Mastering Microbiology with Pearson eText -- Standalone Access Card -- for Microbiology with Diseases by Body System (5th Edition)
5th Edition
ISBN: 9780134618470
Author: Robert W. Bauman Ph.D.
Publisher: PEARSON
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Textbook Question
Chapter 9, Problem 6SA
Describe five physical methods of microbial control.
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Chapter 9 Solutions
Mastering Microbiology with Pearson eText -- Standalone Access Card -- for Microbiology with Diseases by Body System (5th Edition)
Ch. 9 - Why does milk eventually go bad despite being...Ch. 9 - Prob. 1EDCSCh. 9 - Why are BSL-4 suits pressurized? Why not just wear...Ch. 9 - Prob. 3TMWCh. 9 - Prob. 4TMWCh. 9 - Prob. 1MCCh. 9 - Prob. 2MCCh. 9 - Prob. 3MCCh. 9 - Prob. 4MCCh. 9 - Prob. 5MC
Ch. 9 - Prob. 6MCCh. 9 - Prob. 7MCCh. 9 - Prob. 8MCCh. 9 - The presarva1icn of beef jerky from microbial...Ch. 9 - Prob. 10MCCh. 9 - Which of the following substances would most...Ch. 9 - Which of the following adjectives best describes a...Ch. 9 - Prob. 13MCCh. 9 - Prob. 14MCCh. 9 - Prob. 15MCCh. 9 - Prob. 16MCCh. 9 - Which of the following disinfectants acts against...Ch. 9 - Which of the following disinfectants contains...Ch. 9 - Prob. 19MCCh. 9 - Prob. 20MCCh. 9 - Describe three types of microbes that are...Ch. 9 - Compare and contrast four tests that have been...Ch. 9 - Prob. 3SACh. 9 - Why do warm disinfectant chemicals generally work...Ch. 9 - Why are Gram-negative bacteria more susceptible to...Ch. 9 - Describe five physical methods of microbial...Ch. 9 - Prob. 7SACh. 9 - Prob. 8SACh. 9 - Compare and contrast desiccation and...Ch. 9 - Prob. 10SACh. 9 - Prob. 11SACh. 9 - Prob. 12SACh. 9 - Prob. 13SACh. 9 - What are some advantages and disadvantages of...Ch. 9 - Prob. 15SACh. 9 - Calculate the decimal reduction time (D) for the...Ch. 9 - Prob. 2VICh. 9 - Prob. 1CTCh. 9 - Prob. 2CTCh. 9 - Prob. 3CTCh. 9 - Prob. 4CTCh. 9 - Over 1000 people developed severe diarrhea, and at...Ch. 9 - Prob. 6CTCh. 9 - Prob. 7CTCh. 9 - Prob. 8CTCh. 9 - Prob. 9CTCh. 9 - Prob. 10CTCh. 9 - Prob. 11CTCh. 9 - Where should you place a sterilization indicator...Ch. 9 - Why is liquid water necessary for microbial...Ch. 9 - Prob. 14CTCh. 9 - During the fall 2001 bioterrorist attack in which...Ch. 9 - What common household antiseptic contains a heavy...Ch. 9 - What is the phenol coefficient of phenol when used...Ch. 9 - Prob. 1CM
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- Describe the five phases of a microbial growth curve observed when growing microbes are grown in broth culture and discuss the causes of eacharrow_forwardExplain the mechanism of action of several of the physical and chemical agents employed to control microbial growth.arrow_forwardList the major types of physical agents used in controlling microbes.arrow_forward
- Which techniques may be used for viable counting methods of microbial measurements? Explain.arrow_forwardEnumerate the various Types of Microbial Control, identify the Principles Involved and give 3 Examples to each.arrow_forwardexplain these types of microbial control methods: Refrigeration and freezing , Desiccation and Lyophilization, osmotic pressure, radiation and its effect to microorganisms.arrow_forward
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- Describe the five phases of a microbial growth curve observed when microbes are grown in a batch culturearrow_forwardPropose a confirmatory procedure that will determine if the microbial growth recovered from canned food that displays no evidence of spoilage is from the canned product itself or from laboratory contaminationarrow_forwardDefine and differentiate among the major terms for microbial control,citing examples of each.arrow_forward
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