St.

Anthony’s College

San Jose, Antique

LA-ED DEPARTMENT

WORKSHEET in Bio 102: Microbiology and Parasitology

JESSIECAH CHICANO DELOS SANTOS BSN-1A

A.

1. What are the Factors that affect microbial growth?

 Availability of Nutrients- All Living organisms require nutrients – the various chemical
compounds that organisms use to sustain life. Therefore, to survive in a particular environment,
appropriate nutrients must be available.
 Moisture- On Earth water is essential for life. All living organisms require water to carry out their
normal metabolic processes, and most will die in environment containing too little moisture.
 Temperature- Every microorganisms has an optimum growth temperature- the temperature at
which the organisms grows best. It has a minimum growth temperature below which it ceases
to grow and a maximum growth above which it dies.
 pH –refers to the acidity or alkalinity of a solution. Most organisms prefer a neutral or slightly
alkaline growth medium.
 Osmotic Pressure – is the pressure that is exerted on a cell membrane by solutions both inside
and outside the cell.
 Osmosis – is the movement of solvent through a permeable membrane, from a solution having
a lower concentration of solute.
 Barometric Pressure- Most bacteria are not affected by minor changes in barometric pressure.
Some thrive at normal atmospheric pressure. Some thrive where the atmospheric pressure is
high.
 Gaseous Atmosphere- Microorganisms vary with respect to the type of gaseous atmosphere
that they require. Ex. Some microbes (obligate aerobes) prefer the same atmosphere that
humans do.

2. How does temperature can affect the growth of microorganisms?

- In common, the higher the temperature, the more effortlessly microorganisms can develop up to a
certain point. Exceptionally tall and exceptionally moo temperatures both discourage the chemical
forms microorganisms depend on to outlive, but person species of microorganisms have developed to
lean toward diverse levels of temperature.

B.

1. What are the Physical and Chemical methods of microbial control?

Physical methods of microbial control

I. Heat – is the most common method for food preservation. It is commonly used to sterilize laboratory
media and glassware and hospital instruments. It kills microorganisms by denaturating enzymes.

MEASURING OF HEAT DIFFECIENCY

Thermal Death Point – is the lowest temperature at which all the microorganisms in a particular liquid
suspension will be killed in 10 minutes. The shortest time necessary to kill all microorganisms in a
suspension at a specific temperature & under defined conditions.

Thermal Death Time – is the minimal length of time for al bacteria in a particular liquid culture to be
killed at a given temperature.

Decimal reduction time – is the time in minutes, in which 90% of population of a bacteria at a given
temperature will be killed.

KILLING WITH MOIST HEAT

Moist heat sterilization - kills vegetative forms of bacterial pathogens, almost all viruses, and fungi. Ex.
The use of boiling method to sanitize glass baby bottles.

Boiling water- is effective against vegetative cells and eucaryotic spores.

Autoclave /Autoclaving - (steam under pressure) is effective against vegetative cells and most bacterial
endospores. Like a large metal pressure cooker that uses steam under pressure to completely destroy all
microbial life. Use to sterilize sterile culture media, instruments, dressing, intravenous equipment,
applicators, solutions, syringes, transfusion equipment and other items that can withstand high
temperatures and pressures.

Pasteurization- a process involving brief exposure to temperatures below the boiling point of water,
reduces the total microbial population and thereby increases the shelf life of the treated material; it is
often used for heat- sensitive materials that cannot withstand prolonged exposure to high
temperatures.

DRY HEAT- can be used to sterilize moisture-sensitive materials such as powders, oils, and
similar items. it is less efficient than moist heat because it usually requires higher temperatures
(160o to 170oC) and longer exposure times (2 to 3 hours).

Dry heat Sterilization

Flaming – the process of sterilizing an inoculating loop by holding it in an open flame.

Hot – air – sterilization - is another form of dry heat sterilization where the items to be sterilized are
placed in an oven with a temperature of 170 C is maintained for 2 hours.

II. Filtration – is the passage of a liquid or gas through a screen like material with pores small enough to
retain microorganisms.

- Filters of various sizes are used to filter or separate cells larger viruses, bacteria and other
microorganisms from the liquids or gases in which they are suspended.
Ex. A cotton plug in a test tube, flask, or pipette is a good filter for preventing the entry of
microorganism.

-Filtration-sterilizes heat-sensitive liquids and gases by removing microorganisms rather than destroying
them.

Depth filters - are thick fibrous or granular filters that remove microorganisms by physical
screening, entrapment, and/or adsorption.
Membrane filters - are thin filters with defined pore sizes that remove microorganisms, primarily
by physical screening.
High-efficiency particulate air filters - are used in laminar flow biological safety cabinets to
sterilize the air circulating in the

III. Low temperatures-these slow (refrigeration) or prevent (freezing) microbial growth and
reproduction, but do not necessarily kill microorganisms; refrigeration and freezing are particularly
important in food microbiology.

Cold- Most microorganisms are not killed by cold temperatures and freezing, but their metabolic
activities are slowed greatly inhibiting their growth.

Ex. Refrigeration slows down the growth of most microorganisms. It does not completely inhibit the
growth.

