inhibits the growth of bacteria‚ it is called bateriostatic. (Fundaments of Microbiology Lab Manual) The purpose of this experiment was to examine the effect different disinfectants and antiseptics‚ which are used to decrease the number of microbes‚ on Escherichia coli and Staphylococcus aureus. The effectiveness of the chemical agent was determined by the size of the zone of inhibition around the disc incubated on soft nutrient agar seeded with the two bacteria on separate plates. For E. coli‚ a gram
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MULTI-STATE INFECTION Multi- State Escherichia coli O26 Infection Linked to Raw Clover Sprouts Escherichia coli are gram- negative bacteria that are normally found within the gut of warm bloodied organisms. There are several strains of E. coli that exist as part of the normal flora of the human digestive system. They prevent harmful bacteria from establishing themselves in the intestines‚ and they also aide in the production of vitamin K2. Most E. coli strains are not harmful to humans‚ except
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Material and methods Hosts ‚ plasmids and chemicals E. coli TOP10 strain was used for cloning and proliferation. E.coli BL21 DE3 was used as expression host cell. The pET 28a(+) plasmid was employed for gene expression. All chemicals were obtained from Merck Company (Germany). Codon optimization and gene synthesis Sequence encoding V-domain was obtained from Swiss-port‚ Uniprot KB and National Center for Biotechnology Information (NCBI) databases. 6x His-tag sequence was placed at N-terminal
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Commission‚ to produce legal documents related to the “isolated” outbreak‚ Although uncommon the FDA and prosecutors are working together to try to bring increased attention and punishment to companies found in outbreak violations.During the investigation E. Coli outbreaks raged through Chipotle stores across America. In total 57 consumers in twelve states were affected were hit with some strains of norovirus. Due to the investigations and outbreaks Chipotle
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The Figure 4.20 shows the profile growth of Escherichia coli type K-12 which was cultured in 20 g/L of glycerol treated with supplements from a carbon source under anaerobic condition and the medium supplemented with 10 g/L of trypton. About 10% working volume of inoculums were added to the medium for the profile growth process. The effects on growth curves of strains of Escherichia coli were investigated by measuring the concentration of succinic acid produced and its optical density by using HPLC
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Effects of Antiseptics and Disinfectants Purpose: The purpose of this lab is to discover substances that can slow the growth of‚ or kill‚ microorganisms. Hypothesis: The antiseptic that will prevent the growth of bacteria the most is iodine. The disinfectant that will prevent the growth of bacteria the most is bleach. Procedure: To begin the lab‚ turn the agar plate over and divide the plate into four quadrants and label the agar plate whether you
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Test Booklet Code - NO.: ABC 2216302 This Booklet contains 20 pages. Do not open this Test Booklet until you are asked to do so. Impoutant Instructions : 1. 2. The Answer Sheet is inside this Test Booklet. When you are directed to open the Test Booklet‚ take out the Answer Sheet and fill in the particulars on side-1 and side-2 carefully with blue/ black ball point pen only. The test is of 3 hours duration and Test Booklet contains 180 questions. Each question carries 4 marks
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PROCEDURE: Part A (Effect of temperature on growth) 1) 15 tubes of glucose broth are provided and one set of 3 tubes are inoculated with each of the following cultures; Escherichia coli‚ Pseudomonas fluorescens‚ Micrococcus luteus and Saccharomyces cerevisiae. The last served as control. 2) One of the three tube of each culture is incubated at each of the following temperature: * 4°C * 37°C * 55°C 3) All the tubes are incubated within 5 minutes after inoculating. The turbidity
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Part A: Diffusion on a liquid in a liquid. I did an experiment with three different glasses of tap water from the faucet. All three cups measured the same which happened to be 13 cm from the top of the cup to the bottom of the cup. I let the water settle‚ and sit for about an hour so the temperature was the same for all three cups. I then placed one drop of food coloring into the first glass and waited for the coloring to reach the bottom. I calculated 93 seconds. I then went to the second glass
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Title of Practical: The Effect of Concentration on Reaction Rate Aim: To use a simple reaction between sodium thiosulphate and hydrochloric acid to discover concentration this determines how fast chemical reactions occur. Independent Variable: Concentration of hydrochloric acid (%) Dependent Variable: Time taken for chemical reaction to take place (sec) Hypothesis: My prediction is that the increased concentration of the thiosulfate will in turn lead to an increase in the rate of reaction
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