Nathan Rigel,
Javier Izquierdo
McGraw-Hill Education
12e druk, 2022
9781264775668
Laboratory Exercises in Microbiology
Specificaties
Ringband, blz.
|
Engels
McGraw-Hill Education |
12e druk, 2022
ISBN13: 9781264775668
Rubricering
Levertijd ongeveer 10 werkdagen
Samenvatting
The Rigel lab is a majors level manual that accompanies our Willey – Prescott’s Microbiology textbook. This laboratory manual provides a balanced introduction to laboratory techniques and principles that are important in each area of microbiology. Experiments follow the spirit of the ASM guidelines for laboratory content. Each experiment comes with a complete set of pedagogical aids—materials per group of students, learning objectives, pronunciation guide— so students understand the “how” and “why” of the labs in which they participate. This lab manual also comes with Connect and the Virtual Labs.
Specificaties
Inhoudsopgave
PART ONE<br/>Microscopic Techniques<br/>1. Bright-Field Light Microscopy and Microscopic Measurement of Organisms<br/>2. The Hanging Drop Slide and Bacterial Motility<br/>3. Dark-Field Light Microscopy<br/>4. Phase-Contrast Microscopy<br/>PART TWO<br/>Bacterial Cell Biology<br/>5. Aseptic Technique<br/>6. Negative Staining<br/>7. Simple Staining<br/>8. Gram Stain<br/>9. Acid-Fast Staining Procedure<br/>10. Endospore Staining<br/>11. Capsule Staining<br/>12. Flagella Staining<br/>PART THREE<br/>Basic Culture Techniques<br/>13. Preparation of Microbiology Media and Equipment<br/>14. The Spread-Plate Technique<br/>15. The Streak-Plate Technique<br/>16. The Pour-Plate Technique<br/>17. Cultivation of Anaerobic Bacteria <br/>18. Determination of Bacterial Numbers<br/>PART FOUR<br/>Microbial Biochemistry<br/>19. Carbohydrates I: Fermentation and β-Galactosidase Activity<br/>20. Carbohydrates II: Triple Sugar Iron Agar Test<br/>21. Carbohydrates III: Starch Hydrolysis<br/>22. Lipid Hydrolysis<br/>23. Proteins I: The IMViC Tests<br/>24. Proteins II: Gelatin and Casein Hydrolysis<br/>25. Proteins III: Catalase Activity<br/>26. Proteins IV: Oxidase Test<br/>27. Proteins V: Urease Activity<br/>28. Proteins VI: Lysine and Ornithine Decarboxylase Tests<br/>29. Proteins VII: Phenylalanine Deamination<br/>30. Proteins VIII: Dissimilatory Nitrate Reduction<br/>PART FIVE<br/>Environmental Factors Affecting Growth of Microorganisms<br/>31. Temperature<br/>32. pH<br/>33. Osmotic Pressure<br/>34. The Effects of Chemical Agents on Bacteria I: Disinfectants and Other Antimicrobial Products<br/>35. The Effects of Chemical Agents on Bacteria II: Antibiotics<br/>36. Bacterial Growth Curve<br/>PART SIX<br/>Environmental and Food Microbiolog<br/>37. Monitoring Water for Coliforms<br/>38. Enumeration of Soil Microorganisms<br/>39. Winogradsky Columns<br/>40. Bioluminescence<br/>41. Plate Counts and Quality Assessment of Milk<br/>PART SEVEN<br/>Medical Microbiology<br/>42. Staphylococci<br/>43. Pneumococcus<br/>44. Streptococci<br/>45. Neisseriae<br/>46. Normal Human Flora<br/>PART EIGHT<br/>Eukaryotic Microbiology<br/>47. Fungi I: Yeasts (Ascomycota)<br/>48. Fungi II: Zygomycota (Rhizopus), Ascomycota (Penicillium), and Basidiomycota (Agaricus)<br/>