Thermal Death-Point

1906 ◽  
Vol 42 (5) ◽  
pp. 397-397
Keyword(s):  
Thermal Death ◽  
Thermal Death Point

Thermal Death Point: I. Spores of Clostridium Tetani

1931 ◽  
Vol 48 (5) ◽  
pp. 436-456 ◽  
Author(s):  
T. J. Murray ◽  
M. R. Headlee
Keyword(s):  
Clostridium Tetani ◽  
Thermal Death ◽  
Thermal Death Point

scholarly journals THE THERMAL DEATH-POINT OF TUBERCLE BACILLI IN MILK AND SOME OTHER FLUIDS

1899 ◽  
Vol 4 (2) ◽  
pp. 217-233 ◽  
Author(s):  
Theobald Smith
Keyword(s):  
Salt Solution ◽  
Distilled Water ◽  
Thermal Death ◽  
Thermal Death Point

1. Tubercle bacilli when suspended in. distilled water, normal salt solution, bouillon and milk, are destroyed at 60° C. in 15 to 20 minutes. The larger number are destroyed in 5 to 10 minutes. 2. When tubercle bacilli are suspended in milk, the pellicle which forms during the exposure at 60° C. may contain living bacilli after 60 minutes.

scholarly journals Time and temperature combinations that are lethal to Pseudomonas syringae pv actinidiae

2011 ◽  
Vol 64 ◽  
pp. 291-291
Author(s):  
I.P.S. Pushparajah ◽  
K.R. Everett
Keyword(s):  
Pseudomonas Syringae ◽  
Water Bath ◽  
Bacterial Suspension ◽  
Thermal Death ◽  
Thermal Death Point

The thermal death point was determined in vitro for three isolates of Pseudomonas syringae pv actinidiae (Psa) A bacterial suspension was treated by placing in an Eppendorf tube then floating in a water bath at seven temperatures from 263 to 60C At each temperature an aliquot was removed after 5 15 35 75 155 315 and 635 min placed onto Kings medium B (KMB) in Petri plates and spread with a sterilised bent glass rod Petri plates were placed at 25C for 24 h and colonies counted There were three isolate replicates each in an Eppendorf tube per timetemperature combination There was no difference in response between isolate replicates but time and temperature differences were significant (P

Observations on the Thermal Death Points of the Blow-fly at different relative Humidities

1928 ◽  
Vol 18 (4) ◽  
pp. 397-403 ◽  
Author(s):  
Mary V. F. Beattie
Keyword(s):  
Relative Humidity ◽  
Blow Fly ◽  
Dry Air ◽  
Optimum Point ◽  
Thermal Death ◽  
Thermal Death Point

In summarising, the following points are to be noted:—1. The thermal death point of the blow-fly was definitely influenced by the factor of humidity.2. Saturated and dry air had the effect of lowering the thermal death point.3. Relative humidities from 60 per cent. to 80 per cent. were more favourable, while relative humidity of 70 per cent. actually was found to be an optimum point.4. From the weighings it may be concluded that death in saturated air was due to the inability of the flies to regulate their heat by evaporation.

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