Victory for the ACT Student Text 15e

290 • S CIENCE

1. The number of Ǥ Œ‡Œ—‹ bacterial cells per milliliter increases most rapidly during the: A. growth phase. B. stationary phase. C. death phase. D. decline phase. 2. Based on Table 2, the cocktail of Ǥ Œ‡Œ—‹ in Mueller Hinton broth maintained at 22°C and not treated with garlic extract contained how many viable bacterial cells per milliliter after 24 hours? F. 8.71 u 3. Which of the following best describes the relationship between the number of viable bacterial cells per milliliter after 36 hours and the concentration of garlic extract used to treat the cocktails of Ǥ Œ‡Œ—‹ in Mueller Hinton broth that were maintained at 2°C? A. The number of viable bacterial cells per milliliter is the same regardless of the concentration of garlic extract. B. The number of viable bacterial cells per milliliter is different for each level of garlic extract concentration but shows no pattern. C. The number of viable bacterial cells per milliliter increases with increased concentrations of garlic extract. D. The number of viable bacterial cells per milliliter decreases with increased concentrations of garlic extract. 10 3 G. 3.01 u 10 4 H. 1.41 u 10 7 J. 3.90 u 10 7

4. Which of the following hypotheses about a cocktail of Ǥ Œ‡Œ—‹ in Mueller Hinton broth is supported by the data in Table 2? F. Treatment of the cocktail with garlic extract in a concentration of ʹͷ ɊŽȀŽ ‘” ‰”‡ƒ–‡” ™‹ŽŽ ”‡•—Ž– ‹ ƒ decrease in the number of bacterial cells per milliliter during the 24 hours immediately following treatment. G. If the cocktail is held at a constant 42°C, the number of bacterial cells per milliliter will decrease regardless of the presence of or concentration of garlic extract. H. Treatment of the cocktail with garlic extract in a concentration of ʹͷɊŽȀŽ ‘” ‰”‡ƒ–‡” ™‹ŽŽ ”‡•—Ž– ‹ a rapid increase in the number of bacterial cells per milliliter followed by a rapid decrease. J. If the cocktail is held at a constant 2°C, the number of bacterial cells per milliliter will increase over the 36 hours following treatment regardless of the presence of any garlic extract. 5. What risk factor should be assigned to a food containing the same viable bacteria count as that of the sample at 22°C and –”‡ƒ–‡† ™‹–Š ƒ ʹͷ ɊŽȀŽ •‘Ž—–‹‘ ‘ˆ ‰ƒ”Ž‹… extract after 24 hours? A. No concern B. Little concern C. Some concern D. Danger

GAME PLAN

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