with tiny flowers on a spike. There has been a study that the mothanolic extract of the plant has anti microbial properties. The extract from Pansit- pansitan (Peperomia pellucida)‚ the compound showed significant antibacterial activity against 3 Gram- negatice bacteria (E coli‚ Staphylococcus aureus‚ S thyphi.) The researchers expect that the hand soap‚ using Pansit- pansitan extract as an active ingredient‚ will be more efficient and less expensive than the commercial hand soaps. Statement of
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giant cluster tightly packed together. 4. What is the difference between direct and indirect staining? (1) Direct staining stained bacteria with basic dye (methylene blue‚ carbol fuchsin‚ crystal violet‚ etc) which its coloring power is in positive ion‚ and reacts with the negatively charged cell. Thus‚ the bacterial cell will be stained with the basic dye’s color. In other words‚ direct staining
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Section 4 Biol 311 Staining and Identifying Unknown Bacteria Introduction: The microbiology lab up to this point has been used to teach the students how to stain and identify bacteria. There are several types of staining through which the bacteria can be identified based on the color and shape. The staining methods used in the lab are Gram Staining‚ Capsule Staining‚ Endospore Staining‚ and Acid Fast staining. One of the most significant method of staining is the Gram Staining‚ as it is highly dependent
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unknown cultures were Gram stain‚ Catalase‚ Mannitol Salt Agar (MSA)‚ Blood Agar‚ Novobiocin‚ Coagulase‚ and DNAse (Alachi‚ 2007). Rebekah Worley February 21‚ 2012 Mitchell Section 4 Biol 311 Staining and Identifying Unknown Bacteria Introduction: The microbiology lab up to this point has been used to teach the students how to stain and identify bacteria. There are several types of staining through which the bacteria can be identified based on the color and shape. The staining methods used in the
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diff‚ is a spore-forming‚ gram-positive‚ anaerobic bacillus (The Mayo Clinic). Although the active bacteria are gram-positive‚ the spores are gram-negative (Horridge‚ et al). Culture of c-diff is performed at normal human body temp‚ on a blood agar (Nadan). After 48 hours of incubation‚ isolates resembling C. diff are anaerobically subcultured on a fastidious anaerobe agar. After the final culture‚ colonies are checked for florescence‚ and gram stained. Once gram-staining is complete‚ colonies are
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slide before staining? Differentiate between a differential stain and a special stain (how are they different‚ don’t simply identify the types of differential stains and special stains). What is the role of the Gram’s iodine in a Gram stain? What color would all bacteria become at the end of the staining procedure if the iodine in the gram step was omitted? What is the role of the alcohol wash in the Gram Stain? What color would all bacteria become at the end of the staining procedure
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Chapter 3 Staining Lab Quiz Section: Multiple Choice 1. Which of the following stains is used frequently to identify Mycobacterium and other bacteria whose cell walls contain high amounts of lipids? A. Gram stain B. Schaeffer-Fulton stain C. Acid-fast stain D. Lipidialar stain E. Spore Stain 2. Which of the following stains is used to classify microorganisms based on their cell wall content? A. Capsular stain B. Gram stain C. Spore stain D. Negative stain E. Methylene blue 3. In the Gram stain
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BTN 211 TOTORIAL 1 Chapter 1 1. The History and Scope of Microbiology Which of the following distinguish the field of microbiology from other fields of biology? a. the size of the organism studied b. the techniques used to study organisms regardless of their size c. both the size of the organism studied and the techniques employed in the study of organisms d. neither the size of the organism studied nor the techniques employed in the study of organisms regardless of their size Who of
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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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of bacterium that allows it to survive poor environmental conditions are called endospores. Their tough outer covering is made of keratin and is also the reason they are resistant to heat and chemicals. The strength of keratin also makes it resist staining. Due to this drastic measures like steaming the bacterial emulsion is used to force primary stains such as malachite green into endospores in the Schrieffer Fulton method. This stain can be left on the slide for 15 minutes or more to stain the spore
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