IV. High Pressure - It is applied to liquid suspensions is transferred instantly and evenly throughout the
sample.

- If the pressure is high enough it alters the molecular structures of proteins and carbohydrates resulting
in the rapid inactivation of vegetative bacterial cells.

-These can preserve the flavors, colors, and nutrients values of the products.

V. Desiccation –absence of water or the removal of water. In many centuries, foods have been
preserved by drying.

VI. Radiation – can kill microorganisms but has various effects on cells, depending on its wavelength,
intensity and duration.

Ionizing radiation – has a shorter wavelength. ex. Gamma rays, x-rays or high energy electrons
beams is effective and penetrates the material; the Food and Drug Administration and the
World Health Organization have approved food irradiation and declared it safe; however, it is
not widely used because of cost and concerns about the effects of the radiation on food.
Non-ionizing radiation – has a longer wavelength. Ex. Ultraviolet light
 Ultraviolet (UV) radiation is effective, but its use is limited to surface sterilization because UV
radiation does not penetrate glass, dirt films, water, and other substances.
 Ultraviolet wavelength- is most effective for killing microorganisms. It can damage the DNA of
exposed cells. It can control microbes in the air. It is also used to disinfect vaccines and other
medical products. UV light can damage human eyes, and prolonged exposure can cause burns
and skin cancer to humans.
-Microwave – has no direct effect to microorganisms and bacteria but the heat can kill most vegetative
pathogens. The heat produce by the microwave is not evenly distributed.

Osmotic Pressure – the force with which the solvent moves from a solution of lower solute
concentration to a solution of higher solute concentration. The use of high concentrations of salts and
sugars to preserve food is based on the effects of osmotic pressure.

Gaseous Atmosphere- It is possible to inhibit the growth of microorganisms by altering the atmosphere
in which they are located. Because aerobes and microaerophiles require oxygen, they can kill by placing
them into an atmosphere devoid of oxygen or by the removing oxygen from the environment in which
they are living.

Chemical methods of microbial control

Chemical Disinfection – refers to the use of chemical agents to inhibit the growth of pathogens, either
temporary or permanently.

Chemical Agents – are used to control the growth of microbes on both living tissue and inanimate
objects.

- Reduces microbial populations to safe levels or remove vegetative forms of pathogens from objects.

“Various factors can affect the efficiency or effectiveness of a disinfectant and these factors must be
taken into consideration whenever a disinfectant is used.”

2. What are the Antiseptics and Disinfectants commonly used in to control the spread of the
microbes?

- Peroxygens, counting hydrogen peroxide, peracetic corrosive, benzoyl peroxide, and ozone gas, are
solid oxidizing operators that deliver free radicals in cells, harming their macromolecules. They are
naturally secure and are profoundly viable disinfectants and antiseptics.

3. How do disinfectants control microbial growth?

- Disinfectants work by pulverizing the cell divider of organisms or interferometer with their digestion
system. Cleaning agents are antimicrobial substances that are connected to living tissue or skin to
decrease the plausibility of contamination, sepsis, or putrefaction.

C.

For your home study or independent learning, make an analysis in line with the following questions:

1. What are the Conditions Influencing the Effectiveness of Antimicrobial Agent Activity?
 - Judicious utilize of anti-microbial is the key approach to progress the anti-microbial execution
and handling of the antimicrobial resistance. The adequacy of antimicrobials are impacted by
numerous variables: Bacterial status (defenselessness and resistance, resilience, perseverance,
biofilm) and inoculum estimate, antimicrobial concentrations [mutant choice window and sub-
inhibitory concentration, have variables serum impact and affect on intestine micro-biota. Extra
understandings with respect to the linkage between antimicrobial utilizations, bacterial status
and have reaction offers us modern experiences and energize the battle for the planning of
antimicrobial treatment regimens that coming to superior clinical result and minimizing the rise
of resistance at the same time.

D. For your assignment: (10 POINTS)

 Research on the effectiveness of Antibiotics as an Anti-Microbial Drugs in the treatment of

bacterial infection and give its functions and side effects.

Antibiotics are among the most frequently prescribed medications in modern medicine. Antibiotics cure
disease by killing or injuring bacteria. The first antibiotic was penicillin, discovered accidentally from a
mold culture. Today, over 100 different antibiotics are available to cure minor, and life-threatening
infections. Although antibiotics are useful in a wide variety of infections, it is important to realize that
antibiotics only treat bacterial infections. Antibiotics are useless against viral infections (for example, the
common cold) and fungal infections (such as ringworm). Antibiotics may have side effects. Some of the
more common side effects may include: Soft stools or diarrhea, Mild stomach upset. Vomiting, Severe
watery diarrhea and abdominal cramps, Allergic reaction (shortness of breath, hives, swelling of lips,
face, or tongue, fainting), Rash, Vaginal itching or discharge, White patches on the tongue. Antibiotics
are used to treat or prevent some types of bacterial infection. They work by killing bacteria or
preventing them from reproducing and spreading. Antibiotics aren't effective against viral infections,
such as the common cold, flu, most coughs and sore throats.

https://www.emedicinehealth.com/antibiotics/article_em.htm