Help filling this table out **Complete the table below.****Table 2. Examples of antimicrobial agents and their properties.**| Agent | Actions | Uses | Advantages | Disadvantages ||----------------------|---------|------|------------|---------------|| Soaps and detergents | | | | || Acids | | | | || Alcohols | | | | || Oxidizing agents | | | | || Halogens | | | | |This table is intended to be filled out with information regarding the actions, uses, advantages, and disadvantages of various antimicrobial agents, such as soaps, acids, alcohols, oxidizing agents, and halogens. Each row corresponds to a different agent and provides a framework to compare and contrast their characteristics.

Answered: Agent Soaps and detergents Acids…

Human Anatomy & Physiology (11th Edition)

11th Edition

ISBN:9780134580999

Author:Elaine N. Marieb, Katja N. Hoehn

Publisher:Elaine N. Marieb, Katja N. Hoehn

Chapter1: The Human Body: An Orientation

Section: Chapter Questions

Problem 1RQ: The correct sequence of levels forming the structural hierarchy is A. (a) organ, organ system,...

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Help filling this table out

**Complete the table below.**

**Table 2. Examples of antimicrobial agents and their properties.**

| Agent | Actions | Uses | Advantages | Disadvantages |
|----------------------|---------|------|------------|---------------|
| Soaps and detergents | | | | |
| Acids | | | | |
| Alcohols | | | | |
| Oxidizing agents | | | | |
| Halogens | | | | |

This table is intended to be filled out with information regarding the actions, uses, advantages, and disadvantages of various antimicrobial agents, such as soaps, acids, alcohols, oxidizing agents, and halogens. Each row corresponds to a different agent and provides a framework to compare and contrast their characteristics.

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The microbial growth can be controlled or prevented by the use of antimicrobial agents which can be chemical or physical in nature. Physical agents include heat and radiation. The chemical agents are used for the disinfection of surface, antisepsis, or added in food products to prevent microbial spoilage.

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