Microbiology Chapter 9

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Across
  1. 2. These are extremely resistant to heat
  2. 5. Thermal death _____ is the lowest temperature required to kill all microbes in a sample in 10 minutes
  3. 6. This type of control is best used when proteins are involved as to not denature
  4. 10. This method of antimicrobial control involves scrubbing the skin and/or immersing it in chemicals
  5. 13. The combination of freezing and drying, it preserves microorganisms in a viable state for many years
  6. 14. Thermal death ____ is the shortest length of time required to kill all test microbes at a specified temperature
  7. 15. Any practice that prevents the entry of infectious agents into sterile tissues
  8. 16. This type of heat can be used at lower temps and shorter exposure times with the same effectiveness as the other
Down
  1. 1. This method of antimicrobial control destroys vegetative pathogens but not endospores
  2. 3. This method of antimicrobial control targets endospores
  3. 4. This method of antimicrobial control is commonly used on cooking utensils and dishes
  4. 7. These made when chemicals are dissolved in pure alcohol or alcohol-water mixtures
  5. 8. The growth of microorganisms in the blood and other tissues
  6. 9. This device is best used in moist heat situations with heat resistant materials
  7. 11. Thymine ______ are formed when uv radiation causes bonds to be formed between adjacent thymine nucleotides
  8. 12. The goal of any sterilization process is the destruction of these