Explain the functionality of hot air oven, Biology

Assignment Help:

Explain the Functionality of Hot Air Oven?

Hot air oven sterilizes the object by hot dry air. It kills the microorganisms by oxidizing cellular constituents. Dry Heat is less effective in killing microorganisms than moist heat. Higher temperature for a longer time period is used with dry air because it-

(i) Has less penetration power, and

(ii) Removes moisture from microorganisms and thus interferes with coagulation of microbial proteins.

Hot air oven can be used at different temperatures. Operating time depends on the temperatures used as highlighted in Table.

Table: Relation between temperature of hot air oven and the time period of sterilization

2474_Hot Air Oven.png

You would realize that the most commonly used temperature is 160° C for 2 hours. We are all familiar with hot air ovens. Hot air oven contains an insulated cabinet kept at constant temperature by electric heating mechanism and thermostat. Air keeps on circulating within the cabinet through a fan. For proper circulation of hot air, the shelves are perforated. An oven is used to sterilize glassware, corrodeable metal instruments, powder, oil etc. which can tolerate prolonged heat exposure but get spoiled by moist heat. However, it is not suitable for heat sensitive materials, like plastic and rubber items.


Related Discussions:- Explain the functionality of hot air oven

A light microscope with unlimited resolution, Theoretically you can build a...

Theoretically you can build a light microscope with unlimited magnification, but can you build a light microscope with unlimited resolution? Why or why not? (Hint: what really cont

What is osteoblast, What is osteoblast The osteoblast is the key for th...

What is osteoblast The osteoblast is the key for the development of new bone. It is essential that a large number of osteoblasts accumulate on the implant surface(contact osteo

HEALTHY DIET, EXPLAIN THE CONSTITUENT OF FOOD GROUPS AND THEIR SOURCES

EXPLAIN THE CONSTITUENT OF FOOD GROUPS AND THEIR SOURCES

What are the phenotypical proportions in f1 and f2, Considering the hybridi...

Considering the hybridization in a trait like the color of the flowers of a given plant species (yellow recessive / red dominant) conditioned by a pair of different alleles, what a

Entomophily - cross-pollination, Entomophily - Cross-pollination It in...

Entomophily - Cross-pollination It involves insects to carry the pollen to achieve pollination. Salvia exhibits a specialised 'tumapipe' floral mechanism that signifies classi

Risk analysis - in-vitro studies, In-vitro studies Mechanistic  data mi...

In-vitro studies Mechanistic  data might be  supplemented by  data  from in-vitro  studies, like  as information on genotoxicity derived from reversion assays or other same ass

Hypospadias, Hypospadias Hypospadias is the most common congenital an...

Hypospadias Hypospadias is the most common congenital anomaly of the penis. In this uretheral opening is situated on ventral side of the shaft of penis in one or several posi

What are the main harms caused by vitamin a deficiency, What are the main h...

What are the main harms caused by vitamin A deficiency? How does this vitamin act in the physiology of vision? Deficiency of vitamin A (retinol) might be cause night blindness

Define unintentional adulteration - types of adulteration, Define Unintenti...

Define Unintentional Adulteration - Types of Adulteration? These are the contaminations occur unknowingly or incidently in the food during harvesting, handling, transportation,

Write Your Message!

Captcha
Free Assignment Quote

Assured A++ Grade

Get guaranteed satisfaction & time on delivery in every assignment order you paid with us! We ensure premium quality solution document along with free turntin report!

All rights reserved! Copyrights ©2019-2020 ExpertsMind IT Educational Pvt Ltd