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Moist Heat (P) Protein Coagulation

1. -Boiling 100⁰C for 30 minutes

2. -Steam
A. Free-flowing A. 100⁰C
B. Steam under B. 15-20lbs at 121⁰C - 12
pressure
3. -Fractional Sterilization 30 min for 3 days
or 55⁰C - 60⁰C for 1 hr for 5-6
4. -Pasteurization 62⁰C for 30 min

Dry Heat (P) Protein Oxidation

1. -Hot Air (oven)

a. To kill all vegetative bacteria a. 120⁰C-130⁰C for 11/2 ho
b. To kill all spores b. 160⁰C for 1 hour
2. –Burning

Surface Active Compounds (C) Interfere with with Cell Membrane

Phenolic Compounds (C)
Alcohols (C)
Alkylating agents (C)
Function
Cell membrane damage -> Leakage of
cell content ->Lysis
Damage Cell membrane and protein
coagulation
Protein coagulation

Halogens compounds (C) Protein oxidation

Oxidizing agent (C) Protein oxidation

Acids (C) Protein Denaturation

Heavy metal compounds (C) Destroy enzyme activity of bacteria, no

effect against spores
 Sterilize/Eliminate: Methods:
Spores Steam-under-
pressure(autoclave),
Fractional Sterilization,
incineration(burning), UV
radiation, ionization (almost
all), Formaldehyde,
Glutaraldehyde
M. Tuberculosis Saponated Cresol Solution
(cresol + soap), sunlight,

Tubercle Bacilli Ethyl Alcohol, Isopropyl

Alcohol (also veg. bacilli),
Formaldehyde
Surgical Instruments Ethyl Alcohol

Viruses Formaldehyde,
glutaraldehyde