methyl red test indicated that no mixed acid fermentation occurred. The DNase test was performed and yielded a positive result. The SIM test provided two outcomes‚ that the bacterium did not reduce sulfur nor produce indole from tryptophan. Afterwards‚ the bacterium was determined to be positive for lysine decarboxylation and citrate. The purple broth and triple sugar iron tests both indicated gas production. The purple broth test was positive for fermentation‚ and the triple sugar iron test indicated
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A PROPOSED STUDY ON THE EFFECTS OF MECHANICAL PRETREATMENT ON Ulva reticulata FOR THE PRODUCTION OF BIOETHANOL Presented to: The Chemical Engineering Department College of Engineering and Architecture Cebu Institute of Technology – University Cebu City‚ Philippines In Partial Fulfillment of the Requirements for the Course Chemical Engineering Research 1 Macapaz‚ Donald G. Lluz‚ Ian Rome C. Alqueza‚ Mary Anne A. Mangila‚ Jennifer Y. Miparanum‚ Cherry Pearl A. October 2011 A PROPOSED
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in Pipet 1 Thymol Blue Indicator‚ 0.04% - 0.5 mL in Pipet Experiment procedure: Part I: 1. Prepare an ice water bath by partially filling one of the 50-mL beakers from your LabPaq with tap water and crushed ice. Set aside. 2. Prepare a hot water bath by partially filling the second 50-mL beakers from your LabPaq with very hot tap water. Set aside. 3. Using a 24-well plate add 5 drops of 2.0 M MgCl2‚ magnesium chloride solution to wells C1 and C2. Add 10 drops to wells C3 and C4. 4. Add
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Processes involved | Remarks | 1 cup Vinegar | Calcium‚ magnesium‚ phosphorus and potassium. | Vinegar is an acid liquid obtained from an alcoholic liquid‚ as cider‚ by oxidation‚ as an acetous fermentation: used as a condiment and as a preservative. | is produced either by fast or slow fermentation processes. | | 1 tsp. Salt | Calories0 | | Fat0g | | Carbs0g | | Protein0g | There are 0 calories in 1 teaspoon of Salt. | Calorie breakdown: 0% fat‚ 0% carbs‚ 100% protein. Sodium 2325mg
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the concentration of glucose decreased from certain amount to o g/L within first 4 hours of the process. However‚ the fermentation cell yield coefficient could be improved by using fed batch reactor‚ in which the substrate (i.e.‚ glucose) is added into the mixture at desired times. The level of dissolved oxygen (DO2) was also one of the major factors that affect the fermentation cell yield coefficient. The decrease in the amount of DO2 supplied prevents E. coli from continuing to increase exponentially
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so treated after distillation with charcoal or other materials‚ as to be without distinctive character‚ aroma‚ taste‚ or color.” As Vodka is a neutral spirit‚ it means that it can be obtained by the distillation of any product with fermentable carbohydrates on it‚ like grains (rye‚ corn or wheat) or products like potatoes‚ beets or sugar beets; even grapes. Nowadays‚ most Vodka is obtained from grain. To get Vodka‚ a neutral spirit‚ (without the character of other spirits)‚ the liquor is filtered
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Pseudomonas aeruginosa Pseudomonas aeruginosa is the bacteria of my initial unknown project. Determining which bacteria I had was completed by many steps. The one fact that I had‚ was that it was a gram negative bacteria because on the gram stain it appeared pink. Its cell wall is composed of a plasma membrane‚ periplasmic space‚ peptidoglycan and an outer membrane (lipopolysaccharide and protein). By looking at the agar plate it was easy to tell that it was not a swarmer and it did not have any
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To fully understand this lab we first need to know what gram-negative and gram-positive bacteria are and what it’s composed of. Gram-positive bacteria take up the class of bacteria that stain crystal violet in the method of bacterial differentiation. Where gram-negative bacteria are a class of bacteria that does not retain crystal violet. Instead they are counter-stained pink by Safranin‚ and because of this‚ identifying positive is possible. One of the many differences between gram-negative and
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1.4.1. Safety Aspects of Probiotics Today‚ there are evidences that probiotic strains used as commercial bacteria are safe to use in applications. The safety of the probiotic products is appraised with the phenotypic and genotypic characteristics and the statistics of used microorganisms (Çakır 2003). Safety aspects of probiotic bacteria include the following requirements. 1. Strains for human use are preferred to be human origin. 2. They are isolated from healthy human gastrointestinal tract. 3
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"Specialized Cell Structure and Function." : Cellular Respiration â FactMonster.com. 2000–2012 Pearson Education‚ Publishing as Fact Monster‚ n.d. Web. 25 June 2012. <http://www.factmonster.com/cig/biology/cellular-respiration.html>. "Fermentation." McGraw-Hill Higher Education: Anatomy & Physiology Prep. Mcgraw-Hill‚ 2007. Web. 25 June 2012. <http://www.jlhahnconsulting.com/prepsteps1/bioF6.html>. Smith‚ S.E.‚ and O. Wallace. "Why Is Metabolism
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