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MAP512S - MICROBIOLOGY AND PARASITOLOGY -1ST OPP - NOVEMBER 2024 |
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p
nAm I BIA UnlVERSITY
0 F SCIEnCE Ano TECHn OLOGY
FacultyofHealthN, atural
ResourceasndApplied
Sciences
Schoolof HealthSciences
Departmentof Preventative
HealthSciences
13Jackson Kaujeua Street
Private Bag 13388
Windhoek
NAMIBIA
T: +264612072970
F: +264 61207 9970
E: dphs@nust.na
W: www.nust.na
QUALIFICATION: BACHALOR OF ENVIRONMENTAL HEALTH SCIENCES
QUALIFICATION CODE: 08BOH
LEVEL:5
COURSE: MICROBIOLOGY AND PARASITOLOGY
COURSECODE: MAP 512S
DATE: NOVEMBER 2024
DURATION: 3 HOURS
SESSION: 1
MARKS: 100
EXAMINER:
MODERATOR:
FIRST OPPORTUNITY: EXAMINATION QUESTION PAPER
DR. RENATUS PETER SHILANGALE
DR. LARAI AKU-AKAI
INSTRUCTIONS
1. Answer all questions on the separate answer sheet.
2. Please write neatly and legibly.
3. Do not use the left side margin of the exam paper. This must be allowed for the
examiner.
4. No books, notes and other additional aids are allowed.
5. Mark all answers clearly with their respective question numbers.
PERMISSIBLE MATERIALS
1. None
ATTACHEMENTS
1. None
This paper consists of 7 pages including this front page
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!SECTION A: MATCHING, MULTIPLE CHOICE AND TRUE/ FALSE
(30 MARKS]
QUESTION 1: MATCHING QUESTIONS
(10 MARKS]
Evaluate the statements in each numbered section and select the most appropriate answer or phrase
from the given possibilities. Fill in the appropriate letter from the table below next to the number of the
correct statement/phrase on your ANSWERSHEET.
1.1 Lives and reproduces only in the absence of oxygen
[1]
1.2 Lives in the presence of oxygen and without oxygen (can live in
both environments)
[1]
1.3 A process of using microorganisms to reduce pollution through the [1]
biological degradation of pollutants into non-toxic substances.
1.4 Heat treatment that kills endospores of Clostridium botulinum the [1]
causative agent of botulism, in canned food.
1.5 Parasite that are capable of living either free or in or on hosts
[1]
1.6 Complete destruction or removing all forms of microbial life
(including endospores) in a material or an object.
[1]
1.7 Those bacteria that are capable of causing illness in persons
consuming the food.
[1]
1.8 The process of treating and handling food to stop or slow down
spoilage and thus prolonging the shelf life of food.
[1]
1.9 An agent that inhibits the growth of bacteria, but does not
necessarily kill them.
[1]
1.10 An organism in which the adult or final stage of a parasite develops. [1]
A Commercial Sterilization
B Facultative parasites
C Food contamination
D Sterilization
E Bioremediation
F Definitive host
G Anaerobic
H Asepsis
I Bacteriostatic Agent
J Obligate parasites
K Foodborne pathogens
L Facultative anaerobes
M Food preservation
N Aseptic techniques
Microbiology and Parasitology (MAP512S} 1st Opportunity November 2024
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QUESTION 2: TRUE/FALSE QUESTIONS
[10 MARKS]
Evaluate the statements and select whether the statement is true or false. Write the word 'True'
or 'False' next to the corresponding number on your ANSWERSHEET.
2.1 A single cell microorganism can reproduce without interaction with
other organism by a process known as budding.
[1]
2.2 Chemotherapeutic agents used to treat infectious disease can be
synthetic drug or antibiotic.
[1]
2.3 'Parasites' are organisms that derive nourishment and protection
from other living organisms known as 'hosts'.
[1]
2.4 Arch aea are microorganisms that often survive or found in extreme
environments (extremophiles).
[1]
2.5 Lactic acid bacteria (Lactobacillus spp.) is a group of bacteria that
metabolize lactose (a form of sugar) in milk products to alcohol and [1]
carbon dioxide.
2.6 Robert Koch discovered the first antibiotic known as Penicillin
which belongs to the Penicil/ium genus by accident.
[1]
2.7 Vectors are transmitters of food borne diseases by a process known
as cross contamination.
[1]
2.8 Zoonotic Diseases is an infectious disease that is transmitted
between species from animals to humans (or from humans to [1]
animals).
2.9 The germ theory of disease suggested that it was the unclean,
unhealthy air that was causing disease.
[1]
2.10 Saccharomyces cerevisiae is a specie of yeast that is also called
baker's yeast.
