{"id":21,"date":"2014-10-14T16:25:07","date_gmt":"2014-10-14T16:25:07","guid":{"rendered":"https:\/\/blogs.glowscotland.org.uk\/gc\/hydnsecscis2revision\/?page_id=21"},"modified":"2015-10-03T10:31:11","modified_gmt":"2015-10-03T10:31:11","slug":"microbiology-1","status":"publish","type":"page","link":"https:\/\/blogs.glowscotland.org.uk\/gc\/hydnsecscis2revision\/microbiology-1\/","title":{"rendered":"Microbiology 1"},"content":{"rendered":"\n\n\n\n\n\n\n
1<\/strong><\/span>.<\/span><\/em><\/td>\nTo make bread, a micro-organism is added to the dough. The micro-organism is <\/span><\/td>\n<\/tr>\n
<\/td>\nA.<\/span><\/td>\na virus<\/span><\/td>\n<\/tr>\n
<\/td>\nB.<\/span><\/td>\na bacteria<\/span><\/td>\n<\/tr>\n
<\/td>\nC.<\/span><\/td>\nyeast<\/span><\/td>\n<\/tr>\n
<\/td>\nD.<\/span><\/td>\ndead<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n
<\/td>\n<\/tr>\n
<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n\n\n\n\n
\"\"<\/td>\n<\/td>\n<\/tr>\n
2<\/strong><\/span>.<\/span><\/em><\/td>\nIn bread making, the micro-organism causes the dough to rise. This is because<\/span><\/td>\n<\/tr>\n
<\/td>\nA.<\/span><\/td>\nit produces alcohol<\/span><\/td>\n<\/tr>\n
<\/td>\nB.<\/span><\/td>\nit produces heat<\/span><\/td>\n<\/tr>\n
<\/td>\nC.<\/span><\/td>\nit produces carbon dioxide<\/span><\/td>\n<\/tr>\n
<\/td>\nD.<\/span><\/td>\nit produces oxygen<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n
<\/td>\n<\/tr>\n
<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n\n\n\n\n
\"\"<\/td>\n<\/td>\n<\/tr>\n
3<\/strong><\/span>.<\/span><\/em><\/td>\nThe common cold is a disease caused by <\/span><\/td>\n<\/tr>\n
<\/td>\nA.<\/span><\/td>\nyeast<\/span><\/td>\n<\/tr>\n
<\/td>\nB.<\/span><\/td>\nbacteria<\/span><\/td>\n<\/tr>\n
<\/td>\nC.<\/span><\/td>\nvirus<\/span><\/td>\n<\/tr>\n
<\/td>\nD.<\/span><\/td>\nsneezing<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n
<\/td>\n<\/tr>\n
<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n\n\n\n\n
\"\"<\/td>\n<\/td>\n<\/tr>\n
4<\/strong><\/span>.<\/span><\/em><\/td>\nThe infection, thrush is caused by<\/span><\/td>\n<\/tr>\n
<\/td>\nA.<\/span><\/td>\nyeast<\/span><\/td>\n<\/tr>\n
<\/td>\nB.<\/span><\/td>\nbacteria<\/span><\/td>\n<\/tr>\n
<\/td>\nC.<\/span><\/td>\nvirus<\/span><\/td>\n<\/tr>\n
<\/td>\nD.<\/span><\/td>\nsong birds<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n
<\/td>\n<\/tr>\n
<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n\n\n\n\n
\"\"<\/td>\n<\/td>\n<\/tr>\n
5<\/strong><\/span>.<\/span><\/em><\/td>\nA test used to determine how much live bacteria are present in a sample of milk involves<\/span><\/td>\n<\/tr>\n
<\/td>\nA.<\/span><\/td>\nincubating the sample with Resazurin at room temperature<\/span><\/td>\n<\/tr>\n
<\/td>\nB.<\/span><\/td>\nincubating the sample with Methylene Blue at room temperature<\/span><\/td>\n<\/tr>\n
<\/td>\nC.<\/span><\/td>\nincubating the sample with Resazurin at 40C<\/span><\/td>\n<\/tr>\n
<\/td>\nD.<\/span><\/td>\nincubating the sample with Methylene Blue at 40C<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n
<\/td>\n<\/tr>\n
<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n\n\n\n\n
\"\"<\/td>\n<\/td>\n<\/tr>\n
6<\/strong><\/span>.<\/span><\/em><\/td>\nIn a test used to determine how much live bacteria are present in a sample of milk<\/span><\/td>\n<\/tr>\n
<\/td>\nA.<\/span><\/td>\nResazurin dye will turn from purple to white if a lot of bacteria are present<\/span><\/td>\n<\/tr>\n
<\/td>\nB.<\/span><\/td>\nResazurin dye will turn from purple to white if few bacteria are present<\/span><\/td>\n<\/tr>\n
<\/td>\nC.<\/span><\/td>\nMethylene Blue will turn from purple to white if a lot of bacteria are present<\/span><\/td>\n<\/tr>\n
<\/td>\nD.<\/span><\/td>\nMethylene Blue will turn from purple to white if few bacteria are present<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n
<\/td>\n<\/tr>\n
<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n\n\n\n\n
\"\"<\/td>\n<\/td>\n<\/tr>\n
7<\/strong><\/span>.<\/span><\/em><\/td>\nA sample of milk was tested with a chemical indicator to determine the numbers of bacteria present. After 20 minutes, the indicator was purple. The level of bacteria present was <\/span><\/td>\n<\/tr>\n
