Differential Staining Cynthia Alonzo‚ M.S. Version 42-0242-00-01 Lab RepoRt assistant This document is not meant to be a substitute for a formal laboratory report. The Lab Report Assistant is simply a summary of the experiment’s questions‚ diagrams if needed‚ and data tables that should be addressed in a formal lab report. The intent is to facilitate students’ writing of lab reports by providing this information
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Introduction The Gram stain is one of the most useful staining procedures in microbiology . It is one of three differential staining techniques‚ is used to identify divide bacteria into two groups: Gram-positive bacteria and gram-negative (Madigan‚ Martinko‚ Dunlap‚ Clark (2009). These staining reactions take advantage of the fact that cells or structures within cells display dissimilar staining reactions that can be distinguished by the use of different dyes (Brown 2009). A gram positive bacteria
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Bacillus‚ Mycoplasma‚ and Escherichia In a clinical setting signs and symptoms can lead a care taker down a treatment path‚ but if a bacterial infection is suspected‚ a definitive answer from the “lab” is needed before prescribing medications. In this instance a yellow sputum was produced by the patient‚ which will be taken to the lab an analyzed under a microscope. There are three suspect bacteria‚ which are Bacillus‚ Mycoplasma‚ and Escherichia. A discussion of staining procedures‚ as well as
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MBK – Lab Report Differential Staining Questions: A. What is a differential stain? How is it different from a simple stain? 1. A differential stain is a stain that differentiates between gram-positive and gram-negative bacteria. Bacteria that stain purple are considered gram-positive and those that stain pink are considered gram-negative. 2. A simple stain is a stain that reacts with all microbes in and identical fashion. They are used to increase contrast. 3. They
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Laboratory(TFMB1001) Report Experiment Tittle Gram stain Experiment Date 24October2014 Submission Date 31October2014 Students Name Tittle Gram stain. Objectives Aim of this experiment is to differentiate between the two major categories of bacteria ‚ gram positive and gram negative. Through this experiment‚ gram staining skills develop. More understanding the types and morphology of bacteria. Expected experimental result‚ Escherichia coli (E.coli ) is a negative gram bacteria which stain pink colour
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Bacillus Cereus Bacillus cereus is a rod-shaped gram- positive bacillus that can be found in food‚ dust‚ dirt and sometimes soil. It is an aerobe and a facultative anaerobe that can form spores‚ which if activated at any point can begin to germinate and produce toxins. These spores that form from B. cereus are be resistant to heat and chemicals. B. cereus is found in approximately 25% of food sampled (3). Foods that are commonly associated with B. cereus are potatoes‚ rice‚ meat‚ vegetables
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Bacillus thuringiensis Bacillus thuringiensis Spores and bipyramidal crystals of Bacillus thuringiensis morrisoni strain T08025 Scientific classification Kingdom: Eubacteria Phylum: Firmicutes Class: Bacilli Order: Bacillales Family: Bacillaceae Genus: Bacillus Species: thuringiensis Binomial name Bacillus thuringiensis Berliner 1915 Contents Introduction Use in pest control Genetic engineering for pest control Usage Advantages Safety Limitations to Bt crops
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1. Describe the major differences between gram positive and gram negative bacteria cell walls. The gram negative bacteria cell wall is a thin peptidoglycan layer and an outer cell membrane with a lipopolysaccharide layer. The gram positive bacteria cell wall is a single thick peptidoglycan layer. This wall forms in a mesh like formation of three layers of alternating material. 2. From the procedure that you have carried out‚do you feel that the Gram positive stain is a simple procedure? No‚
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themselves to substrate molecules and lowering the activation energy of a reaction (Alberts et.al‚ 2010 p.90). The purpose of the lab was to test how temperature will affect the rate at which starch hydrolyzed. In the experiment conducted‚ bacterium; Bacillus Licheniformis and the fungus; Aspergillus Oryzae was used to examine how changes in temperature of the enzymes affects the rate of the reaction with starch. Amylase is an enzyme‚ found chiefly in saliva and pancreatic fluid‚ that converts starch
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|Medium |Generation Time (minutes) | |Escherichia coli |Glucose-salts |17 | |Bacillus megaterium |Sucrose-salts |25 | |Streptococcus lactis |Milk |26
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