[1]
Microbiology and Parasitology (MAP512S) 1st Opportunity November 2024
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QUESTION 3 MULTIPLE CHOICE QUESTIONS
[10 MARKS]
Evaluate the statements in each numbered section and select the most appropriate answer or
phrase from the given possibilities. Write only the appropriate letter next to the question in the
ANSWERSHEETprovided.
3.1. Which of the following individuals is credited for definitively refuting
the theory of spontaneous generation using broth in swan-neck flask?
[1]
(A) Aristotle
(B) Jan Baptista van Helmont
(C) John Needham
(D) Louis Pasteur
(E) None of the above
3.2 Bacteria isolated from Lake Natron, where the water pH is close to 10,
are which of the following?
[1]
(A) Alkaliphiles
(B) Facultative anaerobes
(C) Neutrophiles
(D) Obligate anaerobes
(E) Anaerobic bacteria
3.3. Which of the following is the reason jams and dried meats often do
not require refrigeration to prevent spoilage?
[1]
(A) Low pH
(B) Toxic alkaline chemicals
(C) Naturally occurring antibiotics
(D) Low water activity
(E) None of the above
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Microbiology and Parasitology {MAP512S} 1st Opportunity November 2024
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3.4. Salt and sugar preserve foods because they:
[1]
(A) Make environment too sour and sweet at the same time
(B) Produce a hypotonic environment
(C}Deplete all the nutrients
(D) Produce a hypertonic environment
{E} Make them acid.
3.5. Which of the following terms refers to a bacterial cell that is rod shaped? [1]
(A) Cocci
(B) Comma forms
(C} Bacilli
(D} Plermophic forms
(E) Spirochaetes
3.6. Physical methods are usually used to control the growth of microorganisms.
Which of the following physical method should NOT be relied upon for
sterilization?
[1]
(A) Ionizing radiation
(B) Dry heat
(C}Autoclave
(D) Pasteurization
(E) All of the above
3.7 Bacteria living in salt marshes are most likely to be which of the following?
[1]
(A) Acidophiles
(B) Barophiles
(C} Halotolerant
(D) Thermophiles
{E) Psychrophiles
3.8. The word Decontamination means:
[1]
(A) Removing toxins
(B) Sterilization
(C}Cleaning with water
(D) Killing microorganisms
(E) Bactericide.
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Microbiology and Parasitology (MAP512S) 1st Opportunity November 2024
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3.9. An example of a malaria parasite specie is?
[1]
(A) Entamoeba histolytica
(B) Giardia lamblia
(C) Plasmodium falciparum
(D) Amoebae
(E) None of the above
3.10 One of the following below is not a typical Phenotypic Classification
method for classification of microorganisms:
[1]
(A) Morphological
(B) DNA hybridazation
(C) Biochemical factors
(D) Antigenic factors (Serological)
(E) Staining
Please answer ALL of the questions in this section.
QUESTION 4
4.1. What are the four (4) Koch's postulates?
[70 MARKS]
[10 MARKS]
[4]
4.2. There are activities (characteristics) which make organisms (living organisms)
different from non-living things. Explain ANY three (3) characteristics of
living organisms.
[6]
QUESTION 5
5.1. Outline the Basic Principles of Food Preservation.
10 MARKS]
[4]
5.2. To control microbial growth, one would apply different physical methods depending
on the product or material in question. Briefly discuss ANY three (3) "Heat methods"
that can be used to control microbial growth.
[6]
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Microbiology and Parasitology (MAP512S) 1st Opportunity November 2024
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QUESTION 6
6.1. What is the difference between Ectoparasites and Endoparasites?
6.2. Briefly explain three (3) major causes/types of food spoilage.
[10 MARKS]
[4]
[6]
QUESTION 7
[10 MARKS]
7.1. Explain the two (2) main factors that affect microbial growth in foods.
[4]
7.2. Food-borne illness caused by microorganisms is generally classified into different
categories. Briefely, explain the three (3) different categories of food borne illness.
[6]
QESTION 8
8.1. What is the definition of fermentation?
8.2. What are probiotics?
8.3. Explain the three (3) benefits of fermentation in food.
[10 MARKS]
[2]
[2]
[6]
QUESTION 9
9.1. Explain the two (2) categories Life cycles of parasites.
9.2. Briefly, explain three (3) different types of symbiosis?
[10 MARKS]
[4]
[6]
QUESTION 10
[10 MARKS]
10. You are asked by Head of Department to explain to some students about food
contamination by microorganisms. Write a plan of what you will tell them,
including explaining why microorganisms are dangerous and under what
conditions they grow and multiply.
[10]
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END OF QUESTION PAPER
Microbiology and Parasitology (MAP512S) 1st Opportunity November 2024
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