Test Bank For Microbiology by OpenStax 978-7
Chapter 1: An Invisible World
Chapter 2: How We See the Invisible World
Chapter 3: The Cell
Chapter 4: Prokaryotic Diversity
Chapter 5: The Eukaryotes of Microbiology
Chapter 6: Acellular Pathogens
Chapter 7: Microbial Biochemistry
...
Test Bank for OpenStax Microbiology / OSX Microbiology Complete Guide with Fully Verified Answers. Graded A+
Test Bank For Microbiology by OpenStax 978-1938168147 Chapter 1-26 Complete Guide. LATEST 2024 A+ Grade
Test Bank For Microbiology by OpenStax 978-1938168147 Chapter 1-26 || Complete Guide 2024|2025
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Test Bank For Microbiology by
OpenStax 978-1938168147 Chapter 1-
26 Complete Guide.
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OpenStax Microbiology Test Bank All Book Chapters Covered:
Contents:
Chapter 1: An Invisible World
Chapter 2: How We See the Invisible World
Chapter 3: The Cell
Chapter 4: Prokaryotic Diversity
Chapter 5: The Eukaryotes of Microbiology
Chapter 6: Acellular Pathogens
Chapter 7: Microbial Biochemistry
Chapter 8: Microbial Metabolism
Chapter 9: Microbial Growth
Chapter 10: Biochemistry of the Genome
Chapter 11: Mechanisms of Microbial Genetics
Chapter 12: Modern Applications of Microbial Genetics
Chapter 13: Control of Microbial Growth
Chapter 14: Antimicrobial Drugs
Chapter 15: Microbial Mechanisms of Pathogenicity
Chapter 16: Disease and Epidemiology
Chapter 17: Innate Nonspecific Host Defenses
Chapter 18: Adaptive Specific Host Defenses
Chapter 19: Diseases of the Immune System
Chapter 20: Laboratory Analysis of the Immune Response
Chapter 21: Skin and Eye Infections
Chapter 22: Respiratory System Infections
Chapter 23: Urogenital System Infections
Chapter 24: Digestive System Infections
Chapter 25: Circulatory and Lymphatic System Infections
Chapter 26: Nervous System Infections
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OpenStax Microbiology Test Bank
Chapter 1: An Invisible World
Chapter 1: An Invisible World
* = Correct answer
Multiple Choice
1. Which of the following is true of the microbial world?
A. All microbes are harmful.
B. Humans could survive without microbes.
C. Many microbes are helpful.*
D. Most microbes are pathogenic.
Difficulty: Easy
ASM Standard: 23, 24
2. Which of the following is when humans first suspected the existence of microbes?
A. during the Industrial Revolution
B. in prehistoric times*
C. in the last century
D. within the last 500 years
Difficulty: Easy
ASM Standard: 23
3. Which individual first observed unicellular organisms, which he called “animalcules,” using
a microscope he developed?
A. Robert Koch
B. Louis Pasteur
C. Thucydides
D. Antonie van Leeuwenhoek*
Difficulty: Easy
ASM Standard: 6
4. To reduce the risk of open flame from Bunsen burners, microbiologists are increasingly using
which of the following devices for easy, rapid benchtop sterilization of small pieces of
equipment?
A. autoclaves
B. ethylene oxide
C. incubators
D. microincinerators*
Difficulty: Easy
ASM Standard: 36
Page 1 of 17
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OpenStax Microbiology Test Bank
Chapter 1: An Invisible World
5. The Swedish botanist known for having developed an important biological classification
system is which of the following people?
A. Ernst Haeckel
B. Carolus Linnaeus*
C. Louis Pasteur
D. Robert Whittaker
Difficulty: Easy
ASM Standard: N/A
6. Which kingdom was the only one found in Empire Prokaryota?
A. Animalia
B. Fungi
C. Monera*
D. Protista
Difficulty: Easy
ASM Standard: N/A
7. Which are the three currently accepted domains?
A. Archaea, Bacteria, and Eukarya*
B. Archaea, Prokaryota, and Eukaryota
C. Bacteria, Fungi, and Protista
D. Bacteria, Prokaryota, and Eukarya
Difficulty: Easy
ASM Standard: N/A
8. Which two taxonomic units are typically used to identify an organism when using binomial
nomenclature?
A. domain and kingdom
B. genus and family
C. genus and species*
D. phylum and class
Difficulty: Easy
ASM Standard: N/A
9. Which of the following is not true about the process of fermentation?
A. It can help preserve foods, preventing spoilage.
B. It converts sugars to organic acids, alcohols, and/or gases such as carbon dioxide.
C. It is carried out exclusively by unicellular eukaryotes such as yeast.*
D. It is used to make foods such as cheese and bread.
Difficulty: Moderate
ASM Standard: 11, 23, 26
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