Define the principles of sterilization with an autoclave and with a dry heat oven.
2. What pressure, temperature, and time are used in routine autoclaving?
3. What factors determine the time period necessary for steam-pressure sterilization? Dry-heat oven sterilization?
4. Why is it necessary to use bacteriologic controls to monitor heat- sterilization techniques?
5. When running an endospore control of autoclaving technique, why is one endospore preparation incubated without heating?
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