| 00:02 | right. Mhm, mm hmm. , okay. Okay. Hold |
|
| 00:25 | I'm gonna get this thing here There we go. Okay. |
|
| 00:32 | I understand. Mhm. Yeah, we have a whole lot to finish |
|
| 00:39 | Chapter five. So we're likely to here maybe 30 minutes. Okay, |
|
| 00:44 | a little longer. Um, of course the exam is uh, |
|
| 00:52 | tomorrow. Um, the uh, see officers tomorrow. If you have |
|
| 01:03 | . Certainly stopped by or email. , remember there's nothing no blackboard |
|
| 01:09 | There's no smart work this week, , do on sunday. Um, |
|
| 01:16 | finish up in one today and then next monday, start unit Q. |
|
| 01:20 | that material. Uh it will be first thing in the morning. |
|
| 01:24 | uh, I'm not you're not concerned you, you know, you |
|
| 01:27 | to at the moment Word about the . So, but it'll be there |
|
| 01:32 | you tomorrow. Um, and we with Chapter six, which is on |
|
| 01:38 | . Okay, so, uh, see. Um, Let's uh look |
|
| 01:47 | kind of summer topics we talked about Chapter five so far. So, |
|
| 01:53 | when we think we had a small of the chapter, um we talked |
|
| 01:57 | little bit a little bit about zero . So, um, learning |
|
| 02:01 | But Gerald types will have different behaviors you will in the presence of |
|
| 02:08 | Some many many certainly use actively use as part of the metabolism. |
|
| 02:14 | others don't. But then the issue really in oxygen containing environment, uh |
|
| 02:23 | we live in of course, oxygen itself is very reactive. It |
|
| 02:28 | generate the formation of these toxic chemicals as a byproduct of its interaction with |
|
| 02:34 | molecules. And um if you're gonna in this environment you need that |
|
| 02:40 | Right? So related behaviors of bacterial really relate to that protective mechanisms. |
|
| 02:47 | ? Those three enzymes and whether they're uh how many of which are all |
|
| 02:55 | present or just some presents? Are present at the proper levels? Um |
|
| 02:59 | all dictates how the bacteria will grow of oxygen. Okay um so we |
|
| 03:07 | like five different types right? All Arabs and Arabs faculty creative and Arabs |
|
| 03:15 | taller and Arabs and micro profiles. . Uh and then um talk a |
|
| 03:22 | bit about the terminology as it relates controlling microbial growth. And of course |
|
| 03:30 | interest there is pathogens is what we want to target. But obviously all |
|
| 03:35 | will go down. But then the sterilization, conceptualist, inspection, |
|
| 03:42 | Okay. And then a little bit the effects of bacteria cyanobacteria, static |
|
| 03:48 | politic and uh I think oh then last thing was we mentioned was the |
|
| 03:55 | um the reduction of numbers. So there's a bazillion bazillion ways to measure |
|
| 04:03 | efficacy of different antimicrobials. It's it's a popular um science fair project especially |
|
| 04:10 | the younger ages to test this and . Is that the antimicrobial? Um |
|
| 04:17 | the value is one of those Alright so how how much How much |
|
| 04:22 | to get one log of death, death rate, logs of death. |
|
| 04:27 | so uh so today we'll just go some physical chemical agents of control. |
|
| 04:34 | Talk a little bit about um resistance antimicrobials. And uh that's pretty much |
|
| 04:43 | wrap it up. Okay? But start with a I know what I |
|
| 04:48 | hope is a pretty basic clicker Okay. Um It's involves the |
|
| 04:53 | Value calculation. Okay. It doesn't even a calculator. Okay. You |
|
| 04:59 | do this just in your head and your fingers. Okay? So this |
|
| 05:04 | is added to a culture contain 10 the six Cf. You per mil |
|
| 05:09 | . F. U. Is a , see if there's a colony forming |
|
| 05:13 | . Okay. Um think of It sells sells per milk. Um |
|
| 05:19 | the the value of the disinfectant is minutes. Okay, so how many |
|
| 05:24 | cells are looked at for eight minutes exposure. Okay. So remember the |
|
| 05:28 | is the length of time to get log of death. Okay. |
|
| 05:34 | See if you get it quickly come with that one on top of your |
|
| 05:38 | which shouldn't be that difficult. Let's here. Okay, mm hmm. |
|
| 06:14 | . Yeah. Yeah. Okay winding . All right. Yeah. So |
|
| 06:31 | just quickly look at the how do get there uh D. Is |
|
| 06:37 | So we've got um so we're starting that cell cell number and we're gonna |
|
| 06:45 | our disinfectant to that culture at that . So remember one log death every |
|
| 06:49 | minutes. That's our devalue. So it just becomes um you know every |
|
| 06:54 | minutes. Right? Uh We're losing were losing one log every every two |
|
| 07:00 | . So down in the 6th, , 4th, 3rd and second by |
|
| 07:06 | minutes. Okay. Um mm So one of the things the concept |
|
| 07:12 | remember is um in terms of deaths that it's never going to be all |
|
| 07:19 | killed at once. We're gonna Some rate would be very fast |
|
| 07:25 | You can study accumulation of damage it it doesn't occur really equally among all |
|
| 07:29 | in the population. Um Especially if a heavily contaminated area heavily soiled |
|
| 07:38 | Right? You have cells in the may be more susceptible than those morning |
|
| 07:42 | . So different variables will account for . But the point is it's not |
|
| 07:47 | diet once necessary it's going to be kind of a rate. Okay. |
|
| 07:51 | question on the D. Value Mhm. Um So let's uh look |
|
| 07:57 | another question. This relates to the of bacteria. Asylum material static bacterial |
|
| 08:03 | . Okay so uh so this one walk you through this a growing culture |
|
| 08:11 | a grand positive okay bacterium had a added at mid lock. Right? |
|
| 08:16 | it's growing the mid log phase had following before our exposure growth was checked |
|
| 08:24 | it's just really basic visual plus Okay. Um Loop. Full of |
|
| 08:30 | was subculture to fresh nutrient medium lacking . Okay. Growth was checked. |
|
| 08:39 | . The experiment was repeated using four of disinfected. So according to the |
|
| 08:45 | below which you'll see in a This disinfectant is what? So here's |
|
