Foundations in Microbiology
10th Edition
ISBN: 9781259705212
Author: Kathleen Park Talaro, Barry Chess Instructor
Publisher: McGraw-Hill Education
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Chapter 11.L1, Problem 4MCQ
Summary Introduction
Introduction:
Sanitization is the process of cleansing to reduce potential for infection and spoilage.
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Chapter 11 Solutions
Foundations in Microbiology
Ch. 11.1 - Prob. 1ELOCh. 11.1 - Prob. 2ELOCh. 11.1 - 3. Define and differentiate among the major terms...Ch. 11.1 - 4. Characterize the parameters of microbial death,...Ch. 11.1 - 5. Summarize what factors influence the...Ch. 11.1 - 6. Identify the targets of antimicrobial control...Ch. 11.1 - Prob. 1CYPCh. 11.1 - Prob. 2CYPCh. 11.1 - 3. Contrast various microbes and rate their...Ch. 11.1 - 4. Explain how the types and numbers of...
Ch. 11.1 - Prob. 5CYPCh. 11.1 - Prob. 6CYPCh. 11.1 - Prob. 7CYPCh. 11.1 - Prob. 8CYPCh. 11.2 - Prob. 7ELOCh. 11.2 - Prob. 8ELOCh. 11.2 - Prob. 9ELOCh. 11.2 - 10. Differentiate between thermal death point and...Ch. 11.2 - 11. Describe several moist heat methods and their...Ch. 11.2 - Prob. 12ELOCh. 11.2 - Prob. 13ELOCh. 11.2 - 9. What happens to microbes that encounter...Ch. 11.2 - 10. Summarize the nature, mode of action, and...Ch. 11.2 - 11. Explain the concepts of TDT and TDP, using...Ch. 11.2 - Prob. 12CYPCh. 11.2 - 13. How can the temperature of steam be raised...Ch. 11.2 - Prob. 14CYPCh. 11.2 - Prob. 15CYPCh. 11.2 - 16. Explain why desiccation and cold are not...Ch. 11.3 - Prob. 14ELOCh. 11.3 - 15. Differentiate between ionizing and nonionizing...Ch. 11.3 - Prob. 16ELOCh. 11.3 - Prob. 17ELOCh. 11.3 - Prob. 17CYPCh. 11.3 - Prob. 18CYPCh. 11.3 - 19. What are some advantages and disadvantages of...Ch. 11.3 - Prob. 20CYPCh. 11.3 - Prob. 21CYPCh. 11.4 - Prob. 18ELOCh. 11.4 - 19. Explain the desirable features of...Ch. 11.4 - 20. Describe the types of halogens, their modes of...Ch. 11.4 - 21. Identify the characteristics of phenolic...Ch. 11.4 - 22. Describe the characteristics of oxidizing...Ch. 11.4 - Prob. 23ELOCh. 11.4 - 24. Explain how detergents, soaps, and heavy...Ch. 11.4 - 22. Describe situations that require high-level...Ch. 11.4 - 23. What is the difference between a tincture and...Ch. 11.4 - 24. Define sterilant, and name the principal...Ch. 11.4 - 25. Summarize the chief forms and uses of chlorine...Ch. 11.4 - 26. What are the superior characteristics of...Ch. 11.4 - 27. What are the modes of action of alcohols and...Ch. 11.4 - 28. Why is hydrogen peroxide solution so effective...Ch. 11.4 - 29. Give the uses and disadvantages of the heavy...Ch. 11.4 - 30. What does it mean to say that a chemical has...Ch. 11.L1 - Prob. 1MCQCh. 11.L1 - Prob. 2MCQCh. 11.L1 - Prob. 3MCQCh. 11.L1 - Prob. 4MCQCh. 11.L1 - Prob. 5MCQCh. 11.L1 - Prob. 6MCQCh. 11.L1 - 7. The primary action of ______ heat is to ______....Ch. 11.L1 - Prob. 8MCQCh. 11.L1 - 9. Microbe(s) that is/are the target(s) of...Ch. 11.L1 - 10. Ionizing radiation like _________ removes...Ch. 11.L1 - Prob. 11MCQCh. 11.L1 - Prob. 12MCQCh. 11.L1 - Prob. 13MCQCh. 11.L1 - 14. A chemical with sporicidal properties is a....Ch. 11.L1 - 15. Silver sulfadiazine is used a. in antisepsis...Ch. 11.L1 - Prob. 16MCQCh. 11.L1 - Prob. 17MCQCh. 11.L1 - 1. How would one best describe the state of being...Ch. 11.L1 - Prob. 2CSRCh. 11.L1 - Prob. 3CSRCh. 11.L1 - Prob. 1WCCh. 11.L1 - Prob. 2WCCh. 11.L1 - Prob. 3WCCh. 11.L1 - 4. Think of three situations in which the same...Ch. 11.L1 - 5. Explain what features of endospores make them...Ch. 11.L1 - 6. Explain some of the problems involved in...Ch. 11.L1 - 7. The shelf life and keeping qualities of fruit...Ch. 11.L2 - 1. For each item on the following list, propose a...Ch. 11.L2 - Prob. 2CTCh. 11.L2 - 3. It may seem contradictory that lyophilization...Ch. 11.L2 - 4. A supermarket/drugstore assignment: Look at the...Ch. 11.L2 - 5. Devise an experiment that will differentiate...Ch. 11.L2 - 6. There is quite a bit of concern that chlorine...Ch. 11.L2 - 7. Was the source patient in the case study most...Ch. 11.L2 - 8. Explain why surfactant chemicals are more...Ch. 11.L2 - From chapter 2, figure 2.20. Study this...Ch. 11.L2 - 2. Explain what is happening with this graph that...
