Which of the polysaccharides WILL DECREASE GELLING if acid is added to the sample? pectins agar chitin alginates
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Which of the polysaccharides WILL DECREASE GELLING if acid is added to the sample?
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pectins |
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agar |
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chitin |
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alginates |
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- Phenol red broth consists of standard ingredients to which a single ______ can be added. carbohydrate protein enzyme bacteriumWhat characteristic of agarose makes it useful for electrophoresis? It is more dense than water and an electrical current can pass through it. The agarose gel contains microscopic pores which act as molecular sieves. The sieving properties of the gel influences the rate at which molecules migrate. It is jelly like and clear so that you can see your molecules move through it.which of the following can be used as a disinfectant on a table top and works by denaturing bacteria lipids and membranes? 1-1% tincture of iodine 2-37% Formalin 3-Crystal Violet 4-Hand soap 5-Ethanol
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