| 08:50 | first part of the experiment. Mid . Get disinfected, you can get |
|
| 08:54 | hours check the growth and then um a look for into broad without disinfectant |
|
| 09:06 | . And then let's see what it like at that point. Okay, |
|
| 09:11 | here are our choices. Okay. what we see then is growth so |
|
| 09:18 | which is here. Okay. That and then subculture Just two. |
|
| 09:28 | And here are our choices. All . Okay. Mhm. And minus |
|
| 09:40 | more growth occurred. Plus we see . Okay. Oh, I did |
|
| 09:59 | the polling things. There was no . Just two answers to choose |
|
| 10:04 | Mm hmm. Mhm. Yeah. hmm. Mhm. Okay. |
|
| 10:57 | Right. Yeah. Okay. Alright. So I bet you're |
|
| 11:11 | So um so who picked back? ecstatic. A volunteer. So why |
|
| 11:21 | you think back to your stand? what told you that it's gross. |
|
| 11:35 | . Can you um so the um the growth our lack of growth in |
|
| 11:46 | first tube, I told you that the disinfectant had an effect on |
|
| 11:52 | Okay. Um if there had been even after addition than a plus sign |
|
| 12:02 | you see here. Okay. Thank see here at that concentration of |
|
| 12:12 | there was no effect. Okay. when you do this, you always |
|
| 12:16 | different delusions when you're testing the efficacy these and a septic or disinfected um |
|
| 12:23 | there will be at some point where so dilute, there's so little disinfect |
|
| 12:27 | there's no effect. Okay. Um you have to know what that point |
|
| 12:32 | , Certainly from the economic standpoint, ? What's how much, how much |
|
| 12:36 | of disinfectant can get away with and still works really good. Okay, |
|
| 12:41 | the waste of money, just if get the same effect at 1 to |
|
| 12:44 | 64 1 to 64 is 1 to will do the 1 64 right? |
|
| 12:47 | gonna get the same effect. So anyway, so aside from that, |
|
| 12:53 | the purpose of the subculture for them to really test what happened in the |
|
| 12:58 | of disinfectant? Right. What happened my results in the first tube? |
|
| 13:02 | are the state of those cells? . How am I going to test |
|
| 13:06 | while you just take them out? them in a broth that doesn't have |
|
| 13:09 | disinfectant to see if they're they're a . Right, well, they just |
|
| 13:14 | . Okay, so if we had obviously the other result would be if |
|
| 13:19 | subculture was a negative. Right? it was that result? Who is |
|
| 13:27 | in that most have made it I mean that would be a bacterial |
|
| 13:32 | effect, right? Because they were look at them at the initial |
|
| 13:38 | checking the state of them. Well state of them was their dead. |
|
| 13:42 | grew in the subculture. Okay. obviously had a bacterial seidel effect or |
|
| 13:47 | it can you could you tell just a visual of the broad tube. |
|
| 13:52 | it was back to asylum naturalistic. . Maybe. No. Just from |
|
| 14:02 | looking at oh was it back to side and back to your leg? |
|
| 14:05 | . Okay. You have to do a look under the microscope. Are |
|
| 14:11 | seeing actual self disappearing? Okay. indicates bacterial bidding. Right. Remember |
|
| 14:18 | is the operative part of the world . Is that lice the cell break |
|
| 14:24 | up? All right. So um couldn't tell. But you you you |
|
| 14:30 | know it's not even a killing effect the cells are still alive. They're |
|
| 14:34 | gross inhibited. Right? So back the status and that's what we see |
|
| 14:39 | Jack. Um many questions about Okay so uh so what do these |
|
| 14:51 | targets? We're talking about um chemical , radiation treatments or temperature. |
|
| 15:00 | Um What you might think what are what are the main one of the |
|
| 15:05 | in cells that do things? Frankie's Paycheck acids. Right. And |
|
| 15:10 | a membrane that holds the whole thing . Right. You take that and |
|
| 15:14 | are all the targets of different antimicrobial . Okay. We'll see that there |
|
| 15:21 | molecules that are disinfectant or in the category that look like these. |
|
| 15:27 | These are the fossil lipids, And they're called detergent molecules. And |
|
| 15:32 | can mimic um the structure of fossil and by doing so can dissolve |
|
| 15:38 | Right? So there's the churches that do that. Uh There's other types |
|
| 15:43 | alcohol based disinfectants that one of the is to dissolve membranes. Okay. |
|
| 15:51 | The the gram stain right? You 95% ethanol in one of the |
|
| 15:56 | And that kind of destroys the gram outer membrane so it loses the |
|
| 16:00 | Right? So alcohol can have that also has other effects as we'll |
|
| 16:04 | But certainly proteins can be denatured Remember what the nature means? And |
|
| 16:10 | that term both for proteins and Right Because certain proteins are held together |
|
| 16:16 | a certain three dimensional structure. And you d natural you're breaking it that |
|
| 16:22 | peptide down. You're not destroying those . So it loses shape, loses |
|
| 16:27 | similarly with nucleic acids. Um You denature the DNA strands they come apart |
|
| 16:34 | more than that you can physically alter . You can create new patients on |
|
| 16:38 | basis you can uh even break uh the transition of tank acids particularly with |
|
| 16:45 | energy radiation gamma rays. X rays do that. UV light not as |
|
| 16:51 | but it will do it will um the bases and in the D. |
|
| 16:57 | . A. Causing mutations. Okay again these are the prime targets for |
|
| 17:02 | my criminals and you know kind of at the end we're going to talk |
|
| 17:07 | potential resistance resistance to disinfectants and antiseptics um that's not really a common thing |
|
| 17:17 | happen right? Because as you can antiseptics disinfectants uh physical treatments radiation when |
|
| 17:27 | acting on a cell, they're basically on all these things right there in |
|
| 17:32 | with all of these components. Uh They may have maybe more damage |
|
| 17:37 | one type than another but they're affecting all these components. Protein membranes take |
|
| 17:42 | because they're coming into contact with. , the point is multiple targets. |
|
