MicroPara

• study of bacteria
• study of bacteria


  bacteriology
• study of small living things

  microbiology
• commonly called "germs, viruses, agents" that are more useful in life but not all of them cause diseases.

  microbes/microbiology
•  essential in order to prevent the transmission of diseases
•  essential in order to prevent the transmission of diseases

  control of microorganisms in vitro
• controlled by means of physical agents and chemical agents.

  microorganisms
• examples of physical agents

  methods of control as high or low temperature, desiccation, osmotic pressure, radiation, and filtration.
• controlled by chemical agents

  • use of disinfectants, antiseptics, antibiotics, and chemotherapeutic antimicrobial chemicals. 
• destroys all living organisms and viruses

  sterilization
• eliminates microorganisms from inanimate objects

  disinfection
• treatment of an inanimate object to make it safe to handle
• treatment of an inanimate object to make it safe to handle

  decontamination
• used to disinfect inanimate object but is too toxic to use on human tissues

  disinfectant
• agent that kills the growth of microbes but are safe to use on human tissue

  antiseptic
• reduces microbial numbers but not eliminate

  sanitizer
• agent that kills microorganisms and viruses.

  cidal
• agent that will inhibit the growth of microorganisms.

  static
• temp below the minimum usually have a what action on microbes?

  static action
• what does microbes with static action do?

  slows down metabolism
• temp with above the maximum have an action of what?

  cidal action
• what do this above the maximum do?

  denature microbial enzymes
• it is one of the very common of controlling enzymes

  temperature
• may be applied as either moist heat or dry heat.

  high temperature
• generally more effective than dry heat for killing microorganisms because of its ability to penetrate microbial cells. 

  moist heat
• employs steam under pressure.

  autoclaving
• will generally kill vegetative cells after about 10 minutes of exposure.

  boiling water
• kills microorganisms through a process of protein oxidation rather than protein coagulation. 


  dry heat
• They are generally used only for sterilizing glassware, metal instruments, and other inert materials like oils and powders that are not damaged by excessive temperature.

  hot air sterilization
• used to destroy disposable or expendable materials by burning.

  incineration
• heat treatment process that destroys pathogenic microorganisms in certain food and beverages specifically in milk

  pasteurization
• inhibits microbial growth by slowing down microbial metabolism.

  low temperature
• also known as drying, has a static effect on microorganisms

  desiccation
• Microorganisms, in their natural environments, are constantly faced with alterations

  osmotic pressure
• energy that moves from one place to another in the form of waves or particles.

  radiation
• visible light activates an enzyme that breaks the bond that joins the thymine bases, thus enabling correct complementary base pairing to again take place

  photoreactivation
• type of electromagnetic radiation that has a shorter wavelength and higher energy than visible light

  ultraviolet radiation
• they have much more energy and penetrating power than ultraviolet radiation and ionize water and other molecules to form radicals that can disrupt DNA molecules and proteins.

  ionizing radiation
• often used to sterilize pharmaceuticals and disposable medical supplies such as syringes, surgical 5 gloves, catheters, sutures, and petri plates.

  ionizing filtration
• provide a useful way of sterilizing materials such as vaccines, antibiotic solutions, animal sera, enzyme solutions, vitamin solutions, and other solutions that may be damaged or denatured by high temperatures

  filtration