What was a common method of preserving meat in ancient cultures, as described in “The Bacillus of Long Life”?
- Drying the meat in the sun
- Salting the meat
- Smoking the meat
- Preserving the meat in soured milk
Correct Answer: Preserving the meat in soured milk
Correct Answer Explanation: The book highlights the use of soured milk as a meat preservative in some cultures, demonstrating the strong antiseptic properties of lactic acid.
What fermented milk beverage, originating in the Caucasus region, is made using “keffir grains” containing specific yeast and lactic acid bacteria?
- Koumiss
- Leben
- Matzoon
- Keffir
Correct Answer: Keffir
Correct Answer Explanation: The book explores the unique characteristics of keffir, its origin in the Caucasus region, and the role of keffir grains in its fermentation process.
What term describes a relationship between organisms where one organism’s metabolic byproducts are used as a food source by another, as discussed in the context of lactic acid bacteria?
- Symbiosis
- Commensalism
- Parasitism
- Metabiosis
Correct Answer: Metabiosis
Correct Answer Explanation: The book explains the concept of metabiosis in the context of lactic acid bacteria, where the byproducts of their fermentation are utilized by other organisms in the digestive tract.
Which fermented milk beverage was traditionally used by nomadic tribes like the Tartars, Khirgiz, and Kalmucks for medicinal purposes and later adopted by the medical community for treating indigestion and tuberculosis?
- Leben
- Koumiss
- Matzoon
- Keffir
Correct Answer: Koumiss
Correct Answer Explanation: The book highlights the historical use of koumiss, a fermented mare’s milk beverage, as a traditional remedy for various ailments, including digestive issues and tuberculosis.
What specific lactic acid bacterium, which thrives in high temperatures, is believed to potentially inhibit harmful bacteria in the gut and contribute to longevity, as discussed in “The Bacillus of Long Life”?
- Lactobacillus acidophilus
- Streptococcus thermophilus
- Bacillus bulgaricus
- Bifidobacterium bifidum
Correct Answer: Bacillus bulgaricus
Correct Answer Explanation: The book extensively discusses the properties of Bacillus bulgaricus, its ability to thrive in high temperatures, and its potential role in promoting longevity through its impact on the intestinal flora.
What is the estimated annual milk consumption per person in the United Kingdom, as mentioned in “The Bacillus of Long Life”?
- 5 gallons
- 10 gallons
- 15 gallons
- 20 gallons
Correct Answer: 15 gallons
Correct Answer Explanation: The book provides statistics about milk consumption in the United Kingdom, including the estimated annual consumption per person, which was approximately 15 gallons in 1910.
In what specific region, known for its high consumption of fermented milk, was Baba Vasilka, a 126-year-old peasant, and her 101-year-old son Tudor, who both lived primarily on soured milk?
- Russia
- Bulgaria
- Turkey
- Greece
Correct Answer: Bulgaria
Correct Answer Explanation: The book highlights the case of Baba Vasilka and her son Tudor, both from Bulgaria, to illustrate the potential link between soured milk consumption and longevity in regions where fermented milk is a staple food.
What type of fermentation, which produces lactic acid, is crucial for the creation of the characteristic sour taste of fermented milk products?
- Alcoholic fermentation
- Butyric acid fermentation
- Lactic acid fermentation
- Acetic acid fermentation
Correct Answer: Lactic acid fermentation
Correct Answer Explanation: The book emphasizes the role of lactic acid fermentation in the production of soured milk, explaining how it creates the distinctive sour taste and contributes to the potential health benefits of fermented milk products.
What type of bacteria, which typically exists in pairs, is mentioned in the book as a common microorganism in fermented milk products?
- Coccus
- Bacillus
- Spirillum
- Vibrio
Correct Answer: Coccus
Correct Answer Explanation: The book discusses the bacteriology of fermented milk and highlights various types of bacteria involved in the fermentation process, including cocci, which are spherical bacteria that often occur in pairs or chains.
What was the estimated number of cows and heifers in milk or in calf in the United Kingdom in 1910, as mentioned in the book?
- 1,000,000
- 2,000,000
- 3,000,000
- 4,400,000
Correct Answer: 4,400,000
Correct Answer Explanation: The book provides statistics about the dairy industry in the United Kingdom, including the estimated number of cows and heifers in milk or in calf in 1910, which was approximately 4,400,000.
What is the typical range of acidity in a normal keffir beverage, as stated in “The Bacillus of Long Life”?
- 0.5% to 1.0%
- 1.0% to 1.5%
- 1.5% to 2.0%
- 2.0% to 2.5%
Correct Answer: 0.5% to 1.0%
Correct Answer Explanation: The book explores the characteristics of various fermented milk beverages, including keffir, and provides information about the typical acidity levels in these products, which usually range from 0.5% to 1.0%.
