Roni Añasco Lee Balmaceda Ian Leonio Polo Reyes Ficus stipulosa Miq. Linn (Balete) sap as an alternative material to produce environment friendly cups Review of Related Literature Collecting Sap For many years‚ the means to collect sap was to hang a bucket to the tree‚ and to wait for the sap to drip out. This process was very slow and ineffective. Later on they started a new method of sap collecting which was attaching a tube to each tree that would all lead to a central station. Scientists
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and identification of Bacterial isolates An enrichment culture technique was used for the isolation of bacteria responsible for biodegradation of phorate in soil. Screening of these bacterial species for phorate degradation in liquid cultures in our previous study (Jariyal et al.‚ 2014)‚ resulted in identification of bacterial species B. aerophilus strain Imbl 4.1 ‚ Brevibacterium frigoritolerans strain Imbl 2.1 and Pseudomonas fulva strain Imbl 5.1. However‚ these bacterial species‚ causing complete
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were running properly. More than 20 kinds of experiments were performed to identify unknown bacterium. The first test is gram stain. The result is pink rod which means gram negative rod shape cells. Also‚ in nutrient broth tube‚ it is observed to growth bacterium. To determine the production of protease‚ we do the gelatin stab. The result of this experiment is negative which has solid texture. The motility is also positive because there is no visible stabbed line. Next‚ the Thioglycollate test
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A streak culture was performed on a Tryptic Soy Agar Plate for isolation and purity and then incubated at 37 degrees Celsius for 24 hours. A gram stain was performed to determine whether the bacterium was a gram negative or a gram positive. After performing the gram stain‚ I concluded that by the appearance of purple spherical clusters resembling grapes that is was a gram positive cocci. A Catalase test was then performed using hydrogen peroxide. A positive catalase test was observed
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citrate slant was then inoculated by lightly moving the tube in a swivel pattern to help the loop not touch the walls of the container. The Citrate slant was then incubated for 48 hours in a hot room of 37 degrees Celsius. Observations of any change or growth were properly recoded
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Introduction: Bacteria are microscopic‚ single-celled organisms. Their genetic information is encoded in one large chromosome. It can also be found in plasmids which are small circular pieces of DNA that contain important genetic information for the growth of bacteria. In nature‚ this information is often a gene that encodes a protein that will make the bacteria resistant to an antibiotic. The reason for this protein being made within the bacteria is because of how bacteria usually grow in the same
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unknown bacterium and the methods are explained in detail in the lab handouts. THIS SHOULD BE IN PARAGRAPH FORMAT (I.E. LOOK AT JOURNAL ARTICLES FOR AN EXAMPLE) ALL ASSAYS MUST BE INCLUDED TO RECEIVE FULL CREDIT (Growth curve‚ CFUs (counting colonies/dilutions‚ can include equation)‚ Growth after incubating at RT for 6 days‚ MIC (antimicrobial disc)‚ Catalase‚ Oxidase‚ DNA isolation). Under each headline describe the methods and material. The example below includes for headline that should be included
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Microbial Growth of Consumable Products By Bryce Wilmott AIM: To calculate the quantity of observable microbial colonies on the surface of the Agar solid‚ as to determine the presence of microbes in consumable products i.e. yoghurt and blue vein cheese. HYPOTHESIS: Microbial growth will be present in two of the three Agar plates (those containing the food product) due to the suspected presence of microbes‚ whilst the control Agar plate (containing no food products)
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membrane‚ a nucleoid‚ cytoplasm‚ ribosomes‚ pili‚ and flagella. It is rod shaped and measures about 0.5 to 0.8 micrometer across by 2 to 9 mm in length. It occurs in chains and is non spore forming (Sanders 322). Lactobacillus acidophilus has optimal growth at 37-42 degrees
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Abstract This experiment analyzes the effects of how temperature affects bacterial and fungus amylase and also discovers the optimum temperature for these enzymes. The amylase was mixed with starch at temperatures of 0℃‚ 37℃‚ 57℃‚ and 90℃. Iodine was added to each mixture and colour changes in each case. Bacteria amylase was found to be effective at 55 0C as the temperature dropped drastically from 4.58℃ to 2.33℃. This shows that the amylase catabolized a lot of starch hence little is left which
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