Foundations in Microbiology
10th Edition
ISBN: 9781259705212
Author: Kathleen Park Talaro, Barry Chess Instructor
Publisher: McGraw-Hill Education
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Textbook Question
Chapter 19.L2, Problem 2VC
2. From chapter 3, figure 3.8. What type of bacterial infection could be diagnosed using the stain shown in the Figure? What does this result indicate?
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Part A.
1.Why do microbiologists use cultured plates with 30 to 300 colonies used for calculations?
2. Why is ground beef a better bacterial growth medium than a steak or roast.
3. Why does repeated freezing and thawing increase bacterial growth if meat is then left at room temperature?
1. You accidentally used safranin as the primary stain and malachite green as the counter stain during a spore staining procedure. Explain how your microscopic observation would differ from those observed when slides of spore-containing bacteria were prepared correctly.
2.One of your classmates performed a gram stain on Pseudomonas aeruginosa and found variable gram staining, with only some of the cells gram positive. What should your classmate have found? What errors could have contributed to the variable result?
How does the streak plate technique help in isolating individual colonies of bacteria? Why streak multiple times on one plate?
3. While observing a plate inoculated with bacteria you observe a white-tan fuzzy growth. What can you interpret from this observation? Explain how this outcome could’ve occurred.
4. What are 3 possible errors that could take place as you culture your samples which could lead to contamination? State 3 and explain why.
Microbiology class
Chapter 19 Solutions
Foundations in Microbiology
Ch. 19.1 - 1. Describe how cellular characteristics are used...Ch. 19.1 - 1. Explain why Bacillus, Clostridium, and...Ch. 19.2 - 2. Recall the general characteristics of the genus...Ch. 19.2 - 3. Distinguish between cutaneous and pulmonary...Ch. 19.2 - 4. State the general characteristics of the genus...Ch. 19.2 - 5. Recall the organisms responsible for...Ch. 19.2 - Prob. 6ELOCh. 19.2 - Prob. 7ELOCh. 19.2 - Prob. 8ELOCh. 19.2 - 9. Compare food intoxication caused by Bacillus...
Ch. 19.2 - Prob. 2CYPCh. 19.2 - Prob. 3CYPCh. 19.2 - 4. What are the common elements of puncture...Ch. 19.2 - 5. What is the relationship between the normal...Ch. 19.2 - Prob. 6CYPCh. 19.2 - Prob. 7CYPCh. 19.2 - 8. ln what way is the ingested agent responsible...Ch. 19.3 - 10. Relate the severity of listeriosis with the...Ch. 19.3 - 11. Explain why people in certain occupations are...Ch. 19.3 - 9. Compare the effects of listeriosis in healthy...Ch. 19.3 - 10. Why do erysipeloids commonly appear on the...Ch. 19.4 - Prob. 12ELOCh. 19.4 - Prob. 13ELOCh. 19.4 - Prob. 11CYPCh. 19.4 - Prob. 12CYPCh. 19.5 - Prob. 14ELOCh. 19.5 - Prob. 15ELOCh. 19.5 - Prob. 16ELOCh. 19.5 - Prob. 17ELOCh. 19.5 - 18. Explain the significance of nontuberculous...Ch. 19.5 - Prob. 13CYPCh. 19.5 - 14. Compile a list of the advantages,...Ch. 19.5 - 15. Explain how and why antibacterial treatment...Ch. 19.5 - 16. List several differences between lepromatous...Ch. 19.5 - Prob. 17CYPCh. 19.5 - 18. List the diseases and at-risk populations...Ch. 19.6 - Prob. 19ELOCh. 19.6 - 20. Describe the types of infections attributable...Ch. 19.6 - 19. Compare the types of infections caused by the...Ch. 19.L1 - 1. What is/are the usual habitat(s) of...Ch. 19.L1 - Prob. 2MCQCh. 19.L1 - Prob. 3MCQCh. 19.L1 - 4. Clostridium perfringens causes a. myonecrosis...Ch. 19.L1 - Prob. 5MCQCh. 19.L1 - Prob. 6MCQCh. 19.L1 - Prob. 7MCQCh. 19.L1 - Prob. 8MCQCh. 19.L1 - Prob. 9MCQCh. 19.L1 - 10. Soil mycobacteria can be the cause of a....Ch. 19.L1 - Prob. 11MCQCh. 19.L1 - Prob. 12MCQCh. 19.L1 - Prob. 13MCQCh. 19.L1 - Prob. 14MCQCh. 19.L1 - Prob. 15MCQCh. 19.L1 - 16. Matching. Match the disease with the principal...Ch. 19.L1 - Prob. 1CSRCh. 19.L1 - 2. During this outbreak, some people sickened with...Ch. 19.L1 - 3. No listeria monocytogenes was discovered in the...Ch. 19.L1 - Prob. 1WCCh. 19.L1 - Prob. 2WCCh. 19.L1 - Prob. 3WCCh. 19.L1 - Prob. 4WCCh. 19.L1 - Prob. 5WCCh. 19.L1 - 6. a. Why is listeriosis a serious problem even...Ch. 19.L1 - Prob. 7WCCh. 19.L1 - Prob. 8WCCh. 19.L1 - 9. a. Outline the unique characteristics of...Ch. 19.L1 - Prob. 10WCCh. 19.L1 - 11. a. What is the importance of NTM? b. Describe...Ch. 19.L1 - Prob. 12WCCh. 19.L2 - Prob. 1CTCh. 19.L2 - 2. a. Why is it unlikely that diseases such as...Ch. 19.L2 - Prob. 3CTCh. 19.L2 - Prob. 4CTCh. 19.L2 - Prob. 5CTCh. 19.L2 - 6. Adequate cooking is the usual way to prevent...Ch. 19.L2 - 7. a. Why do patients who survive tetanus and...Ch. 19.L2 - Prob. 8CTCh. 19.L2 - 9. How can one tell that acne involves an...Ch. 19.L2 - Prob. 10CTCh. 19.L2 - Prob. 11CTCh. 19.L2 - Prob. 12CTCh. 19.L2 - 13. Which diseases discussed in this chapter have...Ch. 19.L2 - 14. Eighty-six people at a St. Patrick's Day...Ch. 19.L2 - 15. An outbreak of gastrointestinal illness was...Ch. 19.L2 - Prob. 1VCCh. 19.L2 - 2. From chapter 3, figure 3.8. What type of...
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