What condition, theorized by Metchnikoff to be caused by harmful bacteria in the digestive tract, was a focus of research in the early 20th century, as discussed in the book?
- Auto-intoxication
- Senility
- Autoimmune disease
- Chronic inflammation
Correct Answer: Auto-intoxication
Correct Answer Explanation: The book delves into Metchnikoff’s theory of auto-intoxication, which he believed contributed to senility, and how this theory led to the exploration of probiotics like Bacillus bulgaricus for promoting health and longevity.
What is the approximate percentage of water content in milk, as mentioned in “The Bacillus of Long Life”?
- 75%
- 80%
- 85%
- 87.5%
Correct Answer: 87.5%
Correct Answer Explanation: The book provides information about the composition of milk, including the average water content, which is approximately 87.5%.
What ancient practice, highlighted in the book, involved the use of milk skins to ferment milk, with the remnants of sour milk from previous milkings acting as a natural starter?
- Making Leben
- Making Koumiss
- Making Keffir
- Fermenting milk in skins
Correct Answer: Fermenting milk in skins
Correct Answer Explanation: The book discusses the historical practice of fermenting milk in skins, often using goat or sheep skins, particularly in regions like the East and the Pyrenees, where this method was common.
According to the book, what is the maximum percentage of lactic acid that Bacillus bulgaricus can produce in milk before its growth ceases?
- 1.0%
- 1.5%
- 2.0%
- 2.5%
Correct Answer: 2.5%
Correct Answer Explanation: The book explores the specific properties of Bacillus bulgaricus and mentions its ability to produce lactic acid in milk, with a maximum limit of approximately 2.5% before its growth is inhibited.
What fermented milk beverage, similar to keffir in its preparation and characteristics but with a slightly weaker alcoholic fermentation, is mentioned in the book?
- Koumiss
- Matzoon
- Leben
- Dadhi
Correct Answer: Matzoon
Correct Answer Explanation: The book explores various fermented milk beverages, including matzoon, an Armenian fermented milk that resembles keffir but typically has a slightly lower alcohol content due to a less pronounced alcoholic fermentation.
What is the estimated annual milk consumption per person in the United States, as mentioned in the book?
- 15 gallons
- 20 gallons
- 25.5 gallons
- 30 gallons
Correct Answer: 25.5 gallons
Correct Answer Explanation: The book provides statistics about milk consumption in the United States, including the estimated annual consumption per person, which was approximately 25.5 gallons at the time of publication.
What ancient culture, known for their consumption of Leben, was described in the book as having strong and healthy bodies?
- Egyptians
- Bedouins
- Tartars
- Scythians
Correct Answer: Bedouins
Correct Answer Explanation: The book highlights the example of the Bedouins of Arabia, who traditionally consumed Leben, and were known for their physical strength and overall health, suggesting a possible link between their fermented milk consumption and their well-being.
What historical development in the dairy industry, named after the French chemist Louis Pasteur, allowed for the safe and controlled heating of milk to kill harmful bacteria?
- The Pasteurizer
- The Homogenizer
- The Separator
- The Sterilizer
Correct Answer: The Pasteurizer
Correct Answer Explanation: The book acknowledges the invention of the pasteurizer, named after Louis Pasteur, as a significant development in the dairy industry, enabling the safe heating of milk to eliminate harmful bacteria and improve its shelf life.
What condition, characterized by toxins produced by bacteria in the digestive tract being absorbed into the bloodstream, was a key concept in Metchnikoff’s theory of aging?
- Auto-intoxication
- Autoimmunity
- Inflammation
- Infection
Correct Answer: Auto-intoxication
Correct Answer Explanation: The book highlights Metchnikoff’s theory of auto-intoxication, which he believed was a contributing factor to aging, and how this concept led to his interest in probiotics like Bacillus bulgaricus for promoting health and longevity.
What is the typical alcohol content in koumiss, a fermented mare’s milk beverage, as mentioned in “The Bacillus of Long Life”?
- 0.5% to 1.0%
- 1.0% to 1.5%
- 1.5% to 2.0%
- 2.0% to 2.5%
Correct Answer: 1.5% to 2.0%
Correct Answer Explanation: The book provides information about the characteristics of koumiss, including its typical alcohol content, which usually ranges from 1.5% to 2.0%.
What term refers to an organism that can survive and grow both in the presence and absence of oxygen, a characteristic of some bacteria involved in milk fermentation?
- Aerobe
- Anaerobe
- Facultative anaerobe
- Obligate anaerobe
Correct Answer: Facultative anaerobe
Correct Answer Explanation: The book discusses the different types of bacteria involved in milk fermentation, including those that can survive and thrive in both oxygen-rich and oxygen-poor environments, known as facultative anaerobes.
What is the typical range of acidity produced by lactic acid bacteria in milk, as discussed in “The Bacillus of Long Life”?