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- 1.A/an ___ best describes a hazard that is brought about by workplace interactions. a.biologic hazard b.chemical hazard c.physical hazard d.ergonomic hazard 2.When working with the following products, which one would not require the use of gloves? a.prophy paste b.cold-sterilizing chemicals c.disinfectants surface cleaners d.ultrasonic instraument cleanersarrow_forward4. In controlling and eliminating of infectious agents in reusable supplies,w hat process should be done first? AHand hygiene B. Rinsing C. Cleaning D. Sterilization Rationale: 5. Ensuring efficacy whenever disinfecting and sterilizing all of the following are observed except: A. Concentration of solution and duration of contact C. Temperature of the environment D. All of the above B. Type and number of pathogens Rationale: 6. You have noticed a colleague soaking a not fully rinsed instrument in an sterilizing agent. What will you do? A. None as soap helps disinfect the instrument. B. Let your colleague proceed with her work. C. Inform your colleague that instruments should be properly rinsed next time. D. Inform your colleague that instruments should be properly rinsed and let her repeat the process. Rationale: 7. In protecting the susceptible host, all of the following should be observed except: A. Lubrication helps keep the skin hydrated and intact. B. Flossing adds tartar and…arrow_forward1. Which of the following manufacturing practices to maintain probiotic label claims regarding bacteria counts can negatively impact patient health? A. Freeze-drying B. Overstocking C. Refrigerated shipping D. Surveillance cultures 2. Which of the following is a prebiotic? A. Bifidobacterium bifidum B. Enterococcus faecium C. Oligofructose D. Saccharomyces boulardii 3. Which factor is LEAST important when selecting a probiotic? A. Cost of product B. Manufacturer quality control/testing C. Number of bacterial strains D. Presence of prebioticsarrow_forward
- Chemical used to kill microorganisms on inanimate objects is called Select one: O a. Disinfectant b. Sanitizing O c. Therapeutic drug O d. Antibiotics e. Antisepticarrow_forward1. Which of the following is NOT true of spread plating method? A. the maximum inoculum allowed is 1.0 ml B. spreading of the inoculum is done using a disinfected glass L-rod C. A pre-solidified medium is required prior to inoculation of the sample. D. A and B 2. Plates inoculated with bacteria are inverted during incubation to: A. prevent contamination B. limit the colony growth C. A and B D. A and C E. All of the above F. None of the abovearrow_forward11. Placing bacteria onto the medium in a Petri dish is known as: B, inoculation C. isolation D. contamination A. Incubationarrow_forward
- 7.Why is it necessary to make a skin puncture to a depth of 3mm?arrow_forwardSanitization is the freedom from viable forms of microorganisms. a. False b. Truearrow_forwardThe most versatile method of sterilizing heat-sensitive liquids isa. UV radiation b. exposure to ozone c. beta propiolactone d. filtrationarrow_forward
- 17.The suffix -ectomy means: A. removal, excision B. suspension C. hardening D. inspection 18.The suffix -osis means: A. narrowing B. condition C. swelling D. drooping 19.The suffix -tripsy means: A. trickling B. drooping C. crushing D. dripping 20.The combining form lith/o means: A. pus B. urine C. stone D. bodyarrow_forwardThe most important factor in preventing infection in an open wound is Select one or more: а. a sterile dressing b. covering the wound C. irrigation with water d. using soap and water to clean the woundarrow_forward8. What are the steps done after the collection procedure? * O A. Dispose needle, dispose used supplies, label tubes, fill tubes B. Fill tubes, label tubes, dispose needle, dispose used supplies O C. Label tubes, fill tubes, dispose used supplies, dispose needle O D. Dispose needle, fill tubes, label tubes, dispose used supplies 9. A bloody cotton must be discarded in which waste bag? * DA. Red bagarrow_forward
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