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Microbiology > chapter 9 > Flashcards

chapter 9 Flashcards

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Biology 101 flashcards
1
Q

use of heat to kill pathogens that cause spoilage of food products without causing damage to the product itself

A

pasteurization

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2
Q

the removal and destruction of all microbes in or on an object which include viruses and endospores

A

sterilization

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3
Q

procedure that is free of contamination by pathogens

A

aseptic

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4
Q

removal of microbes by mechanical means

A

degerming

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5
Q

agents that inhibit the growth of a microorganism

A

static

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6
Q

agents that kill a microorganism

A

cidal

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7
Q

kills bacteria

A

bactericide

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8
Q

prevents bacteria from reproducing

A

bacteriostatic

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9
Q

an antimicrobial used to kill microorganisms on non living surfaces or inanimate objects, more concentrated

A

disinfectant

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10
Q

an antimicrobial used to kill microorganisms on skin or body tissues

A

antiseptic

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11
Q

remove microbes from a public space to health standards set by the government, level can differ based on location

A

sanitization

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12
Q

a chemical that kills or suppresses growth of microbes

A

antimicrobial agent

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13
Q

four ways antimicrobial agents work

A
  1. alter cell wall
  2. alter cell membrane
  3. damage proteins
  4. damage to nucleic acids
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14
Q

how can antimicrobial agent alter cell wall

A

place in a hypotonic solution, water is higher outside the cell wall, it will cause water to flow into bacteria cell and it will burst

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15
Q

function of cell membrane

A

controls passage of chemicals entering and exiting the cell

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16
Q

what happens if we damage cell membrane

A

vital chemicals will leak out of the cell which results in immediate death within seconds

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17
Q

how do proteins function

A

the act as enzymes in metabolism and structural components of organelles and cells

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18
Q

what does protein function depend on

A

3D shape

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19
Q

DNA and mRNA are involved in

A

gene expression

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20
Q

what makes the ideal antimicrobial agent

A
  • inexpensive
  • fast acting
  • long shelf life for storage
  • selectively kills microbes while harmless to humans and environment
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21
Q

list microbes from most resistant (hardest to kill) to most susceptible

A

prions
bacterial endospores
mycobacteria
cysts of protozoa
active-stage protozoa
most gram - bacteria
fungi
nonenveloped viruses
most gram + bacteria
enveloped bacteria

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22
Q

have the ability to transfer their folding to other variants of that protein, they cause fatal neurodegenerative diseases that can be transmitted, indestructible

A

prion

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23
Q

surrounded by a lipid membrane but makes them easier to destroy through sterilization

A

enveloped viruses

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24
Q

what virus lacks a lipid membrane

A

noneveveloped viruses

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25
Q

If the temperature is too high what will happen

A

it will degrade or breakdown the chemical disinfectants or antiseptics

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26
Q

how do chemical disinfectants work best

A

they work poor in cold environments as chemicals move and react slower

the work well in warm environments as chemicals move and react faster at high temps

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27
Q

a chemical agent that kills pathogenic microorganisms

A

germicide

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28
Q

germicides used on invasive medical equipment needed on implants, catheters, lung machines

A

high-level

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29
Q

germicides that kill fungal spores, viruses, and pathogenic bacteria but not endospores, come in contact with the mucous membrane

A

intermediate-level

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30
Q

germicides that eliminate vegetative bacteria, fungi, protozoa, and some viruses, only equipment that comes in contact with the skin

A

low-level

31
Q

why is heat an effective method in killing microbial life

A

it uses all four strategies to kill microbes
-denatures proteins
-disrupts integrity of the membrane and cell wall
-unwinds double strands of DNA

32
Q

lowest temp that kills all cells in broth in 10 min

A

thermal death point

33
Q

time to sterilize volume of liquid at a set temp

A

thermal death time

34
Q

is moist or dry heat more effective in killing microorganism

A

moist heat

35
Q

why is moist heat more effective

A

heated water has more heat/energy to destroy bacteria when it collides with it, it also absorbs the cell better because it has more water content

36
Q

boiling time depends on what

A

elevation

higher elevation: boils quicker but has less energy so more time to kill microbes

37
Q

pressure applied to boiling water prevents steam from escaping

A

autoclaving

38
Q

standard autoclave conditions

A

121C 15psi 15 min

39
Q

used to kill microbes in milk, ice cream, yogurt, wines, beers, and fruit juices

A

pasteurization

40
Q

used for materials that cannot be sterilized with moist heat because they would breakdown or become damaged in the steam

A

dry heat

41
Q

how does dry heat kill bacteria

A

denatures proteins and oxidizes structural biochemicals and enzymes

42
Q

what is the ultimate means of sterilization

A

complete incineration

43
Q

what is most effective way of freezing

A

slow freezing

44
Q

what inhibits growth due to removal of water

A

dessication

45
Q

what is used for long-term preservation of microbial cultures

A

lyophilization

46
Q

method used to physically remove microorganisms from a liquid

A

filtration

47
Q

adding high concentrations of sugar or salt to food will inhibit growth of microbe

A

osmotic pressure

48
Q

the solute concentration is higher outside the cell than inside, water travels from high to low, cell shrinks

A

hypertonic solution

49
Q

short wavelengths =

A

greater energy and more penetration

50
Q

wavelengths that are less than 1 nm

A

ionizing radiation

51
Q

which is non-ionizing radiation

A

ultraviolet rays

52
Q

largest wavelength are very effective at surface killing but do not penetrate cells so it is the weakest

A

electron beams

53
Q

can penetrate the cells very well but require too much time to be practical for killing microbes

A

x-rays

54
Q

shortest wavelength penetrate cells but require several hours to kill microbes

A

gamma rays

55
Q

wavelengths are greater than 1 nm

A

non-ionizing radiation

56
Q

does not penetrate cells but is suitable for disinfecting air, fluids and surface of objects

A

uv light

57
Q

most common chemical method of microbial control

A

phenols and phenolics

58
Q
  • denatures proteins and disrupts cell membranes
  • remain active for a long time
  • commonly used in health care, labs, and homes
A

phenols and phenolics

59
Q
  • denature proteins and disrupt cytoplasmic membranes
  • more effective than soap in removing bacteria
  • evaporates rapidly
  • not effective against endospores
A

alcohols

60
Q

why is alcohol advantageous and disadvantageous

A

long enough to kill microbes but not long enough to damage cells of skin

61
Q
  • damages enzymes through oxidation
  • gain an electron when they react with another molecule
  • one electron short of filling their last electron shell
A

halogens

62
Q

examples of halogen

A

iodine tablets or topical use

63
Q

kill microbes by oxidizing enzymes, damages their structure and disrupt their function

A

oxidizing agents

64
Q

common oxidizing agents

A

peroxides, ozone, and peracetic acid

65
Q

an effect sporocide used to sterilize medical equipment

A

peracetic acid

66
Q

destroys endospores

A

sporocide

67
Q

what is used to sterilize drinking water

A

ozone treatment

68
Q

surface active chemicals that reduce surface tension of solvents to make them more effective at dissolving solutes

A

surfactants

69
Q

specifically target bacteria cells, work by disrupting cell membrane, used commonly in disinfectant wipes

A

quatenary ammonium compounds

70
Q

excellent for denaturing proteins, bacteriostatic and fungistatic

A

heavy metals

71
Q

controls algal growth

A

copper

72
Q

can remove prions on medical instruments

A

prionzyme

73
Q
A

Microbiology (13 decks)

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