Microbiology: An Evolving Science (Fourth Edition)
4th Edition
ISBN: 9780393615098
Author: John W. Foster, Joan L. Slonczewski
Publisher: W. W. Norton & Company
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Chapter 4.3, Problem 3TQ
Summary Introduction
To review:
The nature of blood agar.
Introduction:
There exists a wide variety of microorganisms in the living world which vary in their capabilities of performing
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Chapter 4 Solutions
Microbiology: An Evolving Science (Fourth Edition)
Ch. 4.1 - Prob. 1TQCh. 4.2 - Prob. 1TQCh. 4.2 - Prob. 2TQCh. 4.3 - Prob. 1TQCh. 4.3 - Prob. 2TQCh. 4.3 - Prob. 3TQCh. 4.3 - Prob. 4TQCh. 4.4 - Prob. 1TQCh. 4.4 - Prob. 2TQCh. 4.4 - Prob. 3TQ
Ch. 4.4 - Prob. 4TQCh. 4.4 - Prob. 5TQCh. 4.4 - Prob. 6TQCh. 4.4 - Prob. 7TQCh. 4.4 - Prob. 8TQCh. 4.6 - Prob. 1TQCh. 4 - Prob. 1RQCh. 4 - Prob. 2RQCh. 4 - Prob. 3RQCh. 4 - Prob. 4RQCh. 4 - Prob. 5RQCh. 4 - Prob. 6RQCh. 4 - Prob. 7RQCh. 4 - Prob. 8RQCh. 4 - Prob. 9RQCh. 4 - Prob. 1TQCh. 4 - Prob. 2TQCh. 4 - Prob. 3TQCh. 4 - Prob. 4TQCh. 4 - Prob. 5TQCh. 4 - Prob. 6TQCh. 4 - Prob. 7TQ
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- You found a bright blue growth on a tomato you had left on your kitchen counter. You’ve never seen a microorganism that color, and you want to know what it is. You take the tomato into the lab, sterilize an inoculating loop, transfer a sample from the tomato to a Nutrient Agar Petri dish, and incubate it at 37°C. But when you come back two days later, your Petri dish is empty. Why might this be? Be specific about what might have happened. How would you test your hypothesis?arrow_forwardPretend you want to test whether a certain bacterium can take iron away from hemoglobin. What is the best media to grow the organism on? O Rabbit serum O Blood agar plate O Mannitol salt agar O Mueller Hinton platearrow_forwardWhy is bacterial culture useful to grow bacteria?arrow_forward
- (1) why can't we say "sterile" technique (2) how are aseptic technique similar and different in the lab and Healthcare field?Be specific and explain at least 2 differences and two similarities. (3) You are asked to develop a method of transfer an unknown organism from a liquid broth to a solid petri dish.list each step that you would have to take .be specificarrow_forwardWhat do you mean by agar? Give example.arrow_forwardYou are in a hurry to test a bacterial culture for spore production. You grow the culture or 12 hours and then stain it. Your results are negative. Should you trust your results? Why or why not?arrow_forward
- After inoculating and incubating an agar slant from a pure broth culture of a bacterial species such as E. coli, which of the following would indicate an unsuccessful aseptic transfer? (Choose ALL that apply) a - There is fungal growth in the original broth culture tube. b- There is too much growth on the agar slant. c- There are colonies of similar morphology on the slant. d - There are red, yellow, and white colonies on the slant. e - There is no growth on the slant.arrow_forwardYour lab coordinator has decided to grow and maintain a sourdough starter. A sourdough starter is a live, on-going culture of yeast that is grown in flour, water, and a bit of sugar. It is used as an ingredient in some types of bread. Initially when the ingredients were mixed together the mixture appeared dead. After a while, it began to bubble and foam and then it tripled in volume. Eventually it stopped bubbling. Every week it is maintained by "feeding” it fresh flour every week. Over time, it will start to develop a 'sour' taste when it is used to make bread. This is the question Sometimes the starter (which is a living culture) accumulates other species of yeast. How does it accumulcate another species? You have been asked to take this mixed culture and isolate the different species in the starter (which is basically a liquid culture). How will you do it?arrow_forwardYour lab coordinator has decided to grow and maintain a sourdough starter. A sourdough starter is a live, on-going culture of yeast that is grown in flour, water, and a bit of sugar. It is used as an ingredient in some types of bread. Initially when the ingredients were mixed together the mixture appeared dead. After a while, it began to bubble and foam and then it tripled in volume. Eventually it stopped bubbling. Every week it is maintained by "feeding” it fresh flour every week. Over time, it will start to develop a 'sour' taste when it is used to make bread. Question After it was mixed together and incubated, why did it eventually stop bubbling? Give two potential reasons.arrow_forward
- Your lab coordinator has decided to grow and maintain a sourdough starter. A sourdough starter is a live, on-going culture of yeast that is grown in flour, water, and a bit of sugar. It is used as an ingredient in some types of bread. Initially when the ingredients were mixed together the mixture appeared dead. After a while, it began to bubble and foam and then it tripled in volume. Eventually it stopped bubbling. Every week it is maintained by "feeding” it fresh flour every week. Over time, it will start to develop a 'sour' taste when it is used to make bread. This is the question A sourdough starter is "fed" flour and water every week to keep it alive.Each week, some of the starter can be removed and used for baking bread.It is added to bread dough to add flavour. The older the starter, the stronger the flavour. What causes the 'sour' taste?arrow_forwardWhat is the major difference between Thayer-Martin and chocolate agar? When would you use Thayer-Martin rather than chocolate agar?arrow_forwardIn spread plate method, colonies form within the agar and agar surface. In pour plate method, previously prepared agar plates are not required. a. First statement is TRUE, Second statement is FALSE. b. First statement is FALSE, Second statement is TRUE. c. Both statements are TRUE. d. Both statements are FALSE.arrow_forward
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