D. biofilm formation Bacteriocins and quoromones are special evolutionary adaptations that are most likely utilized forsuccess in which environment?A. Oligotrophic environments B. Environments with rapidly flowing water C. Environments crowded with other organisms D. Soil environments E. Hydrothermal vent environments Lilly Hall has a water tank on the roof to provide water in emergencies. What would you expect to find if you sampled the water in this tank? A. Mostly bacteria with sticky sheaths. B. Bacteria in microcolonial biofilms rather than in a uniform layer. C. The water would be very cloudy. D. Any bacteria that are present should have a high growth rate, m. E. Most bacteria would be growing on the sides of the tank. Choose the option that is best described by the following characteristics: Grows in and chokes xylem. Causes root rots and wilts. May produce gibberelin and cause shoots to grow too fast. A. Erwinia B. Phytophthora C. Fusarium D. Spotted wilt virus E. Spiroplasma Bacteria growing in the reservoir tank of a home drinking water system would be especially characterized by A. microcolony development B. rapid growth C. acid production D. biofilm formation E. formation of a sticky sheath

Bacteria growing in the reservoir tank of a home drinking water system would be especially characterized by A. microcolony development B. rapid growth C. acid production D. biofilm formation E. formation of a sticky sheath

E. can be done either aerobically or anaerobically The process of making glucose or other cell carbon from CO2 . . . A. is an oxidation reaction B. releases energy for the cell to use C. requires that CO2 first be turned into methane D. can only be done by phototrophs E. can be done either aerobically or anaerobically Which of the following is NOT a method used to prevent spoilage in the indicated food? A. The halophiles used to make bread can grow in the salty gluten, but other bacteria cannot. B. Pepperoni is smoked after fermentation to reduce aw. C. Thermophilic fermentation is used to prevent pathogen growth in yogurt. D. Sulfites are added to wine to prevent growth of Acetobacter. E. Lactic acid bacteria produce enough acid in sauerkraut to prevent growth of pathogens Water with high BOD . . . A. does not support much microbial growth B. also has a high concentration of dissolved oxygen C. is considered to be polluted D. is oligotrophic E. Is especially deficient in NO3- and PO43- Which of the following is involved in the process of transduction? A. Ribosomes B. Persister cells C. The F plasmid D. Bacteriophage E. Electron transport chains

The process of making glucose or other cell carbon from CO2 . . . A. is an oxidation reaction B. releases energy for the cell to use C. requires that CO2 first be turned into methane D. can only be done by phototrophs E. can be done either aerobically or anaerobically

C. electrons from H2S are donated to CO2 The indicated step in the nitrogen cycle is called . . . A. Dissimilative nitrogen fixation B. Assimilative nitrogen fixation C. Nitrification D. Denitrification E. Ammonification The tertiary stage of sewage treatment . . . A. must be done in concrete tanks that have no contact with the environment B. precipitates PO4-3 as calcium phosphate C. produces an effluent with very low fecal coliform levels D. is an entirely anaerobic process E. turns organic nutrients into bacterial biomass, which is recoverable as flocs Inhibitors of nitrification are frequently added to agricultural soils. Why? A. Nitrification turns useful nitrogen into N2, which is lost to the atmosphere. B. Nitrification reduces the amount of oxygen available in the soil. C. Nitrification turns NH4+into NO3-, which is easily leached from the soil by rain. D. Nitrification is mostly carried out by fungi, whose growth we want to inhibit. E. Nitrification is a reduction reaction, which competes with photosynthetic oxidation of H2O. In a hydrothermal vent community, the sulfur and carbon cycles are often mixed. Organisms make organic compounds and SO4-2 from CO2 and H2S. During this process . . . A. energy must be input from the sun B. SO4-2 is used as the electron donor C. electrons from H2S are donated to CO2 D. CO2 provides the energy for the organisms to grow E. H2S is reduced to SO4-2

In a hydrothermal vent community, the sulfur and carbon cycles are often mixed. Organisms make organic compounds and SO4-2 from CO2 and H2S. During this process . . . A. energy must be input from the sun B. SO4-2 is used as the electron donor C. electrons from H2S are donated to CO2 D. CO2 provides the energy for the organisms to grow E. H2S is reduced to SO4-2

