observable microbial colonies on the surface of the Agar solid‚ as to determine the presence of microbes in consumable products i.e. yoghurt and blue vein cheese. HYPOTHESIS: Microbial growth will be present in two of the three Agar plates (those containing the food product) due to the suspected presence of microbes‚ whilst the control Agar plate (containing no food products) will remain free of contamination and microbial growth. MATERIALS: - 3x Agar plates - 10g of berry yoghurt - 10g
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An agar plate is a Petri dish that contains a combination of agar and nutrients that help microorganisms grow. The proper method of setting microorganisms on an agar plate is know as “streaking”. In order to streak‚ the microorganisms are placed on a sterile swab or metal wire‚ which is then dragged lightly against the agar solution‚ leaving behind the microorganisms. The amount of organisms is greatest at the beginning
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the Gram stain‚ and light microscope identify at least 2 Prokaryotes (bacteria) found in the water samples that are isolated on the MacConkey agar plates and the nutrient agar plate. Using the Identification Lab manual‚ identify at least 2 Eukaryotes (fungus) found in the soil sample that are isolated on the Potato dextrose agar plate and the nutrient agar plate. 3. In an agricultural context‚ research bacteria and fungus and their importance to Earth. 4. A high quality‚ 3+ resource
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early days of microbiology in the 19th century‚ culture on agar plates has been a central technique for the study of bacteria. This practical is designed to introduce students to the basic techniques required to manipulate bacteria. Students will gain experience with the streak plate procedure‚ used to isolate pure colonies of bacteria‚ and viable plate count methods. The latter involves serial dilution and spread plating of bacteria on agar plates. Materials required per pair • One 10 ml liquid culture
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Purpose The principle of this experiment is to have a thorough perceptive of: • Culture washed and unwashed lettuce on agar plate. • Culture fresh and opened milk with the same expiration dates. • Explain the significance of food safety. • Illustrate foodborne sicknesses.
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that will be of use to you throughout your biological work. Procedure 1. Heat the test tubes of sterile agar medium in the water bath until the agar melts. 2. Remove the test tubes from the water bath. Let them cool enough to hold in your hand‚ but not so much that the agar becomes solid again. Perform the following transfer as quickly as possible. You must work rapidly so that the liquid agar will not cool and solidify before the transfer is completed. 3. Hold both a test tube
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2 agar plates divided into 4 equal sections were used for this experiment. Each section was labeled with a number from 1-8. 8 Sterile swabs were used‚ 1 for each surface swab. 8 surfaces in my home were then identified that could serve as a fomite and swabbed with a sterile swab that was dipped in distilled water to moisten it. Surface #1 was the garbage disposal in the kitchen sink. It was swabbed and the microbes transferred to the appropriately labeled section marked #1 of the agar plate
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In this lab you will test the idea that microbes are ubiquitous or present everywhere at all times. Materials One Triptic Soy Agar (TSA) plate per student One sterile swab Procedure 1. Decide on an area to test for the ubiquity of microbes. List your area on the white board in front of the classroom. 2. Obtain one TSA plate and label it on the bottom (side with the agar) with your name‚ class section and the surface you will sample. 3. Obtain one sterile swab. 4. To obtain a sample‚ roll the sterile
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utilizing procedures learnt during the semester. Procedures were followed as stated in the lab manual (1). Since the sample contained two unidentified bacteria‚ the first step was to isolate each bacterium using streak plate technique. Tryptic Soy Agar (TSA) plate‚ and differential media such as mannitol salt and Eosin methylene blue (EMB) were used for isolation streak technique. This step is imperative because the bacteria need to be separated and isolated before they can be identified. Moreover
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CHAPTER I INTRODUCTION Background of the Study Mangrove swamps are forested intertidal ecosystems that occupy sediment-rich sheltered tropical coastal environments. By trapping and stabilizing fine sediments‚ mangroves control the quality of marine coastal waters. Aside from maintaining coastal food webs and populations of animals‚ mangroves have an important role in pollution control through their absorptive capacity for organic pollutants and nutrients‚ and they play an important role in storm
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