| 17:48 | ? And in contrast with antibiotics um typically target 11 single target like a |
|
| 17:59 | a single amazon. I'm involved in wall synthesis. Like penicillin. Um |
|
| 18:04 | single component involved in protein synthesis. antibiotics target that. But the point |
|
| 18:09 | it's one target. Okay they're not not a varied effect. Like an |
|
| 18:15 | disinfectant or these kind of treatments. um now the um physical agents. |
|
| 18:26 | we're talking about physical agents, temperature . Um So temperature of course um |
|
| 18:31 | temperatures will uh denature proteins um if hack acids life cells obviously. So |
|
| 18:40 | the autoclave uses steam under pressure. so you create temperatures that cells are |
|
| 18:47 | to be used to. Right? it's gonna be fatal to them. |
|
| 18:51 | Steam under pressure. What we call heat that's essential for killing endo |
|
| 18:55 | It that allows it to penetrate into sport coat and killed the spore. |
|
| 19:03 | frankly why we use an auto payment to sterilize media is to kill in |
|
| 19:07 | sports. Okay. Um and standard there uh 15 p. s. |
|
| 19:15 | . 1 21 15 minutes uh is much standard content. It changes only |
|
| 19:22 | terms of the time element, depending how much your auto claiming at the |
|
| 19:27 | . Okay. But the the you have equivalent methods for another, for |
|
| 19:37 | . Okay. Which we call dry sterilization. Right? So the equivalent |
|
| 19:41 | there are higher temp. Okay. longer duration because it's it's a dry |
|
| 19:48 | a hot air dry, like a oven basically. Okay, you don't |
|
| 19:52 | the steam hot steam aspect, but can have a high temp and do |
|
| 19:57 | for a longer time. And you have sterilized. Um Your every time |
|
| 20:03 | try to sterilize the incineration, incineration actually those who've been lab when you |
|
| 20:11 | your loop and you put it in flame Bunsen burner flame to sterilize |
|
| 20:15 | You're that's incineration putting into a flame into the flame is incineration um |
|
| 20:24 | So we've all heard of that of , and that's um and that's |
|
| 20:30 | we use these every context of milk it's used for any food and beverage |
|
| 20:36 | reduce microbial numbers. And generally certainly dairy industry uh the target organism they |
|
| 20:44 | to test their um to test their . Is this organism called taxi |
|
| 20:54 | Okay. So it's not it's not endospore former, but it's like the |
|
| 21:00 | notch down in terms of resistance to . Okay. And so it's used |
|
| 21:05 | a way to test their uh Uh and the additions can be, |
|
| 21:11 | course. Uh These three you see low temp longtime, high attempt short |
|
| 21:16 | . It can be ultra high Mhm. And again, it's all |
|
| 21:21 | preserve the flavor and the taste of product, right? You don't want |
|
| 21:25 | you know um uh You don't want drink autoclave milk. Trust me. |
|
| 21:31 | , it doesn't look nice and it correct, right? Ah So you |
|
| 21:36 | to make conditions that preserved taste, , flavor etcetera. And that's what |
|
| 21:42 | is all about. And to reduce , reduce microbial numbers. Okay. |
|
| 21:49 | And uh but in the process these two uh pasteurization modes. Ultra high |
|
| 22:00 | ultra pasteurization. That's like uh that's close to ultra high temp. Um |
|
| 22:07 | that that's actually getting near not quite very nearest sterilization. Okay. It's |
|
| 22:14 | certainly was developed for uh use in countries where refrigeration can be kind of |
|
| 22:23 | . So you can have ultra pasteurized other high temp milk. And um |
|
| 22:28 | can made on the shelf at room for up to six months. |
|
| 22:32 | But and it's fine. Of Once you open it, then you |
|
| 22:37 | to refrigerate. But uh it's proven beneficial from that standpoint in areas where |
|
| 22:43 | don't have very good refrigeration. So but the I've heard that ultra pasteurized |
|
| 22:51 | for example, can have kind of funny taste to it. It's kind |
|
| 22:55 | like a cooked taste. Okay, , but you know, it's not |
|
| 23:00 | it's it's one of the sacrifices you . Um but you know, whatever |
|
| 23:04 | conditions are within these three parameters or of them, manufacturers will, you |
|
| 23:11 | , of course tailor it to optimize that they uh don't compromise too much |
|
| 23:19 | the outcome of the product. In words, they wanted to to um |
|
| 23:24 | the flavor, the taste, those of things. Okay, um |
|
| 23:30 | uh so the other thing is not , well, as we've seen, |
|
| 23:35 | everything is amenable to the conditions of state. Right? So dairy products |
|
| 23:40 | so you have to reduce the temperature time. Uh Some things are even |
|
| 23:45 | , you can't do any kind of temp at all. Right. Something |
|
| 23:50 | have to be a filter. um which I really hated myself. |
|
| 23:56 | , filter sterilization, I'll come back cold temp in a second. So |
|
| 24:00 | sterilization of course can be used also air. Right? Have two |
|
| 24:03 | filters in there in your house are filtration. Um the of course the |
|
| 24:11 | sizes block um the microbes from getting , but technically, you know that |
|
| 24:18 | , you know, we don't have sizes from filters that will excuse |
|
| 24:25 | that will get that will take out . Okay, but generally we don't |
|
| 24:32 | worry about that so much. But but certainly happy filters can be very |
|
| 24:38 | pore size and pickup vander and all of other part of the particulates as |
|
| 24:46 | . The you know certainly in the the lab there's certain media that we |
|
| 24:52 | auto paper. We have to use filter sterilization for that process. Um |
|
| 24:58 | temp. So cold temp uh doesn't but it does slow down growth. |
|
| 25:04 | ? So obviously refrigeration of food is to um Is there a food and |
|
| 25:09 | the time until spoilage occurs? Um the lab we use uh cold temps |
|
| 25:17 | preserve cultures. All the bacterial strains in lab are maintained for long for |
|
| 25:24 | term storage. So it can be can be used Year after year by |
|
| 25:28 | him in the -80 freezer. And you do that you have to you |
|
