Microbiology Practical 2

1. 1Eosin-methylene blue plates select for Gram [blank_start]negative[blank_end] [blank_start]enteric[blank_end] bacteria, and differentiates [blank_start]lactose[blank_end] fermentation.

   1. Anegative
   2. Benteric
   3. Clactose
2. 2EMB plates selective agents are [blank_start]eosin[blank_end] and [blank_start]methylene[blank_end] [blank_start]blue[blank_end]. The differential reagent is [blank_start]methylene[blank_end] [blank_start]blue[blank_end].

   1. Aeosin
   2. Bmethylene
   3. Cblue
   4. Dmethylene
   5. Eblue
3. 3On EMB plates, E. coli will have a [blank_start]green[blank_end] sheen, Enterbacter genus will be [blank_start]pink[blank_end] with [blank_start]black[blank_end] edges. Lactose fermenting bacteria will be [blank_start]pink[blank_end] and non-lactose fermenting will be [blank_start]cream[blank_end].

   1. Agreen
   2. Bpink
   3. Cblack
   4. Dpink
   5. Ecream
4. 4Phenyl ethyl Alcohol plates select for Gram [blank_start]positive[blank_end] bacteria especially the shape [blank_start]cocci[blank_end].

   1. Apositive
   2. Bcocci
5. 5The selective agent of PEA is [blank_start]phenyl[blank_end] [blank_start]ethyl[blank_end] [blank_start]alcohol[blank_end].

   1. Aphenyl
   2. Bethyl
   3. Calcohol
6. 6In the selective and differential media plates, the only plate that was ONLY selective and not differential was the [blank_start]phenyl[blank_end] [blank_start]ethyl[blank_end] [blank_start]alcohol[blank_end] plate.

   1. Aphenyl
   2. Bethyl
   3. Calcohol
7. 7MacConkey's plate selects for Gram [blank_start]negative[blank_end] bacteria and differentiates for [blank_start]lactose[blank_end] fermentation with positive being [blank_start]pink[blank_end] to [blank_start]purple[blank_end] and negative being [blank_start]cream[blank_end].

   1. Anegative
   2. Blactose
   3. Cpink
   4. Dpurple
   5. Ecream
8. 8The MAC plate selective agent is the [blank_start]bile[blank_end] [blank_start]salts[blank_end] and the differential reagent is [blank_start]neutral[blank_end] [blank_start]red[blank_end].

   1. Abile
   2. Bsalts
   3. Cneutral
   4. Dred
9. 9The Mannitol Salt agar selects for [blank_start]salt[blank_end] tolerance and especially the Genus [blank_start]Staphylococci[blank_end]. A Positive result will have a [blank_start]yellow[blank_end] halo around colony, and a negative result will have no halo.

   1. Asalt
   2. BStaphylococci
   3. Cyellow
10. 10The selective agent for MSA plate is [blank_start]7.5[blank_end]% [blank_start]NaCl[blank_end] and the differential reagent is [blank_start]phenol[blank_end] [blank_start]red[blank_end].

    1. A7.5
    2. BNaCl
    3. Cphenol
    4. Dred

11. 11[blank_start]Tryptic[blank_end] [blank_start]Soy[blank_end] [blank_start]Agar[blank_end] or [blank_start]TSA[blank_end] plate allows for widest amount of growth and is often the control plate when using selective and differential media.

    1. ATryptic
    2. BSoy
    3. CAgar
    4. DTSA
12. 12EMB plates inhibit Gram [blank_start]positive[blank_end] organisms and shows lactose fermenters but also [blank_start]sucrose[blank_end]. The color also indicates speed of fermentation. [blank_start]Green[blank_end] is rapid and [blank_start]purple[blank_end] is moderate.

