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Exam 2// BI 203
| Question | Answer |
|---|---|
| Soaps and detergents | Disrupts membranes and impairs proteins--- lowers surface tension making microbes accessible to other agents--- can inactivate viruses but NOT endospores--- pulls things into water soluble cells (hydrophillic) and fulshes them away |
| Organic acids and bases | *Change in pH--- ruins protein shape and disrupts H-bonds--- the protein only maintains its primary structure--- can be static or cidal |
| Surfactants | Dissolve lipids, disrupts membranes, denature proteins, and inactivate enzymes in high concentrations: act as wetting agents in low concentrations |
| Acids | lower pH and denature proteins |
| Heavy Metals | Denature proteins, changes shape of proteins with amino, sulfhydryl groups. |
| Halogens | Oxidize cell components in absence of organic matter----------- Chlorine::: effective but inactivated by organic matter (makes highly free radicals and breaks DNA strands) |
| Alcohols | Denature proteins, disrupt cell membranes--- disinfect (don't sterilize, dries to quickly)-- can't kill endospores-- Best at 70-99% mix w/ water, not good at 100% |
| Phenols and Phenolics | Denature proteins, disrupt membranes, inactivate enzymes, not impaired by organic matter, causes stuff to leak out of cell, some stop e- transport system |
| Oxidizing agents | Disrupts disulfide bonds; disrupts membrane, denatures proteins, Form free radicals (break DNA strands) |
| Alkylating Agents | Disrupt structure of proteins and NA (can cause canser), add functional groups to macromoleculs: cross-linking of proteins, RNA, DNA |
| What happens when you cross-link DNA, RNA, or proteins | Changes protein shape so it can't do its function (from the kinks)-------- RNA and DNA kinks make it so that enzymes aren't able to read it to transcribe/translate and make proteins! |
| When you are inactivating a virus, what are you doing to them? | destroying the viruses NA or their proteins |
| What agents are able to inactivate viruses? (5) | Alcohols, Alkylating agents, Detergents/Soaps, Halogens (chlorine), Phenols----- (any agents that can denature proteins) |
| Dry Heat | Slowly oxidizes molecules |
| Moist heat | Denatures proteins (because of moisture aka water with the heat creates lots of energy is hitting into the proteins breaking bonds ect)-- much faster then dry heat |
| Pasteurization | Does not kill the microbes; slows the microbial milk (think of milk!)--- our milk is ultra pasteurized |
| Can heat inactivate viruses? | YES |
| What does moist heat all kill for microbes? | bacteria, fungi, and some viruses. It disrupts membranes and denatures proteins |
Created by:
ahaebig
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