A. Methanogenesis The indicated step in the nitrogen cycle is called . . . A. Assimilative nitrogen fixation B. Dissimulative nitrogen fixation C. Nitrification D. Denitrification E. Ammonification Methanogenesis, as carried out in the rumen of a cow, is . . . A. a reduction using electrons from H2 B. a type of heterotrophic growth C. an oxidation in which electrons are donated to O2 D. the process that the cow uses to obtain nutrients from grass E. a fermentation reaction that recycles NAD+from NADH Which step in the carbon cycle requires net energy input? A. Methanogenesis B. Anaerobic respiration C. FermentationD. Methylotrophy E. Aerobic electron transport Which of the following biogeochemical cycle steps is a chemical reduction? A. Anammox B. Nitrification C. Methylotrophy D. Methanogenesis E. Using H2S as a photosynthetic electron donor

Which step in the carbon cycle requires net energy input? A. Methanogenesis B. Anaerobic respiration C. FermentationD. Methylotrophy E. Aerobic electron transport

B. Sheaths to adhere better to surfaces Efficient growth in flowing water (river) would be most improved by which of the following adaptations? A. Enhanced flagellar motility B. Sheaths to adhere better to surfaces C. ABC transporters for more efficient nutrient uptake D. A broad metabolic capability to degrade many potential carbon sources E. Ability to produce anti-quoromones to interfere with other bacterial communication Oops! You ate at one of those places that the Health Inspector flagged for having the rice on the sushi bar at room temperature. You might have gotten food poisoning. What symptoms can you expect?A. Watery diarrhea for about a week B. Nausea, diarrhea and vomiting for a day C. Gut cramping, but possibly neural paralysis and death D. Vomiting, but no diarrhea or other symptoms E. Diarrhea, gut inflammation and potential kidney damage What organism can spoil wine, and how is its growth prevented? A. Fusarium - by adding an alcoholic must to kill the bacteria B. Botrytis - by adding sulfite to kill the virus C. Penicillium - by lowering the pH to kill the fungus D. Acetobacter - by adding sulfite to inhibit bacterial growth E. Malolactic bacteria - by adding an alcoholic must to kill them Choose the option that is best described by the following characteristics: Grows in and chokes xylem. Causes root rots and wilts. May produce gibberelin and cause shoots to grow too fast. A. Erwinia B. Phytophthora C. Fusarium D. Spotted wilt virus E. Spiroplasma

Efficient growth in flowing water (river) would be most improved by which of the following adaptations? A. Enhanced flagellar motility B. Sheaths to adhere better to surfaces C. ABC transporters for more efficient nutrient uptake D. A broad metabolic capability to degrade many potential carbon sources E. Ability to produce anti-quoromones to interfere with other bacterial communication

D. Denitrification The indicated step in the nitrogen cycle is called . . . A. Assimilative nitrogen fixation B. Dissimulative nitrogen fixation C. Nitrification D. Denitrification E. Ammonification Oh no!! You forgot to put away the leftovers after dinner, and now you're afraid they've been sitting out long enough to have spoiled. If you reheat the food before you eat it, you would be safe from all of the following EXCEPT . . . A. Campylobacter jejuni B. Vibrio parahemolyticus C. Clostridium botulinum D. Staphylococcus aureus E. Listeria monocytogenes Food spoilage organism that produces the carcinogenic toxin, aflatoxin. A. Aspergillus B. Staphylococcus aureus C. Erwinia D. Bacillus cereus E. Rhizopus Bacteria growing in the reservoir tank of a home drinking water system would be especially characterized by A. microcolony development B. rapid growth C. acid production D. biofilm formation E. formation of a sticky sheath

The indicated step in the nitrogen cycle is called . . . A. Assimilative nitrogen fixation B. Dissimulative nitrogen fixation C. Nitrification D. Denitrification E. Ammonification

D. a highly versatile metabolism Which of the following is most likely to biomagnify in lipid tissues? The major evolutionary selection pressure in soil microorganisms favors organisms that have evolved . . . A. very efficient transporters B. adhesion pili that form very tight biofilms C. a rapid specific growth rate (μ) D. a highly versatile metabolism E. anoxygenic photosynthetic mechanisms Somehow, pathogen growth must be minimized during food preparation involving microbes.Which of the following is NOT used to reduce pathogen growth? A. The food is allowed to become acidic. B. The food is frozen to kill pathogens. C. The food is cultured in salt brine. D. The food is prepared with thermophilic organisms. E. SO2 gas is added to inhibit growth of spoilage organisms Which of the following combinations of food and contaminating organism is not possible? A. Bread contaminated by Staphylococcus B. Cured ham contaminated by mold C. Jelly contaminated by Pseudomonas D. Cereal grain contaminated by Aspergillus E. Fresh lettuce leaves contaminated by Salmonella