    1. Apositive
    2. Bsucrose
    3. CGreen
    4. Dpurple
13. 13Escherichia coli will be present on what plates?

    1. AEosin-methylene blue
    2. BPhenyl ethyl Alcohol
    3. CMacConkeys
    4. DMannitol Salt Agar
14. 14Escherichia coli is a [blank_start]bacillus[blank_end] (shape) Gram [blank_start]negative[blank_end] bacteria which is [blank_start]falcultative[blank_end] [blank_start]anaerobic[blank_end] (oxygen requirements) and is a [blank_start]coliform[blank_end] (where it lives) meaning it is an [blank_start]enteric[blank_end] bacteria.

    1. Abacillus
    2. Bnegative
    3. Cfalcultative
    4. Danaerobic
    5. Ecoliform
    6. Fenteric
15. 15[blank_start]Escherichia[blank_end] [blank_start]coli[blank_end] is present on an EMB plate as a green sheen and on a MAC plate as pink/purple colonies.

    1. AEscherichia
    2. Bcoli
16. 16Enterobacter aerogenes is present on what plates?

    1. AEosin-methylene blue
    2. BPhenyl ethyl Alcohol
    3. CMacConkeys
    4. DMannitol Salt Agar
17. 17[blank_start]Enterobacter[blank_end] [blank_start]aerogenes[blank_end] is present on EMB plate as pink with black edges and pink/purple on MAC.

    1. AEnterobacter
    2. Baerogenes
18. 18Enterobacter aerogenes is a Gram [blank_start]negative[blank_end] bacteria that ferments [blank_start]lactose[blank_end] and is [blank_start]enteric[blank_end] (location) and is [blank_start]bacillus[blank_end] (shape).

    1. Anegative
    2. Blactose
    3. Centeric
    4. Dbacillus
19. 19Enterobacter aerogenes and Escherichia coli will look the same on a MacConkeys plate. The way to differentiate them using plates is through the [blank_start]eosin[blank_end] [blank_start]methylene[blank_end] [blank_start]blue[blank_end] plate.

    1. Aeosin
    2. Bmethylene
    3. Cblue
20. 20Staphylococcus aureus will be present on what plates?

    1. AEMB
    2. BPEA
    3. CMAC
    4. DMSA
21. 21Staphylococcus aureus is a Gram [blank_start]positive[blank_end] [blank_start]cocci[blank_end] (shape) bacteria that is [blank_start]salt[blank_end] tolerant and can ferment [blank_start]mannitol[blank_end].

    1. Apositive
    2. Bcocci
    3. Csalt
    4. Dmannitol
22. 22[blank_start]Staphylococcus[blank_end] [blank_start]aureus[blank_end] would show growth on a Phenyl ethyl alcohol plate and grow yellow colonies on an MSA plate.

    1. AStaphylococcus
    2. Baureus
23. 23Serratia marcescens is a Gram [blank_start]negative[blank_end] [blank_start]bacillus[blank_end] (shape) bacteria is not tolerant of [blank_start]salt[blank_end] and does not ferment [blank_start]lactose[blank_end].

    1. Anegative
    2. Bbacillus
    3. Csalt
    4. Dlactose
24. 24Serratia marcescens will be present on what plates?

    1. AEMB
    2. BPEA
    3. CMAC
    4. DMSA
25. 25Bacillus cereus is present on what plates?

    1. AEMB
    2. BPEA
    3. CMAC
    4. DMSA
26. 26The [blank_start]Catalase[blank_end] test indicates the presence of the enzyme [blank_start]catalase[blank_end] which turns hydrogen peroxide into water and oxygen. A positive result is indicated by bubbles.

    1. ACatalase
    2. Bcatalase
27. 27The DNase test is completed on a plate that is blue-green from having a [blank_start]methyl[blank_end] [blank_start]green[blank_end] dye and [blank_start]DNA[blank_end].

    1. Amethyl
    2. Bgreen
    3. CDNA
28. 28A positive result on the [blank_start]DNase[blank_end] test is indicated by a [blank_start]clearing[blank_end] around the bacteria smear as hydrolysis of the DNA releases it form the methyl green dye.

    1. ADNase
    2. Bclearing
29. 29The Urease test indicates the presence of urease. The media contains the pH indicator [blank_start]phenol[blank_end] [blank_start]red[blank_end] so a positive test is indicated by the color [blank_start]pink[blank_end].

