Moist Heat: commonly used to disinfect , sanitize, sterilize, and pasteurize, kills cells by denaturing proteins and destroying cytoplasmic membranes

Thermal Death Point: the lowest temperature that kills all cells in a broth in 10 minutes

Autoclaving: using heat and higher temperatures than that of boiling water, pressure is applied to boiling water to prevent the escape of heat in steam which succeeds in achieving sterilization is that the temperature at which water boils

Dry Heat: for substances such as powders and oils that cannot be sterilized by boiling or with steam, or for materials that can be damaged by repeated exposure to steam (denatures proteins)

Lyophilization: technique combining freezing and drying to preserve microbes and other cells for many years

Filtration: passage of a fluid or gas through a sieve designed to trap particles/ microbes (cells or viruses), can be used to sterilize such heat-sensitive materials like solutions, antibiotics, vaccines, liquid medicines, enzymes, and culture media