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Membrane filters

Filtration can also be used to remove microbes from liquid samples using membrane filtration . Membrane filters for liquids function similarly to HEPA filters for air. Typically, membrane filters that are used to remove bacteria have an effective pore size of 0.2 µm, smaller than the average size of a bacterium (1 µm), but filters with smaller pore sizes are available for more specific needs. Membrane filtration is useful for removing bacteria from various types of heat-sensitive solutions used in the laboratory, such as antibiotic solutions and vitamin solutions. Large volumes of culture media may also be filter sterilized rather than autoclaved to protect heat-sensitive components. Often when filtering small volumes, syringe filter s are used, but vacuum filter s are typically used for filtering larger volumes ( [link] ).

a) Photo of 2 chambers separated by a filter; a tube runs from below the filter to a device. B) A photo of a syringe with a filter on the end.
Membrane filters come in a variety of sizes, depending on the volume of solution being filtered. (a) Larger volumes are filtered in units like these. The solution is drawn through the filter by connecting the unit to a vacuum. (b) Smaller volumes are often filtered using syringe filters, which are units that fit on the end of a syringe. In this case, the solution is pushed through by depressing the syringe’s plunger. (credit a, b: modification of work by Brian Forster)
  • Would membrane filtration with a 0.2-µm filter likely remove viruses from a solution? Explain.
  • Name at least two common uses of HEPA filtration in clinical or laboratory settings.

[link] and [link] summarize the physical methods of control discussed in this section.

A table titled physical methods of control; 4 columns – method, conditions, mode of action, and examples of use. Groupings are: heat, cold, pressure, desiccation, radiation, sonication, and filtration. Heat. Boiling, 100 °C at sea level, Denatures proteins and alters membranes; usese Cooking, personal use, preparing certain laboratory media. Dry-heat oven, 170 °C for 2 hours, Denatures proteins and alters membranes, dehydration, desiccation; uses Sterilization of heat-stable medical and laboratory equipment and glassware. Incineration, Exposure to flame,Destroy by burning, Flaming loop, microincinerator. Autoclave, Typical settings: 121 °C for 15–40 minutes at 15 psi, Denatures proteins and alters membranes, Sterilization of microbiological media, heat-stable medical and laboratory equipment, and other heat-stable items. Pasteurization, 72 °C for 15 seconds (HTST) or 138 °C for ≥ 2 seconds (UHT), Denatures proteins and alters membranes, Prevents spoilage of milk, apple juice, honey, and other ingestible liquids. Cold. Refrigeration, 0 °C to 7 °C, Inhibits metabolism (slows or arrests cell division), Preservation of food or laboratory materials (solutions, cultures). Freezing, Below −2 °C, Stops metabolism, may kill microbes, Long-term storage of food, laboratory cultures, or medical specimens. Pressure. High-pressure processing, Exposure to pressures of 100–800 MPa, Denatures proteins and can cause cell lysis Preservation of food, Hyberbaric oxygen therapy. Inhalation of pure oxygen at a pressure of 1–3 atm, Inhibits metabolism and growth of anaerobic microbes, Treatment of certain infections (e.g., gas gangrene). Dessication. Simple desiccation, Drying, Inhibits metabolism, Dried fruits, jerky. Reduce water activity, Addition of salt or water Inhibits metabolism and can cause lysis, Salted meats and fish, honey, jams and jellies. Lyophilization, Rapid freezing under vacuum, Inhibits metabolism Preservation of food, laboratory cultures, or reagents. Radiation. Ionizing radiation, Exposure to X-rays or gamma rays, Alters molecular structures, introduces double-strand breaks into DNA, Sterilization of spices and heat-sensitive laboratory and medical items; used for food sterilization in Europe but not widely accepted in US. Nonionizing radiation, Exposure to ultraviolet light, Introduces thymine dimers, leading to mutations, Surface sterilization of laboratory materials, water purification. Sonication, Exposure to ultrasonic waves, Cavitation (formation of empty space) disrupts cells, lysing them, Laboratory research to lyse cells; cleaning jewelry, lenses, and equipment. Filtration. HEPA filtration, Use of HEPA filter with 0.3-µm pore size Physically removes microbes from air, Laboratory biological safety cabinets, operating rooms, isolation units, heating and air conditioning systems, vacuum cleaners. Membrane filtration Use of membrane filter with 0.2-µm or smaller pore size, Physically removes microbes from liquid solutions, Removal of bacteria from heat-sensitive solutions like vitamins, antibiotics, and media with heat-sensitive components.
See alt text for previous figure. This figure is a continuation of a 2 part figure, the contents of which are described in full in the alt text for the previous figure.

Key concepts and summary

  • Heat is a widely used and highly effective method for controlling microbial growth.
  • Dry-heat sterilization protocols are used commonly in aseptic techniques in the laboratory. However, moist-heat sterilization is typically the more effective protocol because it penetrates cells better than dry heat does.
  • Pasteurization is used to kill pathogens and reduce the number of microbes that cause food spoilage. High-temperature, short-time pasteurization is commonly used to pasteurize milk that will be refrigerated; ultra-high temperature pasteurization can be used to pasteurize milk for long-term storage without refrigeration.
  • Refrigeration slows microbial growth; freezing stops growth, killing some organisms. Laboratory and medical specimens may be frozen on dry ice or at ultra-low temperatures for storage and transport.
  • High-pressure processing can be used to kill microbes in food. Hyperbaric oxygen therapy to increase oxygen saturation has also been used to treat certain infections.
  • Desiccation has long been used to preserve foods and is accelerated through the addition of salt or sugar, which decrease water activity in foods.
  • Lyophilization combines cold exposure and desiccation for the long-term storage of foods and laboratory materials, but microbes remain and can be rehydrated.
  • Ionizing radiation , including gamma irradiation, is an effective way to sterilize heat-sensitive and packaged materials. Nonionizing radiation , like ultraviolet light, is unable to penetrate surfaces but is useful for surface sterilization.
  • HEPA filtration is commonly used in hospital ventilation systems and biological safety cabinets in laboratories to prevent transmission of airborne microbes. Membrane filtration is commonly used to remove bacteria from heat-sensitive solutions.

