From Flashcardlet > Micro Ch. 24 & 25 > Flashcards

Micro Ch. 24 & 25 Flashcards

(76 cards)

Study These Flashcards
1
Q

The study of microbes in their natural habitats

A

Microbial Ecology

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

The study of the practical uses of Microbes in food pressing, industrial production, and biotechnology

A

Applied microbiology

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

All physical locations on earth that support life

The most “All-encompassing” of the levels on earth

A

Biosphere

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Subdivision of the biosphere that is separated into biomes of various climatic regions, each of which is characterized by a dominant plant form, temperature, and precipitation.

A

Terrestrial Realm

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Subdivision of the biosphere that is separated into freshwater and marine realms

A

Aquatic Realm

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Maintains or creates the conditions of temperature, light, gases, moisture, and minerals required for life processes.

A

Biosphere

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Layer of the biosphere that includes water

A

Hydrosphere

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Layer of the biosphere that reaches a few miles into the soil

A

Lithosphere

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Layer of the biosphere that reaches a few miles into the air.

A

Atmosphere

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

A division of Biomes that consists of clustered associations of mixed assemblages of organisms tat live together at the same place and time.

A

Communities

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

A division of Biomes that consists of groups of organisms of the same kind withing a community

A

Population

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

The physical location and environment to which an organism has adapted

A

Habitat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

In the case of microorganisms, the habitat is frequently a _____________ , where particular qualities of oxygen, light, or nutrient content are suitable for that microorganism.

A

micro-environment

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Overall Roll that a species or population serves in a community.

A

Niche

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Name the levels of organization from Biosphere to Individual organism

A 
Biosphere
Ecostystem
Community
Population 
Individual Organism
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Provides a simple summary of the general trophic (feeding) levels, designated as producers, consumers, and decomposers, and traces the flow and quantity of available energy from one level to another

A

Food Chain or Energy Pyramid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

the only living beings that exist at all three major trophic levels

A

Microorganisms

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

The only organisms in an ecosystem that can produce organic carbon compounds such as glucose by assimilating (fixing) inorganic carbon (CO2) from the atmosphere.

A

Primary Producers

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Feed on other living organisms and obtain energy from bonds present in the organic substrates they contain. The category includes animals, protozoa, and a few bacteria and fungi.

A

Consumers

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Consumers that feed on producers

A

Primary Consumers

grazers and herbivores

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Consumers that feed on primary consumers

A

Secondary Consumers

Carnivores

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Consumers that feed on secondary consumers

A

Tertiary Consumers

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Consumers that feed on tertiary consumers.

A

Quaternary Consumers

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Primarily microbes inhabiting soil and water, break down and absorb the organic matter of dead organisms, including plants, animals, and other microorganisms. Because of their biological function, decomposers are active at all levels

