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Rank the following methods used to control microbial growth from least effective (kills the least microbes) to most effective (can sterilize).
Use the "up" and "down" buttons to rearrange the items in the list.
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Hydrogen peroxide used as a vapor on petri dishes.
Down -
Cold water rinse of the skin without any soap.
Up Down -
Hydrogen peroxide used on the skin.
Up Down -
10% bleach solution used on kitchen counter tops.
Up
Rank the following methods used to control microbial growth from least effective (kills the least microbes) to most effective (can sterilize).
Use the "up" and "down" buttons to rearrange the items in the list.
-
Hydrogen peroxide used as a vapor on petri dishes.
Down -
Cold water rinse of the skin without any soap.
Up Down -
Hydrogen peroxide used on the skin.
Up Down -
10% bleach solution used on kitchen counter tops.
Up
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- Identify the method of sterilization/ chemical agent described This chemical agent is used as a standard for evaluating new chemical agents. This chemical agent is used as water disinfectant. A phenol-derivative that is less exotic and more potent than phenol. Considered the best antiseptic. Used as prophylaxis for ophthalmia neonatorum.困 Topic: laboratory Instrument Which of the following are TRUE regarding Which of the following is/are TRUE the use of laboratory instruments and regarding the use laboratory instruments equipment in regards to making of culture media? " and equipment? * Air bubbles on the surface of agar plates Hot plates can be used to sterilize the inoculating loop and needle. can be removed by fanning them with the luminous flame of the bunsen burner. If the agar surface is wet, it can be dried by A drying oven is used to sterilize nutrient agar, a solid culture medium. heating at 30-40 deg C in the drying oven before inoculation is done. The refrigerator is used to grow psychrophiles. All media taken from the refrigerator should be warmed to room temperature before use, P Type here to search 7:11 pm 30/09/2021 ヘロG) ENG 近Give at least five different microbial control methods you have on your home as listed on the pre-task activity. Identify its microbial control method (Physical or chemical), Specific component (heat, phenol, etc), Mode of action (denatures protein, disrupt cell membrane, etc), Use (sterilize, disinfect, antiseptic), Level of activity (Sterilant, high, intermediate, low disinfectant) MICROBIAL CONTROL METHOD SPECIFIC COMPONENT MODE OF ACTION USE LEVEL OF ACTIVITY
- Other than the application of heat, name other methods of sterilization. Define the methods and give examples of materials sterilized in each method.Choose one specific way from each of the two methods of inhibiting the growth of microbes below. Describe the method, explain the mechanism of action of killing the microorganisms and give practical applications of your chosen ways. 1. Physical Methods - Heat, cold, dessication, radiation, ultrasonic waves, filtration, gaseous atmosphere 2. Chemical Methods- disinfectants, antisepticsChoose the false statement below. O High efficiency particulate air filters or HEPA filters are sanitizing but not sterilizing. O Microbes in sushi are kept at safe levels by acidity and rapid freezing and by topping with an antimicrobial food. O The osmotic pressure created by making fruit into jam makes jam resistant to bacterial growth. Question 5 Choose the false statement: O Amongst antimicrobial techniques that involve the use of heat, autoclaving, ultra high temperature (UHT) treatment, and incinerating (or burning) are considered sanitizing. O One might choose to include endospore forming bacteria in an autoclave to verify that the process would indeed eliminate even the most resistant microbes. O Pasteurization is a sanitizing method specifically designed for sugar-containing liquids that, if put through other heat treatments, would caramelize or burn.
- List 5 physical methods of controlling microbial growth, and give an example of each. Why is moist heat much more effective than dry air?Outline the different physical and chemical methods of sterilization. Briefly describe how each method control microbial growthDefine disinfection. Compare/contrast it with sterilization, antisepsis and bacteriostasis. Give the modes of action of the different antiseptics/disinfectants used in the activity (5% sodium hypochlorite (bleach), 0.05% sodium hypochlorite (bleach), 70% alcohol, 40% alcohol, Iodophor (Betadine), and Mouthwash)
- Should you sample an area for microbial growth before or after sanitization? Eplain why.In paragraph form (about 2-3 long paragraphs), how would you characterize and identify antimicrobial agents from root samples using x-ray crystallography and infrared spectroscopy? Please include the principles and the details and type specifically for the antimicrobial agents of the methodology.The following data were obtained from pour plates used to test the effectiveness of a food preservative. Two samples of cottage cheese were inoculated with bacteria; the preservative was added to one sample. After incubation, samples of the cottage cheese (control) and samples treated with the preservative (experimental) were diluted and plated on nutrient agar. Calculate the number of bacteria. Was the preservative effective? Dilution Amount Plated (mL) Number of Colonies CFU/mL Control 1:400 1 160 Experimental 1:200 0.1 32