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Use your lecture notes as a guide for this chapter’s material. The following is a list of some of the key ideas and concepts for this chapter. Chapter 5: Microbial Control 1. What is the difference between bactericidal and bacteriostatic? 2. What is the difference between sterilization and disinfection? 3. How are disinfectants different from antiseptics? 4. What parts of an organism are the most sensitive to some type of control? 5. Understand how each of the following physical methods controls bacteria: Heat (dry heat, boiling, autoclaving, pasteurization), filtration, freezing, desiccation, radiation (ionizing radiation, non-ionizing radiation, and microwaves). 6. Understand how the following types of chemicals control bacteria: Phenol/phenolics, halogens (iodine and chlorine), alcohols, soaps, quaternary ammonium compounds, and biguanides. 7. Which organisms are more resistant to methods of microbial control? Why?