Reference no: EM132785764
What are the common characteristics that all cells have that were discussed in lecture?
Which microbes are classified as eukaryotes? Which microbes are classified as prokaryotes? Which microbes are classified as neither?
Be familiar with the general sizes of various microbes. General sizes of macroscopic organisms? Microscopic organisms? Bacteria? Protozoa? Viruses?
What is the standard unit used to measure the size of microbes under the microscope?
Which microbes are acellular?
Compare prokaryotic cells & eukaryotic cells based on size, the presence or absence of organelles, ribosome size, cell wall composition, motility
Microbes are classified by __________ sequence.
What is the order of the classification levels (more general to more specific and vice versa) for living things starting from Kingdom? Remember the saying...
What are the 3 domains used in the Woese-Fox system of classification?
Which domain are fungi members of? Protozoa? Algae? E. coli? Viruses? Helminths?
Be able to recognize a correct scientific name for a microorganism.
Be familiar with and be able to compare the following characteristics of the microbes discussed in class and on the chart (viruses, bacteria, archaea, fungi, algae, protozoa, helminths): Uni- or multicellular, Prokaryote/eukaryote/neither, size, process of obtaining nutrition, reproduction, presence or absence of cell wall, type of cell wall substances (compare to homework questions)
What is the basic difference between archaea and bacteria? Similiarities?
What are the three general morphological categories of bacteria?
Be familiar with the different areas of microbiology (like the homework question).
Be familiar with the Case study.
What bacteria, only discovered in 1990 by their ____, are the most numerous bacteria in the ocean?
Is there any known environments on earth that do not have some microbes?
Be familiar with the ways that microorganisms are beneficial.
Be familiar with the ways that microbes affect the world.
What do you think would happen if you treated a cow with an antibiotic that killed the microbes in its rumen?
There has been an increase in infection rates in the 1990s. This is due to?
Why are there still microbial infections even with treatment?
What are some applications of biotechnology using microbes (i.e what products are made)?
What general metabolic process used by microbes aids in food production?
Examples of foods made using this process (other than milk products)?
Why can cheeses have different tastes and properties even if they are all made via milk?
Be familiar with various the food products discussed in lecture, the organisms involved in its production the type of fermentation involved (acid/alcohol). Bread? Yogurt? Cheese? Wine?
EX Yogurt, Lactic acid bacteria, lactic acid fermentation of milk
What gas causes holes to form in swiss cheese?
What type of organism (bacteria, fungi, algae, protozoa) causes the blue color in blue cheese?
What molecule/chemical found in yogurt makes it taste tart?
Why did the study of microorganisms not officially begin until the 1500s?
Be able to recognize the accomplishments of the scientists mentioned in lecture (matching example in homework).
What are the theories of how life emerged discussed in lecture?
Which scientist was for spontaneous generation and which ones were not?
What were the major accomplishments of the Golden Age of Microbiology?
Based on lecture how does wine become sour? How is the alcohol made in wine?
What gas needs to be absent for fermentation to occur?
Why does milk spoil even if it is pasteurized?
What are the two types of chemotherapy?