The major evolutionary selection pressure in soil microorganisms favors organisms that have evolved . . . A. very efficient transporters B. adhesion pili that form very tight biofilms C. a rapid specific growth rate (μ) D. a highly versatile metabolism E. anoxygenic photosynthetic mechanisms

A. dissimilative nitrogen fixation How do bacteria naturally develop the ability to bioremediate pollutants? A. They don't. We have to engineer them. B. Bacteria evolve rapidly once they are exposed to a pollutant. C. HGT of genes that catabolize plant flavonoids builds natural degradative pathways. D. The evolutionary selective pressure is resistance against viruses present in soil. E. The evolutionary selective pressure is increased virulence toward plant hosts The indicated step in the nitrogen cycle is called . . . A. Dissimilative nitrogen fixation B. Assimilative nitrogen fixation C. Nitrification D. Denitrification E. Ammonification Found in wet soil. Causes root damage shortly after germination, which leads to growth"damping off" and plant stunting. A. Agrobacterium B. Pythium C. Pseudomonas syringae D. Verticillium E. Mosaic viruses How do nitrogen fixing Rhizobium bacteria prevent the enzyme Nitrogenase from being damaged by oxygen? A. They produce an oxygen-binding protein to keep the free O2 concentration low. B. They live in anaerobic root nodules, so O2 is not a problem for them. C. They are surrounded by a tough membrane that excludes O2 from the cells. D. They attach O2 to an amino acid and transport it into the plant cells to eliminate it. E. They reduce their respiratory rate, producing less O2 from oxidative phosphorylation

The indicated step in the nitrogen cycle is called . . . A. Dissimilative nitrogen fixation B. Assimilative nitrogen fixation C. Nitrification D. Denitrification E. Ammonification

B. Nitrification Which of the steps in the nitrogen cycle can be carried out by lithotrophic organisms that usenitrogen compounds as an electron source? A. Ammonification B. Nitrification C. Assimilative Nitrogen Fixation D. Dissimilative Nitrogen Fixation E. Denitrification The secondary stage of sewage treatment . . . A. is an entirely anaerobic process B. precipitates PO4-3 as calcium phosphate C. produces an effluent with very low fecal coliform levels D. turns organic polymers into biomass, which is recoverable as flocs E. must be done in concrete tanks that have no contact with the environmenT Spores of this organism can germinate in improperly stored reheated starchy foods and producetoxins causing diarrhea and vomiting A. Aspergillus B. Staphylococcus aureus C. Erwinia D. Bacillus cereus E. Rhizopus Which of the following would be the most effective way to increase crop yields in phosphate deficient soil? A. Add lichens to the soil. B. Coat crop seeds with ACC deaminase. C. Add inhibitors of nitrifying bacteria to the soil. D. Add chemolithotrophic fungi to the soil. E. Coat crop seeds with spores from arbuscular fungi.

Which of the steps in the nitrogen cycle can be carried out by lithotrophic organisms that usenitrogen compounds as an electron source? A. Ammonification B. Nitrification C. Assimilative Nitrogen Fixation D. Dissimilative Nitrogen Fixation E. Denitrification

A. a mycorrhizome Somehow, pathogen growth must be minimized during food preparation involving microbes.Which of the following is NOT used to reduce pathogen growth? A. The food is allowed to become acidic. B. The food is frozen to kill pathogens. C. The food is cultured in salt brine. D. The food is prepared with thermophilic organisms. E. SO2 gas is added to inhibit growth of spoilage organisms During the manufacture of yogurt, how is the growth of pathogens inhibited? A. Salt and sugar are added to inhibit bacterial growth by lowering the aw. B. Pathogens are allowed to grow, but the yogurt is later pasteurized. C. The fermentation is thermophilic; pathogens are inhibited by the high temperature. D. Probiotic bacteria are added to compete with the pathogens. E. The yogurt is frozen briefly to kill all the bacteria, and then "good" bacteria are addedback to the final product. Oops! You ate at one of those places that the Health Inspector flagged for having the rice on the sushi bar at room temperature. You might have gotten food poisoning. What symptoms can you expect?A. Watery diarrhea for about a week B. Nausea, diarrhea and vomiting for a day C. Gut cramping, but possibly neural paralysis and death D. Vomiting, but no diarrhea or other symptoms E. Diarrhea, gut inflammation and potential kidney damage A fungus living within the epidermal cells of a plant root is called . . . A. a mycorrhizome B. a lichen C. a bacteroid D. Phytophthora blight E. a Rhizobium nodule

