Biol 243 - Study guides, Class notes & Summaries

) Which of the following microbial groups is MOST resistant to desiccation due to their cell wall? A) gram-positive B) gram-negative C) mycoplasmas D) viruses 2) The causative agent of streptococcal pharyngitis, also known as "strep throat," is A) Streptococcus pyogenes. B) Streptococcus pneumoniae. C) Streptococcus mutans. D) Streptococcus lactis. 3) Impetigo is due to an infection caused by A) Staphylococcus aureus but not Streptococcus pyogenes. B) Streptococcus pyogenes but...

Which metric describes the proportion of EACH species present in a community? A) species abundance B) species diversity C) species evenness D) species richness 2) Which of the following represents increasing microbial diversity? A) guild-community-population B) population-guild-community C) cell-community-population D) community-guild-population 3) The abundance of cyanobacterial mats has greatly declined due to the evolution of A) antimicrobial-producing fungi. B) bacteriophages...

Malaria is A) the most common cause of death due to infectious disease worldwide. B) prevented or treated with chloroquine. C) controlled by reducing the population of the mosquito vector. D) the most common cause of death due to infectious disease worldwide, although it can be controlled by reducing the population of the mosquito vector and prevented or treated with chloroquine. 2) The initial infective stage of the malarial parasite is the A) sporozoite. B) merozoite. C) schizont. D...

The MOST important potential common source of infectious disease is A) industrial waste. B) arthropod reservoirs found near surface water supplies. C) water. D) human and animal wastes. 2) The degree of susceptibility a food has to microbial activity is determined by its A) chemical characteristics. B) physical characteristics. C) water content. D) chemical characteristics, physical characteristics, and water content. 3) Flour and sugar are classified as ________ foods. A) highly ...