Chapter 9

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Across
  1. 2. referring to solutions in which water is used as the solvent
  2. 4. heat treatment of perishable fluid such as milk, fruit juices, or wine to destroy heat-sensitive vegetative cell, followed by rapid chilling to inhibit growth of survivors and germination of spores. it prevents infection and spoilage
  3. 8. the quality of inhibiting the growth of microbes
  4. 10. any process or agent that inhabits bacterial growth
  5. 11. the least time required to kill all cells of a culture at a specified temperature
  6. 12. an agent lethal to non-endospore-forming pathogen
  7. 13. a method for preserving microorganisms and other substances by freezing and them drying them directly from the frozen state
  8. 15. the lowest temperature that achieves sterilization in a given quantity of broth culture upon a 10-minute exposure
Down
  1. 1. Chemicals that kill microorganisms
  2. 3. the presence of pathogenic organisms or their toxins in tissue or blood
  3. 5. a growth-inhibiting agent used on tissues to prevent infection
  4. 6. a condition free of viable pathogenic microorganisms
  5. 7. To dry thoroughly, to preserve by drying
  6. 9. an agent kills bacteria
  7. 14. a medical substance dissolved in alcoholic solvent