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Disinfectants are effective against vegetative cells and viruses, but not endospores.
ssa
You should not use disinfectants on food - not if you intend to eat it.
Bacteria can be killed by various methods, including heat, antibiotics, disinfectants, and certain chemicals. Heat can denature the proteins in bacteria, leading to their death. Antibiotics target specific pathways or structures in bacteria, preventing their growth and reproduction. Disinfectants and chemicals can disrupt the cell membrane or interfere with the metabolic processes of bacteria, leading to their elimination.
The halogen family is probably the answer- as hypochlorites (household bleach) and chlorine dioxide are commonly used. Many other non halogen compounds are disinfectants such as phenol, C6H5OH, potassium peroxymonosulfate, are also disinfectants- the halogen family does not have a monopoly.
chlorine and alcohol
Lysol, Cavicide, Cavi-wipes are the most common ones I've used.
they are both used as disinfectants.
Disinfectants are effective against vegetative cells and viruses, but not endospores.
Disinfectants kill or inhibit the growth of pathogenic microorganisms. Most disinfectants are too harsh to be applied to living tissue, and are applied only to inanimate surfaces. Ammonia, ethanol, and bleach are examples of widely used disinfectants.
ssa
they are both used as disinfectants.
OSHA does not recommend disinfectants.
Minority voters, historically, have been the most common target of voter suppression.
they are both used as disinfectants.
Mercury emissions, CCl4 , phosphates, DDT and chlorinated disinfectants have become less common
Microorganisms that are in a dormant or contain endospores are the most resistant.