What type of physical control would you use in each situation? Sterilize glasswa
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What type of physical control would you use in each situation? Sterilize glassware that is heat, but Quickly sterilize an empty plate not pressure, tolerant. before immediate use. Sterilize a large volume of liquid media. Keep organisms from growing, but do not kill them, for a week. Sterilize a liquid containing a heat- Keep organisms from growing, but sensitive chemical. do not kill them, for a year. .Quickly sterilize your inocul lating Make canned foods safe, but keep loop between uses their taste as close to fresh foods as possible.Explanation / Answer
Sterilize glassware that is heat, but not pressure, tolerant:
Heating is one of the most common and oldest forms of microbial control. It is used in simple techniques like cooking and canning. Heat can kill microbes by altering their membranes and denaturing proteins.
Sterilize a large volume of liquid media
Membrane filter can be used to remove microbes from liquid samples using membrane filtration. They have an effective pore size of 0.2 µm, smaller than the average size of a bacterium (1 µm) like HEPA filters. These filtration is useful for removing bacteria from various types of heat-sensitive laboratory.
Sterilize a liquid containing a heat sensitive chemical.
Ionizing radiation, including gamma irradiation, is an effective way to sterilize heat-sensitive and packaged materials. Non-ionizing radiation, like ultraviolet light, is unable to penetrate surfaces but is useful for surface sterilization.
Quickly sterilize your inoculating loop between uses.
Heating is one of the most common and oldest forms of microbial control. It is used in simple techniques like cooking and canning. Heat can kill microbes by altering their membranes and denaturing proteins.
Quickly sterilize an empty plate before immediate use.
Autoclaves rely on moist-heat sterilization. They are used to raise temperatures above the boiling point of water to sterilize items such as surgical equipment from vegetative cells, viruses, and especially endospores, which are known to survive boiling temperatures, without damaging the items.
Keep organisms from growing, but do not kill them, for a week
Refrigeration slows microbial growth; freezing stops growth, killing some organisms. Laboratory and medical specimens may be frozen on dry ice or at ultra-low temperatures for storage and transport.
Keep organisms from growing, but do not kill them, for a year
Lyophilization combines cold exposure and desiccation for the long-term storage of foods and laboratory materials, but microbes remain and can be rehydrated.
Make canned foods safe, but keep their taste as close to fresh foods as possible
Canning is a method of preserving food where in the food products are processed and sealed in an airtight container. Canning provides a shelf life ranging from one to five years, under specific conditions it can be much longer. A freeze-dried canned product, such as canned dried lentils, could last as long as 30 years in an edible state.
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