Foundations in Microbiology
10th Edition
ISBN: 9781259705212
Author: Kathleen Park Talaro, Barry Chess Instructor
Publisher: McGraw-Hill Education
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Textbook Question
Chapter 11.L2, Problem 8CT
8. Explain why surfactant chemicals are more effective against gram negative bacteria than against gram-positive bacteria.
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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.Would a syringe filter with a pore size of 0.22 micrometers be able to completely remove all microorganisms including viruses? Explain why or why not? 2. Under what conditions is sterilization by filtration preferred over sterilization by heat? (short answer)arrow_forwardExplain why surfactant chemicals are more effective against gramnegativebacteria than against gram-positive bacteria.arrow_forward1. Explain the connection of regulation of microbial growth by turgor pressure to the Microbial Physiology?arrow_forward
- 5) True or False Biofilms protect bacteria from antibiotics due to reduced diffusion of the drug.arrow_forward1. Which of the following micro-organisms are the most resistant to heat sterilization? a. Vegetative bacteria (e.g., Samonella spp.) b. Spore-forming mesophilic bacteria (e.g., Clostridium botulinum) c. Spore-forming thermophilic bacteria (e.g., Bacillus stearothermophilus) d. Toxicogenic bacteria (e.g., E. coli O157:H7) e. All of the above are equally resistant to heat sterilization.arrow_forward4. Why would surfactants be more effective against gram-negative bacteria than against gram-positive bacteria? Make sure to show your understanding of the differences between the two types of bacteria.arrow_forward
- 9. Consider the photo below and identify the Gram characteristics as well as the shape/ arrangement of the microbes shown below (example: Gram negative diplococci)arrow_forward1. Explain the effectiveness of 70% alcohol as antiseptic compared to the action of 40% and 95% alcohol. 2. Which is more effective as an antiseptic: ethyl alcohol or isopropyl alcohol? Choose only one and explain why. 3. Which is more effective as a disinfectant: ethyl alcohol or isopropyl alcohol? Choose only one and explain why. 4. What is the difference between cleaning, sanitizing, and disinfecting?arrow_forward1. How is UV radiation a good type of control mechanism against microbial growth and what happens to the microbe and effects this control causes.arrow_forward
- 1. How is UV radiation a good type of control mechanism against microbial growth? Please explain what happens to the microbe and effects this control causes. 2. Suppose you do the Kirby-Bauer test on a hypothetical Staphylococcus species with penicillin and tetracycline. You record diameters of 20mm for tetracycline and 24mm for penicillin. Which antibiotic is most effective against this bacterium and why? Please explain and interpret these results. 3. Please provide the scientific name of your microbe that was used in the UV experiment (i.e. S. aureus). Compare your plates and interpret/analyze your results. Please discuss your findings and any patterns you were able to gather. 4. After performing the “Effects of Antiseptics & Disinfectants” lab which agent(s) showed potential to control S. marcescens growth? P. aeruginosa? Please explain why you believe these agent(s) work. 5. What purpose does water serve in the “Effects of Antiseptics & Disinfectants” lab? What did you…arrow_forward1. How is UV radiation a good type of control mechanism against microbial growth? Please explain what happens to the microbe and effects this control causes. 2. Suppose you do the Kirby-Bauer test on a hypothetical Staphylococcus species with penicillin and tetracycline. You record diameters of 20mm for tetracycline and 24mm for penicillin. Which antibiotic is most effective against this bacterium and why? Please explain and interpret these results.arrow_forward2. You use tubes to test aerotolerance of bacteria. From your samples you have 3 results: A. Bacteria growing on the surface. B. Bacteria growing throughout the tube, the agar shows cracks. C. Bacteria growing about 5 mm below the surface. Please interpret each bacterial result. (Give the bacteria an oxygen classification, explain what classification means and interpret the cracks in the agar.) 3. Please explain how the use of an Eosin Methylene Blue Agar plate can help determine the type of fermenters that bacteria are. Please explain thoroughly.arrow_forward
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