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  • Question
  • Which is the most important surface active disinfectants?


  • Options
  • A. Amphoteric compounds
  • B. Cationic compounds
  • C. Non-ionic compounds
  • D. Anionic compounds

  • Correct Answer
  • Cationic compounds 


  • Physical and Chemical Agents problems


    Search Results


    • 1. Steam exposure of a material at 100°C for 20 minutes for three consecutive days is known as

    • Options
    • A. inspissation
    • B. tyndallization
    • C. autoclaving
    • D. none of these
    • Discuss
    • 2. Which of the following is most effective for sterilizing mattresses and plastic petri plates?

    • Options
    • A. Chlorine
    • B. Ethylene oxide
    • C. Glutaraldehyde
    • D. Ultraviolet radiation
    • Discuss
    • 3. Which of the following is bactericidal?

    • Options
    • A. Membrane filtration
    • B. Ionizing radiation
    • C. Freeze-drying
    • D. Deep freezing
    • Discuss
    • 4. Which disinfectant was the most effective against Salmonella"?

    • Options
    • A. Phenol
    • B. Cetylpyridinium chloride
    • C. Hexachlorophene
    • D. Merthiolate
    • Discuss
    • 5. Which of the following is sterilized with the help of glutaraldehyde?

    • Options
    • A. Thermometers
    • B. Bronchoscopes
    • C. Cystoscopes
    • D. All of these
    • Discuss
    • 6. Which of the following material is sterilized by heating at 160°C in a hot air oven for one hour?

    • Options
    • A. Swab sticks
    • B. All-glass syringes
    • C. Oils and jellies
    • D. All of these
    • Discuss
    • 7. Bactericidal concentration of phenol is

    • Options
    • A. 0.25%
    • B. 0.5%
    • C. 0.75%
    • D. 1%
    • Discuss
    • 8. Which of the following is/are vapour-phase disinfectant/s?

    • Options
    • A. Formaldehyde
    • B. Ethylene oxide
    • C. Both (a) and (b)
    • D. None of these
    • Discuss
    • 9. Which of the following is best to sterilize heat labile solutions?

    • Options
    • A. Dry heat
    • B. Autoclave
    • C. Membrane filtration
    • D. Pasteurization
    • Discuss
    • 10. Sweet and salty foods frequently don't require refrigeration to prevent spoilage because they have

    • Options
    • A. insufficient nutrients
    • B. low pH
    • C. high concentration of solutes
    • D. toxic alkaline chemicals
    • Discuss


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