Help
Options
Didn't know it?
click below
click below
Knew it?
click below
click below
Don't Know
Remaining cards (0)
Know
retry
shuffle
restart
0:00
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.
Normal Size Small Size show me how
Normal Size Small Size show me how
Microbiology
Microbiology Chapter 7 Physical and Chemical methods of control
| Question | Answer |
|---|---|
| Decontamination is defined as the | reduction or removal of unwanted chemical or biological agents |
| Which of the following has a higher resistance to environmental stresses than the other? | Bacterial endospores |
| The cleaning of glassware and tableware in restaurants falls into the category of | Sanitization |
| Which of the following methods is simplest heat-related method to sterilize metals | Direct flaming |
| Boiling items for how many minutes will kill most vegetative bacteria and viruses | 10-15 |
| The technique that combines freezing and drying to preserve mic robes and other cells is | Lyophilization |
| Ionizing radiation involves all the following | Gamma rays, Electron beams, and X- rays |
| The term "zone of inhibition" is used in which of the following procedures? | Disk-diffusion test |
| Chlorine belongs to which of the following chemical groups? | Disinfection |
| The time in minutes in which 90% of the bacterial population will be killed t a given temperature is called the | Decimal reduction time |
| The food preparation process in which not all microorganisms are killed, but the number of microbes capable of spoiling the food or causing disease is reduced, is called | Pasteurization |
| A toxic, odorless gas often used as a sterilizing agent in hospitals and dental offices is | Ethylene oxide |
| Autoclaving will usually destroy/ inactivate all fungi, bacteria, viruses, and most bacterial spores but will not necessarily eliminate | Prions |
| The effects of different kinds of radiation depend on the following factors: | Time of exposure, wavelength |
| The destruction of vegetative organisms by chemical or physical methods is called | Disinfection |
| The term to describe an agent that causes microbial growth to be inhibited, thus preventing further growth is | Microbiostatic |
| The lowest temperature by which all microorganisms in a particular liquid will be killed within 10 minutes is the | Thermal death point |
| Antimicrobial agents that are specifically designed to be used on living tissues are referred to as | Antiseptics |
| Agents that kill microbes are classified as | Microbicidal |
| Food irradiation destroys the | DNA of the cell |
| The autoclave uses pressurized steam at approximately | 121 C and 15 psi |
| The two types of pasteurization typically used today are | High temperature short time, and ultrahigh temperature ( extremely short time) |
| High salt or sugar contents/ concentrations make use of | Osmotic pressure to destroy or inhibit the growth of microorganisms |
| Sterilization using dry heat requires a temperature of | 160-170 C for a period of 2-4 hours |
| The bioassay method for testing the effectiveness of disinfectants and antiseptics on microorganisms is the | Use-Dilution test |
| Bacteria that thrive in extremely dry conditions are classified as | Xerophiles |
| Iodine | Halogen |
| Irradiation | Damage to DNA |
| Cationic detergents | Quaternary compounds |
| Alkylating agent | Aldehydes |
| Phenolic compound | Triclosan |
Created by:
litigre89