microchapter 11
問題一覧
1
physical and chemical
2
heat, cold temperatures, radiation, filtration, desiccation
3
disinfectants, antiseptics, sterilant, degermers
4
removing all microbial life
5
reducing number of microbes on fomites (inanimate objects)
6
reducing the number of microbes from living tissues
7
determine and sanitization
8
reducing microbes from limited area
9
using alcohol swab at injection site
10
reducing microbes on eating utensils
11
cleaning of restaurant tableware
12
killing the microbes
13
fungicide and virucide
14
inhibiting the growth but not killing the microbes
15
bacteriostatic agent
16
lower temperature and shorter exposure time
17
denatures proteins, destructs membrane, and DNA
18
no
19
really high temperatures for long periods of time
20
incineration
21
dry ovens at 150-180°C (302-356°F)
22
alters protein structure and dehydrates it
23
biostatic agent, desiccation, lyophillization
24
slows the growth of microbes
25
preservation of food, media, and culture
26
refrigeration 0-15°C (32-59°F) and freezing <0°C
27
gradual removal of water from cells
28
metabolic inhibition
29
freeze drying
30
microbes gain their ability to grow when water is reintroduced
31
ionizing radiation and non-ionizing radiation
32
breaks down DNA by causing electrons to leave their orbit using gamma rays, x-rays, and cathode rays
33
to sterilize medical supplies and food preservation
34
UV light interferes with nuclei acid replication with little penetrating power
35
sterilizing air, water, or surfaces
36
physical removal of microbes by putting through a filter
37
HEPA filter
38
time when all cells are killed in a culture
39
lowest temperature at which all cells are killed in 10 minutes in a culture
40
broad spectrum, low toxicity, penetrating, non-corrosive, non-staining, affordable, readily available
41
Use-Dilution test and Disk diffusion test
42
beads dipped in test bacteria and dried, the dried cultures are placed in disinfectant for 10 minutes and it finds the minimum inhibitory concentration
43
use culture plates covered in microbes with chemicals put on to find zone of inhibition
44
area around disk where the microbe was inhibited by chemicals
45
yes
micro exam 1 over view
micro exam 1 over view
Devin Mulligan · 51問 · 2年前micro exam 1 over view
micro exam 1 over view
51問 • 2年前Micro Ch.8
Micro Ch.8
Devin Mulligan · 50問 · 2年前Micro Ch.8
Micro Ch.8
50問 • 2年前micro ch.7
micro ch.7
Devin Mulligan · 73問 · 2年前micro ch.7
micro ch.7
73問 • 2年前micro ch 12
micro ch 12
Devin Mulligan · 31問 · 2年前micro ch 12
micro ch 12
31問 • 2年前micro table 1. chemical control
micro table 1. chemical control
Devin Mulligan · 37問 · 2年前micro table 1. chemical control
micro table 1. chemical control
37問 • 2年前micro table 2. physical control
micro table 2. physical control
Devin Mulligan · 17問 · 2年前micro table 2. physical control
micro table 2. physical control
17問 • 2年前micro table 3. antibiotics
micro table 3. antibiotics
Devin Mulligan · 21問 · 2年前micro table 3. antibiotics
micro table 3. antibiotics
21問 • 2年前micro final
micro final
Devin Mulligan · 100問 · 2年前micro final
micro final
100問 • 2年前micro final pt.2
micro final pt.2
Devin Mulligan · 51問 · 2年前micro final pt.2
micro final pt.2
51問 • 2年前問題一覧
1
physical and chemical
2
heat, cold temperatures, radiation, filtration, desiccation
3
disinfectants, antiseptics, sterilant, degermers
4
removing all microbial life
5
reducing number of microbes on fomites (inanimate objects)
6
reducing the number of microbes from living tissues
7
determine and sanitization
8
reducing microbes from limited area
9
using alcohol swab at injection site
10
reducing microbes on eating utensils
11
cleaning of restaurant tableware
12
killing the microbes
13
fungicide and virucide
14
inhibiting the growth but not killing the microbes
15
bacteriostatic agent
16
lower temperature and shorter exposure time
17
denatures proteins, destructs membrane, and DNA
18
no
19
really high temperatures for long periods of time
20
incineration
21
dry ovens at 150-180°C (302-356°F)
22
alters protein structure and dehydrates it
23
biostatic agent, desiccation, lyophillization
24
slows the growth of microbes
25
preservation of food, media, and culture
26
refrigeration 0-15°C (32-59°F) and freezing <0°C
27
gradual removal of water from cells
28
metabolic inhibition
29
freeze drying
30
microbes gain their ability to grow when water is reintroduced
31
ionizing radiation and non-ionizing radiation
32
breaks down DNA by causing electrons to leave their orbit using gamma rays, x-rays, and cathode rays
33
to sterilize medical supplies and food preservation
34
UV light interferes with nuclei acid replication with little penetrating power
35
sterilizing air, water, or surfaces
36
physical removal of microbes by putting through a filter
37
HEPA filter
38
time when all cells are killed in a culture
39
lowest temperature at which all cells are killed in 10 minutes in a culture
40
broad spectrum, low toxicity, penetrating, non-corrosive, non-staining, affordable, readily available
41
Use-Dilution test and Disk diffusion test
42
beads dipped in test bacteria and dried, the dried cultures are placed in disinfectant for 10 minutes and it finds the minimum inhibitory concentration
43
use culture plates covered in microbes with chemicals put on to find zone of inhibition
44
area around disk where the microbe was inhibited by chemicals
45
yes