- Shuffle
Toggle OnToggle Off
- Alphabetize
Toggle OnToggle Off
- Front First
Toggle OnToggle Off
- Both Sides
Toggle OnToggle Off
Front
How to study your flashcards.
Right/Left arrow keys: Navigate between flashcards.right arrow keyleft arrow key
Up/Down arrow keys: Flip the card between the front and back.down keyup key
H key: Show hint (3rd side).h key
PLAY BUTTON
PLAY BUTTON
11 Cards in this Set
- Front
- Back
|
Why use moist heat?
|
Water conducts heat better than dry air. Gets hotter faster.
|
|
Autoclave
|
steam under pressure. Pressure raises the temp for better sterilization.
|
|
Pasteurization
|
Kills microbes in beverages and food.
Retains flavor and food value. |
|
Boiling Water
|
For disinfection, not steriliztion
|
|
Incineration
|
Ignites and reduces microbes to ashes and gas.
Used in labs- inoculation loops |
|
Dry Oven
|
used for heat-resistant items that do not sterilize well with moist heat.
|
|
Desiccation
|
dehydration of vegetative cells when directly exposed to normal room air
|
|
Lyophilization
|
combo of freezing and drying to preserve microorganisms and other cells in a viable state for many years.
|
|
Radiation
|
Gamma rays
X-rays Ultraviolet radiation |
|
Ionizing Radiation
|
Bad radiation. Causes ions to form.
For food and medical products |
|
Gamma Rays, X-Rays and cathode rays go in which order from most penetrating to least penetrating?
|
Gamma (most)
X-Rays (intermediate) Cathode (least penetrating) |
