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2nd SEM > microbio feb21 > Flashcards

microbio feb21 Flashcards

1
Q

Physical Control
Application of Heat

A

Moist Heat
Dry Heat

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2
Q

water aids in the disruption of covalent bonds

A

moist heat

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3
Q

kills vegetative forms but not spores and viruses

A

boiling

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4
Q

boiling time and temp

A

100°C 15 – 30 minutes

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5
Q

steam for 30mins , 3 days

A

tyndallization

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6
Q

75-80°C for 2hrs , 3 days

A

inspissation

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7
Q

fractional sterilization

A

Tyndallization
inspissation

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8
Q

steam under pressure

A

autoclaving

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9
Q

autoclave time, temp, pressure

A

121°C at 15 psi for 15 – 30 minutes

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10
Q

sterilization for milk

A

pasteurization

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11
Q

pasteurization time and temp

A

60°C , 30min

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12
Q

kills by oxidation

A

dry heat

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13
Q

time depends on the penetration of heat on objects to be sterilized
;
for metals and glasswares

A

hot air oven

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14
Q

hot air oven time and temp

A

160 – 180°C for 1–2 hrs

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15
Q

usually for inoculating loops and needles

A

Direct Flame/ Incineration

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16
Q

Indians used to dry their food under the sun; lack of water prevents multiplication

A

desiccation

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17
Q

3 types of radiation

A

UV light
microwave radiation
ionizing radiation

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18
Q

DNA replication is inhibited; forms thymine dimmers; can damage the cornea and skin

A

UV light

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19
Q

dislodge electrons from atoms and form ions; cause mutations in DNA and produce peroxides; used to sterilize medical supplies

A

ionizing radiation
(x-rays, gamma rays, etc)

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20
Q

heat is absorbed by water molecules; may kill vegetative cells in moist foods

A

microwave radiation

21
Q

physical separation of microbes from liquid

A

filtration

22
Q

by plasmolysis

A

osmotic pressure

23
Q

mechanical methods that disintegrate bacteria

A

Sonic Vibration, Trituration, Agitation

24
Q

sound waves

A

sonic vibration

25
Q

grinding

A

trituration

26
Q

shaking

A

agitation

27
Q

preservation method

A

lyophilization/ freeze-drying

28
Q

a chemical substance that prevents growth of bacteria by either inhibiting or destroying microbes

A

antiseptic

29
Q

used on the surface of skin or mucous membranes

A

antiseptic

30
Q

kills many but not all microbes

A

disinfectant

31
Q

aims to kill disease-causing microbes but not spore formers

A

disinfectant

32
Q

used on inanimate objects

A

disinfectant

33
Q

agents that inhibit the growth of bacteria

A

bacteriostatic

34
Q

agents that kill bacteria

A

bactericide

35
Q

variables of disinfection

A
  1. Concentration
  2. Time
  3. Temperature
  4. pH
36
Q

formula for

A

n=1/CT

where:
N = no. of surviving bacteria
C = concentration
T = time

37
Q

the lowest temperature at which all the microbes in a liquid culture will be killed in 10 mins

A

Thermal Death Point

38
Q

the length of time required to kill all bacteria in a liquid culture at a given temperature

A

Thermal Death Time

39
Q

the length of time in which 90% of a bacterial population will be killed at a given temperature

A

Decimal Reduction Time

40
Q

burns organisms and physically destroys them

A

incineration

41
Q

smaller scale of inceneration

A

direct flaming

42
Q

the process of extreme drying

A

dessication

43
Q

Physical Control
COLD

A
  1. freezing and refrigeration
  2. lyophilization
44
Q

reduces metabolic rate of most microbes so they cannot reproduce or produce toxins

A

refrigeration

45
Q

refrigeration temp

A

0-7°C

46
Q

freezing that does not kill most microbes

A

flash freezing

47
Q

freezing that is more harmful because ice crystals disrupt cell structure

A

slow freezing

48
Q

a process in which water is removed from a product after it is frozen and placed under a vacuum, allowing ice to change directly from solid to vapor without passing through a liquid phase

A

lyophilization

49
Q

what are more capable than bacteria when growing in materials with low moisture or high osmotic pressure

A

molds and yeasts

2nd SEM (16 decks)

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