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Nutrient Agar
Nutrient agar is a general-purpose solid medium supporting growth of a wide range of non- fastidious organisms. It typically contains ( mass/volume): * 0.5% peptone – this provides organic nitrogen * 0.3% beef extract/yeast extract – the water-soluble content of these contribute vitamins, carbohydrates, nitrogen, and salts * 1.5% agar – this gives the mixture solidity * 0.5% sodium chloride – this gives the mixture proportions similar to those found in the cytoplasm of most organisms * distilled water – water serves as a transport medium for the agar's various substances * pH adjusted to neutral (6.8) at . Nutrient broth has the same composition, but lacks agar. These ingredients are combined and boiled for approximately one minute to ensure they are mixed and then sterilized by autoclaving, typically at for 15 minutes. Then they are cooled to around and poured into Petri dishes which are covered immediately. Once the dishes hold solidified agar, they are sto ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
K Pneumoniae M Morganii Providencia Styphimuriuma
K, or k, is the eleventh letter of the Latin alphabet, used in the modern English alphabet, the alphabets of other western European languages and others worldwide. Its name in English is ''kay'' (pronounced ), plural ''kays''. The letter K usually represents the voiceless velar plosive. History The letter K comes from the Greek letter Κ (kappa), which was taken from the Semitic kaph, the symbol for an open hand. This, in turn, was likely adapted by Semitic tribes who had lived in Egypt from the hieroglyph for "hand" representing /ḏ/ in the Egyptian word for hand, ⟨ ḏ-r-t⟩ (likely pronounced in Old Egyptian). The Semites evidently assigned it the sound value instead, because their word for hand started with that sound. K was brought into the Latin alphabet with the name ''ka'' /kaː/ to differentiate it from C, named ''ce'' (pronounced /keː/) and Q, named ''qu'' and pronounced /kuː/. In the earliest Latin inscriptions, the letters C, K and Q were all us ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Growth Medium
A growth medium or culture medium is a solid, liquid, or semi-solid designed to support the growth of a population of microorganisms or cells via the process of cell proliferation or small plants like the moss ''Physcomitrella patens''. Different types of media are used for growing different types of cells. The two major types of growth media are those used for cell culture, which use specific cell types derived from plants or animals, and those used for microbiological culture, which are used for growing microorganisms such as bacteria or fungi. The most common growth media for microorganisms are nutrient broths and agar plates; specialized media are sometimes required for microorganism and cell culture growth. Some organisms, termed fastidious organisms, require specialized environments due to complex nutritional requirements. Viruses, for example, are obligate intracellular parasites and require a growth medium containing living cells. Types The most common growth media ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fastidious Organism
A fastidious organism is any organism that has complex or particular nutritional requirements. In other words, a fastidious organism will only grow when specific nutrients are included in its medium. The more restrictive term fastidious microorganism is used in microbiology to describe microorganisms that will grow only if special nutrients are present in their culture medium. Thus fastidiousness is often practically defined as being difficult to culture, by any method yet tried. Examples An example of a fastidious bacterium is '' Neisseria gonorrhoeae'', which requires blood or hemoglobin and several amino acids and vitamins to grow.Todar, Kenneth''Neisseria gonorrhoeae'', the Gonococcus, and Gonorrhea. Lectures in Microbiology. 2009. Retrieved 2013-03-05. Other examples include ''Campylobacter'' spp. and ''Helicobacter'' spp., which are capnophilic – require elevated CO2 – among other requirements. Fastidious organisms are not inherently "weak"—they can flourish an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mass Concentration (chemistry)
In chemistry, the mass concentration (or ) is defined as the mass of a constituent divided by the volume of the mixture . :\rho_i = \frac For a pure chemical the mass concentration equals its density (mass divided by volume); thus the mass concentration of a component in a mixture can be called the density of a component in a mixture. This explains the usage of (the lower case Greek letter rho), the symbol most often used for density. Definition and properties The volume in the definition refers to the volume of the solution, ''not'' the volume of the solvent. One litre of a solution usually contains either slightly more or slightly less than 1 litre of solvent because the process of dissolution causes volume of liquid to increase or decrease. Sometimes the mass concentration is called titre. Notation The notation common with mass density underlines the connection between the two quantities (the mass concentration being the mass density of a component in the solution), ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Peptone
Peptides are short chains of amino acids linked by peptide bonds. A polypeptide is a longer, continuous, unbranched peptide chain. Polypeptides that have a molecular mass of 10,000 Da or more are called proteins. Chains of fewer than twenty amino acids are called oligopeptides, and include dipeptides, tripeptides, and tetrapeptides. Peptides fall under the broad chemical classes of biological polymers and oligomers, alongside nucleic acids, oligosaccharides, polysaccharides, and others. Proteins consist of one or more polypeptides arranged in a biologically functional way, often bound to ligands such as coenzymes and cofactors, to another protein or other macromolecule such as DNA or RNA, or to complex macromolecular assemblies. Amino acids that have been incorporated into peptides are termed residues. A water molecule is released during formation of each amide bond.. All peptides except cyclic peptides have an N-terminal (amine group) and C-terminal (carboxyl group) ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beef Extract
