Instructions for Side by Side Printing
- Print the notecards
- Fold each page in half along the solid vertical line
- Cut out the notecards by cutting along each horizontal dotted line
- Optional: Glue, tape or staple the ends of each notecard together
Lab Quiz 3
front 1 What does a zone of inhibition suggest? | back 1 high concentrations of this mutagen is toxic |
front 2 What is extreme temperatures used for? | back 2 to control the growth of microbes |
front 3  How is heat sensitivity genetically determined and reflected? | back 3 in the optimal growth ranges |
front 4 Dry heat | back 4 denatures enzymes, dehydrates microbes, and kills by oxidation
effects. Methods of dry heat: |
front 5 Moist Heat | back 5 denatures enzymes more efficiently due to transfer of heat energy
from moisture. Methods of moist heat: |
front 6 Pasteurization | back 6 temperature is maintained at 63°C for 30 minutes or 72°C for 15 seconds |
front 7 Boiling | back 7 temperature is maintained at 100°C for 10 minutes to kill vegetative bacterial cells but does NOT inactivate endospores. |
front 8 Autoclaving | back 8 uses steam under pressure for sterilization, usually kills endospores; standard conditions are 15 psi at 121°C for 15 minutes. |
front 9 Thermal death time (TDT) | back 9 the length of time required to kill all bacteria in a liquid culture at a given temperature |
front 10 Thermal death point (TDP) | back 10 the temperature required to kill all bacteria in a liquid culture in 10 minutes |
front 11 Decimal reduction time (DRT) | back 11 the time, in minutes, in which 90% of a population of bacteria at a given temperature is killed |
front 12 psychrophilic | back 12 0-20 |
front 13 psychrotrophic | back 13 20-30 |
front 14 mesohilic | back 14 25-40 |
front 15 thermophilic | back 15 45-65 |
front 16 hyperthermophilic | back 16 80 or higher |
front 17 Antimicrobial Agents | back 17 available for controlling the growth of microbes |
front 18 Disinfectants | back 18 chemical agents used on inanimate objects to lower the level of microbes on their surfaces |
front 19 Bactericidal agents | back 19 those that result in bacterial death |
front 20 Bacteriostatic agents | back 20 those causing temporary inhibition of growth |
front 21 American Official Analytical Chemist's use-dilution test | back 21 standard method for measuring the effectiveness of a chemical agent |
front 22 Antibiosis | back 22 against life |
front 23 Antibiotic | back 23 a substance produced by a microorganism that inhibits other microorganisms |
front 24 Antimicrobial drugs | back 24 antimicrobial chemicals used internally, whether natural or synthetic |
front 25 Pathogen | back 25 disease causing organism |
front 26 How does the clinical laboratory determine its pathogen's sensitivity to antimicrobial agents? | back 26 isolate the pathogen from a clinical sample |
front 27 Disk-diffusion method | back 27 a Petri plate containing agar growth medium is inoculated uniformly over its entire surface |
front 28 Zones of inhibition | back 28 clear area where bacteria doesn't grow |
front 29 How can effectiveness of an agent be measured? | back 29 zones of inhibition |
front 30 Kirby- Bauer test | back 30 performed in many clinical laboratories with strict quality controls to minimize the variance between laboratories |
front 31 Minimum inhibitory concentration (MIC) | back 31 an antibiotic is determined by testing for bacterial growth in dilutions of the antibiotic in nutrient broth |
front 32 Is the disk-diffusion technique measuring bacteriostatic or bacteriocidal activity? | back 32 Bacteriostic until we can perform a subcultural to determine if it was bacteriocidal |
front 33 In which growth phase is an organism most sensitive to an antimicrobial agent? | back 33 log phase |
front 34 Why is the disk-diffusion technique not a perfect indication of how the drug will perform in vivo? What other factors are considered before using the antimicrobial agent in vivo? | back 34 variations in pH, patient nutrition, side effect, other medical conditions, additional drug interactions |
front 35 In every infectious disease... | back 35 the pathogen must come in contact with the host |
front 36 Communicable disease | back 36 can be spread either directly or indirectly from one host to another |
front 37 Noncommunicable disease | back 37 they cannot be transmitted from one host to another |
front 38 Epidemiology | back 38 science that deals with when and where diseases occur and how they are transmitted in the human population |
front 39 Endemic diseases | back 39 constantly present in the population |
front 40 epidemic disease | back 40 many people in a given area acquire the disease in a relatively short period of time |
front 41 Index case | back 41 the first reported patient in a disease outbreak |
front 42 case defintion | back 42 include the typical symptoms of patients included as cases in an outbreak investigation |
front 43 Direct contact methods | back 43 droplet infection fomites vectors mechanical transmission biological transmission |
front 44 Droplet infection | back 44 occurs when microorganisms are carried on liquid drops from a cough or sneeze |
front 45 Fomites | back 45 contact with contaminated inanimate objects |
front 46 Vectors | back 46 insects and other arthropods that carry pathogens |
front 47 mechanical transission | back 47 insects carry a pathogen on their meet and may transfer the pathogen to a person's food |
front 48 Biological transmission | back 48 transmission of a disease by an anthropod's bite |
front 49 reservoir | back 49 the continual source of an infection |
front 50 carriers | back 50 humans who harbor pathogens but who do not exhibit any signs of disease |
front 51 Epidemiologist | back 51 compiles data on the incidence of a disease and its method of transmission and tries to locate the source of infection to decrease the incidence |
front 52 Epidemic curve | back 52 gives a visual display of the outbreak's magnitude and time trend |
front 53 secondary cases | back 53 the infected family members |
front 54 Could you be the "infected" individual and not have growth on your plate? explain | back 54 yes, you could be a carrier who has the disease but doesn't show any of the signs or symptoms |
front 55 Do all people who contact an infected individual acquire the disease? | back 55 not necessarily, it depends on the person's immune system and the level of infection along with the type of disease |
front 56 How can an epidemic stop without medical intervention? | back 56 each individual either overcomes the infection or dies, so they are no longer a source of infection |
front 57 Are any organisms other than the culture assigned for this experiment growing on the plates? How can you tell? | back 57 Yes, the gloves were not sterile which allowed for other growth |
front 58 What was the method of transmission of the "disease" in this experiment? | back 58 the disease was spread by skin to skin contact when shaking hands with other peers |
front 59 Morbidity | back 59 illness due to a specific disease |
front 60 Morbidity = | back 60 # of cases per period / susceptible population size at midpoint of period X K |
front 61 Mortality | back 61 the second epidemiological measurement and refers to the number of deaths within a specified period among people having a particular disease |
front 62 Mortality = | back 62 # disease - related deaths per period/ # of people with the disease X K |
front 63 Incidence | back 63 compares the number of new cases of a disease during specified period to the size of the susceptible population during that period |
front 64 Incidence = | back 64 # new cases/ susceptible population size at midpoint of period X K |
front 65 sporadic | back 65 occurring at regular intervals or only in a few places |
front 66 Epidemic | back 66 a widespread occurrence of an infectious disease in a community at a particular time |
front 67 Endemic | back 67 regularly found among particular people or in a certain area |
front 68 Pandemic | back 68 prevalent over a whole country or the world |