| 25:35 | them and then you add some what call it. Antifreeze to it. |
|
| 25:41 | glycerol. It has the same effect antifreeze. Uh Ice crystals are what |
|
| 25:46 | the damage when sold freeze. And you minimize that and and in a |
|
| 25:52 | glycerol can do that for you. you preserve the cells that way. |
|
| 25:57 | I've had cells and therefore five years and they revive quite easily. Um |
|
| 26:06 | listeria because one we'll talk about later the semester. We have a number |
|
| 26:11 | diseases we talked about and listeria actually grow. Yeah refrigeration camp. |
|
| 26:20 | It um and it can be a . So it's a problem for if |
|
| 26:25 | like to eat a lot of your foods like uh deli meats in particular |
|
| 26:32 | , these kinds of things. That where you can get the osteria. |
|
| 26:35 | smoked meats, these kinds of things pregnant women in particular have to be |
|
| 26:42 | of that. Not for their sake for the baby's sake. Uh listeriosis |
|
| 26:47 | occur in and those who like to these kinds of meat parks and |
|
| 26:52 | So they say doctors say don't do while you're pregnant. For that reason |
|
| 26:57 | listeria organism can cross the placenta and the baby. For most of |
|
| 27:03 | Um With healthy immune systems, we very likely ingested Listeria, we just |
|
| 27:09 | know it or just give us a upset. Okay. Um But uh |
|
| 27:16 | the newborns or fetuses it's it's they're more susceptible to that. And then |
|
| 27:22 | was this outbreak I think maybe 78 ago. Blue Bell ice cream factory |
|
| 27:26 | Brenham. Uh Mysterio sis outbreak traced one of the batches of ice cream |
|
| 27:33 | they made. Um There were a fatalities uh in L. A. |
|
| 27:39 | was elderly. It's usually either very . People are very young that succumbed |
|
| 27:44 | the worst effects typically due to the immune systems. But it was traced |
|
| 27:52 | dirty uh not very well cleaned holding . I think that we used used |
|
| 27:58 | dispense it. But then they uh the last step they put it in |
|
| 28:03 | dispense into the tubs and then off the market uh and that the parts |
|
| 28:09 | weren't cleaned very well. Of course manufacture ice cream and cold temps and |
|
| 28:13 | can grow in that. Well if not careful then that can happen. |
|
| 28:19 | Now irradiation. Okay so radiation remember the electromagnetic spectrum and wavelengths of light |
|
| 28:31 | uh lower wavelengths of light have higher . Right so wavelength equates the energy |
|
| 28:39 | of the radiation. So um we're look at U. V. |
|
| 28:43 | 203 100 nanometer wavelengths. Um It's energy but not as high energy as |
|
| 28:50 | what we call ionizing radiation Like gamma , X rays. Uh Non ionizing |
|
| 28:57 | UV light. Okay so this can doesn't penetrate very well. Uh Sure |
|
| 29:03 | can stop it. You know it take a lot to stop it. |
|
| 29:06 | it's very good for it's better suited surface disinfection. Okay um We have |
|
| 29:13 | biological hood we work in in prep for micro and that has a UV |
|
| 29:19 | source when we're done in there flip light on, it stays on for |
|
| 29:22 | hour disinfecting the surface um That's what best suited for. It can cause |
|
| 29:29 | by altering bonds in the D. . A. Um The ionizing radiation |
|
| 29:40 | very happy. Okay so you can the difference in wavelength here versus |
|
| 29:49 | Less than 0.1 nanometers. So significantly lower wavelength, much higher energy. |
|
| 29:55 | . Enough energy to break fragment nucleic . Obviously that's going to be |
|
| 30:03 | Okay and so um and II's radiation been approved for sterilization of various foods |
|
| 30:15 | frozen foods, especially frozen meats, and beef and so forth. They |
|
| 30:19 | uh financial radiation uh to kill foodborne foodborne bacteria that maybe there. Um |
|
| 30:29 | it's uh and other non biological materials well. Um You don't want to |
|
| 30:35 | don't use radiation to um uh on liquids. Fisher's gonna be solid material |
|
| 30:45 | they're going to penetrate liquids very well ionizing radiation to a degree. Um |
|
| 30:53 | your chemical agents. Okay so commercial track o saying you see there is |
|
| 31:00 | I think it's no longer in use time. This is this used to |
|
| 31:06 | popular. And hand sanitizers nowadays hand have alcohol, alcohol based alcohol is |
|
| 31:14 | disinfectant. Um But the point here phenolic phenolic have the aromatic rings, |
|
| 31:22 | ? That's the phenolic compounds. And these can be good, phenolic tend |
|
| 31:26 | be more, there's a concept in and then except it's called contact |
|
| 31:33 | right? The amount of time that agent is actually interacting with the surface |
|
| 31:39 | you're trying to get rid of. so finally have have that feature to |
|
| 31:44 | . They. They're kind of sticky in a way. They'll they'll stay |
|
| 31:48 | the surface for a while doing But what they do is of course |
|
| 31:52 | damaged proteins, lipids um uh nucleic as well as iodine and chlorine do |
|
| 31:58 | bleach for example. Uh You may seen beta dying if you work in |
|
| 32:04 | doctor's office um clinic, what have that the yellow, yellowish looking liquid |
|
| 32:11 | for um surgical procedure, pre uh to wipe down the skin where they're |
|
| 32:18 | operate um as well as a hand um alcohol. So it can be |
|
| 32:24 | based is common I. P. . Or isopropyl alcohol. Another |
|
| 32:29 | And there's always the question of what's because we use we have we have |
|
| 32:36 | ethanol lab. We have but we to 70% for use as a disinfectant |
|
| 32:42 | has to do with obviously the water . Okay, so ethanol alcohol in |
|
| 32:51 | do damage by dissolving membranes and denatured . Okay. Uh particularly that. |
|
| 33:02 | the 95% ethanol. It's good. really good at doing the saturation of |
|
| 33:09 | . Okay. But the problem is evaporates quickly. Okay, that's that |
|
| 33:15 | time. Right. It's very low 95% ethanol 70% more water. |
|
| 33:21 | Evaporates less quickly. More contact Okay, so that actually is much |
|
| 33:27 | in terms of as a disinfectant. also a little bit higher. Water |
