{"id":5,"date":"2014-10-15T06:34:02","date_gmt":"2014-10-15T06:34:02","guid":{"rendered":"https:\/\/blogs.glowscotland.org.uk\/gc\/hyndsecscimcqanswers\/?page_id=5"},"modified":"2015-10-03T07:15:50","modified_gmt":"2015-10-03T07:15:50","slug":"microbiology-mcq-ps","status":"publish","type":"page","link":"https:\/\/blogs.glowscotland.org.uk\/gc\/hyndsecscimcqanswers\/microbiology-mcq-ps\/","title":{"rendered":"Microbiology MCQ PS Answer Guide"},"content":{"rendered":"\n\n\n
<\/a>.<\/strong><\/span>
\n1 pt(s).<\/span><\/em><\/td>\n		The table below shows the temperature ranges in which different types of yeast can grow. Which types of yeast will not grow at 16 \u00b0C?<\/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>\nTypes 1 and 3<\/span><\/td>\n<\/tr>\n
\"\"<\/td>\nB.<\/span><\/td>\nTypes 1 and 4<\/span><\/td>\n<\/tr>\n
\"\"<\/td>\nC.<\/span><\/td>\nTypes 2 and 3<\/span><\/td>\n<\/tr>\n
\"correct \"answer<\/td>\nD.<\/span><\/td>\nTypes 3 and 4<\/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
<\/a>.<\/strong><\/span>
\n1 pt(s).<\/span><\/em><\/td>\n		Two groups of students investigated the rising of dough using different quantities of ingredients as shown in the table below. After two hours at room temperature, both groups measured how much their dough had risen. Group 2\u2019s dough had risen more than Group 1\u2019s dough. Which variable caused the difference in results between Group 1 and Group 2?<\/span><\/p>\n\n\n\n\n\n\n\n
\"\"<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n
\"correct \"answer<\/td>\nA.<\/span><\/td>\nMass of flour<\/span><\/td>\n<\/tr>\n
\"\"<\/td>\nB.<\/span><\/td>\nMass of sugar<\/span><\/td>\n<\/tr>\n
\"\"<\/td>\nC.<\/span><\/td>\nTemperature<\/span><\/td>\n<\/tr>\n
\"\"<\/td>\nD.<\/span><\/td>\nVolume of water<\/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
<\/a>.<\/strong><\/span>
\n1 pt(s).<\/span><\/em><\/td>\n		An experiment was carried out into the effect of sugar on the production of carbon dioxide during fermentation. The diagram below shows the apparatus used. Which of the diagrams below shows the control for this experiment?<\/span><\/p>\n\n\n\n\n
\"\"<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n
\"\"<\/td>\nA.<\/span><\/td>\n\n\n\n\n\n
\"\"<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n
\"correct \"answer<\/td>\nB.<\/span><\/td>\n\n\n\n\n\n
\"\"<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n
\"\"<\/td>\nC.<\/span><\/td>\n\n\n\n\n\n
\"\"<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n
\"\"<\/td>\nD.<\/span><\/td>\n\n\n\n\n
\"\"<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/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
<\/a>.<\/strong><\/span>
\n1 pt(s).<\/span><\/em><\/td>\n		The table below shows the energy content of four types of milk. Which of the following graphs correctly represents this information?<\/span><\/p>\n\n\n\n\n
\"\"<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n
\"\"<\/td>\nA.<\/span><\/td>\n\n\n\n\n\n
\"\"<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n
\"\"<\/td>\nB.<\/span><\/td>\n\n\n\n\n\n
\"\"<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n
\"\"<\/td>\nC.<\/span><\/td>\n\n\n\n\n\n
\"\"<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n
\"correct \"answer<\/td>\nD.<\/span><\/td>\n\n\n\n\n
\"\"<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/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
<\/a>.<\/strong><\/span>
\n1 pt(s).<\/span><\/em><\/td>\n		An investigation was carried out into the effectiveness of four antifungal treatments on preventing the growth of yeast. The results are shown in the diagram below. Use the results to select the correct conclusion<\/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>\nAll antifungal treatments are equally effective.<\/span><\/td>\n<\/tr>\n
\"\"<\/td>\nB.<\/span><\/td>\nAll antifungal treatments prevent growth of all yeasts.<\/span><\/td>\n<\/tr>\n
\"correct \"answer<\/td>\nC.<\/span><\/td>\nMycocide is most effective and Fungisan is least effective.<\/span><\/td>\n<\/tr>\n
\"\"<\/td>\nD.<\/span><\/td>\nFungisan is most effective and Mycocide is least effective.<\/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
<\/a>.<\/strong><\/span>
\n1 pt(s).<\/span><\/em><\/td>\n		This chart shows the growth of bacteria over a period of 10 hours. Which of teh charts best represents this data?<\/span><\/p>\n\n\n\n\n
