Lecture 1 - intro to microbiology Flashcards
list the categories of microorganisms
- bacteria
- archaeans
- protozoa
- molds and yeasts
- viruses
what is microbiology?
the study of very small living organisms
what is an extremophile?
a microorganism that can live under extreme conditions
what is a halophile?
need high salt concentrations
what is a thermophile?
can survive at temperatures between 60-120 degrees
what is a cryophile?
grows better at temperatures of 15 degrees or lower
what is an acidophile?
has an optimum pH level at or below 3
what is an alkaliphile?
has optimum growth pH levels of 9 or above
what is a xerophile?
grows in extremely dry or desiccating conditions
what is the average size of a bacterium?
approximately 10um
what is a brightfield microscope used for?
most common, gram staining
what is a darkfield microscope used for?
examination of very thin organisms against a dark background
what is the magnification of a brightfield microscope limited to?
1000x due to the light that is used.
what is a phase contrast microscope use for?
observing unstained live organisms
what is a fluorescence microscope used for?
mainly for immunodiagnostic fluorescent dye attached to an organism
what is a scanning electron microscope used for?
examination of surface features of cells and viruses, gives illusion of depth
what is a transmission electron microscope used for?
examination of cellular and viral ultra-structure, reveals internal features
what is the most powerful microscope?
High-resolution transmission electron microscopy
what are the taxonomic categories?
- life
- domain
- kingdom
- phylum
- class
- order
- family
- genus
- species
what is a strain?
genetic variant of the same species (subtype)
what is a serotype?
subtype that can be defined by using specific antibodies
what is a pathovar?
subtype with tissue/host specificity
what is an isolate?
pure microbial sample obtained from an infected individual (or no variation)
what are the two ways to culture bacteria and yeasts?
agar plate and a liquid culture (broth)