|
| 33:33 | helps draw ethanol into the cells so can contact the proteins and DNA for |
|
| 33:38 | . Okay, so you know, hand sanitizers are uh will have alcohol |
|
| 33:44 | them. You want to have one has maybe in a range of 62 |
|
| 33:49 | or so percent is optimal range. again that water helps and you |
|
| 33:56 | less evaporation to okay um, So we have to mention that |
|
| 34:02 | So, detergent, michael. So is um example of that. |
|
| 34:08 | So here is the our group here very long carbon hydrocarbon chain. So |
|
| 34:14 | looks like a fossil olympic. the short term for these, it's |
|
| 34:21 | uh somebody called co ordinary co ordinary compounds a trade name for that is |
|
| 34:29 | they call squats. Okay, we're . Um and because it looks like |
|
| 34:37 | looks like a fossil, but it membranes, right? Will dissolve |
|
| 34:40 | Uh fell apart. Bless you. Gasses, gas is uh can be |
|
| 34:52 | good, especially um ethylene oxide. . And this can actually be a |
|
| 34:57 | agent in uh in many cases uh use being gas best. Not used |
|
| 35:04 | liquids. Of course, I'm not get good penetration there. But good |
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| 35:08 | with solid items like uh pipette boxes of pipette tips, for |
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| 35:13 | You've seen those in lab medical devices are packaged like catheters, et |
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| 35:19 | Petri dishes. Box bags of Petri are often gas this way and the |
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| 35:25 | will penetrate rail. Well in there the product, the ethylene oxide itself |
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| 35:32 | the presence of acid or base. will kind of that ring kind of |
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| 35:38 | apart and then in that form kind a chain reaction begins to interacting with |
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| 35:44 | , nucleic acids and causing damage. , so um it's it can be |
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| 35:50 | good in terms of sterilizing these kinds dry goods if you will. You |
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| 35:56 | also took maybe a glassware in there well. Uh The issue though can |
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| 36:02 | um anything that can be quite Okay, so those that sterilize these |
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| 36:10 | with ethylene oxide had to be careful they're actually looking at some other types |
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| 36:14 | gasses that with similar effect that a bit safer. But ethnic Knox has |
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| 36:18 | used for quite some time in this this purpose. Um Okay. Any |
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| 36:27 | at this point? Yeah. So was the deal with quantity the there |
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| 36:34 | a short short name for co No, I can't remember the name |
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| 36:39 | ordinary. Um I mean blah Sorry, I can't remember the full |
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| 36:44 | but what they are, are they detergent type molecules? That's what's so |
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| 36:51 | the and you know, your book list has a whole table of list |
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| 36:56 | different types and I don't expect you need to know that. I'm just |
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| 37:00 | of giving you here are some of major categories of these kinds of disinfectants |
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| 37:07 | . There's some of that, you , this is what they look like |
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| 37:11 | how they work that kind of More overview. So don't don't memorize |
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| 37:15 | single disinfectant. Antiseptic in the tables your book. For goodness sakes. |
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| 37:22 | . Um Yeah. Um I guess have to have a you have to |
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| 37:27 | a sterile solution before you pour it there, right? It doesn't actually |
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| 37:31 | . No you don't you do You can just pour it in because |
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| 37:35 | pore size of the filter is what . So you typically Uh .2 microns |
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| 37:42 | what you use and that will that take out what you need to. |
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| 37:47 | It's gonna be like I said technically not sterile because viruses aren't taken |
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| 37:55 | But I don't really worry about viruses the lab. If you're in lab |
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| 37:59 | using um Yuria broth is one of things we use for biochemical tests and |
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| 38:05 | inoculate it. See if you can your area, right? So you're |
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| 38:09 | a broth is not cannot be out it. You have to you have |
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| 38:13 | sterilize it through a filter. Those sterilized filter, sterilize it. |
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| 38:18 | And uh and like I said, don't worry about viruses. It's not |
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| 38:22 | a concern to me. I don't I never see anything growing in it |
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| 38:27 | unless somebody screwed up afterwards. Or or intentionally. And of course |
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| 38:32 | want to see rose. But um yeah you don't really worry about that |
