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Microbiology > Chapter 7 > Flashcards

Chapter 7 Flashcards

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Biology 101 flashcards
1
Q

Sterilization is the __________.

A

destruction of all microbial life

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2
Q

A chemical that reduces spoilage in fruit by destroying fungi but does NOT appear to affect other microbes would be called a __________.

A

fungicidal agent

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3
Q

Product that is most useful for disinfecting medical instruments?

A

glutaraldehyde

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4
Q

Which of the following correctly describes antisepsis?

A

removal of vegetative microorganisms from living tissue

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5
Q

NOT typically destroyed byantibacterial agents?

A

nuclei

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6
Q

treatments achieves sterilization?

A

Autoclaving destroys all living organisms, spores, and endospores, thereby sterilizing heat-stable items.

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7
Q

physical methods of microbial control is bactericidal?

A

incineration: This method kills all living things, not just bacteria.

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8
Q

While waiting for your meal at a restaurant, you read the information on the creamer containers at your table and notice that they do not need to be refrigerated. You are surprised, because dairy products typically must be kept cold to prevent spoilage. How were these products treated to eliminate microbial growth and prevent spoilage?

A

ultra-high-temperature (UHT) treatment: essentially sterilizes the product.

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9
Q

methods are used for food preservation

A

osmotic pressure
deep freezing
dessication
commercial canning

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10
Q

Which type of radiation is LEAST effective in killing microbes?

A

microwaves

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11
Q

Alcohol is most effective when used as a __________ solution.

A

70%

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12
Q

An antiseptic is used to remove microbes from __________.

A

skin before an injection

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13
Q

infectious agents challenge the current sterilization strategies that have been accepted and in use for decades?

A

prions

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14
Q

Some antimicrobial treatments kill microbes; some inhibit growth. Which term refers to an agent that inhibits bacterial growth?

A

bacteriostatic

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15
Q

major targets for action of antimicrobials

A

enzymes
cell membranes
nucleic acids
proteins

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16
Q

characteristics of the autoclave

A

the use of moist heat
the use of high temperatures
the ability to sterilize solutions with endospores
High pressure

17
Q

Pasteurized milk in an unopened container spoils in the refrigerator. A sample reveals the presence of microorganisms. The most likely explanation is __________.

A

the microbes that survived pasteurization were able to grow at 4°C.

18
Q

Pasteurization was first used by Pasteur to control spoilage of __________.

A

wine

19
Q

Soap is ineffective in killing bacteria. Therefore, handwashing is a rather ineffective measure in preventing disease transmission.

A

False

20
Q

The presence of organic matter, such as blood or saliva, may impair the action of antimicrobial chemicals.

A

True

21
Q

best method to sterilize heat-labile solutions (solutions that will be degraded when subjected to heat)

A

Membrane filtration

22
Q

best describes the pattern of microbial death

A

The cells in a population die at a constant rate.

23
Q

limitation of the autoclave

A

Cannot be used with heat-labile materials (materials that will be degraded when subjected to heat)

24
Q

affects the ability to remove bacteria from an object

A

Number of bacteria present
Temperature
pH
Presence of organic matter

25
Q

substances are effective against nonenveloped viruses

A

Chlorine
Ethylene oxide
Ozone

26
Q

All of the following substances are effective against nonenveloped viruses EXCEPT

A

Alcohol

27
Q

Which concentration of ethanol is the most effective bactericide?

A

70%

28
Q

substances are used to preserve foods/drinks

A

Nitrites
Sulfur dioxide
Benzoic acid
Calcium propionate

29
Q

copper sulfate

A

algicide

30
Q

zinc chloride

A

found in mouthwash

31
Q

mercuric chloride

A

prevents mildew in paint

Microbiology (10 decks)

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