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Microbiology > Test 2 > Flashcards

Test 2 Flashcards

1
Q

metabolism

A

the sum of chemical reactions in an organism

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2
Q

catabolism

A

exergonic, breakdown molecules, provide energy and boilding blocks

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3
Q

anabolism

A

endergonic, create larger molecules from simple molecules, requires ATP

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4
Q

roles of enzymes

A

lower activation energy, may be used multiple times

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5
Q

components of enzymes

A

apoenzyme (inactive) and cofactor (activator) produce holoenzyme(active enzyme)

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6
Q

name important cofactors (coenzymes)

A

NAD+, NADP+, FAD, Coenzyme A

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7
Q

general characteristics of enzymes:

A 
globular shape (specificity for substrate) 
very efficient
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8
Q

How do enzymes work?

A

substrate binds to active site, enzyme-substrate complex, catalytic RXN, product, enzyme free again to bind to new substrate

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9
Q

Things that affect how enzymes work

A

temperature, pH, substrate concentration, inhibitors, ribozymes

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10
Q

how does temperature affect enzyme activity?

A

increased temp, increase enzyme activity, good temp at 37 Celsius after that it will denature

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11
Q

pH on enzyme activity

A

good pH at 5

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12
Q

substrate concentration on enzyme activity

A

increase concentration, enzyme activity will increase until saturation

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13
Q

inhibitors on enzyme activity

A

competitive inhibitors compete for active site; no product will be made ex: antibiotics

noncompetitive: will bind to other site of enzyme ALLOSTERIC SITE, enzyme will be changed, no product will be made

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14
Q

ribozymes on enzyme activity?

A

RNA that cuts and splices DNA

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15
Q

sepsis

A

microbial growth

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16
Q

asepsis

A

the absence of significant contamination

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17
Q

aseptic surgery techniques

A

prevent microbial growths of wounds

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18
Q

sterilization

A

removal of all microbial life

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19
Q

commercial sterilization

A

killing of C. botulinum endospores

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20
Q

disinfection

A

removal of pathogens in inanimate (non-living) objects

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21
Q

antisepsis

A

removal of pathogens from living tissue ex) mouth wash

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22
Q

degerming

A

removal of microbes from a limited area ex) blood work

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23
Q

sanitization

A

lower microbial counts on eating utensils

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24
Q

-ide -cidal

biocide, germicide, bactericide, fungicide

A

kill microbes

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25
Q

-stat -stasis

bacteriostasis, bacteriostatic

A

inhibit growth of microbes

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26
Q

-lytic

bacteriolytic

A

lyse the cell

27
Q

antimicrobial treatments are affected by:

A

of microbes, the more you have , the longer it takes for all of them to die (treat for longer)

environment conditions: disinfects work better in warm solutions. presence of organic matter give microbe ability to hide there. Biofilms make it hard for disinfectants to work on

time of exposure: more resistant microbes require longer periods of time for exposure to chemical

microbial characteristics:

28
Q

most resistant microbes are

A

prions, endospores and mycobacteria

29
Q

least resistant microbes are

A

virusis, and gram (+) bacteria

30
Q

how do control agents kill or inhibit microbes?

A

alteration of membrane permeability
damage to proteins
damage to nucleic acids

31
Q

what are the physical methods of microbial control?

A

heat, filtration, low temperature, high pressure, desiccation, osmotic pressure, radiatiom

32
Q

what are the types of heat?

A

moist heat an and dry heat

33
Q

what are the types of moist heat?

A

boiling, autoclave, pasteurization

34
Q

dry heat

A

by oxidation, could be direct flaming

hot-air sterilization: items placed in oven

35
Q

which heat is more effective?

A

moist heat

36
Q

types of pauperization

A

63 celcius for 30 mins
or
high temperature - short time: 72 Celsius for 15 seconds
ultrahigh temperature: 140 for 4 seconds (used in milk)

37
Q

Thermal death point (TDP)

A

lowest temp to kill all cells in a culture at a given temperer

38
Q

Thermal death time (TDT)

A

minimal time to kill all cells in a culture are a given temperature

39
Q

decimal reduction time (DRT)

A

time that takes to kill 90% of population at a given temp

40
Q

autoclave

A

involves steam under pressure, kills endospores

41
Q

filtration is used when :

A

dealing with heat sensitive materials, such as some culture media, enzymes, vaccines and antibiotic solutions

42
Q

what are the two types of filters used in filtrations? and how are they different ?

