CuriousTab
Search
CuriousTab
Home
Aptitude
Computer
C Programming
C# Programming
C++ Programming
Database
Java Programming
Networking
Engineering
Biochemical Engineering
Biochemistry
Biotechnology
Chemical Engineering
Civil Engineering
Computer Science
Digital Electronics
Electrical Engineering
Electronics
Electronics and Communication Engineering
Mechanical Engineering
Microbiology
Technical Drawing
GK
Current Affairs
General Knowledge
Reasoning
Data Interpretation
Logical Reasoning
Non Verbal Reasoning
Verbal Ability
Verbal Reasoning
Exams
AIEEE
Bank Exams
CAT
GATE
IIT JEE
TOEFL
Jobs
Analyst
Bank PO
Database Administrator
IT Trainer
Network Engineer
Project Manager
Software Architect
Discussion
Home
‣
Microbiology
‣
Physical and Chemical Agents
Comments
Question
Complete destruction of the microorganisms is commonly known as
Options
A. disinfection
B. sterilization
C. antisepsis
D. none of these
Correct Answer
antisepsis
Physical and Chemical Agents problems
Search Results
1. All of the following are sporicidal except
Options
A. glutaraldehyde
B. ethylene oxide
C. formaldehyde
D. alcohol
Show Answer
Scratch Pad
Discuss
Correct Answer: alcohol
2. Iodophores are mixture of
Options
A. iodine and aldehydes
B. iodine and surface active agents
C. iodine and alcohols
D. iodine and phenols
Show Answer
Scratch Pad
Discuss
Correct Answer: iodine and surface active agents
3. Which of the following does not kill endospores?
Options
A. Autoclave
B. Incineration
C. Hot air sterilization
D. Pasteurization
Show Answer
Scratch Pad
Discuss
Correct Answer: Pasteurization
4. Milk is pasteurized in batch method by keeping it at
Options
A. 63°C for 30 minutes
B. 72°C for 60 seconds
C. 73°C for 30 minutes
D. 72°C for 6 minutes
Show Answer
Scratch Pad
Discuss
Correct Answer: 63°C for 30 minutes
5. The time in minutes at a specific temperature needed to kill a population of cells is the
Options
A. decimal reduction time
B. thermal death point
C. thermal death temperature
D. F value
Show Answer
Scratch Pad
Discuss
Correct Answer: F value
6. Which of the following is best used for long term storage of microbial samples when carried out properly?
Options
A. Storage in a freezer at -10°C
B. Storage in a freezer at ultra low temperatures (-70°C)
C. Storage in a refrigerator on an agar slant
D. Storage on a petri plate at room temperature
Show Answer
Scratch Pad
Discuss
Correct Answer: Storage in a freezer at ultra low temperatures (-70°C)
7. Which of the following compounds are commonly used as general antiseptics to treat cuts and scratches?
Options
A. Aldehydes
B. Ethylene oxide
C. Halogens
D. None of these
Show Answer
Scratch Pad
Discuss
Correct Answer: Halogens
8. If a canning procedure is not properly followed, which type of microbe is most likely to grow in the canned food?
Options
A. Obligate Aerobe
B. Acidophile
C. Mesophile
D. Obligate Anaerobe
Show Answer
Scratch Pad
Discuss
Correct Answer: Obligate Anaerobe
9. Which of the following disinfectants act by disrupting microbial membranes?
Options
A. Cationic detergents
B. Halogens
C. Heavy metals
D. Aldehydes
Show Answer
Scratch Pad
Discuss
Correct Answer: Cationic detergents
10. Which of the following skin disinfectant(s) is/are most frequently used?
Options
A. Isopropyl alcohol
B. Ethyl alcohol
C. Both (a) and (b)
D. none of these
Show Answer
Scratch Pad
Discuss
Correct Answer: Both (a) and (b)
Comments
There are no comments.
Enter a new Comment
Save
More in Microbiology:
Actinomycetes and Non Sporing Anaerobes
Algae
Antibody
Antigen Antibody Reaction
Antimicrobial Chemotherapeutic Agents
Bacillus
Bacteria
Bacteria Morphology
Bacteriophages
Brucella
Cell Cultivations
Cell Cultures and Characteristics
Clostridium
DNA Replication
DNA Sequencing, Mutation and Repair
Energy Release and Conservation
Enzyme Reaction
Enzymes Regulation
Fish and Sea Foods
Food Illness
Fruits and Vegetables
Fungi - Molds and Yeasts
Growth and Nutrition of Bacteria
Heated Canned Foods
Hepatitis Viruses
Identification of Bacteria
Immune Response
Immune System
Industrially Useful Microbial Processes
Microbes in Aquatic Environment
Microbial Genetics
Microbial Metabolism
Microbial Recombination and Gene Transfer
Microbiology of Foods
Microbiology of Soils
Microbiology of Waste Water
Micro Organisms
Microorganisms and Disease
Milk and Milk Products
Miscellaneous Foods
Mycobacterium
Nucleic Acid Structure
Physical and Chemical Agents
Polymerase Chain Reaction
Poultry, Egg and Meat
Poxviridae and Picronaviridae
Protozon
Pseudomonas and Burkholderia
Retroviridae
Rhabdoviridae, Caliciviridae and Astroviridae
Sauerkraut and Pickles
Spirochacter and Enterobacteriaceac
Staplylococcus
Streptococcus
Transcription
Translation and Regulation
Vibrio, Aeromonas and Plesiomonas
Viruses
Viruses From Animal and Plants
Viruses in Eukaryotes
Wine and Beer