The Control of Microbial Growth		Chapter 9
   I. Terminology
      A. Sterilization
      B. Disinfection
            a. disinfectant
      C. Sanitization / Decontamination
      D. Antisepsis / Degerming
            a. antiseptic
      E. -cide
      F. -static or -stasis
      G. Sepsis
      H. Asepsis
  II. Rate of Death
      A. Factors
 III. Methods of Physical Control
      A. Heat
         1. moist heat
            a. boiling
            b. autoclave
            c. pasteurization
                  a) Classic = LTLT 
                  b) HTST
                  c) UHT
         2. dry heat
      B. Filtration
      C. Low Temp
      D. Dessication
         1. lyophilization
      E. Osmotic Pressure 
      F. Radiation
               1) thymine dimers
      G. Types of Disinfectants
         1. phenol
            a. phenolics
            b. bisphenols
         2. halogens
            a. iodine
               1) tincture
               2) iodophor
            b. chlorine
         3. alcohols
         4. heavy metals
         5. surfactants
            a. soaps and detergents
            b. anionic detergents
            c. cationic detergents - Quats
         6. organic acids
         7. antibiotics
         8. aldehydes
         9. gaseous sterilants
        10. plasmas
        11. oxidizing agents
            a. peroxygens
        12. commercial sterilization