BIOLOGY Study Guide - Streptococcal Pharyngitis, Lyme Disease, Leptospirosis

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jamesonvalera

16 Nov 2022

School

Eastern Samar State University

Department

Earth Science

Course

BIOLOGY

Professor

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Document Summary

Bacteria are microscopic, single-celled organisms that exist in their millions, in every environment, both inside and outside other organisms. Some bacteria are harmful, but most serve a useful purpose. They support many forms of life, both plant and animal, and they are used in industrial and medicinal processes. Bacteria are thought to have been the first organisms to appear on earth, about 4 billion years ago. The oldest known fossils are of bacteria- like organisms. Bacteria can use most organic and some inorganic compounds as food, and some can survive extreme conditions. A growing interest in the function of the gut microbiome is shedding new light on the roles bacteria play in human health. Bacteria are single-cell organisms that are neither plants nor animals. They usually measure a few micrometers in length and exist together in communities of millions. A gram of soil typically contains about 40 million bacterial cells.

Related Questions

1. A voung enilsted sailor has been living on the local economy in Thailand while attached to a U.S. embassy. Two months after his posting at the facility. he reported to the medical treatment facility complaining of diarrhea and somewhat severe abdominal pain. A stool specimen was cultured for pathogenic bacteria and yielded normal results, Upon his return to the treatment area an additional stool specimen was obtained and examined microscopically. Larce operculated egos that were broad and eliptical in shape were observed. What is the probable causative organism and What is another parasite that could be confused with the most probable diagnosed pathogen?

hutlashawn26

Check answers Multiple Choice Question 12 (1 point) Saved

To prevent falls, keep the floors clean and...

Question 12 options:

shiny

◯ wet

◯ dry

◯ glossy

Question 13 (1 point) Saved

The acronym FAT TOM stands for...

Question 13 options:

◯ food, acidity, time, temperature, oxygen, moisture

◯ food, alkalinity, time, temperature, oxygen, moisture

◯ food, alkalinity, time, thermometer, oxygen, moisture

◯ food, acidity, time, thermometer, oxygen, moisture

Question 14 (1 point) Saved

How do you stay safe in a food lab (at school or at home)?

Question 14 options:

◯ following the kitchen safety rules

◯ refrain from horseplay in the kitchen

◯ always wipe up spills immediately

◯ all of the above

◯ a and b only

Question 15 (1 point) Saved

Which temperature range represents the Danger Zone?

Question 15 options:

◯ 40oF - 140oF

◯ 4oC - 60oC

◯ both a and b

◯ none of these reflects the temperatures of the Danger Zone

Question 16 (1 point) Saved

Which of the following temperatures is the correct minimum temperature at which to reheat leftovers?

Question 16 options:

◯ 140oF

◯ 212oF

◯ 165oF

◯ 40oF

Question 17 (1 point) Saved

What should you NOT do in the event of a grease fire?

Question 17 options:

◯ pour water on the flame

◯ turn off the heat source

◯ pour baking soda on the flame

◯ cover the pan with a metal lid

Question 18 (1 point) Saved

To avoid an accident on the stove, pot handles should be turned towards the…

Question 18 options:

◯ sides of the stove

◯ back of the stove

◯ front of the stove

◯ centre of the stove

Question 19 (1 point) Saved

Which of the following statements about storing leftovers is false?

Question 19 options:

◯ they should be stored in airtight containers

◯ use deep storage containers

◯ cut up large pieces of meat first

◯ allow hot food to cool first

Question 20 (1 point) Saved

When using a fire extinguisher, we use an acronym called PASS to put out the fire. PASS stands for:

Question 20 options:

◯ pull, aim, squeeze, smother

◯ push, aim, squeeze, sweep

◯ pull, aim, squeeze, sweep

◯ push, aim, squeeze, smother

Question 21 (1 point) Saved

What is food safety?

Question 21 options:

◯ following food practices that help prevent foodborne illness and keep food safe to eat

◯ not letting microorganisms from one food get into another

◯ keeping counters and walkways clear and free of clutter

◯ all of the above

Question 22 (1 point) Saved

To prevent burns...

Question 22 options:

◯ always use oven mitts

◯ pull oven rack out with a towel

◯ open the pot lid towards you

◯ none of these can help to prevent burns

Question 23 (1 point) Saved

Which of the following is an unsafe practice and may cause electrical shock?

Question 23 options:

◯ pulling the plug out of the outlet by the cord

◯ drying your hands before using electrical equipment

◯ unplugging equipment before cleaning it

◯ not using equipment when electrical cords are frayed

Question 24 (1 point) Saved

When removing pans from the oven, you should...

Question 24 options:

◯ use a dishtowel

◯ use a potholder

◯ use two oven mitts

◯ use an apron

Question 25 (1 point) Saved

Which of the following is NOT a type of thermometer?

Question 25 options:

◯ dial oven-safe

◯ dial instant-red

◯ digital oven-safe

◯ thermometer fork combination

◯ these are all types of thermometers

Question 26 (1 point) Saved

In the temperature Danger Zone...

Question 26 options:

◯ bacteria are most likely to be killed

◯ conditions are least favourable for bacteria growth

◯ conditions are most favourable for bacterial growth

◯ acid and salt begin to attack bacteria

Question 27 (1 point) Saved

Pathogenic (bad) bacteria require time to multiply. Generally, they must be in the Temperature Danger Zone for more than _________ to multiply rapidly.

