(4) Controlling Microbes Flashcards
Permanent loss of reproductive capacity of a microorganism
Microbial death
Antimetabolite drug that is a structural analog of para-amino benzoic acid (PABA) and inhibits DNA synthesis
Sulfonamide
Antibacterial agent that inhibits topoisomerases that causes problems with DNA integrity
Ciprofoxacin
The eradication of all organisms, including bacterial endospores and viruses although not prions, in or on an object(s)
Sterilization
An antibacterial drug that inhibits transpeptidase and therefore, bacterial cell wall synthesis
Penicillin
Target a specific group
Narrow-spectrum drugs
The short lengths of lagging strand DNA produced by discontinuous replication
Okazaki fragments
Compound derived from phenol molecules that have been chemically modified to denature proteins and disrupt cell membranes in a wide variety of pathogens
Phenolic
Eukaryotic regulatory proteins that help RNA polymerase II find and bind to the promoter
Transcription factors
The process of disinfecting surfaces and utensils used by the public
Sanitization
Antibacterial drug that inhibits the enzyme transglycoslyase and therefore synthesis of the bacterial cell wall
Vancomycin
Antimicrobial agent that inhibits protein synthesis by inhibiting the ribosomal 50S subunit by blocking the movement of the ribosome and the exit tunnel
Macrolides
Physical or chemical agent used to inhibit or destroy microorganisms on inanimate objects or living organisms
Disinfect
The new DNA strand synthesized discontinuously during replication in the direction opposite of helicase
Lagging strand
A DNA nucleotide chain used in DNA replication for the assembly of a complementary chain
DNA template
The inhibition or killing of microorganisms on skin or tissue
Antisepsis
Antimicrobial agent that inhibits protein synthesis by inhibiting the ribosomal 50S subunit and blocking the peptide bond formation
Lincosamide
Chemical used to inhibit or kill microorganisms on skin or tissue
Antiseptic
The mechanical removal of microbes from a surface by scrubbing
Degerming
The use of heat to kill pathogens and reduce the number of microorganisms in or spoilage by microorganisms in food and beverages
Pasteurization