Microbiology with Diseases by Taxonomy (5th Edition)
5th Edition
ISBN: 9780134019192
Author: Robert W. Bauman Ph.D.
Publisher: PEARSON
expand_more
expand_more
format_list_bulleted
Textbook Question
Chapter 1, Problem 4CT
Just before winter break in early December, your roommate stocks the refrigerator with a gallon of milk, but both of you leave before opening it. When you return in January, the milk has soured. Your roommate is annoyed because the milk was pasteurized and thus should not have spoiled Explain why your roommate’s position is unreasonable.
Expert Solution & Answer
Want to see the full answer?
Check out a sample textbook solutionStudents have asked these similar questions
Explain in paragraph form how putting salt on meat preserves it fromspoilage by bacteria. This is not a writing assignment. Please have the answer encoded and not handwritten.
These bacteria live in the large intestine and are Gram-negative bacilli that ferment lactose to acid and gas. What is the common term for this group? Check your spelling and do not use capital letters.
Please answer only question #3 with the plate
Chapter 1 Solutions
Microbiology with Diseases by Taxonomy (5th Edition)
Ch. 1 - Which of the following microorganisms are not...Ch. 1 - Prob. 2MCCh. 1 - In which habitat would you most likely find...Ch. 1 - Of the following scientists, who first promulgated...Ch. 1 - Which of the following scientists hypothesized...Ch. 1 - Prob. 6MCCh. 1 - Prob. 7MCCh. 1 - Prob. 8MCCh. 1 - Prob. 9MCCh. 1 - The laboratory of Robert Koch contributed which of...
Ch. 1 - Prob. 1FIBCh. 1 - Prob. 2FIBCh. 1 - Chemotherapy _______________Ch. 1 - Prob. 4FIBCh. 1 - Infection control _______________Ch. 1 - Prob. 6FIBCh. 1 - Epidemiology _______________Ch. 1 - Biotechnology _______________Ch. 1 - Prob. 9FIBCh. 1 - Why was the theory of spontaneous generation a...Ch. 1 - Discuss the significant difference between the...Ch. 1 - List six types of microorganisms.Ch. 1 - Defend this statement: The investigations of...Ch. 1 - Why would a macroscopic tapeworm be studied in...Ch. 1 - Describe what has been called the Golden Age of...Ch. 1 - List four major questions that drive...Ch. 1 - Prob. 8SACh. 1 - Prob. 9SACh. 1 - What does the term HAI (nosocomial infection) have...Ch. 1 - Prob. 1VICh. 1 - Prob. 2VICh. 1 - Match each of the following descriptions with the...Ch. 1 - If Robert Koch had become interested in a viral...Ch. 1 - In 1911, the Polish scientist Casimir Funk...Ch. 1 - Haemophilus influenzae does not cause flu, but it...Ch. 1 - Just before winter break in early December, your...Ch. 1 - Design an experiment to prove that microbes do not...Ch. 1 - Prob. 6CTCh. 1 - Compare and contrast the investigations of Redi,...Ch. 1 - If you were a career counselor directing a student...Ch. 1 - A few bacteria produce disease because they derive...Ch. 1 - How might the debate over spontaneous generation...Ch. 1 - French microbiologists, led by Pasteur, tried to...Ch. 1 - Why arent Kochs postulates always useful in...Ch. 1 - Albert Kluyver said, From elephant to ......Ch. 1 - The ability of farmers around the world to produce...Ch. 1 - Using the following terms, fill in the following...Ch. 1 - Some people consider Leeuwenhoek the Father of...Ch. 1 - Some people consider Pasteur or Koch to be the...Ch. 1 - Prob. 3TMWCh. 1 - In the late 18th century, Philadelphia was one of...Ch. 1 - Ramona is a young mom who takes care of her two...Ch. 1 - Emerging Disease Case Study Variant...