\"\"<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n
\"\"<\/td>\nA.<\/span><\/td>\n\n\n\n\n\n
\"\"<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n
\"\"<\/td>\nB.<\/span><\/td>\n\n\n\n\n\n
\"\"<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n
\"\"<\/td>\nC.<\/span><\/td>\n\n\n\n\n\n
\"\"<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n
\"correct \"answer<\/td>\nD.<\/span><\/td>\n\n\n\n\n
\"\"<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/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
<\/a>.<\/strong><\/span>
\n1 pt(s).<\/span><\/em><\/td>\n		The picture shows the growth curve of a bacterial population. According to this information, the bacterial population doubles every –<\/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>\n30 minutes<\/span><\/td>\n<\/tr>\n
\"\"<\/td>\nB.<\/span><\/td>\n3 minutes<\/span><\/td>\n<\/tr>\n
\"\"<\/td>\nC.<\/span><\/td>\n60 minutes<\/span><\/td>\n<\/tr>\n
\"correct \"answer<\/td>\nD.<\/span><\/td>\n20 minutes<\/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
<\/a>.<\/strong><\/span>
\n1 pt(s).<\/span><\/em><\/td>\n		Two groups of students investigated the rising of dough using different quantities of ingredients as shown in the table below. After two hours at room temperature, both groups measured how much their dough had risen. Group 2\u2019s dough had risen more than Group 1\u2019s dough. Which variable caused the difference in results between Group 1 and Group 2?<\/span><\/p>\n\n\n\n\n\n\n\n
\"\"<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n
\"correct \"answer<\/td>\nA.<\/span><\/td>\nMass of flour<\/span><\/td>\n<\/tr>\n
\"\"<\/td>\nB.<\/span><\/td>\nMass of sugar<\/span><\/td>\n<\/tr>\n
\"\"<\/td>\nC.<\/span><\/td>\nTemperature<\/span><\/td>\n<\/tr>\n
\"\"<\/td>\nD.<\/span><\/td>\nVolume of water<\/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
<\/a>.<\/strong><\/span>
\n1 pt(s).<\/span><\/em><\/td>\n		The picture below shows an antifungal cream. Which of these medical conditions can both be treated with this cream?<\/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>\nAnaemia and athlete\u2019s foot<\/span><\/td>\n<\/tr>\n
\"\"<\/td>\nB.<\/span><\/td>\nEczema and angina<\/span><\/td>\n<\/tr>\n
\"\"<\/td>\nC.<\/span><\/td>\nThrush and anaemia<\/span><\/td>\n<\/tr>\n
\"correct \"answer<\/td>\nD.<\/span><\/td>\nThrush and athlete\u2019s foot<\/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
<\/a>.<\/strong><\/span>
\n1 pt(s).<\/span><\/em><\/td>\n		Three different micro-organisms, X, Y and Z, were grown in a lab. Each micro-organism produced a different antibiotic. The mass per litre of antibiotic produced by each micro-organism is shown in the table below.<\/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
\"correct \"answer<\/td>\nB.<\/span><\/td>\nB<\/span><\/td>\n<\/tr>\n
\"\"<\/td>\nC.<\/span><\/td>\nC<\/span><\/td>\n<\/tr>\n
\"\"<\/td>\nD.<\/span><\/td>\nD<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

. 1 pt(s). The table below shows the temperature ranges in which different types of yeast can grow. Which types of yeast will not grow at 16 \u00b0C? A. Types 1 and 3 B. Types 1 and 4 C. Types 2 and 3 D. Types 3 and 4 . 1 pt(s). Two groups of students … Continue reading “Microbiology MCQ PS Answer Guide”<\/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-5","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/blogs.glowscotland.org.uk\/gc\/hyndsecscimcqanswers\/wp-json\/wp\/v2\/pages\/5","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.glowscotland.org.uk\/gc\/hyndsecscimcqanswers\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/blogs.glowscotland.org.uk\/gc\/hyndsecscimcqanswers\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.glowscotland.org.uk\/gc\/hyndsecscimcqanswers\/wp-json\/wp\/v2\/users\/2454"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.glowscotland.org.uk\/gc\/hyndsecscimcqanswers\/wp-json\/wp\/v2\/comments?post=5"}],"version-history":[{"count":3,"href":"https:\/\/blogs.glowscotland.org.uk\/gc\/hyndsecscimcqanswers\/wp-json\/wp\/v2\/pages\/5\/revisions"}],"predecessor-version":[{"id":113,"href":"https:\/\/blogs.glowscotland.org.uk\/gc\/hyndsecscimcqanswers\/wp-json\/wp\/v2\/pages\/5\/revisions\/113"}],"wp:attachment":[{"href":"https:\/\/blogs.glowscotland.org.uk\/gc\/hyndsecscimcqanswers\/wp-json\/wp\/v2\/media?parent=5"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}