Biol 243 Study guides, Class notes & Summaries

Pathogenicity is the ability A) of the host to inflict damage on the pathogen. B) of the host to resist damage by the pathogen. C) of the pathogen to inflict damage on the host. D) None of these are correct. 2) Which of the following is NOT a subunit of lipopolysaccharide (LPS)? A) O-specific polysaccharide B) lipid A C) core polysaccharide D) M protein 3) One microenvironment of the skin is an area where glands produce an oily substance called A) mucus. B) sebum. C) fimbrae. D...

Malaria is A) the most common cause of death due to infectious disease worldwide. B) prevented or treated with chloroquine. C) controlled by reducing the population of the mosquito vector. D) the most common cause of death due to infectious disease worldwide, although it can be controlled by reducing the population of the mosquito vector and prevented or treated with chloroquine. 2) The initial infective stage of the malarial parasite is the A) sporozoite. B) merozoite. C) schizont. D...

Which metric describes the proportion of EACH species present in a community? A) species abundance B) species diversity C) species evenness D) species richness 2) Which of the following represents increasing microbial diversity? A) guild-community-population B) population-guild-community C) cell-community-population D) community-guild-population 3) The abundance of cyanobacterial mats has greatly declined due to the evolution of A) antimicrobial-producing fungi. B) bacteriophages...

The MOST important potential common source of infectious disease is A) industrial waste. B) arthropod reservoirs found near surface water supplies. C) water. D) human and animal wastes. 2) The degree of susceptibility a food has to microbial activity is determined by its A) chemical characteristics. B) physical characteristics. C) water content. D) chemical characteristics, physical characteristics, and water content. 3) Flour and sugar are classified as ________ foods. A) highly ...