Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Sign Convention01:30

Sign Convention

3.5K
When analyzing a beam subjected to various loads, it is crucial to understand the internal forces and moments generated within the structure. These internal forces can be broadly classified into normal forces, shear forces, and bending moments. To determine these forces and moments, we use the method of sections and apply a specific sign convention based on their direction and the side of the section being analyzed.
The normal force acts perpendicular to the beam's cross-section and can...
3.5K
Quantifying Heat02:46

Quantifying Heat

61.8K
Thermal Energy Microscopically, thermal energy is the kinetic energy associated with the random motion of atoms and molecules. Temperature is a quantitative measure of “hot” or “cold”, which depends on the amount of thermal energy. When the atoms and molecules in an object are moving or vibrating quickly, they have a higher average kinetic energy (KE) (or higher thermal energy), and the object is perceived as “hot”, or it is described as being at a higher temperature. When the...
61.8K
Specific Heat01:16

Specific Heat

67.3K
The specific heat capacity of a substance refers to the energy required to increase the temperature of one gram of that substance by one degree Celcius. Specific heat capacity is often represented in calories (cal), grams (g), and degrees Celsius (oC), but can also be expressed in joules (J), kilograms (kg), and Kelvin (K), among other units.
For example, increasing the temperature of one gram of water by 1°C requires one calorie of heat energy and can be written as 1 cal/g-°C, or...
67.3K
Heat Flow and Specific Heat01:12

Heat Flow and Specific Heat

6.7K
Heat is a type of energy transfer that is caused by a temperature difference, and it can change the temperature of an object. Since heat is a form of energy, its SI unit is the joule (J). Another common unit of energy often used for heat is the calorie (cal), which is defined as the energy needed to change the temperature of 1 g of water by 1 °C, specifically between 14.5 °C and 15.5 °C, since the energy needed shows a slight temperature dependence. Another commonly used unit is...
6.7K
Enolate Mechanism Conventions01:15

Enolate Mechanism Conventions

2.8K
When a carbonyl compound is treated with a strong base, the α position gets deprotonated to give a resonance-stabilized intermediate called an enolate. Enolates are ambident nucleophiles because they possess two nucleophilic sites that can attack an electrophile owing to the delocalization of the negative charge between the α carbon and oxygen atoms. When the oxygen atom attacks an electrophile, it is called O-attack, whereas electrophilic attack via the α carbon is known as...
2.8K
Heating and Cooling Curves02:44

Heating and Cooling Curves

27.4K
When a substance—isolated from its environment—is subjected to heat changes, corresponding changes in temperature and phase of the substance is observed; this is graphically represented by heating and cooling curves.
For instance, the addition of heat raises the temperature of a solid; the amount of heat absorbed depends on the heat capacity of the solid (q = mcsolidΔT). According to thermochemistry, the relation between the amount of heat absorbed or released by a substance, q, and its...
27.4K

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Characteristics of Value-Based Oral Health Care: A Scoping Review.

JDR clinical and translational research·2026
Same author

Guidance to undertaking systematic evidence maps.

Environment international·2025
Same author

What is the care economy? A scoping review on current evidence, challenges, facilitators and future opportunities.

Frontiers in public health·2025
Same author

Skull base reconstruction with nasoseptal flap in oncologic cases: can narrow-band imaging help? How we do it.

Annals of the Royal College of Surgeons of England·2025
Same author

Value-based health care definition and characteristics: an evidence-based approach.

Australian health review : a publication of the Australian Hospital Association·2025
Same author

Scoping reviews and their role in identifying research priorities.

Journal of clinical epidemiology·2025

Related Experiment Video

Updated: Jan 26, 2026

Methodology for the Study of Horizontal Gene Transfer in Staphylococcus aureus
10:39

Methodology for the Study of Horizontal Gene Transfer in Staphylococcus aureus

Published on: March 10, 2017

17.3K

Comparative Study on Injury and Recovery of Staphylococcus aureus using Microwaves and Conventional Heating.

H Khalil1, R Villota1

  • 1University of Illinois, Department of Food Science, 382D Agr. Eng. Sci. Bldg., 1304 W. Pennsylvania Avenue, Urbana, Illinois 61801.

Journal of Food Protection
|April 14, 2019
PubMed
Summary

Microwave heating caused more cell damage to Staphylococcus aureus than conventional heating. Anaerobic conditions reduced the injurious effects of microwave heating on these bacterial cells.

More Related Videos

Development and Assessment of Intracellular Infection Models for Staphylococcus aureus
08:32

Development and Assessment of Intracellular Infection Models for Staphylococcus aureus

Published on: January 17, 2025

1.2K
Improved Enzyme Protection Assay to Study Staphylococcus aureus Internalization and Intracellular Efficacy of Antimicrobial Compounds
06:36

Improved Enzyme Protection Assay to Study Staphylococcus aureus Internalization and Intracellular Efficacy of Antimicrobial Compounds

Published on: September 8, 2021

3.2K

Related Experiment Videos

Last Updated: Jan 26, 2026

Methodology for the Study of Horizontal Gene Transfer in Staphylococcus aureus
10:39

Methodology for the Study of Horizontal Gene Transfer in Staphylococcus aureus

Published on: March 10, 2017

17.3K
Development and Assessment of Intracellular Infection Models for Staphylococcus aureus
08:32

Development and Assessment of Intracellular Infection Models for Staphylococcus aureus

Published on: January 17, 2025

1.2K
Improved Enzyme Protection Assay to Study Staphylococcus aureus Internalization and Intracellular Efficacy of Antimicrobial Compounds
06:36

Improved Enzyme Protection Assay to Study Staphylococcus aureus Internalization and Intracellular Efficacy of Antimicrobial Compounds

Published on: September 8, 2021

3.2K

Area of Science:

  • Food microbiology
  • Bacterial stress response

Background:

  • Sublethal heating is a common method for food preservation.
  • Understanding bacterial injury mechanisms is crucial for food safety.
  • Staphylococcus aureus is a significant foodborne pathogen.

Purpose of the Study:

  • To compare the cellular injury induced by microwave heating versus conventional heating in Staphylococcus aureus.
  • To investigate the effect of anaerobic conditions on microwave heating injury.
  • To assess the recovery of enterotoxin synthesis ability after thermal stress.

Main Methods:

  • Exposure of Staphylococcus aureus FRI-100 to 50°C for 30 min using microwave or conventional heating.
  • Monitoring cell injury by comparing colony counts on TSA and TSAS media.
  • Measuring release of intracellular substances at 260 nm to assess membrane damage.
  • Evaluating enterotoxin synthesis recovery post-thermal stress.

Main Results:

  • Microwave heating resulted in significantly lower viable counts on selective media (TSAS) compared to conventional heating (5.6 × 10^2 vs. 1.7 × 10^3 cells/ml).
  • Increased release of 260-nm absorbing substances indicated greater membrane damage in microwave-heated cells.
  • Microwave-heated cells showed a slower recovery of enterotoxin synthesis ability.
  • Anaerobic microwave heating exhibited less injurious effects on S. aureus.

Conclusions:

  • Microwave heating induces more severe cellular injury in Staphylococcus aureus than conventional heating.
  • Cellular membrane damage and delayed enterotoxin synthesis recovery are associated with microwave heating.
  • Performing microwave heating under anaerobic conditions mitigates its injurious effects on S. aureus.