Public Health Quizzes for 2nd exam, Dr. Odhwani, Summer 2015

It is estimated that the mass of bacteria and fungi in the top six inches of an acre of soil is: A. 2 tons B. 10 tons C. 100 lb. D. 500 lb.

A. 2 tons

The region of the earth inhabited by living organisms is called the: A. Biosphere B. Atmosphere C. Rhizosphere D. Stratosphere

A. Biosphere

Which of the following human diseases can be transmitted from animals to humans by consuming contaminated milk? A. Brucellosis and tuberculosis B. Brucellosis and tularemia C. Anthrax and tuberculosis D. Brucellosis and anthrax

A. Brucellosis and tuberculosis

Foods that have been altered due to the carefully controlled growth of microorganisms are called: A. Fermented B. Cooked C. Controlled D. Preserved

A. Fermented

Which of the following organisms may grow at pH 3.5? A. Fungi and lactic acid bacteria B. Clostridium and lactic acid bacteria C. Streptococcus and lactic acid bacteria D. Clostridium and Streptococcus

A. Fungi and lactic acid bacteria

The role that an organism plays in its environment is called its: A. Niche B. Role C. Position D. Ecosystem

A. Niche

Renin is: A. an enzyme used to make cheese. B. a by-product of bacterial fermentation that enhances the flavor of meat. C. a toxin produced in spoiled food. D. a starter substance for making bread rise. E. a fungal product that inhibits bacterial growth

A. an enzyme used to make cheese.

Which of the following soil organisms play a major role in decomposing plant matter? A. bacteria and fungi B. viruses and protozoa C. bacteria and viruses D. fungi and viruses

A. bacteria and fungi

Bacteria survive adverse conditions by forming: A. endospores. B. capsules. C. zygotes. D. glycocalyx.

A. endospores.

Which of the following methods of preserving food sterilizes it? A. gamma radiation B. canning C. pasteurization D. drying

A. gamma radiation

The major effect of excess water in the soil is: A. lower the amount of oxygen B. increase the amount of oxygen C. reduce pH D. increase the amount of nitrogen.

A. lower the amount of oxygen

The environment immediately surrounding an individual cell is called its: A. microenvironment B. macroenvironment C. microniche D. colony

A. microenvironment

Which of the following organisms can grow at a lower water activity than most spoilage bacteria? A. Most yeast B. Pseudomonas sp C. Streptococcus pyogenes D. Staphylococcus aureus

A. most yeast

Nutrient poor waters are described as being A. oligotrophic B. hypoxic C. autotrophic D. eutrophic

A. oligotrophic

What group is composed of autotrophs? A. primary producers B. primary consumers C. secondary consumers D. decomposers

A. primary producers

The organisms that convert carbon dioxide into organic matter are the: A. producers. B. primary consumers. C. secondary consumers. D. decomposers.

A. producers.

Which of the following is most likely to grow at refrigerator temperatures? A. psychrophiles B. mesophile C. thermophiles D. acidophiles

A. psychrophiles

On which of the following foods can Staphylococcus aureus multiply with little competition? A. salty ham B. milk C. jam D. bread

A. salty ham

Sulfur dioxide is added in the production of ______________. A. wine B. beer C. brandy D. whiskey

A. wine

Producers make food using ______ to trap the Sun's energy in a process called photosynthesis. A. microscopic organisms B. chlorophyl C. cellular respiration D. food chains

B. chlorophyl

Sugar and salt act as preservatives by: A. killing endospores. B. drawing water out of food. C. producing oils that inhibit bacterial growth. D. inhibiting bacterial enzymes. E. disrupting microbial membranes.

B. drawing water out of food.

Which of the following is NOT part of the production of wine? A. must B. malting C. starter cultures D. sulfur dioxide E. clarification

B. malting

Which of the following two organisms are producers: A. phytoplankton and chlorophyll B. plants and phytoplankton C. consumers and phytoplankton D. plants and consumers

B. plants and phytoplankton

All of the following factors would increase the chances of food spoiling EXCEPT: A. fortified food. B. the production of benzoic acid. C. a neutral pH. D. grinding food. E. increased water activity.

B. the production of benzoic acid.

The activity of microbes during fermentation can perform all of the following functions EXCEPT: A. Enhance the flavor and smell of food. B. Destroy pathogenic microbes. C. Neutralize toxins. D. Preserve food. E. Add nutritional value to food in the form of vitamins or other nutrients.

C. Neutralize toxins.

The process shown below Energy (sunlight)+ carbon dioxide taken in plants, given off food and oxygen is _______________. A. Food chain B. Waste elinimation C. Photosynthesis D. Cellular respiration

C. Photosynthesis

Which of the following is not a lactic acid bacterium used in the production of food? A. Lactococcus B. Leuconostoc C. Staphylococcus D. Streptococcus E. Lactobacillus

C. Staphylococcus

A food web is more realistic than a food chain for showing the feeding relationships in ecosystems because: A. it compares the number of consumers to the number of micro-organisms in an ecosystem B. a food web explains why there are more producers than consumers. C. producers are usually eaten by many different consumers and most consumers are eaten by more than one predator D. food chains use only a small sampling of organisms

C. producers are usually eaten by many different consumers and most consumers are eaten by more than one predator

Starter cultures accomplish which of the following? A. modifying the flavor of a food B. increasing the acidity of a food C. producing consistent fermentation D. Both A and B are correct. E. Both B and C are correct.

C. producing consistent fermentation

Which of the following is an antimicrobial compound found in garlic? A. sorbic acid B. sulfur dioxide C. whey D. allicin E. benzoic acid

D. allicin

Which of the following is not considered an extrinsic factor for food spoilage? A. storage packaging B. storage temperature C. amount of preservatives D. ethanol content E. degree of processing

D. ethanol content

Select a specific example of bioremediation from the following: A. acid mine drainage B. the treatment of sludge C. the purification of water for drinking D. the use of Pseudomonas to clean up oil spills E. the treatment of waste water

D. the use of Pseudomonas to clean up oil spills

Highly perishable foods exhibit all of the following characteristics EXCEPT: A. They need to be kept cold. B. They are unprotected by rinds or coverings. C. They are high in nutrients. D. They are moist. E. They can be stored in sealed containers without spoiling even if the can is opened.

E. They can be stored in sealed containers without spoiling even if the can is opened.

Which of the following is the largest type of microbial association? A. population B. guild C. microhabitat D. community E. ecosystem

E. ecosystem

T/F: A mycorrhizae is a symbiotic association between roots and fungi.

True

T/F: No eukaryotic organisms have been shown to fix nitrogen without the aid of prokaryotes.

True

T/F: Protozoa, algae, and fungi are typically found near the surface of soil.

True

T/F: Sulfur occurs in all living matter primarily as a component of protein.

True