    1. Aphenol
    2. Bred
    3. Cpink
30. 30The Urease test uses the following chemical reaction to indicate positive or negative.
    [blank_start]Urea[blank_end] + [blank_start]Water[blank_end] -> [blank_start]carbon dioxide[blank_end] + [blank_start]water[blank_end] + [blank_start]Ammonia[blank_end]
    The last product is basic so the pH indicator in the media indicates presence of the product and the forward reaction.

    1. AUrea
    2. BWater
    3. Ccarbon dioxide
    4. Dwater
    5. EAmmonia
31. 31[blank_start]Casein[blank_end] [blank_start]Hydrolysis[blank_end] is completed on a milk plate to determine if microbes can break down the milk protein [blank_start]casein[blank_end]. A clearing around the bacteria smear indicates a [blank_start]positive[blank_end] result.

    1. ACasein
    2. BHydrolysis
    3. Ccasein
    4. Dpositive
32. 32During Casein hydrolysis, casein is broken down to [blank_start]amino[blank_end] [blank_start]acids[blank_end] and [blank_start]peptides[blank_end]

    1. Aamino
    2. Bacids
    3. Cpeptides
33. 33Starch hydrolysis tests for the enzymes [blank_start]amylase[blank_end] and [blank_start]maltase[blank_end]. [blank_start]Amylase[blank_end] is used when breaking down starch to [blank_start]dextrins[blank_end], and [blank_start]dextrins[blank_end] to [blank_start]maltose[blank_end]. [blank_start]Maltase[blank_end] is used to breakdown [blank_start]maltose[blank_end] to glucose.

    1. Aamylase
    2. Bmaltase
    3. CAmylase
    4. Ddextrins
    5. Edextrins
    6. Fmaltose
    7. GMaltase
    8. Hmaltose
34. 34After the bacteria is cultured on the starch plate, [blank_start]iodine[blank_end] is added. A blue-black color indicates starch is still intact (meaning it is [blank_start]negative[blank_end]), whereas a [blank_start]clear[blank_end] area indicates starch hydrolysis.

    1. Aiodine
    2. Bnegative
    3. Cclear
35. 35The oxidase test detects the presence of the enzyme [blank_start]cytochrome[blank_end] [blank_start]oxidase[blank_end]. This is an electron carrier protein involved in the electron transport system.

    1. Acytochrome
    2. Boxidase
36. 36In the oxidase test, a positive result has the oxidase reagent, [blank_start]phenylenediamine[blank_end], oxidize and turns purple.

    1. Aphenylenediamine
37. 37The fermentation tubes used the indicator [blank_start]phenol[blank_end] [blank_start]red[blank_end] to detect pH changes. If the microbe fermented the sugar, the color would turn [blank_start]yellow[blank_end]. [blank_start]Durham[blank_end] tubes indicate the production of gases either carbon dioxide or hydrogen.

    1. Aphenol
    2. Bred
    3. Cyellow
    4. DDurham
38. 38the [blank_start]triple[blank_end] [blank_start]sugar[blank_end] [blank_start]iron[blank_end] is a mutli-faceted test that looks at the fermentation of glucose, sucrose, or lactose and can indicate H2S production.

    1. Atriple
    2. Bsugar
    3. Ciron
39. 39In the triple sugar iron test, the positive color is [blank_start]yellow[blank_end], the negative color is [blank_start]pink[blank_end], and the color [blank_start]black[blank_end] in the butt indicates H2S production

    1. Ayellow
    2. Bpink
    3. Cblack
40. 40In the triple sugar iron test, a positive slant indicates [blank_start]sucrose[blank_end] or [blank_start]lactose[blank_end] fermentation, a yellow butt indicates [blank_start]glucose[blank_end] fermentation, a black butt indicates [blank_start]glucose[blank_end] fermentation and [blank_start]H2S[blank_end] production. Space in the butt indicates [blank_start]gas[blank_end] production.

