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© 2013 Pearson Education, Inc.
Chapter 7: The Control of Microbial Growth
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TerminologyRate of
Microbial Death
Physical Methods
Chemical Methods
Chemical Agents
FINAL ROUND
Page 2
© 2013 Pearson Education, Inc.
Topic 1: Terminology
$100 Question
The removal or destruction of ALL forms of microbial life is called
a. sterilization.
b. disinfection.
c. pasteurization.
d. sanitization.
ANSWER
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Page 3
© 2013 Pearson Education, Inc.
Topic 1: Terminology
$100 Answer
The removal or destruction of ALL forms of microbial life is called
a. sterilization.
b. disinfection.
c. pasteurization.
d. sanitization.
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Page 4
© 2013 Pearson Education, Inc.
Topic 1: Terminology
$200 Question
The destruction of vegetative pathogens is called
a. sanitization.
b. commercial sterilization.
c. disinfection.
d. antisepsis.
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ANSWER
Page 5
© 2013 Pearson Education, Inc.
Topic 1: Terminology
$200 Answer
The destruction of vegetative pathogens is called
a. sanitization.
b. commercial sterilization.
c. disinfection.
d. antisepsis.
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Page 6
© 2013 Pearson Education, Inc.
Topic 1: Terminology
$300 Question
What treatment is intended to lower microbial counts on eating and drinking utensils to safe public health levels?
a. sanitization
b. sterilization
c. pasteurization
d. antisepsis
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ANSWER
Page 7
© 2013 Pearson Education, Inc.
Topic 1: Terminology
$300 Answer
What treatment is intended to lower microbial counts on eating and drinking utensils to safe public health levels?
a. sanitization
b. sterilization
c. pasteurization
d. antisepsis
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Page 8
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Topic 1: Terminology
$400 Question
The absence of significant contamination is called
a. sepsis.
b. bacteriostasis.
c. asepsis.
d. antisepsis.
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ANSWER
Page 9
© 2013 Pearson Education, Inc.
Topic 1: Terminology
$400 Answer
The absence of significant contamination is called
a. sepsis.
b. bacteriostasis.
c. asepsis.
d. antisepsis.
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Page 10
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Topic 1: Terminology
$500 Question
Commercial sterilization is a limited heat treatment to destroy
a. Streptococcus pyogenes.
b. Clostridium tetani.
c. Staphylococcus aureus.
d. Clostridium botulinum endospores.
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ANSWER
Page 11
© 2013 Pearson Education, Inc.
Topic 1: Terminology
$500 Answer
Commercial sterilization is a limited heattreatment to destroy
a. Streptococcus pyogenes.
b. Clostridium tetani.
c. Staphylococcus aureus.
d. Clostridium botulinum endospores.
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Page 12
© 2013 Pearson Education, Inc.
Which of the following BEST describes the pattern of microbial death?
a. The cells in a population die at a constant rate.
b. All the cells in a culture die at once.
c. Not all of the cells in a culture are killed.
d. The pattern varies, depending on the species.
Topic 2: Rate of Microbial Death
$100 Question
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ANSWER
Page 13
© 2013 Pearson Education, Inc.
Topic 2: Rate of Microbial Death
$100 Answer
Which of the following BEST describes the pattern of microbial death?
a. The cells in a population die at a constant rate.
b. All the cells in a culture die at once.
c. Not all of the cells in a culture are killed.
d. The pattern varies, depending on the species.
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Page 14
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The time it takes to kill a microbial population is
a. dependent on heat.
b. proportional to the number of microbes.
c. dependent on life cycle phases.
d. dependent on chemicals.
Topic 2: Rate of Microbial Death
$200 Question
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ANSWER
Page 15
© 2013 Pearson Education, Inc.
The time it takes to kill a microbial population is
a. dependent on heat.
b. proportional to the number of microbes.
c. dependent on life cycle phases.
d. dependent on chemicals.
Topic 2: Rate of Microbial Death
$200 Answer
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Page 16
© 2013 Pearson Education, Inc.
Damage to which structure causes cellularcomponents to leak into the surrounding medium?
a. cell wall
b. plasma membrane
c. cytoplasm
d. glycocalyx
Topic 2: Rate of Microbial Death
$300 Question
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ANSWER
Page 17
© 2013 Pearson Education, Inc.
