Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Microbiology > Chapter 7 > Flashcards

Chapter 7 Flashcards

1
Q

Removal of all microbial life

A

Sterilization

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Removal of pathogens

A

disinfection

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

removal of pathogens from living tissue

A

antisepsis

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

the absence of significant contamination

A

asepsis

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

techniques prevent microbial contamination of wounds

A

aseptic surgery

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

removal of microbes from a limited area

A

degerming

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

lowering the microbial counts on eating utensils

A

sanitization

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

kills microbes

A

biocide/germicide

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

inhibiting, not killing, bacteria

A

bacteriostasis

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

refers to microbial contamination

A

sepsis

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

what are the 3 modes of regulating microbial growth

A
  1. physical
  2. chemical
  3. biological
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

The effectiveness of an antimicrobial treatment depends on these 4 things

A
  1. number of microbes
  2. environment
  3. time of exposure
  4. microbial characteristics
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

what are the 3 actions of microbial control agents

A
  1. alternation of membrane permeability
  2. damage to proteins
  3. damage to nucleic acids
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What are the 6 physical methods of microbial control

A
  1. heat
  2. filtration
  3. cold
  4. desiccation
  5. osmotic pressure
  6. radiation
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

what are the 3 types of heat control

A
  1. moist heat
  2. pasteurization
  3. dry heat
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What are the 3 types of dry heat control

A
  1. direct flaming
  2. incineration
  3. hot-air-sterilization
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What are the 2 types of radiation control

A
  1. ionizing radiation

2. nonionizing radiation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

the lowest temperature at which all cells in culture are killed in 10 minutes

A

Thermal Death Point (TDP)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Time to kill all cells in a culture at a given temperature

A

Thermal Death Time (TDT)

20
Q

Time to kill 90% of a population of a given temperature

A

Decimal Reduction Time (DRT)

21
Q

this type of heat decreases temperature and denatures proteins

A

moist heat

22
Q

reduces spoilage organisms and pathogens

A

pasteurization

23
Q

kills by oxidation, or denaturation. Also increases the temperature

A

dry heat

24
Q

What is the pore size in an effective filtration

A

0.22 microns

25
Q

causes plasmolysis

A

osmotic pressure

26
Q

damages DNA

A

Radiation

27
Q

examples of this would include x rays, gamma rays, electron beams

A

ionizing radiation

28
Q

causes thymine and cytosine dimers in DNA

A

nonionizing radiation

29
Q

What are the 8 chemical methods of microbial control

A
  1. phenols and phenolics
  2. halogens
  3. alcohols
  4. heavy metals and their compounds
  5. surface-active agents
  6. quaternary ammonium compounds
  7. gaseous chemosterilizers
  8. chemical food preservation
30
Q

what are the 4 principles of effective disinfection

A
  1. concentration of disinfectant
  2. organic matter
  3. pH
  4. time
31
Q

what is a dilution test

A
  • metal rings w/ bacteria are dried
  • dried cultures placed in disinfectant for 10min
  • rings put in culture media to determine if bacteria survived
32
Q

tests antibiotic sensitivity of bacteria on plates

A

disk-diffusion method

33
Q

what are the 3 things that phenol disinfectants do

A
  1. disrupt plasma membranes
  2. inactivates enzymes
  3. denatures proteins
34
Q

This disinfectant disrupts plasma membranes (ex. chlorhexidine)

A

biguanides

35
Q

This type of disinfectant has oxidizing agents and the mode of action is a strong oxidizer

A

halogens

36
Q

This disinfectant denatures proteins, dissolves lipids and effects permeability of the membrane

A

alcohol

37
Q

This disinfectant denatures proteins and has an oligodynamic action

A

heavy metals

38
Q

what does oligodynamic action mean

A

prevents growth

39
Q

This type of disinfectant involves the mechanical removal of microbes. what are the 3 different actions

A

Surface-Active Agents

  1. degerming
  2. sanitizing
  3. bactericidal
40
Q

what are 3 types of chemical food preservatives

A
  1. organic acids
  2. nitrite
  3. antibiotics
41
Q

this chemical food preservative inhibits metabolism and controls molds and bacteria in foods and cosmetics (ex. sorbic acid and benzoic acid)

A

Organic Acids

42
Q

this chemical food preservative prevents endospore germination

A

nitrite

43
Q

this chemical food preservation uses nisin and natamycin to prevent spoilage of cheese

A

antibiotics

44
Q

this type of disinfectant inactivates proteins by cross-linking and is a sterilant

A

Aldehydes

45
Q

kills endospores

A

sterilant

46
Q

what are 4 types of peroxygens

A
  1. oxidizing agents
  2. ozone 03
  3. hydrogen peroxide
  4. peracetic acid
47
Q

what is the most and least resistant microbial characteristic

A

Most: Prione
Least: viruses with a lipid envelope

Microbiology (4 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions