sterilization and disinfection
Cards (49)
- essential to prevent the transmission of disease
- controlled by means of chemical and physical agents
- external factors that influences the growth of bacteria
- use to prevent or control the growth of bacteria
- destroys bacteria/all living organisms
- eliminates microorganisms (not all)/cleans surfaces
- removal of dangerous substances on an area making it safe to hande
- used to disinfect areas and are too toxic for human tissues
- used to kill growth of microbes that are safe to use on human tissues
- an agent that reduces microbial numbers on an area
- an action that kills all microorganisms
- inhibits the growth of microorganisms
- factors in evaluating methods of controlling microorganisms
- intensity of the heat present
- microbes have what temp for growth?
- it is static in action and slows the what?
- cidal in action that denature enzymes
- it is very common in handling microorganisms
- it can be killed at 50-70 degrees per Celsius with what heat
- resistant to heat and prolonged exposure is the only way to kill these bacteria
- it can be either applied as dry or moist heat
- heat that destroys microbes by irreversible denaturation and is common in the process of sterilization with its ability to penetrate microbial cells
- it could also melt the what in the cytoplasmic membrane
- employs heat under pressure where water temperature boils at 120 degrees Celsius
- water boils at what certain temperature
- kills vegetative cells after 10 mins of exposure but certain viruses like hepatitis will survive for at least 30 mins
- kills microbes through protein oxidation rather than protein coagulation
- microbial ovens that employ very high dry temp and is used for sterilizing glass ware
- used to destroy disposable or expendable materials by burning
- mild heating of milk or other material to reduce the possible spoilage attached to it
- proposed the process of pasteurization
- inhibits microbial growth by slowing metabolism
- what temp does refrigeration keeps food fresh for a few days?
- temp at which food is kept fresh for several months in a freezer
- has a static effect on a microbe that also inhibits the action of microbial enzymes; known also as drying
- removal of moisture
- applied pressure to a solution to halt flow of solvent molecules
- water tends to flow in what in the osmotic pressure?
- concentration of the dissolved material is higher inside the cell than outside the cell
- greater degree of tension