Brock Biology of Microorganisms (14th Edition)
14th Edition
ISBN: 9780321897398
Author: Michael T. Madigan, John M. Martinko, Kelly S. Bender, Daniel H. Buckley, David A. Stahl, Thomas Brock
Publisher: PEARSON
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Textbook Question
Chapter 5.17, Problem 3MQ
Distinguish between the sterilization of
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Distinguish between the sterilization of microbiological mediaand the pasteurization of dairy products.
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Chapter 5 Solutions
Brock Biology of Microorganisms (14th Edition)
Ch. 5.1 - Summarize the steps that lead up to binary fission...Ch. 5.1 - Define the term generation. What is meant by the...Ch. 5.2 - Prob. 1MQCh. 5.2 - Prob. 2MQCh. 5.2 - Prob. 3MQCh. 5.3 - Prob. 1MQCh. 5.3 - Prob. 2MQCh. 5.3 - Prob. 3MQCh. 5.4 - What are autolysins and why are they necessary?
Ch. 5.4 - What is the function of bactoprenol?
Ch. 5.4 - What is transpeptidation and why is it important?
Ch. 5.5 - What is a semilogarithmic plot and what...Ch. 5.5 - Prob. 2MQCh. 5.5 - Prob. 3MQCh. 5.6 - In which phase of the growth curve do cells divide...Ch. 5.6 - Prob. 2MQCh. 5.6 - Prob. 3MQCh. 5.7 - How do microorganisms in a chemostat differ from...Ch. 5.7 - What happens in a chemostat if the dilution rate...Ch. 5.7 - Do pure cultures have to be used in a chemostat?Ch. 5.8 - What are some of the problems that can arise when...Ch. 5.8 - Using microscopic techniques, how could you tell...Ch. 5.9 - Why is a viable count more sensitive than a...Ch. 5.9 - Describe how you would dilute a bacterial culture...Ch. 5.9 - Prob. 3MQCh. 5.10 - List two advantages of using turbidity as a...Ch. 5.10 - Describe how you could use a turbidity measurement...Ch. 5.11 - How does a hyperthermophile differ from a...Ch. 5.11 - Prob. 2MQCh. 5.11 - E. coli can grow at a higher temperature in a...Ch. 5.12 - Prob. 1MQCh. 5.12 - What molecular adaptations to cold temperatures...Ch. 5.13 - Which phylogenetic domain includes species with...Ch. 5.13 - How does the membrane structure of...Ch. 5.13 - What is Taq polymerase and why is it important?Ch. 5.14 - How does the concentration of H+ change when a...Ch. 5.14 - What terms are used to describe organisms whose...Ch. 5.15 - What is the aw of pure water? What is the lower...Ch. 5.15 - What are compatible solutes, and when and why are...Ch. 5.16 - How does an obligate aerobe differ from a...Ch. 5.16 - How does a reducing agent work? Give an example of...Ch. 5.16 - How does Superoxide dismutase or superoxide...Ch. 5.17 - Why is heat an effective sterilizing agent?Ch. 5.17 - What steps are necessary to ensure the sterility...Ch. 5.17 - Distinguish between the sterilization of...Ch. 5.18 - Define D10 and explain why the killing dose for...Ch. 5.18 - Prob. 2MQCh. 5.18 - Prob. 3MQCh. 5.19 - Distinguish between the antimicrobial effects of...Ch. 5.19 - Describe how the minimum inhibitory concentration...Ch. 5.19 - Distinguish between a sterilant, a disinfectant,...Ch. 5 - Prob. 1RQCh. 5 - Describe the role of proteins present at the...Ch. 5 - Prob. 3RQCh. 5 - Describe how new peptidoglycan subunits are...Ch. 5 - Prob. 5RQCh. 5 - Describe the growth cycle of a population of...Ch. 5 - How does a chemostat regulate growth rate and cell...Ch. 5 - How does a viable count differ from a total count?Ch. 5 - How can turbidity be used as a measure of cell...Ch. 5 - Prob. 10RQCh. 5 - Prob. 11RQCh. 5 - Concerning the pH of the environment and of the...Ch. 5 - How does a halophile maintain positive water...Ch. 5 - Prob. 14RQCh. 5 - Prob. 15RQCh. 5 - Contrast the terms thermal death time and decimal...Ch. 5 - Prob. 17RQCh. 5 - Prob. 18RQCh. 5 - Prob. 19RQCh. 5 - Describe the procedure for obtaining the minimum...Ch. 5 - Prob. 21RQCh. 5 - A medium was inoculated with 5 106 cells/ml of...Ch. 5 - Escherichia coli but not Pyrolobus fumarii will...Ch. 5 - In which direction (into or out of the cell) will...
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- List other industrial products that are produced using microorganisms. Specify the main species involved.arrow_forwardIf you suspect that your microbial culture growing in nutrient broth is contaminated, what can you do to confirm this?arrow_forwardOutline the different physical and chemical methods of sterilization. Briefly describe how each method control microbial growtharrow_forward
- Give a brief but critical discussion about microbial growth in natural environments and how it differs from the laboratory culturing of micro-organisms.arrow_forwardDescribe the difference between blanching, pasteurization, and canning. What is the purpose of each preservation method, how is the treatment carried out and how are the products to be stored after the treatment?arrow_forwardg. Why is toxicological evaluation important in using microbial rennet for cheese production?arrow_forward
- Propose a confirmatory procedure that will determine if the microbial growth recovered from canned food that displays no evidence of spoilage is from the canned product itself or from laboratory contaminationarrow_forwardDefine sterilization in terms of microbiology.arrow_forwardIndicate the possible source of microbiological contamination and ways to mitigate this problem during production. You may refer to any additional excipient that may be added with your product. Please Answer this qiestion using your own words.arrow_forward
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