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- 1. Illustrate in a diagram the identification scheme from gram-positive cocci.2. Discuss the principle involved in the biochemical tests in identifying species of staphylococci.3. Illustrate in a diagram the identification scheme for Streptococci.4. Discuss the principle involved in the biochemical tests in identifying species of Streptococci.If a experiment took place with culture of Ecoli What happens to the ampicillin flask when added to the e coli? b) How can this effect be explained 11.a) What happens in the flask with chloramphenicol? b) How can this effect be explained 12.a) What happens in the flask with streptomycin? b) How can this effect be explainedColiform bacteria are common contaminants of meats.a. Why might one expect to find coliforms in samples of meat? b. High coliform counts in food indicate the potential for finding which intestinal pathogens? c.In terms of food safety, why is it suggested to cook hamburgers medium-well to well-done, whereas steaks can be cooked rare?
- 2. A mannitol-salt agar plate was inoculated with these bacteria and is shown below. A. What type of organisms grow on this medium? B. Based on the reaction below, what can you say about the organism derived from the patient's abscess?1. Why is it important to have isolated bacterial colonies for this lab activity (Bacteria of GI Tract)? What results would you obtain if you had a mixed culture of bacteria?i) Describe the proteins in terms of their size and abundance in the whey and deproteinated whey samples. ii) Provide a conclusion about how boiling affected the whey proteins. Must answer both and explained properly
- 1. The selective ingredient in mannitol salt agar is ______________, which selects for the growth of Staphylococcus organisms.scenario: After preparing Vitamin E gel-cream, observed that the finished product texture is gritty and less viscous similar to the picture given below. question: 1.Briefly explain the possible causes and remedies to solve the encountered formulation problems.Which of the following cause human food-borne illness: a. Lactobacillus acidophilus b. adding vinegar (acetic acid) to milk c. the botulinum toxin (Bo-tox) made by Clostridia botulinum d. Listeria monocytogenes e. Salmonella enterica
- What will happen to the color of the Coomassie reagent as more protein is added? Group of answer choices A) It will turn more Blue B) It will turn more Green C) It will turn more Red1. How would you interpret the following result of the Bile Esculin Test: "Growth of the bacteria is present however no darkening of the agar can be observed after 48 hours." Please explain.EXPLAIN THE PURPOSE OF THE METHYL RED AND VOGES-PROSKAUER TESTS IN DETERMINING THE IDENTITY OF GRAM NEGATIVE ORGANISMS IN THE FAMILY ENTEROBACTERIACEAE. INCLUDE IN YOUR ANSWER WHY METHYL RED IS USED RATHER THAN PHENOL RED. WHAT ORGANISM IN THE FAMILY IS USED AS A CONTROL WHEN RUNNING THE METHYL TEST. IF THE METHYL RED TEST IS NEGATIVE, EXPLAIN WHY THE VOGES-PROSKAUER TEST IS RUN AND INCLUDE WHAT COLOR CHANGE INDICATES A POSITIVE TEST. ACCOUNT FOR THE COLOR DIFFERENCES IN THE NEGATIVE VOGES-PROSKAURER TESTS. WHAT REAGENTS (COMMON NAME) WERE USED IN THE VOGES -PROSKAUER TEST.