MICR 201 Study guide Chapters 8-11. Spring 2005

Chapter 8.

1 What is metabolism?

2. What functions do anabolic and catabolic reactions play in the cell?

3. How are anabolism and catabolism linked in the cell?

4. What are enzymes and what are they made of and how are they named?

5. What is an active site of an enzyme?

6. What physical and chemical factors affect the rate of enzyme-catalyzed reactions?

7. What are the major classes of metabolic reactions catalyzed by enzymes?

8. What is an oxidation-reduction reaction?

9. Where in ATP is energy stored?

10. What is the substrate and what are the products of glycolysis?

11. What is the role of NAD in oxidation-reduction reactions?

12. What metabolic processes regenerate NAD after it has been reduced?

13. What are the types of fermentation end products?

14. What fermentation end products are useful to humans?

15. Why is O2 required for respiration?

16. What are the main processes involved in respiration?

17. What is the Krebs cycle and what are the main outcomes or results of the Krebs cycle?

18. What is the electron transport chain, where is it located and what are the main results of electron transport?

19. What are the proton motive, chemiosmosis and oxidative phosphorylation?

20. How much ATP is produced from glucose in the presence and absence of O2?

21. What other types of macromolecules are utilized by microorganisms as sources of carbon and energy for growth?

Chapter 9
1. Where does genetic information reside in cells and viruses?

2. Review the structures of nucleotides, DNA and RNA.

3. What is the function of chromosomes?

4. What is a gene and a gene product?

5. What is replication, why is it necessary, where does it start and what enzyme catalyzes it?

6. Why is replication described as being semi-conservative?

7. What is meant by gene expression and what are the two main steps?

8. What is the product of transcription, what enzyme catalyzes it and where does the enzyme start?

9. What is the product of translation?

10. What molecules and structures are involved in translation and what are their functions?

11. How many different amino acids are found in proteins and how many codons specify them?

12. What is a codon and why is the genetic code called redundant?

13. What are the purposes of the start and stop codons and where are they located?

14. What is the anticodon and how does it interact with mRNA during translation?

15. What are an organisms genotype and phenotype?

16. What mechanisms are used by bacteria to exchange DNA?

17. What is conjugation and what is transferred?

18. What is a plasmid and what are some of the types of medically important genes that they carry.

19. How do plasmids help cells?

20. What is recombination?

21. What are transposons and how are they involved in exchange of DNA among cells?

22. How does gene cloning create recombinant DNA?

23. What is transformation?

24. What is transduction and how is bacterial DNA transferred by a virus?

25. What is a mutation and what increases the mutation rate?

26. What are the main types of mutations and how to they affect the gene product?

27. What are the possible effects of mutations on cells?

Chapter 11.

1. Why do we need to control microorganisms?

2. What are the main ways used to control microorganisms?

3. What are the differences between disinfection and sterilization and what are disinfectants and antiseptics used for?

4. What is meant by viable, bacteriostatic, and bacteriocidal?

5. What factors affect the rate of microbial death and how do they affect the amount of tim required to sterilize an object?

6. What are the cellular targets of antimicrobial agents and what type of damage is done?

7. Know the types of chemicals used as chemical antimicrobial agents, their mechanisms of action and where they are typically employed.

8. Know the types of physical antimicrobial agents and their mechanisms of action, and where they are typically employed.

9. What are the main types of heat sterilization?

10. What is an autoclave and how does it work?

11. What is pasteurization and why is it used with food?

12. How do refrigeration and drying control microorganisms?

13. What forms of radiation are used to control microorganisms?

14. What are the applications of filtration in microbial control?

15. How does osmotic pressure control microorganisms?

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Last updated: Mar. 7, 2005/jdh