This document discusses various types of laparoscopic instruments used in surgery including forceps, scissors, graspers, and hooks. It provides details on the features of each type of instrument such as their shaft length, jaw action, flush ports for cleaning, and optional electrocautery capabilities. The document also covers the proper cleaning and sterilization procedures for laparoscopic instruments, recommending the use of a neutral pH detergent for cleaning followed by high-level disinfection or sterilization using steam, chemicals like glutaraldehyde, or plasma.