Introduction Identification and classification of bacteria is important to make easier manipulation on the bacteria for various purposes such as for medical‚ research‚ developmental‚ and biotechnicalfieldsThe cell wall is the basis for classification of bacteria according to the Gram stain. Accordingto the chemical make up of bacterial cell wall‚ a staining procedure‚ Gram stain‚ helps usclassify bacteria into two subgroups‚ The cell wall can stain either positive or negative‚depending on its chemistry
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1- Synthesis of silver nanoparticles by Bacillus sp.: The microorganisms in the most contaminated toilet Sink were isolated by dilution technique. The dominant bacterial strains are identified as Bacillus sp.‚ on the basis of morphological and biochemical characteristics. Gram’s staining: Gram positive and rod shape. They were serially diluted and spread on nutrient agar plates. The starch has been hydrolyzed and a clear zone by the addition of iodine solution. Visual identification: When bacterial
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Exercise 13 MITOSIS: REPLICATION OF EUKARYOTIC CELLS ANSWERS TO QUESTIONS 1. a. Mitosis and cytokinesis are often referred to collectively as "cellular division." Why are they more accurately called cellular replication? The result of mitosis is production of two cells (replicates) identical to the parent cell. The genetic material is replicated rather than divided. b. Does the cell cycle have a beginning and an end? The organization of our study of cellular events indicates a beginning and
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Materials 1. Nutrient agar plates of a) Sarcina lutea and Serratia marcescens b) Bacillus subtilis and Escherichia coli c) Streptococcus fecalis and Pseudomonas fluoroscens 2. 24 hour pour plate preparation of a) Serratia marcescens b) Sarcina lutea c) Bacillus subtilis d) Escherichia coli 3. 24 hour agar slant of the following cultures incubated at 25ºC a) Bacillus subtilis b) Escherichia coli c) Serratia marcescens d) Pseudomonas fluoroscens 4
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WATER 1. Nearly 80% of the surface of earth is water. 2. 97% of all water on earth is sea water. 3. Chemically‚ it us 2 atoms of Hydrogen and 1 atom of oxygen. We and Water : 1. The human body is made up of about 70% water. 2. Every system in our body needs water. 3. Water makes up 83% of our blood. 4. Water helps us digest food. 5. Water transports body wastes. 6. Water keeps our temperature correct. 7. Each day we must replace 2.4 ltrs
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and bacteria that retain the color from the primary stain is called gram-positive. Bacteria stain differently because of chemical and physical differences in the cell wall. Procedure For this lab we used three cultures; Escherichia Coli‚ Bacillus Subtilis‚ and Staphylococcus Epidermidis. Using a different slide for each sample we started by preparing and fixing each slide. Next we covered the slide with crystal violet for 30 seconds then rinsed with water. Next we covered the slide with Grams
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The steaks that were done on this plate seemed to show that E. coli did not have lipases because it did not have clear zones. Staphylococcus aureus seemed to have these clear zones meaning it can secrete lipases. The bacteria Bacillus subtilis did not grow well to see if there was a clearing. After doing some research‚ it was shown that B. subtilis is lipase positive so there should have also been some clear sones like the Staphylococcus aureus (Watson). The DNAse agar could not
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of papain and a microbial enzyme on meat proteins and beef Landmann‚ W.A. 1963. Enzymes and their influence on meat tenderness Balls‚ A.K.‚ and S.R. Hoover. 1937. The milk clotting action of papain McConn‚ J.D.‚ D. Tsuru‚ and K.T. Yasunobu. 1964. Bacillus subtilis neutral proteinase: I Cover‚ S.‚ R.L. Hostetler‚ and S.J. Ritchey. 1962. Tenderness of beef McKeith‚ F.K.‚ M.S. Brewer‚ and K.A. Bruggen. 1994. Effects on enzyme application on sensory‚ chemical‚ and processing Dapeau‚ G.R. 1976. Protease
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CHAPTER I INTRODUCTION 1.1 Background Food is one of human sources of calorie‚ protein‚ fats‚ and nutrition. Yet‚ because of the highly nutritious content‚ food is susceptible to growth of microorganisms. By the presence of microorganisms in food‚ the food is more likely to have shorter shelf life. Thus‚ mostly it is resolved by the addition of antimicrobial substances to food‚ such as condiments and preservatives. Condiments and preservatives could inhibit the growth of microorganisms
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Fermentation of Lactose Test‚ the Sulfide Indole Mobility (SIM) Test‚ the Nitrate Reduction Test‚ the Protein Hydrolysis Test‚ the Catalase Test‚ and the Cytochrome Oxidase Test. The microbes that were tested during this lab were: Escherichia coli‚ Bacillus cereus‚ the unknown‚ Proteus vulgaris‚ Staphylococcus epidermis‚ Enterobacter aerogenes‚ the control‚ and Pseudomonas fluorescens. The microbes tested during these various tests were looking for which would: reduce sulfur/produce sulfate‚ produce
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