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| 38:37 | it becomes an issue. I have never been in this scenario in 30 |
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| 38:43 | years where I've had an issue with the virus is messing things up. |
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| 38:49 | I've actually I've never seen that. I'm not saying it doesn't happen. |
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| 38:53 | sure it does, but I haven't I'm not sure if I answer the |
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| 38:58 | . Okay, definitely. An You can assume that's not safe. |
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| 39:09 | . I think the people that use are gonna be like the manufacturing companies |
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| 39:13 | make these things like Petri dishes and not like that. And they're they're |
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| 39:17 | ones who can do it like on mass scale kind of a thing. |
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| 39:19 | sure big chamber whatnot, you Yeah. With all the safety things |
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| 39:25 | place. Yeah. Yeah. I I wouldn't want to use it. |
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| 39:31 | But then yeah, I wouldn't be those kind of things anyway that I |
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| 39:34 | eat for that. We've mainly sterilized liquids and that's it. Pretty |
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| 39:40 | Exactly. Exactly. Um Any other ? Okay, so resistance. |
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| 39:50 | So as mentioned um disinfectants, radiation and all these other kinds of |
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| 39:59 | antibiotic treatments are basically contacting all these in the cell and and having various |
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| 40:06 | on them. Whether it's proteins, membranes, what have you. |
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| 40:10 | so you get the picture of you when a when a bacterium is resistant |
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| 40:19 | a chemical. Right. Right. has that happened? Well, a |
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| 40:26 | of members of the population already have existing mutation that has um somehow |
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| 40:36 | Maybe the target for the antibiotic um generated an enzyme that can destroy the |
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| 40:45 | or something like that change has been that the antibiotic doesn't work on it |
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| 40:50 | . Okay. It's for antibiotics because single you know I mentioned single targets |
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| 40:56 | they go after it's obviously not all the rental possibility that bacteria can acquire |
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| 41:06 | single mutation and then that will enable to counteract the effects. We know |
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| 41:11 | happens right. It's it's a it's problem and everybody resistance among bacteria is |
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| 41:16 | issue. And now there's and of there's multi drug resistant. So um |
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| 41:21 | with antiseptics disinfectants that is not an thing because of the all the molecules |
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| 41:29 | with in a in a cell in process of killing it. So you |
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| 41:33 | the bacteria will have to acquire multiple to account for all the damage being |
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| 41:39 | to it and that statistically it's not . Okay at all. And so |
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| 41:45 | don't really see resistance to disinfectants occurring except if it's if they're used at |
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| 41:55 | optimal concentrations. Right. Somebody wants be cheap and say okay I'm supposed |
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| 41:59 | dilute this at 1 to 10 but going to dilute it 1 200. |
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| 42:02 | right now as a more dilute The disinfectant may not have the same |
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| 42:09 | of targets as it once did. maybe it's um only interacts with maybe |
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| 42:14 | couple uh targets in the in the now because it's so dilute, okay |
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| 42:20 | where maybe resistance can can occur. . But you know the places where |
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| 42:28 | this infection is important, you is obviously a hospital in a clinical |
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| 42:33 | . Okay. And yeah, they a regular kind of they're constantly |
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| 42:39 | obviously disinfecting. Um but particularly in you know the operating rooms, things |
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| 42:47 | that. Uh there will be a of cleaning or they'll disinfect one week |
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| 42:53 | with a detergent type, disinfected and the next time around they'll disinfect with |
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| 43:00 | an alcohol based disinfectant next time around the finale based the next time around |
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| 43:04 | they keep changing the chemical nature of type and have a rotating schedule that |