Question 27 options:

◯ 8 hours

◯ 2 hours

◯ 4 hours

◯ 1 hour

Question 28 (1 point) Saved

Julie always arrives home from work late and tired. She usually leaves the meat on the counter to thaw all day so it's ready to cook when she gets home. Why is this an unsafe practice?

Question 28 options:

◯ bacteria grow rapidly at room temperature

◯ a foodborne illness may occur

◯ all of the above

Question 29 (1 point) Saved

Who is at the greatest risk of getting a food borne illness?

Question 29 options:

◯ teenagers and young adults

◯ newlyweds

◯ chronically ill people

◯ food service workers

Question 30 (1 point) Saved

Which of the following foods are considered potentially hazardous?

Question 30 options:

◯ foods cooked to extremely high temperatures

◯ canned fruits and vegetables

◯ moist, high protein foods

◯ foods left in the Danger Zone less than one hour

Question 31 (1 point) Saved

Bacteria wouldn't multiply in a box of corn flakes because...

Question 31 options:

◯ cereal is low in moisture

◯ corn flakes are too acidic

◯ corn flakes are high in protein

◯ the box is too high in the cupboard

Question 32 (1 point) Saved

For general food safety...

Question 32 options:

◯ hands should be washed with cold, soapy water

◯ hands should be washed for 20-30 seconds

◯ never thaw food on the counter

◯ all of the above

◯ b and c only

Question 33 (1 point) Saved

Cross-contamination happens when...

Question 33 options:

◯ microorganisms from one food get onto another food

◯ you use the same cutting board for vegetables after using it for raw meat

◯ fruits and vegetables are not washed before using/eating them

◯ all of the above

◯ a and b only

Question 34 (1 point) Saved

Almost all pathogens (bad bacteria) are aerobic. This statement is referring to the ____________ of the FAT TOM acronym.

Question 34 options:

◯ moisture

◯ oxygen

◯ time

◯ temperature

◯ aerobic pathogens do not relate to any part of the FAT TOM acronym

Question 35 (1 point) Saved

Which of the following is an unsafe practice and may cause poisoning?

Question 35 options:

◯ washing your hands

◯ mixing chemical products

◯ storing foods properly

◯ reading chemical labels

Question 36 (1 point) Saved

Bacteria in the kitchen can be found...

Question 36 options:

◯ on counters

◯ in food

◯ in the fridge

◯ on our hands

◯ everywhere

Question 37 (1 point) Saved

The most dangerous knife in the kitchen is...

Question 37 options:

◯ all knives are equally dangerous

◯ a sharp knife

◯ a dull knife

◯ a serrated knife

Question 38 (1 point) Saved

To prevent falls...

Question 38 options:

◯ use a step stool

◯ remove slippery rugs

◯ clean up spills immediately

◯ all of the above

Question 39 (1 point) Saved

The four steps to reduce foodborne illness and to "Fight Bac" are...

Question 39 options:

◯ clean, separate, cook, chill

◯ clean, create, cook, chill

◯ clean, cross-contaminate, cook, chill

◯ clean, care, cook, chill

Question 40 (1 point) Saved

Foodborne illness....

Question 40 options:

◯ sometimes reflects flu-like symptoms

◯ symptoms may begin after several days or even weeks

◯ in the most extreme cases, may cause death

◯ all of the above reflect symptoms of foodborne illness

jame882

Do Enzymes Physically Attach to Their Substrates?

When scientists first began to examine the chemical activities of organisms, no one knew that biochemical reactions were catalyzed by enzymes. The first enzyme was discovered in 1833 by French chemist Anselme Payen. He was studying how beer is made from barley: First, barley is pressed and gently heated so its starches break down into simple two-sugar units; then yeasts convert these units into ethanol. Payen found that the initial breakdown requires a chemical factor that is not alive and that does not seem to be used up during the process-a catalyst. He called this first enzyme diastase (we call it amylase today).

Did this catalyst operate at a distance, increasing the reaction rate all around it, much as raising the temperature of nearby molecules might do? Or did it use physical contact, actually attaching to the molecules whose reaction it catalyzed (its "substrate")?

The answer was discovered in 1903 by French chemist Victor Henri. He saw that the hypothesis that an enzyme physically binds to its substrate makes a clear and testable prediction: In a solution of substrate and enzyme, there must be a maximum reaction rate. When all the enzyme molecules are working full tilt, the reaction simply cannot go any faster, no matter how much more substrate you add to the solution. To test this prediction. Henri carried out the experiment whose results you see in the graph, measuring the reaction rate (V) of diastase at different substrate concentrations (S).

Analysis

1. Making Inferences As S increases, does V increase? If so, in what manner-steadily, or by smaller and smaller amounts? Is there a maximum reaction rate?

2. Drawing Conclusions Does this result provide support for the hypothesis that an enzyme binds physically to its substrate? Explain. If the hypothesis were incorrect, what would you expect the graph to look like?

3. Further Analysis If the smaller amounts by which V increases are strictly the result of fewer unoccupied enzymes being available at higher values of S, then the curve in Henri's experiment should show a pure exponential decline in V-mathematically, meaning a reciprocal plot (1/V versus 1/S) should be a straight line. If some other factor is also at work that reacts differently to substrate concentration, then the reciprocal plot would curve upward or downward. Fill in the reciprocal values in the table to the right, and then plot the values on the lower graph (1/S on the x axis and 1/V on the y axis). Is a reciprocal plot of Henri's data a straight line?

jadadial16

BIOLOGY Study Guide - Streptococcal Pharyngitis, Lyme Disease, Leptospirosis

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