Control Methods Flashcards
1
Q
Two ways chemical control methods kill microorganisms
A
Coagulation or oxidation
2
Q
How can dry heat kill microorganisms
A
Oxidation
3
Q
How can moist heat kill microorganisms
A
Coagulation and hydrolyze
4
Q
Three environmental factors that can effect the death of microorganisms
A
- Temperature
- Time
- Organic material (puss, blood, tissue)
5
Q
Dry heat removes the water from organisms making them….
A
Static
6
Q
Three types of dry heat
A
- Drying
- Incineration (complete)
- Hot ovens (slow)
7
Q
Static organisms have increased what?
A
Dispersal (float in air)
8
Q
Hot oven temperature is _______ making them incompatible for gloves and fabrics
A
150-170
9
Q
Boiling water (100C) at 14.7 PSI kills organisms but may not kill ________ and _________.
Also, it disinfects, but doesn’t ______________
A
Spores and Viruses
Disinfects but doesnt sterilize
10
Q
Hot water at 60C sanitizes but does not __________
A
Sterilize