- 0.1% to 0.5%
- 0.5% to 1.0%
- 0.9% to 3.7%
- 3.7% to 5.0%
Correct Answer: 0.9% to 3.7%
Correct Answer Explanation: The book explores the various lactic acid bacteria involved in milk fermentation and mentions that these bacteria can produce different levels of acidity in milk, with a typical range from 0.9% to 3.7%.
What is the average percentage of casein content in milk, as mentioned in “The Bacillus of Long Life”?
- 1.0%
- 2.0%
- 3.0%
- 4.0%
Correct Answer: 3.0%
Correct Answer Explanation: The book provides information about the composition of milk, including the average casein content, which is approximately 3.0%.
What fermented milk beverage, an Egyptian soured milk, is typically made by adding a portion of fermented milk from a previous batch to warm, boiled milk?
- Koumiss
- Leben
- Matzoon
- Dadhi
Correct Answer: Leben
Correct Answer Explanation: The book describes the preparation of Leben, an Egyptian fermented milk, highlighting the traditional method of adding a portion of previously fermented milk to warm, boiled milk to initiate the fermentation process.
What is the estimated number of cows that contribute to the annual milk consumption in the United States, as mentioned in the book?
- 1,000,000
- 2,000,000
- 3,000,000
- 5,000,000
Correct Answer: 5,000,000
Correct Answer Explanation: The book provides statistics about the dairy industry in the United States, including the estimated number of cows that contribute to the annual milk consumption, which was approximately 5,000,000 at the time of publication.
What type of bacteria, which does not produce spores, is mentioned in the book as a common microorganism in fermented milk products?
- Sporogenous bacteria
- Non-sporogenous bacteria
- Spore-forming bacteria
- Non-spore-forming bacteria
Correct Answer: Non-sporogenous bacteria
Correct Answer Explanation: The book discusses the bacteriology of fermented milk and highlights various types of bacteria involved in the fermentation process, including non-sporogenous bacteria, which do not produce spores for survival in harsh conditions.
What is the average specific gravity of milk, as mentioned in “The Bacillus of Long Life”?
- 1.010
- 1.020
- 1.031
- 1.040
Correct Answer: 1.031
Correct Answer Explanation: The book provides information about the physical properties of milk, including its average specific gravity, which is approximately 1.031.
What term describes the state of suspension where tiny particles are dispersed evenly throughout a liquid but not fully dissolved, as discussed in the context of milk?
- Solution
- Suspension
- Colloidal
- Emulsion
Correct Answer: Colloidal
Correct Answer Explanation: The book discusses the composition of milk and mentions that certain components, like fats and proteins, exist in a colloidal state, meaning they are dispersed evenly throughout the liquid but not fully dissolved.
What is the minimum percentage of butter fat required for a product to be considered cream, as mentioned in “The Bacillus of Long Life”?
- 10%
- 15%
- 20%
- 25%
Correct Answer: 20%
Correct Answer Explanation: The book provides information about the composition of cream and mentions that it should contain at least 20% butter fat to be classified as cream.
What is the estimated total milk production in the United Kingdom in 1910, as mentioned in “The Bacillus of Long Life”?
- 1,000,000,000 gallons
- 1,500,000,000 gallons
- 1,940,884,000 gallons
- 2,500,000,000 gallons
Correct Answer: 1,940,884,000 gallons
Correct Answer Explanation: The book provides statistics about the dairy industry in the United Kingdom, including the estimated total milk production in 1910, which was approximately 1,940,884,000 gallons.
What fermented milk beverage, an Indian fermented milk, is mentioned in the book as containing bacteria similar to Bacillus bulgaricus?
- Koumiss
- Leben
- Matzoon
- Dadhi
Correct Answer: Dadhi
Correct Answer Explanation: The book explores various fermented milk beverages and mentions Dadhi, an Indian fermented milk product, as containing bacteria that are similar in characteristics to Bacillus bulgaricus.
What was the Hebrew tradition regarding the use of fermented milks in sacred offerings?
- They were considered sacred and were always included in offerings.
- They were often included in offerings, but not always.
- They were never included in offerings due to their association with fermentation.
- They were only included in offerings during certain times of the year.
Correct Answer: They were never included in offerings due to their association with fermentation.
Correct Answer Explanation: The book mentions that fermented milks were excluded from sacred offerings in Hebrew tradition, possibly due to the association of fermentation with the hot climate that made milk quickly sour.
What is the average percentage of albumen content in milk, as mentioned in “The Bacillus of Long Life”?
- 0.2%
- 0.4%
- 0.6%
- 0.8%
Correct Answer: 0.6%
Correct Answer Explanation: The book provides information about the composition of milk and mentions that the albumen content of milk is about 0.6%.
What is the average percentage of citric acid content in milk, as mentioned in “The Bacillus of Long Life”?
