Nclex-Rn Practice Questions-Microbiology Applied And Industrial Microbiology
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Question 1 |
A baker forgets to put yeast in his bread dough. Which of the following do you expect to happen to the bread as a result?
A | It will take longer to bake. |
B | Bacterial contaminants will now be able to grow. |
C | The bread will not rise. |
D | The bread will look normal but will be tough. |
E | The bread will have a sour taste. |
Question 2 |
Xanthan used in household products is produced by bacteria
A | that were genetically modified. |
B | that were irradiated to mutate them. |
C | selected for their ability to utilize lactose rather than glucose. |
D | that are plant pathogens. |
E | selected for their ability to utilize lactose rather than glucose and that are plant pathogens. |
Question 3 |
Bioreactors are widely used for industrial fermentation. Which of the following conditions must be closely monitored for optimal fermentation?
A | temperature |
B | oxygen levels |
C | pH |
D | both temperature and pH |
E | temperature, pH, and oxygen levels |
Question 4 |
All of the following are reasons for utilizing algae for biofuel production EXCEPT
A | they do not take up land needed for food production. |
B | they produce more energy per acre than corn. |
C | their main requirement is abundant light. |
D | they can utilize agriculturally poor land. |
E | they produce a nondegradable waste product. |
Question 5 |
Radiation works to preserve foods through
A | creation of an anaerobic environment. |
B | creation of an anaerobic environment and high heat. |
C | exposure to high heat. |
D | lethal mutation of bacterial DNA. |
E | increasing pH. |
Question 6 |
Canning works to preserve foods through
A | creation of an anaerobic environment. |
B | creation of an anaerobic environment and exposure to high heat. |
C | exposure to high heat. |
D | mutation of bacterial DNA. |
E | increasing pH. |
Question 7 |
Spoilage of canned foods stored at high temperatures, accompanied by gas production, is
A | thermophilic anaerobic spoilage. |
B | flat sour spoilage. |
C | spoilage by mesophilic bacteria. |
D | caused by acid-tolerant fungi. |
E | putrefactive anaerobic spoilage. |
Question 8 |
Spoilage of canned foods due to inadequate processing, NOT accompanied by gas production, is
A | thermophilic anaerobic spoilage. |
B | flat sour spoilage. |
C | spoilage by mesophilic bacteria. |
D | caused by acid-tolerant fungi. |
E | putrefactive anaerobic spoilage. |
Question 9 |
Which of the following pairs is mismatched?
A | Propionibacterium — Swiss cheese |
B | Penicillium — blue cheese |
C | Lactobacillus — yogurt |
D | Acetobacter — vinegar |
E | Bacillus — beer |
Question 10 |
Which of the following pertains to an improperly canned food product on a store shelf that has a bad odor and putrefaction of the canned material?
A | mesophilic spoilage |
B | flat sour spoilage |
C | bacterial soft rot |
D | thermophilic anaerobic spoilage |
E | hydrogen sulfide spoilage |
Question 11 |
All of the following are fuels produced by microorganisms EXCEPT
A | cellulose. |
B | ethanol. |
C | hydrogen. |
D | methane. |
E | oil from algae. |
Question 12 |
Microorganisms play an active role in the formation of industrial products. Which of the following is mismatched?
A | Penicillium — treatment of disease |
B | Saccharomyces cerevisiae — for fermentation |
C | Rhizobium — increases nitrogen in the soil |
D | Bacillus thuringiensis — insecticide |
E | algae — citric acid |
Question 13 |
Which of the following is an undesirable contaminant in wine-making?
A | Acetobacter |
B | lactic acid bacteria |
C | Clostridium botulinum endospores |
D | Saccharomyces |
Question 14 |
Commercial sterilization differs from complete sterilization in that commercial sterilization
A | kills all microorganisms. |
B | kills only bacteria. |
C | may result in the survival of thermophiles. |
D | employs a higher temperature. |
E | may result in the survival of fungal spores. |
Question 15 |
All of the following are advantages of a bioreactor instead of a flask culture EXCEPT
A | larger culture volumes can be grown. |
B | instrumentation for monitoring environmental conditions. |
C | uniform aeration and mixing. |
D | aseptic sampling. |
E | None of the answers is correct; all of these are advantages of using a bioreactor instead of a flask culture. |
Question 16 |
Microbial products can be improved by all of the following EXCEPT
A | isolating new strains. |
B | mutating existing strains. |
C | genetically modifying strains. |
D | modifying culture conditions. |
E | sterilization. |
Question 17 |
Which of the following microorganisms is usually used in the fermentation of alcoholic beverages?
