Nester's Microbiology: A Human Perspective
9th Edition
ISBN: 9781259709999
Author: Denise G. Anderson Lecturer, Sarah Salm, Deborah Allen
Publisher: McGraw-Hill Education
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Chapter 1, Problem 1A
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Chapter 1 Solutions
Nester's Microbiology: A Human Perspective
Ch. 1 - How did Louis Pasteur help disprove spontaneous...Ch. 1 -
2. Describe the scientific method.
Ch. 1 - Explain why life could not exist without the...Ch. 1 - How is the normal microbiota important to human...Ch. 1 -
5. List four commercially important benefits of...Ch. 1 - What characteristics of microorganisms make them...Ch. 1 - Prob. 7SACh. 1 - In the designation Escherichia coli B. which part...Ch. 1 -
9. Why are viruses not microorganisms?
Ch. 1 - Name three non-living groups in the microbial...
Ch. 1 - The property of endospores that led to confusion...Ch. 1 -
2. The Golden Age of Microbiology was the time...Ch. 1 - If all prokaryotes were eliminated from the...Ch. 1 - Prob. 4MCCh. 1 -
5. All of the following are biological domains...Ch. 1 -
6. Which name is written correctly?
a)...Ch. 1 -
7. Members of which pairing are most similar in...Ch. 1 -
8. If you wanted to increase your chances of...Ch. 1 -
9. Viruses
1. contain both protein and nucleic...Ch. 1 - Antony van Leeuwenhoek could not have observed a)...Ch. 1 - The American Society for Microbiology is preparing...Ch. 1 - If you were asked to nominate one of the...Ch. 1 - A microbiologist obtained two pure biological...Ch. 1 - Why would archaea that grow in extreme...
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- The term "turbidity" in microbiology refers to: a cloudy appearance in broth, meaning microorganisms did grow a cloudy appearance in broth, meaning microorganisms did not grow a clear appearance in broth, meaning microorganisms did not grow the clump of cells at the top of a broth a clear appearance in broth, meaning microroganisms did growarrow_forwardThe following will prevent the growth of bacteria: Keeping food at room temperatureKeeping food hotKeeping food coveredKeeping food coldarrow_forwardBased off Pasteur’s sterility experiment, which of the following choices is least likely to result in microbial growth? Nutrient broth placed in flask, heated, swan neck removed Nutrient broth placed in flask, not heated, swan neck not removed Nutrient broth placed in flask, not heated, swan neck removed Nutrient broth placed in flask, heated, swan neck not removedarrow_forward
- What are other food items that are derived from microbial processes? Identify the microorganisms involved in the production of these food microbiological productsarrow_forwardOne of the useful properties of agar is its inability to be digested by most microbes. True Falsearrow_forwardIdentify the microorganism/ group of microorganisms involved in the spoilage of the following food: a.. Canned curdled evaporated milk b. Blue cottony growth on orangesarrow_forward
- Yeast and lactic acid bacteria are undoubtedly the most used microorganisms in the food industry 1. State an instance where the two have collaborated in a product development 2. State an instance where yeast is desired whereas lactic acid bacteria is a nuisance 3. State an instance where lactic acid bacteria is desired whereas yeast is a nuisancearrow_forwardBesides dehydrated foods, how might the amount of water available to microbes be decreased? Group of answer choices Treatment by non-ionizing radiation. Treatment at high pressures for extended periods of time. Storage at temperatures between -2 and 4 °C. Pasteurization Addition of solutes such as salt or sugar.arrow_forwardexplain about intrinsic and extrinsic factors in food microbiology.arrow_forward
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