How animal viruses can be grown in the laboratory

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Reference no: EM133453313

Questions

1. Discuss how animal viruses can be grown in the laboratory.

2. Differentiate persistent and latent viral infections

3. Describe how infectious proteins (Prions) 'replicate' in a host.

4. Describe the function of viral capsids and envelopes.

5. Discuss the possible con?gurations of nucleic acid viruses may possess.

6. What is the importance of Viral surface proteins or spikes?

7. Describe the ?ve-step life cycle of animal viruses.

8. De?ne and describe metabolism - include the terms anabolism and catabolism and describe what these terms mean.

9. Compare aerobic and anaerobic cellular respiration in bacterial cells. Indicate where the following occur: glycolysis, krebs cycle, electron transport chain. Indicate what the ?nal electron acceptor molecule is.

10. Explain the difference between competitive and non- competitive enzyme inhibition.

11. Summarize the process of fermentation. Discuss when a microbe might utilize fermentation, the purpose of fermentation, and provide a few examples of the products of fermentation.

12. De?ne and describe the importance of microorganisms in the biogeochemical cycles of carbon, nitrogen, and sulfur.

13. What is the major difference between an enrichment culture and a selective culture?

14. Why are microbial doubling times in nature typically longer than those obtained in the lab?

15. Brie?y describe the following mechanisms of measuring bacterial growth:

a. Direct microscopic cell count

b. Plate count

c. Most probable number

16. Why might clinical medicine have an interest in understanding bacterial cell division at the molecular level?

17. Explain why a hypertherrnophile would probably not be a human pathogen.

18. Explain why 70% or 80% alcohol is more effective than 100% alcohol in controlling microorganisms.

19. Describe the mechanism of action for

a. moist heat

b. dry heat

c. aldehydes

d. oxidizing agents

e. halogens

f. phenolic compounds

g. quaternary ammonium compounds

h. alcohols

20. How does the addition of salt or sugar help preserve food?

Reference no: EM133453313

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