Knowledge Booster
Learn more about
Need a deep-dive on the concept behind this application? Look no further. Learn more about this topic, biology and related others by exploring similar questions and additional content below.Similar questions
- https://www.youtube.com/watch?time_continue=2&v=B_lHQSxz9GI&feature=emb_logoarrow_forwardThe microbiology department is celebrating the end of the school year in May by holding its traditional picnic on the green. The speeches drag on for a couple of hours, but finally all the faculty and students can dig into the food: chicken salad, tomatoes, onions, salad, and custard pie. By evening, the whole department, except for two vegetarian students who did not eat the chicken salad, is stricken with nausea, vomiting, retching, and abdominal cramping. Several individuals complain of diarrhea. One patient shows signs of shock (low blood pressure). Blood and stool samples are collected from patients, and an analysis of all foods served at the meal is conducted. Bacteria can cause gastroenteritis (inflammation of the stomach and intestinal tract) either by colonizing and replicating in the host, which is considered an infection, or by secreting toxins, which is considered intoxication. Signs and symptoms of infections are typically delayed, whereas intoxication manifests within…arrow_forward“clean” means reducing the level of harmful microbes to a safe level on food contact surfaces using chlorine solution on food contact surfaces removing visible dirt from food contact surfaces using iodine solution on food contact surfacesarrow_forward
- Please help me if I selected correct answerarrow_forwardPart (a) What metric unit is made when the prefix, da, is combined with the base unit, grams (g)? Write the full word and abbreviation. Part (b) What metric unit is made by combining the prefix, m, with the base unit, meters (m)? Write the full word and abbreviation. Part (c) You are a microbiologist studying a newly found bacterial species, Streptococcus newmexicanus. While studying this species, you examine hundreds of samples and find the average size of this bacterium to be approximately 0.0019 millimeters in length.Convert this measurement into micrometers, with your final answer in scientific notation. Part (d) This bacterium is often found in a chain of bacterial cells connected to each other. The chains can reach lengths of 2.5 mm. Using the information above, calculate how many Streptococcus newmexicanus cells are in a chain 2.5 mm long. Make sure to express your answer in scientific notation & to show your work. Show your work and answer, including units, in the block…arrow_forwardhttps://www.youtube.com/watch?time_continue=2&v=B_lHQSxz9GI&feature=emb_logo Using what you’ve learned from the video, answer the following questions in the spaces provided.1 Death is a major event not only for the person who dies but also for the microbes that inhabit their body. Which of the following statements best describes why? a. All the microbes that were living inside the person’s body die when the person dies. b. Microbial populations grow and spread to different areas of the body after the person dies. c. Microbes in the body have fewer resources after the person dies, which increases competition. 2 Which of the following statements about cadavers (dead bodies) is most likely to be true? a. Microbial communities in and around a cadaver change over time. b. Samples taken from different cadavers always contain the same microbes. c. The microbial community found in a cadaver is very similar to the one found in a living body. 3 After death, gases build up inside the…arrow_forward
- Read the following scenario then answer the questions below - be as specific as you can. Bob started preparing for his food cart lunch service at 6 a.m. He pulled the hamburgers from the freezer and put them in a pan near the stove to defrost. He washed his lettuce and tomatoes, sliced them, placed them in pans, and put them in the reach-in. He got out the onions, sliced them, and sautéed them for later service for patty melts, placing the cooked onions next to the stove so that they would be convenient. At about 10 a.m., he marked his burgers on the grill, cooking them to 110°F. He then placed them in a pan with some beef stock in it, so that they would stay warm. At noon, he was open for business. Several customers bought hamburgers that day, and some got patty melts. Two days later, the health inspector pid Bob a visit. Several of his patrons had gotten quite ill. 1. List Bob's four main mistakes. 2. At what temperature should he have kept his products stored before cooking? 3.…arrow_forwardhow do you get salvagearrow_forwardWhat food safety mistakes did Tom make: a) At home? b) At the park before they played ball? c) While getting the food ready? d) While he and his friends were eating?arrow_forward
- I need help answering this question to my professor: The topic for the discussion was this one: Some potentially pathogenic bacteria and fungi, including strains of Enterococcus, Staphylococcus, Candida, and Aspergillus, can survive for one to three months on a variety of materials found in hospitals, including scrub suits, lab coats, plastic aprons, and computer keyboards. What can hospital personnel do to reduce the spread of these pathogens? My answer was this one: To reduce the spread of these pathogens an infection control protocol should be followed. Some ways in which this could be reduced is by using desinfectants, sterilization, hand washing, and disposing techniques. In addition, I currently work as a dental assistant at Jackson Main and the protocol we use is hand washing our hands for at least 20 seconds before and after seeing every patient. We use CaviWipes to disinfect every surface and autoclave every single instrument after every use. Also, we make sure to…arrow_forwardA classmate approaches you and says they performed the nitrate test. The classmate tells you after the addition of solution A & B the color of the broth remained the same/colorless and they interpreted that as a negative result. You tell your classmate this is not correct. Please explain why, what should be done next, and how to interpret the results.arrow_forwardWatch this video and answer all of the following questions in detail: https://www.youtube.com/watch?v=PbgB2TaYhio What was missing in Dr. Llyod's Petri dish experiment for the microbes to grow? How much time is it estimated that these microbes would need to grow? What would be one biotechnological application afforded by learning more about deep subsurface microbes?arrow_forward
arrow_back_ios
SEE MORE QUESTIONS
arrow_forward_ios
Recommended textbooks for you
- Basic Clinical Lab Competencies for Respiratory C...NursingISBN:9781285244662Author:WhitePublisher:Cengage
- Health Safety And Nutrition F/Young ChildHealth & NutritionISBN:9781305144767Author:MAROTZPublisher:Cengage
Basic Clinical Lab Competencies for Respiratory C...
Nursing
ISBN:9781285244662
Author:White
Publisher:Cengage
Health Safety And Nutrition F/Young Child
Health & Nutrition
ISBN:9781305144767
Author:MAROTZ
Publisher:Cengage
Alcohol | Health | topic | FuseSchool; Author: FuseSchool - Global Education;https://www.youtube.com/watch?v=y2Rgxm7Vvi8;License: Standard Youtube License