<\/td>\nA.<\/span><\/td>\nVery low<\/span><\/td>\n<\/tr>\n
<\/td>\nB.<\/span><\/td>\nLow<\/span><\/td>\n<\/tr>\n
<\/td>\nC.<\/span><\/td>\nHigh<\/span><\/td>\n<\/tr>\n
<\/td>\nD.<\/span><\/td>\nVery High<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n
<\/td>\n<\/tr>\n
<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n\n\n\n\n
\"\"<\/td>\n<\/td>\n<\/tr>\n
8<\/strong><\/span>.<\/span><\/em><\/td>\nA sample of milk was tested with a chemical indicator to determine the numbers of bacteria present. After 20 minutes, the indicator was purple. The milk had most likely been stored at<\/span><\/td>\n<\/tr>\n
<\/td>\nA.<\/span><\/td>\n20C<\/span><\/td>\n<\/tr>\n
<\/td>\nB.<\/span><\/td>\n30C<\/span><\/td>\n<\/tr>\n
<\/td>\nC.<\/span><\/td>\n40C<\/span><\/td>\n<\/tr>\n
<\/td>\nD.<\/span><\/td>\n70C<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n
<\/td>\n<\/tr>\n
<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n\n\n\n\n
\"\"<\/td>\n<\/td>\n<\/tr>\n
9<\/strong><\/span>.<\/span><\/em><\/td>\n4 samples of milk were tested with a chemical indicator to determine the numbers of bacteria present. After 20 minutes, the indicator in sample 1 was white, sample 2 was salmon, sample 3 was pink and sample 4 was purple. Sample 1 had most likely been stored for 48hours at a temperature<\/span><\/td>\n<\/tr>\n
<\/td>\nA.<\/span><\/td>\n5C<\/span><\/td>\n<\/tr>\n
<\/td>\nB.<\/span><\/td>\n20C<\/span><\/td>\n<\/tr>\n
<\/td>\nC.<\/span><\/td>\n40C<\/span><\/td>\n<\/tr>\n
<\/td>\nD.<\/span><\/td>\n70C<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n
<\/td>\n<\/tr>\n
<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n\n\n\n\n
\"\"<\/td>\n<\/td>\n<\/tr>\n
10<\/strong><\/span>.<\/span><\/em><\/td>\nAthlete’s foot is an infection in the skin. It woul best be treated by<\/span><\/td>\n<\/tr>\n
<\/td>\nA.<\/span><\/td>\nan antibiotic ointment<\/span><\/td>\n<\/tr>\n
<\/td>\nB.<\/span><\/td>\nan onintment containing aspirin<\/span><\/td>\n<\/tr>\n
<\/td>\nC.<\/span><\/td>\nan antifungal ointment<\/span><\/td>\n<\/tr>\n
<\/td>\nD.<\/span><\/td>\nan antiviral ointment<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n
<\/td>\n<\/tr>\n
<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n\n\n\n\n
\"\"<\/td>\n<\/td>\n<\/tr>\n
11<\/strong><\/span>.<\/span><\/em><\/td>\nMiro-organisms can be grown in plastic dishes. When unwanted miro-organisms grow on the plate, this is called<\/span><\/td>\n<\/tr>\n
<\/td>\nA.<\/span><\/td>\nBad luck<\/span><\/td>\n<\/tr>\n
<\/td>\nB.<\/span><\/td>\nInfection<\/span><\/td>\n<\/tr>\n
<\/td>\nC.<\/span><\/td>\nContamination<\/span><\/td>\n<\/tr>\n
<\/td>\nD.<\/span><\/td>\nIrritation<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n
<\/td>\n<\/tr>\n
<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n\n\n\n\n
\"\"<\/td>\n<\/td>\n<\/tr>\n
12<\/strong><\/span>.<\/span><\/em><\/td>\nA variety of different medicines are available to treat disease. Which would be used to treat the common cold?<\/span><\/td>\n<\/tr>\n
<\/td>\nA.<\/span><\/td>\nAspirin<\/span><\/td>\n<\/tr>\n
<\/td>\nB.<\/span><\/td>\nParacetamol<\/span><\/td>\n<\/tr>\n
<\/td>\nC.<\/span><\/td>\nAntibiotic<\/span><\/td>\n<\/tr>\n
<\/td>\nD.<\/span><\/td>\nAntiviral<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n
<\/td>\n<\/tr>\n
<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n
\"\"<\/td>\n<\/td>\n<\/tr>\n
13<\/strong><\/span>.<\/span><\/em><\/td>\nA patient was suffering from a bacterial infection caused by an unknown bacteria. The bacteria’s sensitivity to different antibiotics was tested. The results are shown in the plate below. Which antibiotic should the doctors use to treat the patient?<\/span><\/p>\n\n\n\n\n\n\n\n
\"\"<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n
<\/td>\nA.<\/span><\/td>\nA<\/span><\/td>\n<\/tr>\n
<\/td>\nB.<\/span><\/td>\nB<\/span><\/td>\n<\/tr>\n
<\/td>\nC.<\/span><\/td>\nC<\/span><\/td>\n<\/tr>\n
<\/td>\nD.<\/span><\/td>\nE<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n
<\/td>\n<\/tr>\n
<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n\n\n\n\n\n\n\n\n\n
\"\"<\/td>\n<\/td>\n<\/tr>\n
14<\/strong><\/span>.<\/span><\/em><\/td>\nThe diagram below shows the results of an investigation into the effects of antibiotics on the growth of bacteria. <\/span><\/p>\n

