What are some characteristics of microbes and infectious agents that would require handling in a BSL-3 laboratory?
What is the purpose of degerming? Does it completely eliminate microbes?
What are some factors that alter the effectiveness of a disinfectant?
What is the advantage of HTST pasteurization compared with sterilization? What is an advantage of UHT treatment?
How does the addition of salt or sugar help preserve food?
Which is more effective at killing microbes: autoclaving or freezing? Explain.
Which solution of ethyl alcohol is more effective at inhibiting microbial growth: a 70% solution or a 100% solution? Why?
When might a gas treatment be used to control microbial growth instead of autoclaving? What are some examples?
What is the advantage of using an iodophor rather than iodine or an iodine tincture?
Why were chemical disinfectants once commonly compared with phenol?
Why is length of exposure to a chemical disinfectant important for its activity?