Practical 9: Examination of Bacterial Plates Objective: 1. To examine bacteria pigmentation‚ colony‚ margin characteristics‚ elevation properties‚ broth characteristics and agar stroke properties. 2. To examine bacteria growth characteristics on different culture media. Introduction: Bacterial species can sometimes be identified on the basis of how they appear on or in the different media. The pigmentation‚ size and shape of bacterial colonies as they grow on and in agar plates can
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Advanced Food hygiene Assigment question 6 Non Bacterial Food Posioning Food poisoning can be caused by the consumption of food contaminated by substances other than bacteria. This can occur by contamination of the food by chemicals‚ the ingestion of poisonous plants and by eating fish or shellfish that have been feeding on poisonous plankton or living in contaminated waters. Several foods contain naturally occurring poisons. This is more common in plants; there are hardly any animals that are
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Ensuring the Social‚ Political‚ and Technological Protection of Water Quality Protecting Against Bacterial‚ Parasitic‚ and Protozoan Pathogens Nathan Pankowsky Contents Abstract....................................................................................................................................................... 2 Introduction ............................................................................................................................................... 3
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Title of Experiment: The Effect of Temperature on the Hatching Success of Brine Shrimps. Abstract In this experiment‚ 40 brine shrimp eggs are put into a test tube containing salt water at different temperature such as 25°C and 35°C respectively. The eggs are left from two days to hatch. After two days‚ the number of eggs successfully hatched are observed and counted. Introduction Brine shrimp is the common name for a primordial crustacean that reaches less than 1.3 cm in length and is usually
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− ( − 6 ) = _______ − 2 − 10 = _______ − 8 − ( − 8 ) = _______ − 8 − 8 = ________ m. − 16 − 11 = _______ Last night the temperature in New York City went down to 4°F. In Antarctica‚ the temperature went down to − 20°F. What is the difference between the two temperatures? answer: _____________ In Antarctica‚ the temperature air temperature is − 5°F . The temperature of the nearby water is 33°F. How much colder is the air than the water? answer: _____________ Super Teacher Worksheets − www.superteacherworksheets
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What are bacteria? Bacteria are tiny little organisms that are everywhere around us. We can’t see them without a microscope because they are so small‚ but they are in the air‚ on our skin‚ in our bodies‚ in the ground‚ and all throughout nature. Bacteria are single-celled microorganisms. Their cell structure is unique in that they don’t have a nucleus and most bacteria have cell walls similar to plant cells. They come in all sorts of shapes including rods‚ spirals‚ and spheres. Some bacteria
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Bacterial vaginosis‚ or simply BV‚ is a prevailing vaginal infection in women. BV is an illness that outcomes in vaginal discharge and are a consequence of overgrowth of usual bacteria in the vagina. There are numerous kinds of bacteria that live naturally in the vaginal region. The vaginal discharge results when numbers of various species of bacteria grow large such that their numbers exceed the natural balance (Bacterial Vaginosis Researchomatic). The reasons for the specific vaginal bacterial
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PART B YOU WILL NOW DESIGN AN EXPERIMENT TO STUDY THE EFFECT OF A FACTOR AFFECTING VITAMIN C IN FRUIT JUICES WHAT IS THE EFFECT OF TEMPERATURE ON VITAMIN C IN FRUIT JUICES? The purpose of this experiment is to determine if the difference in temperature will damage vitamin C in any type of fruit juices. Five different temperatures of fruit juices will be used(5‚ 22‚ 50‚ 70‚ 90) degree Celsius to see how temperature affects the loss of vitamin C in fruit juices. The amount of vitamin C in the fruit
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The Effect of Concentration‚ pH and Temperature on Enzyme Activity Biology For Majors October 4‚ 2012 Abstract We examined the reaction an enzyme has when its concentration‚ pH and temperature are altered. In order to do this‚ we added different levels of pH into different test tubes with the enzyme (sucrose)‚ and substrate (sucrose)‚ and we then inverted the tube. The higher pH produced more enzyme activity. Temperature effects enzyme activity by decreasing its stability when the temperature
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outcomes of spontaneous bacterial peritonitis in Egypt‚ single center experience prospective study Spontaneous bacterial peritonitis (SBP) is the infection of the ascetic fluid that occur in the absence of a visceral perforation and in the absence of an intraabdominal inflammatory focus such as abscess‚ acute pancreatitis or cholecystitis (Guarner C and Soriano G‚ 2007). Since its initial description in 1964‚ research has transformed spontaneous bacterial peritonitis (SBP) from a
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