A

HEPA: remove almost all microbes larger than .3 micrometers in diameter (filters gases and air)

Membrane filters ised in liquids:
vary in pore size

43
Q

how is high pressure used for microbial control?

A

denature proteins, kills vegetative bacteria

used in fruit juices

44
Q

how is desiccation (drying) used in microbial control?

A

removal of h2o, used in lyophilization

45
Q

how is radiation used to control microbes?

A

damages DNA
ionizing radiation: xrays, gamma rays, high energy: forms free radicals

non ionizing radiation: uv light
form thymine dimers, which inhibit DNA replication

46
Q

things to consider when disinfecting?

A

concentration of disinfectant
nature of material being disinfected (organic matter)
contact of disinfectant with microbe (BIOFILM )
pH
time of exposure

47
Q

what is it used when evaluating the effectiveness of a disinfectant?

A

use-dilution test

the disk diffusion method

48
Q

use-dilution test

A

uses 3 bacterias

  1. dips metal ring in bacteria and dry
  2. metal ring with bacteria is placed in disinfectant for 10 mins @ 20 Celsius
  3. transfer to fresh culture media to determine whether Bactria survived
49
Q

disk-diffusion method

A

evaluates efficiency of chemical agents

gram negative are more resistant

50
Q

types of disinfectant

A

phenol and phenolics, bisphenols, biguanides, halogens, alcohols, heavy metals and their compounds, surface-active agents, chemical food preservatives, aldehydes, chemical sterilization, peroxygens

51
Q

phenol, phenolics, biphenols : how do they work and where are they found?

A

disrupt plasma membrane

they are found in soaps, toothpaste

52
Q

phenol at high and low concentrations

A

low: local anesthetic
high: antibacterial

53
Q

biphenols

A

2 phenols connected
disrupt membrane
triclosan: found is handsoap

54
Q

biguanides purpose

and where are they found

A

chlorhexidine and alexidine
disrupts plasma membrane and disrupts biofilms
found in mouthwash and surgical scrubs

55
Q

halogens purpose and where are they found

A

iodine and chlorine
iodine in TINCTUREs and IODOPHORS: used in surface disinfectants

chlorine: strong oxidizing agent, bleach( in drinking water) and chloramine

56
Q

alcohol

A

denature proteins, dissolve lipids

requires water to be effective, 70% alcohol most effective

57
Q

heavy metals may be biocidal

A

have oligodynamic action (denature proteins) bind to SH groups

58
Q

examples of heavy metals

A

silver: in food containers
copper sulfate: algaecide (tanks, pools, plants)
zinc chloride: in mouthwash
Xgel: cu containing hand sanitizer
silver nitrate: prevent ophthalmia neonatorum in newborns

59
Q

surface-active agents

A

soap: determining agent

acid-anionic sanitizers: cleaning food-processing facilities (anions)

quaternary ammonium compounds: cationic detergents, denature proteins, disrupt plasma membranes
bactericidal, fungicidal, amebicidal, virucidal

60
Q

aldehydes:

A

inactivate proteins, by cross linking with functional groups

formaldehydes: used for preserving specimens
glutaraldehyde: disinfectant hospital rooms

61
Q

chemical sterilization (gaseous sterilants)

A
  1. ethylene oxide: cause alkylation
    hydrogen atoms are replaced with free radicals
    use: in heat sensitive materials; mattresses, plastic syringes, medical equipment
  2. chlorine dioxide: used to fumigate buildings
62
Q

peroxygens role and examples

A

use on inanimate surfaces and food packaging
examples:
h2o2- antiseptic, disinfectant,
peracetic acid: spoticid; on med equipment, fruits
o3: on drinking water
benzol peroxide: effective against anaerobes

63
Q

chemical food preservatives:

A

sulfur dioxide

organic acids

nitrates/ nitrites

antibiotics

Microbiology (8 decks)

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