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| 43:10 | itself even makes it more unlikely that becomes resistant. Okay, so uh |
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| 43:17 | bottom line is resistance, resistance is really a thing against disinfectants and those |
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| 43:23 | treatments but obviously is for antibiotics. . Which is why we're constantly looking |
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| 43:30 | new ones or modifying ones. We to slightly change their effect perhaps. |
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| 43:37 | . Or using combinations. Mental we do that as well. Um |
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| 43:44 | the effect, so effects of your that work on cell wall, like |
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| 43:52 | , ampicillin, amoxicillin, etcetera. They remember these things interfere with the |
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| 43:58 | a lot of them interfere with the bridging, right? That holds a |
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| 44:03 | of black can together. Okay, what happens is when that's when the |
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| 44:09 | that's not a lot to happen. peptidoglycan and kind of is more flexible |
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| 44:15 | . It's more um um it's like you have a neck All right, |
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| 44:22 | you're being cutting coming to the net it kind of comes apart. |
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| 44:26 | So the pepper light can kind of apart that way. And now remember |
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| 44:30 | is the cell membrane, right? pushing up against the cell wall. |
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| 44:34 | so as you kind of expand that of light can now it bubbles out |
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| 44:39 | the cell wall and that's what these you see here little little horns on |
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| 44:44 | are these actual cytoplasmic membrane pushing through then it slices and then kills the |
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| 44:50 | . And so working against actively growing . Right? So that's the thing |
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| 44:56 | that a lot of antibiotics have the effect on rapidly growing cells. |
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| 45:03 | Uh So for example, cell wall , right. Um that we see |
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| 45:10 | of that activity occurring during cell Right? Because this would be under |
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| 45:18 | septum Alright, so while synthesis, where it's occurring, actively occur. |
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| 45:28 | . And so that southern splits in . Right then it divides again. |
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| 45:33 | you're gonna see lots of forms of during the long phase. Right? |
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| 45:38 | growing and see lots of cells in state. And so that's when a |
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| 45:43 | or these kind of brothers have their effect because there's lots of targets that's |
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| 45:48 | since uh synthesizing cell wall material, then that penicillin has lots of things |
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| 45:53 | target to interact with. Okay, contrast like stationary phase. Right, |
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| 46:00 | it's not really growing. You don't see a lot of cell wall synthesis |
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| 46:04 | all. It's really trying not to . Okay to to survive. So |
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| 46:10 | when it's gonna be less effective. not just penicillin, there's other types |
|
| 46:13 | antibiotics that that really works best when cells are actively growing. Okay, |
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| 46:19 | and it's even a strategy for for pathogen types too um to slow down |
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| 46:26 | growth in the presence of antibiotics for reason. So they're not as susceptible |
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| 46:30 | it. Okay. Um there's really such consideration for for disinfectants really, |
|
| 46:37 | antiseptics. Uh They'll just kill whatever's . Right? Just contact with molecules |
|
| 46:42 | kill it. But antibiotics have more we can have more that dependence on |
|
| 46:47 | in terms of effectiveness. Um So so how what are the resistance mechanisms |
|
| 46:56 | resistance? So this kind of we're we're not going into any great |
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| 46:59 | I mean, what you can probably sit and think of a list |
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| 47:03 | How how can you become resistant to ? Well, you can simply just |
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| 47:07 | the antibiotic completely. Right, that's uh resistance to penicillin was one of |
|
| 47:14 | mechanisms is beta lacked. Um They lack thomas's they destroyed the penicillin. |
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| 47:20 | that's that's one effect. Uh don't the antibiotic in the cell at |
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| 47:26 | So maybe the antibody goes through some of a specific transport protein. Well |
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| 47:31 | there's a slight change in the in in the protein And now it doesn't |
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| 47:36 | enter the cell um If it does in, pump it out. |
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| 47:40 | That's what anne flux pump is. , so um or alter growth. |