Damage to which structure causes cellularcomponents to leak into the surroundingmedium?
a. cell wall
b. plasma membrane
c. cytoplasm
d. glycocalyx
Topic 2: Rate of Microbial Death
$300 Answer
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Page 18
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Topic 2: Rate of Microbial Death
$400 Question
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ANSWER
Which of the following types of bond are NOT important in maintaining the shape of proteins?
a. peptide bonds
b. hydrogen bonds
c. disulfide bonds
d. covalent bonds
Page 19
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Topic 2: Rate of Microbial Death
$400 Answer
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Which of the following types of bond are NOT important in maintaining the shape of proteins?
a. peptide bonds
b. hydrogen bonds
c. disulfide bonds
d. covalent bonds
Page 20
© 2013 Pearson Education, Inc.
Topic 2: Rate of Microbial Death
$500 Question
Which of the following is NOT a factor that influences the effectiveness of antimicrobial treatments?
a. microbial characteristics
b. number of microbes
c. time of day
d. presence of a biofilm
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ANSWER
Page 21
© 2013 Pearson Education, Inc.
Topic 2: Rate of Microbial Death
$500 Answer
Which of the following is NOT a factor that influences the effectiveness of antimicrobial treatments?
a. microbial characteristics
b. number of microbes
c. time of day
d. presence of a biofilm
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Page 22
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Topic 3: Physical Methods
$100 Question
To sterilize heat-labile solutions, one should use
a. dry heat.
b. an autoclave.
c. membrane filtration.
d. pasteurization.
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ANSWER
Page 23
© 2013 Pearson Education, Inc.
Topic 3: Physical Methods
$100 Answer
To sterilize heat-labile solutions, one should use
a. dry heat.
b. an autoclave.
c. membrane filtration.
d. pasteurization.
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Page 24
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Topic 3: Physical Methods
$200 Question
Which method kills microorganisms primarily by the coagulation of proteins (denaturation)?
a. filtration
b. radiation
c. desiccation
d. moist heat
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ANSWER
Page 25
© 2013 Pearson Education, Inc.
Topic 3: Physical Methods
$200 Answer
Which method kills microorganisms primarily by the coagulation of proteins (denaturation)?
a. filtration
b. radiation
c. desiccation
d. moist heat
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Page 26
© 2013 Pearson Education, Inc.
The phosphatase test is used to determine whether which one of the following processes was carried out correctly?
a. radiation
b. filtration
c. desiccation
d. pasteurization
Topic 3: Physical Methods
$300 Question
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ANSWER
Page 27
© 2013 Pearson Education, Inc.
Topic 3: Physical Methods
$300 Answer
The phosphatase test is used to determine whether which one of the following processes was carried out correctly?
a. radiation
b. filtration
c. desiccation
d. pasteurization
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Page 28
© 2013 Pearson Education, Inc.
Topic 3: Physical Methods
$400 Question
Flaming is one of the simplest methods of
a. pasteurization.
b. dry heat sterilization.
c. moist heat.
d. desiccation.
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ANSWER
Page 29
© 2013 Pearson Education, Inc.
Topic 3: Physical Methods
$400 Answer
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Flaming is one of the simplest methods of
a. pasteurization.
b. dry heat sterilization.
c. moist heat.
d. desiccation.
Page 30
© 2013 Pearson Education, Inc.
Topic 3: Physical Methods
$500 Question
The lowest temperature at which all of the microorganisms in a particular liquid suspension will be killed in 10 minutes is called
a. thermal death point.
b. thermal death time.
c. decimal reduction time.
d. decimal reduction point.
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ANSWER
Page 31
© 2013 Pearson Education, Inc.
Topic 3: Physical Methods
$500 Answer
The lowest temperature at which all of the microorganisms in a particular liquid suspension will be killed in 10 minutes is called
a. thermal death point.
b. thermal death time.
c. decimal reduction time.
d. decimal reduction point.
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Page 32
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Topic 4: Chemical Methods
$100 Question
Sterilization can be achieved by using
a. alcohol.
b. soap.
c. chlorine.
d. ethylene oxide.
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ANSWER
Page 33
© 2013 Pearson Education, Inc.
Topic 4: Chemical Methods
$100 Answer
Sterilization can be achieved by using
a. alcohol.
b. soap.
c. chlorine.
d. ethylene oxide.
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Page 34
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Topic 4: Chemical Methods
$200 Question
Which method of evaluating disinfectants is the currently used standard?
a. use-dilution test
b. use-diffusion test
c. disk-dilution test
d. disk-diffusion test
ANSWER
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Page 35
© 2013 Pearson Education, Inc.
