Study your flashcards anywhere!

Download the official Cram app for free >

  • Shuffle
    Toggle On
    Toggle Off
  • Alphabetize
    Toggle On
    Toggle Off
  • Front First
    Toggle On
    Toggle Off
  • Both Sides
    Toggle On
    Toggle Off
  • Read
    Toggle On
    Toggle Off

How to study your flashcards.

Right/Left arrow keys: Navigate between flashcards.right arrow keyleft arrow key

Up/Down arrow keys: Flip the card between the front and back.down keyup key

H key: Show hint (3rd side).h key

A key: Read text to speech.a key


Play button


Play button




Click to flip

20 Cards in this Set

  • Front
  • Back
better than dry head because H2O speeds denaturing
wet heat
good for things that would be ruined by water - can kill spores at 160' for 2 hors
dry heat (this is not an autoclave - an autoclave is wet heat)
how do you test for the effectiveness of pasteurization
loss of alkaline phosphatase activty - neg culture coxiella vurnetti
pore size that exludes ALL bacteria
.22 microns
does not penetrate anything except air and thing layers of solid and liquid -

forms pyrimidine dimers in DNA

damages human tissue
nonionizing radiation
alkylating agent - (lipids, proteins, DNA)

used for heat sensitive materials such as plastic
ethylene oxide
similar to ethyl alcohol but no legal restrictions, more potent, less volatile
antiseptic on skin

tincture = iodine + KI in H2O or ethanol
used in water supply

hypochlorite is used to clean surfaces
cationic detergents destroy
membranes and dissolve lipids

drawn towards neg charge on bacterial and dissolves film that may protect bacteria
leaves bacteriocidal film on treated objects
cationic detergents
inactivated by catalase
hydrogen peroxide (an oxidizing agent)
useful against anaerobes
oxidizing agenst (hydrogen peroxide)
denatures proteis - may required high conc
triclosan is in
antibacterial soap

(a phenol)
protects against gnococcus
sliver nitrate (a heavy metal)
binds SH groups
mercury compouds
used in vaccines
gluteraldehyde is used to clean
synringes and blood
preservatives can fall into what three categories
1. short chain fatty acids
2. organic acids
3. phenolics (smoked food)