Term
| Organic form of iodine ... |
|
Definition
|
|
Term
|
Definition
Staphilococcus aereus
(gram positive) |
|
|
Term
What bacteria causes a
deadly form of food poisoning? |
|
Definition
|
|
Term
|
Definition
| Substances that inhibit microbial growth or kill microorganisms and are gentle enough to the applied to living tissue. |
|
|
Term
|
Definition
|
|
Term
| Do antiseptics destroy endospores? |
|
Definition
|
|
Term
|
Definition
| Chemical agents that are applied to inanimate objects such as floors, walls and tabletops to kill microorganisms. |
|
|
Term
| How are disinfectants different from antiseptics? |
|
Definition
| They are harsher and damaging to living tissue. |
|
|
Term
|
Definition
| A group of disinfectants that can destroy all microorganism life, including endospores. |
|
|
Term
| What are steriliants also known as? |
|
Definition
|
|
Term
| Eg. of sporocide/steriliant... |
|
Definition
|
|
Term
|
Definition
Agents that reduce microbial numbers to a safe level,
but don't completely eliminate all microbes. |
|
|
Term
| In which industry are sanitizers used? |
|
Definition
|
|
Term
| What are bacteriostatic agents? |
|
Definition
| Agents that inhibit the growth of bacterial cells, but don't kill them. |
|
|
Term
| What are bacteriocidal agents? |
|
Definition
| Agents that kill bacterial cells. |
|
|
Term
| What is a property that can influence the effectiveness of the agent under test conditions? |
|
Definition
|
|
Term
| Can antiseptics be used as disinfectants? |
|
Definition
|
|
Term
| What factors influence the size of the zone of inhibition produced by a chemical? |
|
Definition
1. Molecular weight of agent
2. Rate of difussion in the agar |
|
|
Term
| How might the physical differences between gram-positive and gram-negative bacteria contribute to differences in chemical responses? |
|
Definition
| Gram negatives might be more resistent because they have extra protection. |
|
|