A | Propionobacterium |
B | Lactobacillus |
C | Rhizopus |
D | Saccharomyces |
E | Penicillium |
Question 18 |
All of the following are true of irradiation methods used for food preservation and sterilization EXCEPT
A | they prolong shelf-life of fruits and vegetables. |
B | residual radioactivity is left behind on many foods. |
C | ionizing radiation such as X rays or gamma rays is used. |
D | they are used for the sterilization of many spices. |
E | they greatly reduce the number of pathogens present in meats and poultry. |
Question 19 |
Aseptic packaging (where the packaging itself is rendered steril)helps to preserve foods through
A | creation of an anaerobic environment in the packaging. |
B | creation of an anaerobic environment in the packaging and exposure of the packaging to high heat. |
C | exposure of the packaging to high heat. |
D | mutation of bacterial DNA by exposure to the packaging material. |
E | increasing pH in the food contained in the packaging. |
Question 20 |
All of the following are industrial products produced using microbial fermentations EXCEPT
A | aspartic acid. |
B | citric acid. |
C | glutamic acid. |
D | riboflavin. |
E | saccharin. |
Question 21 |
All of the following are industrial products produced using microbial fermentations EXCEPT
A | aspartic acid. |
B | citric acid. |
C | glutamic acid. |
D | riboflavin. |
E | saccharin. |
Question 22 |
Biomass is a renewable energy source derived from the organic matter produced by living organisms. All of the following are sources of biomass EXCEPT
A | oxidation of metals. |
B | crops. |
C | bacteria. |
D | landfill sites. |
E | algae. |
Question 23 |
Microorganisms themselves are commercial products. Which of the following microbes is available as a product sold in retail stores?
A | Bacillus thuringiensis |
B | Lactobacillus |
C | Rhizobium |
D | Saccharomyces |
E | All of these organisms can be found in various commercial products. |
Question 24 |
Canning preserves food
A | through use of aseptic packaging. |
B | by exposure to chemicals. |
C | by exposure to high heat. |
D | by exposure to radiation. |
E | by exposure to high pH. |
Question 25 |
All of the following are uses for ionizing or ultraviolet radiation EXCEPT
A | heating cold food. |
B | sterilizing spices. |
C | inactivation of Trichinella larvae. |
D | killing of insect eggs and larva. |
E | prevention of sprouting. |
Question 26 |
Aseptic packaging utilizes which of the following to sterilize laminated paper or plastic prior to filling with food?
A | hot HCl solution |
B | gamma radiation |
C | hot hydrogen peroxide solution |
D | X rays |
E | autoclave |
Question 27 |
You are growing Bacillus subtilis, an aerobic bacterium that can also carry out fermentation when required, in a bioreactor and notice that the growth rate has slowed and the pH has decreased. What could you add?
A | glucose |
B | lactose |
C | peptides |
D | oxygen |
E | lactic acid |
Question 28 |
You are growing Bacillus subtilis, an aerobic bacterium that can also carry out fermentation when required, in a bioreactor and notice that the growth rate has slowed and the pH has decreased. You suspect the bacteria are
A | using the Krebs cycle. |
B | fermenting. |
C | photosynthesizing. |
D | using proteins. |
E | dead. |
Question 29 |
What role do lactic acid bacteria play in cheese production?
A | curd formation |
B | production of holes in Swiss cheese |
C | ripening the cheese |
D | providing characteristic flavor and smell |
E | Lactic acid bacteria carry out each of these roles in cheese production. |
Question 30 |
Which of the following microbes produces a natural biopesticide?
A | Penicillium chryssogenum |
B | Saccharomyces cerevisiae |
C | Bacillus thuringiensis |
D | Lactobacillus buggaricus |
E | Thiobacillus ferroxidans |
Question 31 |
Acidithiobacillus ferrooxidans is used for the recovery of ________ from ore.
A | sulfur |
B | copper |
C | iron |
D | sulfuric acid |
E | gold |
Question 32 |
As cheese ages, it gets
A | more acidic. |
B | more whey. |
C | more protein. |
D | saltier. |
E | more alcoholic. |
Question 33 |
The following steps are required for making cheese. What is the second step, which helps to provide the characteristic flavors and aromas of the cheese?
A | enzymatic coagulation of milk |
B | fermentation of curd |
C | inoculation with lactic acid bacteria |
D | inoculation with Penicillium |
E | separation of curds and whey |
Question 34 |
What process does yeast use to produce ethanol for automobile fuel from corn?
A | anaerobic respiration |
B | fermentation |
C | the Krebs cycle |
D | oxidation |
E | photosynthesis |
Question 35 |
All of the following are industrial enzymes made by microbial fermentations EXCEPT
A | glucose isomerase. |
B | rennin. |
C | proteases. |
D | amylases. |
E | vitamin C. |
Question 36 |
What will be produced if wine is aerated and inoculated with bacteria of the genera Acetobacter and Gluconobacter?
A | ethanol + CO2 |
B | CO2 + H2O |
C | CH4 |
D | acetic acid |
E | None of the answers is correct. |
Question 37 |
Which of the following reactions makes wine less acidic, and is important for good flavor when grapes with higher acidity are used?
A | sugar → ethanol |
B | ethanol → acetic acid |
C | malic acid → lactic acid |
D | carbon dioxide → sucrose |
E | sugar → CO2 + H2O |
Question 38 |
Which of the following reactions is performed by yeast in wine-making?
A | sugar → ethanol |
B | ethanol → acetic acid |
C | malic acid → lactic acid |
D | carbon dioxide → sucrose |
E | sugar → CO2 + H2O |
Question 39 |
Commercial sterilization of processed canned foods uses a 12D treatment which is based upon a theoretical population of 1012 C. botulinum endospores in a can of food. After treatment, there would theoretically be how many endospores left?
A | 120 endospores |
B | 10 endospores |
C | 100 endospores |
D | 12 endospores |
E | 1 endospore |
Question 40 |
All of the following are industrial products produced by microbes EXCEPT
A | amino acids in food supplements. |
B | antibiotics. |
C | industrial enzymes. |
D | uranium. |
E | vitamin B12 and riboflavin. |
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