proper O2 levels

Front 62

Define: thermophiles

Back 62

Bacteria growth: HIGH temp Ex: hot spring bacteria

Front 63

Define: mesophiles

Back 63

Bacteria growth: MID temp Ex: Human pathogens

Front 64

Define: psychrophiles

Back 64

Bacteria growth: LOW temp Ex: spoilage bacteria in fridge

Front 65

Define: temperature range (min/max/optimum)

Back 65

Range bacteria will die, stop growing and perfect conditions

Front 66

Define: acidophiles

Back 66

Bacteria that require LOW pH for growth.

Front 67

Define: alkalinophile

Back 67

Bacteria that require HIGH pH for growth.

Front 68

Define: barophiles

Back 68

Bacteria that require HIGH PRESSURE for growth

Front 69

Define: halophiles

Back 69

Bacteria that require HIGH SALT environment

Front 70

Define: haloduric organisms

Back 70

Bacteria that tolrate high salt, but don't require it

Front 71

What is osmotic pressure?

Back 71

Pressure exerted on a cell membrane by solutions inside & outside of the cell

Front 72

How does salinity affect bacterial cells?

Back 72

By causing the cell to shrink or lyse if too little or too much salt

Front 73

How have temp, pH, salt/sugar been used to preserve food & stop spoilage?

Back 73

Inhibit the growth of most microorganisms

Front 74

Define: sterilization (give example)

Back 74

Killing of all forms of life on object by heat, gas (ethylene oxide) or radiation (gamma rays)

Front 75

Define: pasteurization (give example)

Back 75

Killing of pathogenic bacteria by heating liquid to 72c for 15 seconds

Front 76

Define: disinfection (give example)

Back 76

Use of chemical agent to kill all vegetative forms of life on objects.

Front 77

Define: antiseptic (give example)

Back 77

Disinfection of skin or living tissues. Ex: alcohol

Front 78

Define: asepsis (give example)

Back 78

Preventing unwanted bacteria from entering a particular area. Ex: gown, glove, masks

Front 79

Define: germicide/bactericide (give example)

Back 79

Chemical agent that rapidly kills germs or bacteria.

Front 80

Define: degerming (give example)

Back 80

Act of cleansing the skin by washing, scrubbing or use of antiseptic

Front 81

Define: sanitization (give example)

Back 81

Use of chemicals or scrubbing on utensils, toilets to reduce number of pathogens

Front 82

Define: bacteriostatic (give example)

Back 82

When bacterial growth & reproduction has been stopped, but not killed

Front 83

3 major mechanisms by which microbial growth is controlled by the various agents

Back 83

Denature the 3-D shape of microbe, Damage or Destroy the microbe's DNA, Damage microbe's cell membrane or wall

Front 84

What are the various physical means of control are e.g. heat, filtration, etc

Back 84

Moist heat (steam) @ 100c 10 min kills bacteria, 30 min kills viruses, 20 hrs kills spores. Dry heat takes longer and must be hotter.

Front 85

How the concentration of ethanol affects its effectiveness

Back 85

Must have H2O to denature the proteins

Front 86

How can some organisms survive IN certain disinfectants?

Back 86

Gram rod negative can live in disinfectant. Disinfectants effective against gram positive bacteria

Front 87

How are some organisms resistant to desiccation?

Back 87

They remain viable, but don't reproduce when dry. (Staph aureus)

Front 88

What is generation time?

Back 88

Amount of time it takes for a cell to grow and divide, E.coli 15 min/TB 13 hrs

Front 89

What is incubation periods?

Back 89

Proper temp & atmosphere set for bacterial growth inside incubator Ex: TB 3mo-2year

Front 90

What is treatment periods?

Back 90

Amount of time it takes for treatment to kill bacteria Ex: TB 6mo-1yr

Front 91

Short generation time leads to short incubation and short treatment period

Back 91

UTI/E.coli: generation 100 cells to millions in 16 hours, incubation 24-72 hrs, treatment 1-2 weeks