    1. Asucrose
    2. Blactose
    3. Cglucose
    4. Dglucose
    5. EH2S
    6. Fgas
41. 41The IMViC test series includes the following tests:
    1. [blank_start]Indole[blank_end] test
    2. [blank_start]MRVP[blank_end] (abbr.) [blank_start]Methyl[blank_end] [blank_start]Red[blank_end] [blank_start]Vogues[blank_end]-[blank_start]Proskauer[blank_end]
    3. [blank_start]Citrate[blank_end]

    1. AIndole
    2. BMRVP
    3. CMethyl
    4. DRed
    5. EVogues
    6. FProskauer
    7. GCitrate
42. 42The indole test detects the product Indole which is created by the enzyme [blank_start]Tryptophanase[blank_end] which breaks down [blank_start]tryptophan[blank_end] to [blank_start]pyruvate[blank_end], [blank_start]NH3[blank_end] and [blank_start]indole[blank_end].

    1. ATryptophanase
    2. Btryptophan
    3. Cpyruvate
    4. DNH3
    5. Eindole
43. 43In the Indole test, the reagent is [blank_start]Kovac[blank_end]'s reagent. A [blank_start]MRVP[blank_end] broth culture is used as the parent which is then divided to different tubes for the different tests. A positive indole test will have a [blank_start]red[blank_end] band at the top of the solution. Negative will be [blank_start]yellow[blank_end].

    1. AKovac
    2. BMRVP
    3. Cred
    4. Dyellow
44. 44Methyl Red detects various [blank_start]acid[blank_end] production. A [blank_start]red[blank_end] color indicates it is [blank_start]acidic[blank_end] meaning a positive test, [blank_start]yellow[blank_end] is neutral or negative test.

    1. Aacid
    2. Bred
    3. Cyellow
    4. Dacidic
45. 45The Vogues-Proskauer test detects the production of [blank_start]acetoin[blank_end] which is the precursor to the product [blank_start]2,3-butanediol[blank_end].

    1. Aacetoin
    2. B2,3-butanediol
46. 46The VP test uses the reagents [blank_start]alpha[blank_end]-[blank_start]naphthol[blank_end] and [blank_start]potassium[blank_end] [blank_start]hydroxide[blank_end]. A positive test has a [blank_start]red[blank_end] color near the top of the tube.

    1. Aalpha
    2. Bnaphthol
    3. Cpotassium
    4. Dhydroxide
    5. Ered
47. 47The VP test must be mixed every [blank_start]15[blank_end] seconds for 2 minutes, and then let to sit for 15 minutes.

    1. A15
48. 48The Citrate Agar slant tests for the microbes ability to use citrate as its sole [blank_start]carbon[blank_end] source. A microbe must have the enzyme [blank_start]citrate[blank_end] [blank_start]permease[blank_end] which is a transport protein which produces an [blank_start]alkaline[blank_end] pH.

    1. Acarbon
    2. Bcitrate
    3. Cpermease
    4. Dalkaline
49. 49The pH indicator used on the Citrate agar slant is [blank_start]Bromothymol[blank_end] [blank_start]blue[blank_end]. A positive test is [blank_start]blue[blank_end], a negative is [blank_start]green[blank_end].

    1. ABromothymol
    2. Bblue
    3. Cblue
    4. Dgreen
50. 50The fermentation tubes tested for [blank_start]glucose[blank_end], [blank_start]lactose[blank_end], [blank_start]mannose[blank_end], and [blank_start]sucrose[blank_end] fermentation.

    1. Asucrose
    2. Bmannose
    3. Clactose
    4. Dglucose
51. 51MSA plates test for [blank_start]halo[blank_end]-tolerant species and [blank_start]mannitol[blank_end] sugar fermentation. Acid fermentation will have a [blank_start]yellow[blank_end] color and alkaline will be [blank_start]pink[blank_end].

    1. Ahalo
    2. Bmannitol
    3. Cyellow
    4. Dpink

Descripción

Microbiology Test sobre Microbiology Practical 2, creado por Rachel Rivera el 23/11/2018.

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Rachel Rivera

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