A fungus living within the epidermal cells of a plant root is called . . . A. a mycorrhizome B. a lichen C. a bacteroid D. Phytophthora blight E. a Rhizobium nodule

BIOL 221 Final

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D. biofilm formation

E. can be done either aerobically or anaerobically

C. electrons from H2S are donated to CO2

A. Methanogenesis

B. Sheaths to adhere better to surfaces

D. Denitrification

D. a highly versatile metabolism

A. dissimilative nitrogen fixation

B. Nitrification

A. a mycorrhizome

B. Broad metabolic capability to degrade many potential carbon sources

A. Nitrification

C. It increases the absorptive surface area of the root hairs.

A. a reduction using electrons from H2

C. Nitrification turns NH4+into NO3-, which is easily leached from the soil by rain.

A. They produce an oxygen-binding protein to keep the free O2 concentration low.

D. It anchors the lichen to the rocks.

D. It has many sensor kinases and can catabolize a variety of carbon compounds.

B. autotrophic ; reduced carbon compounds

E. aspartate-glutamate antiport

D. Methanogenesis

C. They are fungi that increase water and nutrient absorption by plant roots.

E. Most bacteria would be growing on the sides of the tank.

A. Methanogenesis

E. Aspartate/glutamate exchange takes place across the bacterial cell membranes in area A.

B. Producers would have to be chemoautotrophs.

E. Coat crop seeds with spores from arbuscular fungi.

B. They reduce CO2 using energy from other chemical reactions.

B. methylotrophy

A. 1 = denitrification, 3 = dissimilatory nitrogen fixation

A. It helps plants take up phosphorus from the soil.

C. Environments crowded with other organisms

B. a measure of oxygen levels in the water

D. turns organic polymers into biomass, which is recoverable as flocs

B. Secondary treatment

B. High phosphate and nitrogen levels lead to eutrophication of lakes and rivers.

C. microbial growth that can be supported by nutrients in the water

B. Colored colonies on differential media

B. They are chlorinated and non-polar

C. by aerating the sewage to encourage biofilm formation

D. Methylotrophy

B. hydrophobic, with many -Cl atoms

B. a virus transduces DNA from one bacterium to another

B. precipitates PO4-3 as calcium phosphate

C. It should be a native flora of the digestive tract.

A. Removal of BOD is mainly through aerobic metabolism and biofilm formation.

B. It should produce gas.

D. Bacteria

D. Bacteriophage

A. support much growth of cyanobacteria

D. growth of aerobic heterotrophs with hydrolytic enzymes

B. Coliforms indicate fecal contamination of the water.

C. HGT of genes that catabolize plant flavonoids builds natural degradative pathways.

C. is considered to be polluted

D. produce acid and gas

B. The concentration increases to dangerous amounts with each level of food chain

D. Bacteria can degrade all organic molecules, regardless of hydrophilicity.

A. Aspergillus

D. Bacillus cereus

B. The food is frozen to kill pathogens.

E. Keep oxygen out of the food

D. Staphylococcus aureus

A. a fungus

C. The fermentation is thermophilic; pathogens are inhibited by the high temperature.

D. It is used to make vinegar from alcohol by acid fermentation.

C. Erwinia

A. aw is reduced to produce a hypertonic environment and cause bacterial plasmolysis

B. Clostridium botulinum

D. Lactic acid bacteria

E. The CO2 produced from alcohol fermentation makes the bread rise.

A. The halophiles used to make bread can grow in the salty gluten, but other bacteria cannot.

C. bad, because it produces a carcinogenic toxin

D. Escherichia coli O157:H7

B. Pepperoni

A. It produces a gas that allows the bread to rise.

B. xerophilic fungi

C. foods with a naturally neutral pH

C. Staph aureus and Bacillus cereus

B. bread

D. Acetobacter - by adding sulfite to inhibit bacterial growth

C. Jelly contaminated by Pseudomonas

B. Nausea, diarrhea and vomiting for a day

D. Sulfite

C. Canning

E. inhibiting ethylene production after germination

C. Pseudomonas syringae

B. Pythium

A. They are only able to help the plant avoid root diseases.

E. Spiroplasma

C. Fusarium

A. parasitizing the Pythium pathogen

D. They produce volatile fatty acids from which the cow gets most of its energy.

E. Phytophthora WONT LET ME ADD PIC LECTURE 40 QUESTION 9

C. producing gibberellic acid in root hairs

B. They have a strictly anaerobic metabolism.

C. to reduce the amount of ethylene at the right time to encourage root elongation

E. One requires an aerobic environment; the other an anaerobic environment

D. Pythium

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BIOL 221 Final

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