Fill in the blank

In an autoclave, the application of pressure to ________ is increased to allow the steam to achieve temperatures above the boiling point of water.

steam

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True/false

Ionizing radiation can penetrate surfaces, but nonionizing radiation cannot.

True

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Moist-heat sterilization protocols require the use of higher temperatures for longer periods of time than do dry-heat sterilization protocols do.

False

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Short answer

What is the advantage of HTST pasteurization compared with sterilization? What is an advantage of UHT treatment?

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How does the addition of salt or sugar help preserve food?

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Which is more effective at killing microbes: autoclaving or freezing? Explain.

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Questions & Answers

Three charges q_{1}=+3\mu C, q_{2}=+6\mu C and q_{3}=+8\mu C are located at (2,0)m (0,0)m and (0,3) coordinates respectively. Find the magnitude and direction acted upon q_{2} by the two other charges.Draw the correct graphical illustration of the problem above showing the direction of all forces.
Kate Reply
To solve this problem, we need to first find the net force acting on charge q_{2}. The magnitude of the force exerted by q_{1} on q_{2} is given by F=\frac{kq_{1}q_{2}}{r^{2}} where k is the Coulomb constant, q_{1} and q_{2} are the charges of the particles, and r is the distance between them.
Muhammed
What is the direction and net electric force on q_{1}= 5µC located at (0,4)r due to charges q_{2}=7mu located at (0,0)m and q_{3}=3\mu C located at (4,0)m?
Kate Reply
what is the change in momentum of a body?
Eunice Reply
what is a capacitor?
Raymond Reply
Capacitor is a separation of opposite charges using an insulator of very small dimension between them. Capacitor is used for allowing an AC (alternating current) to pass while a DC (direct current) is blocked.
Gautam
A motor travelling at 72km/m on sighting a stop sign applying the breaks such that under constant deaccelerate in the meters of 50 metres what is the magnitude of the accelerate
Maria Reply
please solve
Sharon
8m/s²
Aishat
What is Thermodynamics
Muordit
velocity can be 72 km/h in question. 72 km/h=20 m/s, v^2=2.a.x , 20^2=2.a.50, a=4 m/s^2.
Mehmet
A boat travels due east at a speed of 40meter per seconds across a river flowing due south at 30meter per seconds. what is the resultant speed of the boat
Saheed Reply
50 m/s due south east
Someone
which has a higher temperature, 1cup of boiling water or 1teapot of boiling water which can transfer more heat 1cup of boiling water or 1 teapot of boiling water explain your . answer
Ramon Reply
I believe temperature being an intensive property does not change for any amount of boiling water whereas heat being an extensive property changes with amount/size of the system.
Someone
Scratch that
Someone
temperature for any amount of water to boil at ntp is 100⁰C (it is a state function and and intensive property) and it depends both will give same amount of heat because the surface available for heat transfer is greater in case of the kettle as well as the heat stored in it but if you talk.....
Someone
about the amount of heat stored in the system then in that case since the mass of water in the kettle is greater so more energy is required to raise the temperature b/c more molecules of water are present in the kettle
Someone
definitely of physics
Haryormhidey Reply
how many start and codon
Esrael Reply
what is field
Felix Reply
physics, biology and chemistry this is my Field
ALIYU
field is a region of space under the influence of some physical properties
Collete
what is ogarnic chemistry
WISDOM Reply
determine the slope giving that 3y+ 2x-14=0
WISDOM
Another formula for Acceleration
Belty Reply
a=v/t. a=f/m a
IHUMA
innocent
Adah
pratica A on solution of hydro chloric acid,B is a solution containing 0.5000 mole ofsodium chlorid per dm³,put A in the burret and titrate 20.00 or 25.00cm³ portion of B using melting orange as the indicator. record the deside of your burret tabulate the burret reading and calculate the average volume of acid used?
Nassze Reply
how do lnternal energy measures
Esrael
Two bodies attract each other electrically. Do they both have to be charged? Answer the same question if the bodies repel one another.
JALLAH Reply
No. According to Isac Newtons law. this two bodies maybe you and the wall beside you. Attracting depends on the mass och each body and distance between them.
Dlovan
Are you really asking if two bodies have to be charged to be influenced by Coulombs Law?
Robert
like charges repel while unlike charges atttact
Raymond
What is specific heat capacity
Destiny Reply
Specific heat capacity is a measure of the amount of energy required to raise the temperature of a substance by one degree Celsius (or Kelvin). It is measured in Joules per kilogram per degree Celsius (J/kg°C).
AI-Robot
specific heat capacity is the amount of energy needed to raise the temperature of a substance by one degree Celsius or kelvin
ROKEEB
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Source:  OpenStax, Microbiology. OpenStax CNX. Nov 01, 2016 Download for free at http://cnx.org/content/col12087/1.4
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