Meat extract is highly concentrated meat stock, usually made from beef or chicken. It is used to add meat flavor in cooking, and to make broth for soups and other liquid-based foods. Meat extract was invented by Baron Justus von Liebig, a German 19th-century organic chemist. Liebig specialised in chemistry and the classification of food and wrote a paper on how the nutritional value of a meat is lost by boiling. Liebig's view was that meat juices, as well as the fibres, contained much important nutritional value and that these were lost by boiling or cooking in unenclosed vessels. Fuelled by a desire to help feed the undernourished, in 1840 he developed a concentrated beef extract, ''Extractum carnis Liebig'', to provide a nutritious meat substitute for those unable to afford the real thing. However, it took 30 kg of meat to produce 1 kg of extract, making the extract too expensive. Commercialization Liebig's Extract of Meat Company Liebig went on to co-found the L ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yeast Extract
Yeast extracts consist of the cell contents of yeast without the cell walls; they are used as food additives or flavorings, or as nutrients for bacterial culture Growing media, media. They are often used to create savoury flavors and umami taste sensations and can be found in a large variety of packaged foods including frozen meals, crackers, snack foods, gravy, stock and more. They are rich in B vitamins (but not Vitamin B12, B12). Yeast extracts and Fermentation in food processing, fermented foods contain glutamic acid (free glutamates), an amino acid which adds an umami flavor. Glutamic acid is found in meat, cheese, fungi (mushrooms and yeast) and vegetables—such as broccoli and tomatoes. A number of other substances found in yeast extract provide aromas, some meat-like, when allowed to react under heat. The heat-autolytic process to make yeast extract of the autolysate type was invented in the 19th century by Justus von Liebig. Yeast cells are heated until they rupture, t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Agar
Agar ( or ), or agar-agar, is a jelly-like substance consisting of polysaccharides obtained from the cell walls of some species of red algae, primarily from " ogonori" and " tengusa". As found in nature, agar is a mixture of two components, the linear polysaccharide agarose and a heterogeneous mixture of smaller molecules called agaropectin. It forms the supporting structure in the cell walls of certain species of algae and is released on boiling. These algae are known as agarophytes, belonging to the Rhodophyta (red algae) phylum. The processing of food-grade agar removes the agaropectin, and the commercial product is essentially pure agarose. Agar has been used as an ingredient in desserts throughout Asia and also as a solid substrate to contain culture media for microbiological work. Agar can be used as a laxative; an appetite suppressant; a vegan substitute for gelatin; a thickener for soups; in fruit preserves, ice cream, and other desserts; as a clarifying ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sodium Chloride
Sodium chloride , commonly known as Salt#Edible salt, edible salt, is an ionic compound with the chemical formula NaCl, representing a 1:1 ratio of sodium and chloride ions. It is transparent or translucent, brittle, hygroscopic, and occurs as the mineral halite. In its edible form, it is commonly used as a condiment and curing (food preservation), food preservative. Large quantities of sodium chloride are used in many industrial processes, and it is a major source of sodium and chlorine compounds used as feedstocks for further Chemical synthesis, chemical syntheses. Another major application of sodium chloride is deicing of roadways in sub-freezing weather. Uses In addition to the many familiar domestic uses of salt, more dominant applications of the approximately 250 million tonnes per year production (2008 data) include chemicals and de-icing.Westphal, Gisbert ''et al.'' (2002) "Sodium Chloride" in Ullmann's Encyclopedia of Industrial Chemistry, Wiley-VCH, Weinheim . Chem ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cytoplasm
The cytoplasm describes all the material within a eukaryotic or prokaryotic cell, enclosed by the cell membrane, including the organelles and excluding the nucleus in eukaryotic cells. The material inside the nucleus of a eukaryotic cell and contained within the nuclear membrane is termed the nucleoplasm. The main components of the cytoplasm are the cytosol (a gel-like substance), the cell's internal sub-structures, and various cytoplasmic inclusions. In eukaryotes the cytoplasm also includes the nucleus, and other membrane-bound organelles.The cytoplasm is about 80% water and is usually colorless. The submicroscopic ground cell substance, or cytoplasmic matrix, that remains after the exclusion of the cell organelles and particles is groundplasm. It is the hyaloplasm of light microscopy, a highly complex, polyphasic system in which all resolvable cytoplasmic elements are suspended, including the larger organelles such as the ribosomes, mitochondria, plant plasti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Distilled Water
Distilled water is water that has been purified by boiling it into vapor then condensing it back into liquid in a separate container. Impurities in the original water that do not boil below or near the boiling point of water remain in the original container. History Drinking water has been distilled from seawater since at least about AD 200, when the process was clearly described by Alexander of Aphrodisias. Its history predates this, as a passage in Aristotle's '' Meteorologica'' refers to the distillation of water. Captain Israel Williams of the ''Friendship'' (1797) improvised a way to distill water, which he described in his journal. Applications In chemical and biological laboratories, as well as in industry, in some appliances, deionized water or reverse osmosis water can be used instead of distilled water as a cheaper alternative. If exceptionally high-purity water is required, double distilled water is used. In general, non-purified water could cause or interfere ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Inoculation
Inoculation is the act of implanting a pathogen or other microbe or virus into a person or other organism. It is a method of artificially inducing immunity against various infectious diseases. The term "inoculation" is also used more generally to refer to intentionally depositing microbes into any growth medium, as into a Petri dish used to culture the microbe, or into food ingredients for making cultured foods such as yoghurt and fermented beverages such as beer and wine. This article is primarily about the use of inoculation for producing immunity against infection. Inoculation has been used to eradicate smallpox and to markedly reduce other infectious diseases such as polio. Although the terms "inoculation", "vaccination", and "immunization" are often used interchangeably, there are important differences. Inoculation is the act of implanting a pathogen or microbe into a person or other recipient; vaccination is the act of implanting or giving someone a vaccine specifical ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