- 0.1%
- 0.2%
- 0.3%
- 0.4%
Correct Answer: 0.2%
Correct Answer Explanation: The book mentions that the citric acid content in milk is about 0.2%.
What is the term for the living material that constitutes all cells and is responsible for all biological processes, as mentioned in the context of bacterial life?
- Protoplasm
- Cytoplasm
- Nucleus
- Mitochondria
Correct Answer: Protoplasm
Correct Answer Explanation: The book mentions protoplasm as the living material that makes up all cells, responsible for all biological processes.
What is the term for the ability of a single species to exhibit different forms or shapes, as discussed in the context of bacterial variation?
- Polymorphism
- Heteromorphism
- Dimorphism
- Isomorphism
Correct Answer: Polymorphism
Correct Answer Explanation: The book mentions polymorphism as the ability of a single species to exhibit different forms or shapes.
What is the estimated rate of bacterial multiplication in milk kept at 70°F, as mentioned in the book?
- Hundreds of bacteria per cubic centimeter in 12 hours
- Thousands of bacteria per cubic centimeter in 12 hours
- Millions of bacteria per cubic centimeter in 12 hours
- Billions of bacteria per cubic centimeter in 12 hours
Correct Answer: Millions of bacteria per cubic centimeter in 12 hours
Correct Answer Explanation: The book highlights the rapid rate of bacterial multiplication in milk kept at 70°F, stating that it can contain millions of bacteria per cubic centimeter in just 12 hours.
What is the term for a type of fermentation that produces butyric acid, a characteristic component of butter and some fermented milk products?
- Lactic acid fermentation
- Acetic acid fermentation
- Butyric acid fermentation
- Alcoholic fermentation
Correct Answer: Butyric acid fermentation
Correct Answer Explanation: The book mentions butyric acid fermentation, a type of fermentation that produces butyric acid, a characteristic component of butter and some fermented milk products.
What is the term for a type of bacteria that does not produce spores, which are resistant forms that can survive harsh conditions?
- Spore-forming bacteria
- Non-spore-forming bacteria
- Sporogenous bacteria
- Non-sporogenous bacteria
Correct Answer: Non-sporogenous bacteria
Correct Answer Explanation: The book discusses different types of bacteria and mentions non-sporogenous bacteria, which do not produce spores.
What is the term for the characteristic sour taste of fermented milk products that is produced by lactic acid bacteria?
- Sourness
- Acidity
- Tartness
- Bitterness
Correct Answer: Acidity
Correct Answer Explanation: The book mentions that lactic acid bacteria produce lactic acid, which is responsible for the characteristic acidity of fermented milk products.
What is the term for the process of adding a small amount of fermented milk (starter) to fresh milk to initiate the fermentation process, as described in the book?
- Inoculation
- Incubation
- Fermentation
- Pasteurization
Correct Answer: Inoculation
Correct Answer Explanation: The book mentions the process of inoculation, where a small amount of fermented milk (starter) is added to fresh milk to initiate the fermentation process.
What type of milk was traditionally used to make koumiss, a fermented milk beverage?
- Cow’s milk
- Goat’s milk
- Sheep’s milk
- Mare’s milk
Correct Answer: Mare’s milk
Correct Answer Explanation: The book mentions that koumiss is traditionally made using mare’s milk.
What is the term for a type of bacteria that is capable of surviving and growing in the presence of oxygen?
- Aerobe
- Anaerobe
- Facultative anaerobe
- Obligate anaerobe
Correct Answer: Aerobe
Correct Answer Explanation: The book mentions aerobes as a type of bacteria that can survive and grow in the presence of oxygen.
What is the term for a type of bacteria that can survive and grow only in the absence of oxygen?
- Aerobe
- Anaerobe
- Facultative anaerobe
- Obligate anaerobe
Correct Answer: Obligate anaerobe
Correct Answer Explanation: The book mentions obligate anaerobes as a type of bacteria that can survive and grow only in the absence of oxygen.
What is the term for the process of heating milk to a specific temperature for a certain time to kill harmful bacteria, as mentioned in the book?
- Pasteurization
- Sterilization
- Homogenization
- Separation
Correct Answer: Pasteurization
Correct Answer Explanation: The book mentions the process of pasteurization, a method of heating milk to kill harmful bacteria.
What is the term for the process of breaking down fat globules in milk into smaller particles, as mentioned in the book?
- Pasteurization
- Sterilization
- Homogenization
- Separation
Correct Answer: Homogenization
Correct Answer Explanation: The book mentions homogenization as a process that breaks down fat globules in milk into smaller particles.
What is the term for the process of separating milk into cream and skim milk, as mentioned in the book?
- Pasteurization
- Sterilization
- Homogenization
- Separation
Correct Answer: Separation
Correct Answer Explanation: The book mentions separation as a process that separates milk into cream and skim milk.