Many microbes are associated with terms such as "obligate" and "philes". This makes me consider physical and chemical requirements. Understanding the nutritional requirements is essential for proper growth in a laboratory setting. Laboratory growth media are designed to meet these needs. Class, What are the types of laboratory media (pg. 167)? How are they defined?

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Patrina SchowalterLv2

10 Jun 2018

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Microbiology Unit 2 Applied and Environmental Assignment Part 1: Identify Nutritional requirements from Chapter 6&14 (and review from chapters 1 & 2) 1. Determine which of the 4 macromolecules require the following elements: a. Carbon: carbohydrates___ lipids___ proteins___ nucleic acids___ b. Nitrogen: carbohydrates___ lipids___ proteins___ nucleic acids___ c. Sulfur: carbohydrates___ lipids___ proteins___ nucleic acids___ 2. The essential elements mentioned above are cycled through cells and the earth in biogeochemical cycles (the carbon, nitrogen, and sulfur cycles.)Select the correct answer or fill in the blanks to summarize these cycles: a. Carbon dioxide is taken in from the atmosphere by [autotrophs/heterotrophs] and converted to glucose through carbon ________________. When heterotrophs eat autotrophs they use catabolism to break down glucose to make ATP and waste carbon is released as ___________. b. There is plenty of nitrogen available in the atmosphere but it is not accessible to organisms because it is in the form of Nitrogen gas (N2). N2 is fixed by [bacteria/plants/animals] and converted to ammonia (NH3.) NH3 can be used by [bacteria/plants/animals] to build their cells. Next, by consuming food with amino acids,[bacteria/plants/animals] can get access to nitrogen for their own cellular needs. c. There is also a good quantity of sulfur in dirt, rocks, and the atmosphere. Sulfur cycles between H2S => S0 => SO4 => SH groups in Proteins => back to H2S.Using _________________ respiration, anoxygenic photosynthesis, and chemolithoautotrophy [bacteria/plants/animals]convert H2S and S0 to SO4 which is taken in by [bacteria/plants/animals] and used to build their cells. When [bacteria/plants/animals]eat plants they take in essential amino acids containing sulfur and recycle these to make their proteins. d. _________________ break down waste and dead organisms and recycle nutrients back into the cycles. *The C and N are summarized here: https://youtu.be/2D7hZpIYlCA and https://youtu.be/leHy-Y_8nRs 3. Match the main metabolic classifications to the description: Classifications: photoautotroph/ photoheterotroph/ chemoautotroph/ chemoheterotroph o A microbe that makes its own food by taking carbon from CO2 in the atmosphere and its energy from sunlight o A microbe that makes its own food by taking carbon from CO2 in the atmosphere and its energy from reduced inorganic chemicals o A microbe that eats other organisms to get organic carbon and energy o A microbe that eats other organisms to get organic carbon but gets energy from sunlight 4. Identify the phases of the bacterial growth curve and define what occurs in each phase Phase A = ______________ Definition: Phase B = ______________ Definition: Phase C = ______________ Definition: Phase D = ______________ Definition: Part 2: Unique ecosystems containing microbes 5. Watch the video that shows hydrothermal vents: https://youtu.be/RO3nO98gH_M a. Describe bacteria that live at the vents using terms from the unit 2 reading guide: ________________________________________________________________________ b. Write a 2-3 sentence reflection about hydrothermal vents and the contribution of microbes to this ecosystem: 6. Apply what you have learned to the TED-Ed video about Biofilms: https://youtu.be/pHLP5CZMnL4 a. Give the terms for cell structures mentioned in the video that we learned in Chapter 4 and 7: i. âsticky appendagesâ thatallows bacteria to attach and begin the biofilm: _______________ ii. Extracellular matrix/gooey matrix that holds cells together: ____________________________ iii. Exchange genetic information while packed together: ____________________________ iv. Communicate with each other by _________________________________________ sensing. v. Produce chemical to kill microbial competitors: ____________________________ factor.

Review Questions for Chapter 5: Control of Microbial Growth

1. Consider the following statement: âThorough handwashing with soap and water is the most important step in stopping the spread of many infectious diseasesâ.

a. Explain this statement.

b. Following thorough handwashing with soap, are your hands sterile? Why or why not?

2. If pasteurization does not achieve sterilization, why is pasteurization used to treat food? Why not just heat the food instead?

3. Consider the use of salts and sugars to preserve food.

a. How do salts and sugars preserve foods?

b. Why are these considered physical rather than chemical methods of microbial control?

c. Name one food that is preserved with sugar and one preserved with salt.

d. How do you account for the occasional growth of Penicillium mold in jelly, which is 50% sucrose?

4. Consider dried fruit you can buy at the store (e.g., raisins, pineapples, figs, dates, etc.) Dried fruits date back thousands of years B.C.

a. Why is this such an effective method of preserving food? Suggest several possibilities.

b. Fruit is often dried by being placed outside in the open under the sun in conditions that are not exactly sanitized. Why is this practice generally very safe?

5. There is great concern over healthcare-associated infections.

a. Why are healthcare settings such a âgoodâ place to catch infectious diseases? List several reasons.

b. What are several effective approaches that healthcare settings can take to minimize the spread of infectious disease?

6. Flying on an airplane includes lots of individuals in close quarters for potentially long periods of time.

a. What technology do you think airplanes use to reduce the amount of microbes from the air?

b. Despite this control method, there have been a number of documented cases of individuals infected with tuberculosis infecting other passengers during a flight. Explain how you think this happened. Which patients are at highest risk for infection, and what does this tell you about the effectiveness of microbial control on an airplane?

7. The thermal death time for a suspension of Bacillus subtilis endospores is 20 minutes in dry heat and less than 10 minutes in an autoclave. Which type of heat is more effective? Why?

8. A large hospital washes burn patients in a stainless steel tub. After each patient, the tub is cleaned with a quat. It was noticed that 14 of 20 burn patients acquired Pseudomonas infections

after being bathed. Provide an explanation for this high rate of infection.

9. If youâre on a municipal water supply, the water coming out of your faucet is chlorinated at the water treatment plant.

a. Is the water coming out of your faucet sterile?

b. Does the water still contain chlorine?

c. What are advantages and disadvantages of chlorine compared with other approaches (e.g., UV treatment, treatment with ozone).

10. You are a member of Engineers Without Borders, and your local chapter has been asked by a rural village in Thailand to assist them with improving their water supply, which they suspect of making villagers sick. The village has piping infrastructure that delivers water through a series of pipes to each household. Upon your initial site assessment of the village, you and your team determine that the water has high turbidity (particulate material) as well as a high bacterial count.

a. Design a strategy for treating the water to make it safe to drink that still relies upon the distribution system. Note that you may make some reasonable assumptions about conditions in the village (e.g., availability of electricity if you wish).

b. Identify some possible limitations of your approach.

11. A low technology approach to treating water in rural locations is to fill clear plastic soda bottles with water and leave it out all day in the sun (e.g., up on a roof).

a. What two factors are most likely at work in controlling microbes in these conditions?

b. What impact does each factor have on the microbes? Be specific.