Micro-Chapter 12
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
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| Surfactants | Dissolve lipids, disrupt membranes, denature proteins, and inactivate enzymes in high concentrations; act as wetting agents in low concentrations | Cationic detergents are used to sanitize utensils; anionic detergents to launder clothes and clean household objects; quaternary ammonium compounds are sometimes used as antiseptics on skin.
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| Acids | Lower pH and denature proteins | Food preservation
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| Alkalis | Raise pH and denature proteins | Found in soaps
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| Heavy metals | Denature proteins | Silver nitrate is used to prevent gonococcal infections, mercury compounds to disinfect skin and inanimate objects, copper to inhibit algal growth, and selenium to inhibit fungal growth.
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| Halogens | Oxidize cell components in absence of organic matter | Chlorine is used to kill pathogens in water and to disinfect utensils; iodine compounds are used as skin antiseptics
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| Alcohols | Denature proteins when mixed with water | Isopropyl alcohol is used to disinfect skin; ethylene glycol and propylene glycol can be used in aerosols.
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| Phenols | Disrupt membranes, denature proteins and inactive enzymes; not impaired by organic matter | Phenol is used to disinfect surfaces and destroy discarded cultures; amylphenol destroys vegetative organisms and inactivates viruses on skin and inanimate objects; chlorhexidine gluconate is especially effective as a surgical scrub
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| Oxidizing agents | Disrupt disulfide bonds | Hydrogen peroxide is used to clean puncture wounds, potassium permanganate to disinfect instruments
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| Alkylating agents | Disrupt structure or proteins and nucleic acids | Formaldehyde is used to inactive viruses w/out destroying antigenic betapropiolactone to destroy hepatitis virus, and ethylene oxide to sterilize inanimate objects that would be harmed by high temperatures.
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| Dyes | May interfere w/ replication or block cell wall synthesis | Acridine is used to clean wounds, crystal violet to treat some protozoan and fungal infections
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| Dry heat | Denature proteins | Oven heat used to sterilize glassware and metal objects open flame used to incinerate microorganisms.
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| Moist heat | Denature proteins | Autoclaving sterilized media, bandages, and many kinds of hospital and laboratory equipment not damaged by heat and moisture; pressure cooking sterilized canned food
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| Pasteurization | Denature proteins | Kills pathogens in milk, dairy products, and beer
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| Refrigeration | Slow the rate of enzyme-controlled reactions | Used to keep fresh foods for a few days; does not kill most microorganisms
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| Freezing | Greatly slows the rate of most enzyme-controlled reactions | Used to keep fresh foods for several months; does not kill microorganisms; used w. glycerol to preserve microorganisms
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| Drying | Inhibits enzymes | Used to preserve some fruits & vegetables; sometimes used w/ smoke to preserve sausages and fish
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| Freeze-drying | Dehydrations inhibits enzymes | Used to manufacture some instant coffees; used to preserve microorganisms for years
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| Ultraviolet light | Denatures proteins and nucleic acids | Used to reduce the number of microorganisms in air in operating rooms, animal rooms, and where cultures are transferred
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| Ionizing radiation | Denatures proteins and nucleic acids | Used to sterilize plastics and pharmaceutical products and to preserve foods
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| Microwave radiation | Absorbs water molecules, them releases microwave energy to surroundings as heat | Cannot be used reliably to destroy microbes except in special media sterilizing equipment
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| Strong visible light | Oxidation of light-sensitive materials | Can be used w/ dyes to destroy bacteria and viruses; may help sanitize clothing
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| Sonic and ultrasonic waves | Cause cavitation | Not a practical means of killing microorganisms but useful in fractionating and studying cell components
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| Filtration membranes | Mechanically removes microbes | Used to sterilize media, pharmaceutical products, and vitamins, in manufacturing vaccines, and in sampling microbes in air and water
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| Osmotic pressure | Removes water from microbes | Used to prevent spoilage of foods such as pickles and jellies
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| Soaps & Detergents | Lower surface tension, make microbes accessible to other agents | Hand washing, laundering, sanitizing kitchen and dairy equipment
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