microbiology an introduction 12th edition test bank

Correct Answer: D

Rationale: The correct answer is D, Cholera. Cholera is caused by the bacterium Vibrio cholerae and primarily affects the intestines, leading to severe watery diarrhea and dehydration. It does not damage the respiratory tract. Choice A, Tularemia, affects the respiratory tract and other organs. Choice B, Plague, can cause respiratory symptoms like cough and difficulty breathing. Choice C, Anthrax, can affect the respiratory tract if inhaled in its spore form.

Correct Answer: D

Rationale: The correct answer is D: chemoheterotrophs. Chemoheterotrophs use organic compounds as both their carbon source and energy source. They obtain energy by breaking down organic molecules through cellular respiration. Photoautotrophs (A) use light energy to produce organic compounds, chemoautotrophs (B) use inorganic compounds for energy, and photoheterotrophs (C) use light energy but require organic compounds as a carbon source. Therefore, chemoheterotrophs best describe bacteria that obtain both carbon and energy from organic compounds.

Correct Answer: D

Rationale: The correct answer is D: lyases. Lyases are enzymes that catalyze the breaking of chemical bonds without the addition of water. They can remove functional groups from substrates or add functional groups to double bonds without the use of water. A: Oxidoreductases involve the transfer of electrons. B: Transferases transfer functional groups from one molecule to another. C: Hydrolases catalyze the breaking of bonds by adding water.

Correct Answer: D

Rationale: The correct answer is D because all three bacteria (Salmonella enterica, Escherichia coli, Vibrio cholerae) are commonly associated with foodborne illnesses. Salmonella causes gastroenteritis, E. coli can lead to severe food poisoning, and Vibrio cholerae causes cholera. Therefore, choosing "All of the above" encompasses the most common bacteria linked to foodborne illnesses. Choices A, B, and C are incorrect as they do not cover the full range of bacteria typically involved in foodborne illnesses.

Correct Answer: B

Rationale: The correct answer is B: prions. Autoclaving, a method of sterilization using high pressure and steam, is effective at destroying most microorganisms including fungi, bacteria, viruses, and most bacterial spores due to denaturation of their proteins and nucleic acids. However, prions are highly resistant infectious proteins that are not easily eliminated by autoclaving. Prions can withstand high temperatures and pressure, making them a challenge to eradicate. Neurotoxins (A), protozoan cysts (C), and mycoplasmas (D) are susceptible to autoclaving and would be destroyed during the process.