Lecture One Flashcards

(30 cards)

1
Q

Define the term microorganism

A

A very small organism

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2
Q

How are microorganisms classified

A

Bacteria
Viruses
Fungi
Parasites

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3
Q

What is the approx size of prokaryote

A

0.5-3micrometers

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4
Q

What is the difference between prokaryote nucleus and eukaryotesnucleus

A

Prokaryote nucleus has no membrane

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5
Q

Describe the differences in chromosomes of prokaryotes and eukaryotes

A

Pro- single, circular, haploid

Euk- strands of DNA, diploid

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6
Q

Describe the difference in cell wall of prokaryotes and eukaryotes

A

Prokaryotes have a cell wall complex in structure

Eukaryotes do not have cell wall (except for fungi, which do)

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7
Q

Describe a prokaryote ribosome

A

70S (50s+30s)

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8
Q

Describe a eukaryote ribosome

A

80s (40s+60s)

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9
Q

Describe differences in reproduction in prokaryotes and eukaryotes

A

Pro- asexual reproduction. Binary fission

Euk- sexual and asexual reproduction

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10
Q

How is the flagellum different in prokaryote and eukaryote?

A

Pro- simple flagellum

Euk- complex flagellum

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11
Q

How is respiration different in pro and euk?

A

Pro- via cytoplasmic membrane as mitochondria are absent

Euk- via mitochondria

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12
Q

Describe the presence of certain organelles (ER, Golgi, mitochondria) in prokaryote vs eukaryote

A

Pro- no ER, Golgi or mitochondria

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13
Q

Describe the shapes of the following:

Coccus
Bacillus
Coco bacillus
Vibrio
Spirillum
Spirochete
Fusiform bacillus
A
Coccus- round 
Bacillus- rod shaped
Cocco bacillus- oval
Vibrio- banana
Spirillum- zig zag
Spirochete- spiral 
Fusiform- elongated pointy rod
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14
Q

What are endospores?

A
  • Metabolically inactive spores produced by bacillus and clostridium species
  • resistant to heat, cold, drying, many chemicals
  • can survive many years in soil, dust
  • will germinate after landing in nutritious environment (moist, nutrient rich surface)
  • not for reproduction
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15
Q

What is the purpose of a flagella?

A

Provide motility

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16
Q

How is the flagella powered?

A

By proton-motif force

17
Q

What are fimbrae?

A
  • hair like structures
  • not associated with motility
  • aka pili
  • contain tip used to bind to host cells (colonisation)
  • sex pili used for transfer of genetic material (conjugation)
18
Q

What are slime layers?

A
  • Gelatinous material secreted from cells
  • used for gliding and aggregation
  • and the formation of biofilms e.g. Plaque
19
Q

Describe bacterial capsules

A
  • composed of polysaccharide
  • firmly attached to cell surface
  • for protection from desiccation
  • for immune system invasion
20
Q

Briefly describe Aristotle’s theory

A

Spontaneous generation of life from non-living matter

Belief was unchallenged for more than 2000years

21
Q

What did Pasteur prove?

A
  • air contained spores of living organisms

- disproved theory of spontaneous generation

22
Q

What are extremophils?

A

Microorganisms specialised in living under extreme conditions

23
Q

List some examples of extremophils

A

Halophiles- need high salt conditions
Thermophiles- thrive between 60-120 degrees C
Cryophiles- best grown below 15degrees C
Acidophile- optimum pH at or below 3
Alkaliphile- optimal growth at pH 9 or above
Xerophile- can grow in extremely dry desiccating conditions

24
Q

Who discovered microorganisms?

A

Anton van Leeuwenhoek (1676)
Was a tailor
- used lens to examine cloths
- called them animalcules

25
wht is an isolate?
pure microbial sample obtained from an infected individual
26
What is a strain?
Strain: genetic variant or a species (subtype)
27
What is a serotype?
subtype that can be classified using specific antibodies (e.g. E. coli 0157 H7)
28
What is a pathovar?
subtype with tissue/host with specificity e.g. UPEC or Pseudomonas syringae actinidiae (PSA) found in kiwi fruit.
29
What is used to distiguish between gram positive and gram negative bacteria?
Cell wall morphology. gram positive will stain purple blue and gram negative will stain red due to differences in cell wall morphology
30
Give examples of how microorganisms are used in the manufacturing process
* Foods: bread, butter, cheese. Yogurt, salami * Alcoholic drinks: beer wine, sake, sherry, whiskey * Chemicals: acetic acid, butanol, citric acid, glycerol * Vitamins: ascorbic acid, float, riboflavin * Antibiotics: penicillin, cephalosporins, streptomycin etc