Chapter Nine

4. elevated temperatures
7. lower temperatures
8. dry heat, direct exposure to heat
10. the lowest temperature required to kill all microbes in a sample in 10 minutes
13. destroys or removes all viable microorganisms including viruses and endospores
14. a small volume of the liquid chemical is diluted in a larger volume of solvent to achieve a certain ratio
15. chemicals dissolved in pure water as the solvent

1. a combination of freezing and drying
2. vegetative cells directly exposed to normal room temperature gradually becoming dehydrated
3. in food adding large amount of salt or sugar
5. destroys vegetative pathogens but not bacterial endospores
6. moist heat applied to liquids to kill agents of infection
9. shortest length of time required to kill all test microbes at a specific temperature
11. prevents the entry of infectious agents into sterile tissues preventing infection
12. chemicals dissolved in pure alcohol or alcohol water mixtures