A

Decomposers

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Process of decomposers reducing organic matter into inorganic minerals and gases that can be cycled back into the ecosystem, especially for the use of primary producers.
Mineralization
26
breaking down of most human-made compounds that are not naturally found on earth.
Bioremediation
27
Because of the finite supply of life’s building blocks, the long-term sustenance of the biosphere results from continuous___________ of elements and nutrients
Recycling
28
Stage of water purification that features chlorination before discharge, filtration, and reclaimed water used for golf courses and lakes
Tertiary Stage
28
Stage of water purification that features chlorination before discharge, filtration, and reclaimed water used for golf courses and lakes
Tertiary Stage
29
Stage of water purification that reduces remaining matter and can remove toxic substances
Secondary Stage
30
Stage of water purification that separates out large matter
Primary Stage
31
A suspension of material made of leftover wood, paper, fabrics, petroleum, etc..that has been aerobically decomposed and settled inside a large digester tank
Sludge
32
What is the chemical equation for changing glucose to ethanol (Beer Making)
C6H12O6 ------> 2 C2H5OH+ 2 CO2 | YEAST + SUGAR = EHTANOL + CARBON DIOXIDE
33
What is added to beer to provide bitterness
Hops and Wort
34
- A step in the beer making process where barley must first be sprouted and softened to make its complex nutrients available to yeasts. - Releases amylases that convert starch to dextrins and maltose
Malting
35
What are the ingredients used for making beer?
water malt (barley grain) hops special strains of yeasts
36
What organism is most commonly used in alcoholic fermentation?(beer making)
Saccharomyces
37
How do microbes contribute to the breakdown of sewage?
- They aerobically decompose large particles (bioremediation) during the secondary phase - Used for Mineralization during processing
38
Waterborne protozoa pathogens
Giardia | Cryptosporidium
39
Waterborne bacterial pathogens
``` Campylobacter, Salmonella, Shigella, Vibrio Mycobacterium hepatitis A and Norwalk viruses ```
40
One way to check if water has been exposed to feces is to look for indicator bacteria. What is the term for this type of bacteria and what characteristics do they possess
- Coliform | - gram-negative, lactose-fermenting, gas-producing bacteria
41
What are a few examples of coliform bacteria
E. Coli Citrobacter Klebsiella Enterobacter
42
What is the acceptable Drinking water coliform level
< 1 CFU per 100 ml
43
What is the acceptable Recreational water coliform level
< 180 CFU per 100 ml
44
What is the acceptable Treated waste water coliform level
< 400 CFU per 100 ml
45
the juice given off by crushed fruit that is used as a substrate for fermentation
Must
46
Once the enzyme rennin is introduced to milk, what 2 products are made?
Curd-solid | Whey- watery liquid
47
Temperature range of microbes involved in spoilage or disease related to food
15-40 degrees celcius
48
Name some substances added to food to increase preservation
``` salt sugar organic acids sulfites nitrites ```
49
Process that removes moisture needed by microbes for growth by exposing the food to dry, warm air
Desiccation
50
- malt grain is soaked in warm water then ground up - sugar and starch supplements are added - solid particles are filtered out
Mash
51
Clear liquid left after mash is filtered
Wort
52
What are the 2 main government agencies in charge of food processing and regulation?
Food and Drug Administration (FDA) | U.S. Department of Agriculture (USDA).
53
the application of heat below 100°C to destroy nonresistant bacteria and yeasts in liquids such as milk, wine, and fruit juices.
pasteurization
54
Name a few examples of products or chemicals made through biotechnology and what each example is used for in "real world" applications
Insulin- diabetic therapy Acetic acid- food acidifier Amylase enzyme- food applications Biofuels
55
large amounts of various metabolic intermediates that are selectively synthesized by mutant strains of fungi or bacteria
Metabolites
56
Types of metabolites that produced during the major metabolic pathways and are essential to the microbe’s function.
Primary Metabolites
57
Types of metabolites that are by-products of metabolism and may not be critical to the microbe’s function
Secondary Metabolites
58
compounds such as amino acids and organic acids synthesized during the logarithmic phase of microbial growth are examples of which type of metabolite?
Primary
59
compounds such as vitamins, antibiotics, and steroids synthesized during the stationary phase are examples of which type of metabolite?
Secondary
60
Many syntheses occur in sequential fashion, wherein the waste products of one organism become the building blocks of the next .During these ____________ the substrate undergoes a series of slight modifications, each of which gives off a different by-product
bio-transformations
61
Any large scale commercial enterprise that enlists microorganisms to manufacture consumable materials
Industrial Microbiology
61
The overall role that a species or population serves in a community is known as it's ____________.
Niche
62
the process that removes nitrogen from the air and converts it to a form usable by living beings
Nitrogen fixation
62
Kill specific bacteria such as Listeria and Salmonella
Bacteriophages
63
What 3 ways does sulfate exist in nature
Sulfate Sulfide Gas Thiosulfate
63
High osmotic pressure prevents microbial growth
Salt and Sugar
64
Disinfect dried foodstuffs
Oxides
64
Plants that produce seeds in pods
Legumes
65
Prevent growth of mold
Sulfur Compounds
65
The organisms that provide the fundamental energy source that drives the trophic pyramid
Primary producers
66
Maintain the red color of cured meats
Nitrogen Salts
66
An organism whose sole source of carbon is atmospheric CO2 is known as an _____________
Autotroph
67
For proper fermentation of wine, what percentage of glucose or fructose must be obtained?
12-25%
67
the process of oxidation of ammonium to nitrite or nitrate
nitrification
68
Organisms that derive their energy from simple inorganic compounds such as ammonia, sulfides, and hydrogen
Lithotrophs
From Flashcardlet
flashcards
Decks in class (67)
# Cards
Brainscape helps you reach your goals faster, through stronger study habits.
© 2026 Bold Learning Solutions. Terms and Conditions