PA20024 Albert Bolhius Stuff! Flashcards
What is latent heat?
When this heats exchanged it results in a change in physical state, no temperature change occurs, you cant see any temperature change eg converting from liquid to gas releases a lot of latent heat, known as super latent heat.
Latent heat can penetrate the surface of bacteria therefore is required to be released in moist heat sterilisation, that’s why we use dry saturated steam as this is the only steam that releases this (as well as sensible heat)
What is the only steam suitable for autoclaving (moist heat sterilisation?)
Dry saturated steam!
This sits on the phase boundary between superheated steam (too dry, not enough moisture) and supersaturated steam (too wet, not hot enough)
What is sensible heat?
When this heat is exchanged, a change in temperature occurs. Ie heating up a liquid so that it’s more likely to turn into a gas involves sensible heat. You can see the temperature increase.
Why is moist heat sterilisation better than dry heat sterilisation?
Moist heat uses dry saturated steam, which penetrates and damages bacteria using its latent heat and by hydration, it’s a more rapid heat transfer and therefore takes less time.
Dry heat sterilisation does not use steam, involves oxidation which is less effective at inactivating bacterial spores than hydrolysis, and it is much slower heat transfer, you have to heat for a lot longer.
How much latent heat must be released in order to have enough energy transfer to kill bacteria?
946 BTU/lb latent heat
At 121 degrees, 15 PSIG, steam contains about 5 X more latent heat than sensible heat. What is so important about latent heat?
When the dry saturated steam comes into contact with the bacteria that is cooler, it will condense on the surface of the bacteria and release later heat into it which penetrates it, letting in more and more steam, a vacuum is then created which kills the bacteria.
Why is condensation of steam good for killing bacteria?
When the steam condenses there’s more contact with the steam and microbe surface.
Steam gets sucked into the microbe through PORINS, more penetration.
You only get condensation with dry saturated steam
What type of sterilisation involves the use of autoclaving?
Moist heat sterilisation
In dry heat sterilisation, inactivation of microbes is principally by _____. In moist heat sterilisation, inactivation of microbes is principally by_______.
Dry heat: oxidation. Think: no water, only hot air, air=O2
Moist heat: hydrolysis. Think: water involved; OH, hydrolysis
What does the BP suggest as temperature and time for dry heat sterilisation?
160 degrees for 1 hour
normally 150-180 degrees for 30 mins- 2 hours
What’s better about fan assisted ovens?
Temperature variation is under a lot More control than in a non fan assisted oven
What are the two gases used for gas sterilisation?
Ethylene oxide
Formaldehyde (low temperature steam formaldehyde: LTSF)
What do you need to watch out for when using ethylene oxide gas to sterilise?
It’s explosive if used over 3.6% concentration in the presence of AIR
Therefore we need to minimise the amount of air, ethylene oxide must be used in vacuum conditions, a special oven that sucks out all air.
Ethylene oxide is also toxic, and can leach out of products after sterilisation
Why do you need to control humidity when using ethylene oxide?
If organisms are in their dried out state then they’re more resistant, therefore humidity needs to be controlled so it doesn’t get too dry, humidity should be 30-70%, this is critical
What are the set amounts, temp and time for sterilisation by ethylene oxide?
EITHER
900mg/L at 54 degrees for 3 hours
Or 450mg/L at 30 degrees for 16 hours