MLS Chapter Notes -Monera, Capsid, Protist

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ruthzyles

9 Apr 2023

School

Saint Louis University - Baguio City

Department

Health Sciences

Course

MLS

Professor

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Document Summary

A branch of science that studies microorganisms: microorganisms (microbes) Organisms too small to be seen by the unaided eye. Classification: acellular infectious agents: viruses, cellular microbes. Acellular infectious agents; incapable of surviving outside host cells. Proteinaceous material that protects the nucleic acid core. Made up of structural subunits known as capsomeres. * nucleocapsid: unit made up of the nucleic acid core and the proteinaceous capsid. Not present in all viruses unlike the core and the capsid. Naked viruses do not have envelopes while enveloped viruses are equipped with envelopes. * due to its acellular nature, some textbooks do not classify viruses as true microorganisms: bacteria. Include the eubacteria and the cyanobacteria (formerly blue-green algae: archaea. Unicellular, prokaryotic microbes that live in extreme conditions. Taxonomic classification: kingdom monera, domain archaea: protozoa (protozoan) Unicellular, eukaryotic organisms that are either free-living or parasitic; non-photosynthetic. Taxonomic classification: kingdom protista, domain eukarya: fungi.

Related Questions

What are prions?

In cell, there are subcellular organelles. They are not full organism. Prions are just proteins. They don't have any other macromolecules. Prions have capacity to form copies through replication. They replicate through free radical and chain mechanism.

Doctor Stainly pruisne work on prions and show it's relation with disease called mad cow disease. ( This is neurodegenerative disease and responsible for harmful effects on brain).

In Australia sheep was infected with prions, caused scarpie disease in sheep. Organs of sloghed sheep were used in cow feedd. When cow consume feed, prions were transmitted to cow and cow start to show unusual behavior.

Symptoms of prions infection are like that of some disease

Kurulyprosy
Insomnia
Dimensia

Detection of prions: Prions can be detected by Western bloting.

Normal prions:

Normal prions are present in our body. They don't have tendency to form rigid aggregate. They are quite less in number. They have following functions

Cellular differentiation
Store elemental surplus that is used in future
Memory enhancement

Molecular basis of prions:There is some difference in structure of Normal and abnormal prions.

Normal prions have molecular weight 33-35KD while abnormal prions have molecular weight 27-30KD
In normal prions at position 178 amino acid aspartate is present while in abnormal prions at 178 position asparagine is present.

Prions diagnosis and analysis:

Brain biopsy....in past for taking sample brain biopsy was used but now a days tonsils biopsy is used for sampling.

Immuno fluorescence:Biopsy sample is taken on slide and it is treated with antibody ( of abnormal prions) which is against normal prions. Speciality of antibody is that when it bind with abnormal prion it will glow. If we capture fluroscene it's mean abnormal prion is present in sample. As abnormal prion antibody was label with fluroscene probe. So patient sample will show fluroscene while normal sample will not show fluroscene.

Transmission of prions: Normally prions can't Cross specie barrier they transmitted through different ways. Like as formite

If a person is effected with prions and he has wound in head and his comb is used by another person so prions can be transferred to other individual. Comb is Carrier of prion.

Prions are very slow acting immune system can't destroy them.

skyalpaca180

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

MLS Chapter Notes -Monera, Capsid, Protist

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