Topic 4: Chemical Methods
$200 Answer
Which method of evaluating disinfectants is the currently used standard?
a. use-dilution test
b. use-diffusion test
c. disk-dilution test
d. disk-diffusion test
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Page 36
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Topic 4: Chemical Methods
$300 Question
Which of the following is used on environmental surfaces, instruments, skin surfaces, and mucous membranes?
a. nitrites
b. ozone
c. phenolics
d. ethylene oxide
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ANSWER
Page 37
© 2013 Pearson Education, Inc.
Topic 4: Chemical Methods
$300 Answer
Which of the following is used on environmental surfaces, instruments, skin surfaces, and mucous membranes?
a. nitrites
b. ozone
c. phenolics
d. ethylene oxide
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Page 38
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Topic 4: Chemical Methods
$400 Question
Ethanol can be used as an effective bactericide when used at a concentration of
a. 70%.
b. 50%.
c. 40%.
d. 100%.
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ANSWER
Page 39
© 2013 Pearson Education, Inc.
Topic 4: Chemical Methods
$400 Answer
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Ethanol can be used as an effectivebactericide when used at a concentration of
a. 70%.
b. 50%.
c. 40%.
d. 100%.
Page 40
© 2013 Pearson Education, Inc.
Topic 4: Chemical Methods
$500 Question
Which of the following is NOT used to preserve foods?
a. sulfur dioxide
b. sodium nitrite
c. potassium sorbate
d. biguanides
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ANSWER
Page 41
© 2013 Pearson Education, Inc.
Topic 4: Chemical Methods
$500 Answer
Which of the following is NOT used to preserve foods?
a. sulfur dioxide
b. sodium nitrite
c. potassium sorbate
d. biguanides
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Page 42
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Topic 5: Chemical Agents
$100 Question
Which of the following is the MOST useful for disinfecting medical instruments?
a. quats
b. chlorine
c. phenol
d. benzoic acid
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ANSWER
Page 43
© 2013 Pearson Education, Inc.
Topic 5: Chemical Agents
$100 Answer
Which of the following is the MOST useful for disinfecting medical instruments?
a. quats
b. chlorine
c. phenol
d. benzoic acid
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Page 44
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Topic 5: Chemical Agents
$200 Question
Which of the following is/are used to mechanically remove microbes through scrubbing?
a. alcohol
b. biguanides
c. detergents
d. quats
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ANSWER
Page 45
© 2013 Pearson Education, Inc.
Topic 5: Chemical Agents
$200 Answer
Which of the following is/are used to mechanically remove microbes through scrubbing?
a. alcohol
b. biguanides
c. detergents
d. quats
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Page 46
© 2013 Pearson Education, Inc.
Topic 5: Chemical Agents
$300 Question
Which chemical agents cause a disruption of the plasma membrane and denaturation of enzymes?
a. phenolics
b. biguanides
c. heavy metals
d. halogens
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ANSWER
Page 47
© 2013 Pearson Education, Inc.
Topic 5: Chemical Agents
$300 Answer
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Which chemical agents cause a disruption of the plasma membrane and denaturation of enzymes?
a. phenolics
b. biguanides
c. heavy metals
d. halogens
Page 48
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Topic 5: Chemical Agents
$400 Question
Which agents cause denaturation of enzymes and other essential proteins?
a. aldehydes
b. heavy metals
c. peroxygens
d. nitrates
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ANSWER
Page 49
© 2013 Pearson Education, Inc.
Topic 5: Chemical Agents
$400 Answer
Which agents cause denaturation of enzymes and other essential proteins?
a. aldehydes
b. heavy metals
c. peroxygens
d. nitrates
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Page 50
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Topic 5: Chemical Agents
$500 Question
What chemical is used to prevent molds from growing in cheese and soft drinks?
a. sorbic acid
b. calcium propionate
c. sulfur dioxide
d. sodium nitrate
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ANSWER
Page 51
© 2013 Pearson Education, Inc.
Topic 5: Chemical Agents
$500 Answer
What chemical is used to prevent molds from growing in cheese and soft drinks?
a. sorbic acid
b. calcium propionate
c. sulfur dioxide
d. sodium nitrate
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Page 52
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FINAL ROUND Question
What chemical selectively inhibits certain iron-containing enzymes of Clostridium botulinum?
a. sodium benzoate
b. sodium nitrate
c. sodium nitrite
d. calcium propionate
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ANSWER
Page 53
© 2013 Pearson Education, Inc.
FINAL ROUND Answer
What chemical selectively inhibits certain iron-containing enzymes of Clostridium botulinum?
a. sodium benzoate
b. sodium nitrate
c. sodium nitrite
d. calcium propionate
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