Agar

gloves • Timer • Agar plates (you will need 12 of them.) • Notebook to record results Experimental Procedure: 1. Put on sterile gloves ( do not touch any non-sterile surfaces when wearing gloves) 2. Drop the first item of food (ham) on the first surface (tiles) 3. Start the timer 4. Remove the item from the surface after 5 seconds 5. Swab the item with a sterile swab (do not touch anything else with the swab) 6. Gently run the swab back and forth in a zigzag motion over the agar. Do not touch any

In this experiment, we wanted to investigate which surfaces in the school had the most bacteria, and we thought that the surfaces used more would have the most bacteria. For this experiment we used agar plates, cotton swabs and distilled water in order to see how much bacteria was on each surface. Cotton swabs were wet with distilled water and then the swabbed ws wied on a 2 inch space of the surface and twisted to cover the entire swab.once we swabbed the surface, we wiped the swab on the plate

There were different sizes of each microbial but the average size for the water exposed to sunlight was 0.7mm in section one, 1.5mm in section two, and 0.5 in section three (table 1). The agar plate with a tap, sterilized water, had the largest microbial in size at about 1.7 mm. The light exposed water had an increase in size from section one at 0.5 mm to 1.1 in section 3. Analyzing each plate, there was a physical feature that was easily

Lab Three: Streaking and Spreading Plates Introduction In this laboratory experiment, we was introduce to an introduction to streaking and spreading of bacteria in agar plates such that single cells can be isolated from one another, each cell can reproduces to form a visible colony composed of genetically identical clones. Streaking and spreading bacteria is to obtain individual colonies is usually the first step in genetic manipulation of microorganisms. Materials • Petri dishes • Metal transfer

From the ancient times spices and herbs has been mainly used as natural food preservatives, as food additives and as flavouring agents. Various spices indicates antimicrobial action against distinctive sorts of microorganisms. This project proposal gives a literature review considering antimicrobial action of vital oils generally utilized as spices and herbs. For e.g.: garlic, mustard, bay, cumin, thyme, basil, oregano, pepper, ginger, sage, rosemary etc. Against most regular bacteria and fungi that

This report represents my individual effort. I did not receive or offer aid to anyone when performing this assignment, nor did I plagiarize any material. Signed: __________________________________________________________ Introduction Having clean water is a very crucial aspect of health. Many people don’t have access to clean water, this can be life threatening. There are lethal bacterial infections that are present in water. There are many different diseases that can acquire by drinking contaminated

made when a sample is added to a substance, or "Media" that promotes the growth of fungus, bacteria, or whatever it is you are looking for. There are different types of media for different types of tests, but the most common type of plate is called an AGAR plate, which is made up of a nutrient substance gel derived from algae. Bacteria usually

Phase I-Phenotypic characterization 1. Collection of microbial isolates from various sample, characterization, identification and performing antibiotic susceptibility testing. 2. Performing Metallo Beta Lactamase (MBL) screening and confirmatory tests. 3. Testing carbapenemase production phenotypically. 4. Testing microbial isolates against higher and multidrug antibiotics. Phase II-Molecular Characterization 1. To identify the type of carbapenemase and MBL genes by PCR 2. To identify the expression

Abstract: In this experiment, each student was randomly assigned with a different species of gram- negative bacteria. The organism that I was assigned was Unknown #16. The identity of the gram-negative bacteria was determined to be Escherichia coli. The purpose of this report is to describe the various tests that helped develop a better understanding of the unknown microorganism in terms of the physiology, morphology, motility, and antimicrobic sensitivity it is characterized with. Indole production

MacConkey agar plate. The first part of the experiment involved the methods of manipulating, identifying and counting the bacteria and the second part was to find out whether the bacteria E.coli was the only type found in the given area by gram staining. E.coli was the chosen bacteria for this type of experiment. It is a gram negative bacterium that will grow rapidly given ‘any culture medium with the necessary energy source, nutrients, pH, and temperature’. Therefore, MacConkey Agar being the