\"\"<\/p>\n

There is a clear zone around disc B because<\/span><\/td>\n<\/tr>\n

<\/td>\n<\/tr>\n
<\/td>\nA.<\/span><\/td>\nThe bacteria growing near there are colourless<\/span><\/td>\n<\/tr>\n
<\/td>\nB.<\/span><\/td>\nThe bacteria are resistant to the antibiotic<\/span><\/td>\n<\/tr>\n
<\/td>\nC.<\/span><\/td>\nThe bacteria are sensitive to the antibiotic<\/span><\/td>\n<\/tr>\n
<\/td>\nD.<\/span><\/td>\nA mistake was made when the plat was set up and non bacteria were put at that place.<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n
<\/td>\n<\/tr>\n
<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n\n\n\n\n
\"\"<\/td>\n<\/td>\n<\/tr>\n
15<\/strong><\/span>.<\/span><\/em><\/td>\nThe diagram below shows the results of an investigation into the effects of antibiotics on the growth of bacteria. <\/span><\/p>\n

\"\"<\/p>\n

Antibiotic A has no clear zone around it because<\/span><\/td>\n<\/tr>\n

<\/td>\nA.<\/span><\/td>\nThe bacteria are sensitive to the antibiotic and so are killed off by it<\/span><\/td>\n<\/tr>\n
<\/td>\nB.<\/span><\/td>\nThe bacteria are sensitive to the antibiotic and so are not killed off by it<\/span><\/td>\n<\/tr>\n
<\/td>\nC.<\/span><\/td>\nThe bacteria are resistant to the antibiotic and so are killed off by it<\/span><\/td>\n<\/tr>\n
<\/td>\nD.<\/span><\/td>\nThe bacteria are resistant to the antibiotic and so are not killed off by it<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

1. To make bread, a micro-organism is added to the dough. The micro-organism is A. a virus B. a bacteria C. yeast D. dead 2. In bread making, the micro-organism causes the dough to rise. This is because A. it produces alcohol B. it produces heat C. it produces carbon dioxide D. it produces oxygen … Continue reading Microbiology 1<\/span> →<\/span><\/a><\/p>\n","protected":false},"author":2454,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-21","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/blogs.glowscotland.org.uk\/gc\/hydnsecscis2revision\/wp-json\/wp\/v2\/pages\/21","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.glowscotland.org.uk\/gc\/hydnsecscis2revision\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/blogs.glowscotland.org.uk\/gc\/hydnsecscis2revision\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.glowscotland.org.uk\/gc\/hydnsecscis2revision\/wp-json\/wp\/v2\/users\/2454"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.glowscotland.org.uk\/gc\/hydnsecscis2revision\/wp-json\/wp\/v2\/comments?post=21"}],"version-history":[{"count":4,"href":"https:\/\/blogs.glowscotland.org.uk\/gc\/hydnsecscis2revision\/wp-json\/wp\/v2\/pages\/21\/revisions"}],"predecessor-version":[{"id":70,"href":"https:\/\/blogs.glowscotland.org.uk\/gc\/hydnsecscis2revision\/wp-json\/wp\/v2\/pages\/21\/revisions\/70"}],"wp:attachment":[{"href":"https:\/\/blogs.glowscotland.org.uk\/gc\/hydnsecscis2revision\/wp-json\/wp\/v2\/media?parent=21"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}