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| 47:46 | , modified target. Right. So um that's the bank of medicine. |
|
| 47:51 | ? That's what happened. Bank of and resistance. Right, sobakam binds |
|
| 47:55 | that that terminal amino acid on the where links up with the the creative |
|
| 48:02 | bridge. Right. So bank of sitting there then you're not gonna get |
|
| 48:05 | bridge formation occurring. Right? So do you become resistant? Well you |
|
| 48:09 | change the target. Right, so the bank of missing. Can't buy |
|
| 48:13 | now you don't get the effect. it becomes resistant. Right? Or |
|
| 48:17 | can alter growth as I just mentioned ? If it's an antibiotic depending on |
|
| 48:21 | works really best when the cells are going well then just don't grow so |
|
| 48:25 | . Right? Oh so that stop being kind of a a non growing |
|
| 48:31 | when you buy it goes away then grow these are all strategies that we |
|
| 48:38 | resistant types have. Okay. Which why it's a constant battle to keep |
|
| 48:43 | with it. Okay. Um Biological control. So probiotics. Um |
|
| 48:54 | uh your microbiome, right? Microbiome a is a balance really of of |
|
| 49:01 | Brazilians of bacteria you have. Uh And when uh when you're in |
|
| 49:06 | healthy state, right? When that is compromised. Okay. Maybe you |
|
| 49:13 | were on antibiotics for an infection or . Right. That's going to change |
|
| 49:17 | balance of your microbes, especially in gut. Um The uh and so |
|
| 49:26 | can restore that balance. Okay. There are certain diseases infectious diseases that |
|
| 49:34 | when that imbalance occurs. Um We'll about it later. But an organism |
|
| 49:40 | Clostridium difficile. Okay. You don't to write this down but I'm just |
|
| 49:46 | abbreviate. See the fi style you have heard of that. It is |
|
| 49:53 | uh it causes a severe diarrhea um be fatal. Often see it in |
|
| 50:00 | and nursing home settings or very young . It but it arises when um |
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| 50:11 | gut microbiome is out of whack due particularly due to already being an antibiotic |
|
| 50:16 | something else. And that upsets the . And then that's when those are |
|
| 50:20 | kept in check when you're when you're . But when you're compromised then that |
|
| 50:26 | emerge and it can cause this gastrointestinal . Um There was a student of |
|
| 50:32 | look past it said he had helicobacter but that's the bacteria that causes |
|
| 50:40 | And one of the treatments for that to to prescribe probiotics to kind of |
|
| 50:46 | it out of there right competitive competition it. So so there's different context |
|
| 50:52 | that where that certainly is beneficial. get my probably actually the yogurt. |
|
| 50:57 | I don't buy pills but my wife she takes them um does anybody here |
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| 51:03 | probiotics? Yeah I think it Yes but she's afraid to go off |
|
| 51:11 | she said I'm not gonna do Something bad is gonna happen sometimes. |
|
| 51:15 | you you know if you think it good then then why my question? |
|
| 51:21 | South anybody else have a good or experiences with had before you have, |
|
| 51:31 | it? But you're not on it ? So just wasn't it was it |
|
| 51:34 | didn't see much of a factor. We do. Yeah. That's really |
|
| 51:42 | me I like like throughout the Yeah. I think you know I |
|
| 51:52 | see it being detrimental to you. think I see it only being a |
|
| 51:57 | . Um I don't think so. don't think so. I haven't looked |
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| 52:04 | any long term data but I don't don't see that as a case because |
|
| 52:08 | gonna be it's gonna be once you the pill and they get into your |
|
| 52:12 | like hey Brazilians are gonna be killed anyway as you get down there. |
|
| 52:16 | if you're gonna buy them and get get the ones with the highest levels |
|
| 52:21 | once they're there they're going to be it's it's there's gonna be a competition |
|
| 52:25 | what's there it's a dog eat dog right in your gut. So but |
|
| 52:30 | mean I think that they but but already gonna be types that are already |
|
| 52:35 | . Right so you're just gonna enhance there anyway. So I don't see |
|
| 52:39 | being a negative a I haven't researched a lot. But I don't know |
|
| 52:46 | you take if you can like take number of pills like say in a |
|
| 52:51 | or something like 10 times what you're to take. Will that cause |
|
| 52:56 | I mean, I wouldn't be surprised . But you know, if you |
|
| 52:59 | the prescribed those for my wife and it before five years honey. So |
|
| 53:08 | seen or heard of the issues. uh anyway, so we'll see. |
|
| 53:14 | any of them questions. Okay. I think that um yeah that is |
|
| 53:24 | it. That's the end of unit ru five year one. And if |
|
| 53:28 | want one uh any questions so Mm hmm. It does not work |
|
| 53:40 | what? Um Good question. So I don't think so. I think |
|
| 53:47 | Yeah. Because in the sport's gonna in a dormant state. I don't |
|
| 53:50 | think it could penetrate in those I never thought of that. That |
|
| 53:52 | a good good question. Yeah. don't think it would. Yeah. |
|
| 54:03 | , we just. Did you use flicker? You've got tenants? |
|
| 54:07 | you can't. Oh, how do mean? Yeah. If you if |
|
| 54:14 | enter anything in any of those clear you've got tenants. Yeah. Uh |
|
| 54:24 | answer now. Yeah. Yeah. sometimes if you mhm. Yeah. |
|
| 54:34 | hmm. It's just like body It could be. Yeah. I |
|
| 54:45 | so. Did that happen to But they changed it up? |
|
| 54:53 | Okay. Yeah. It could very be because whatever it was, it's |
|
| 54:58 | responding to it and then switch. . For sure. Especially if you |
|
| 55:02 | isolate and see what it is to specific, then that can be, |
|
| 55:08 | . Yeah. Wait. Yeah. . I thought that. Okay. |
|
| 56:11 | happened? Yeah, it was Thank you. Thank you. Thank |
|
| 56:31 | for the growth problems and stuff. I noticed there's a |
|
