A Laboratory Manual for General Bacteriology

Front Cover
M. A. Farrell, 1941 - Bacteriology - 194 pages
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Contents

Exercise Page Introduction
1
MICROSCOPY MICROMETRY and MOTILITY
4
The Use of the Microscope
6
The Measurement of Bacteria Micrometry
7
Motility of Bacteria
9
MORPHOLOGY OF BACTERIA
11
Simple Staining
13
Grams Stain
15
id8 Liquefaction of Gelatin
57
Hydrolysis of Casein
59
Indole Production
60
Hydrogen Sulfide Formation
61
Fermentation of Sugars and Certain Related Compounds
62
Hydrolysis of Starch
63
ReducatIon of Nitrates to Nitrites
64
The Production of Ammonia
65

Endospores Spores
18
Acid Fast Bacteria
20
Demonstration of Reserve Fat in Bacteria
21
Examination of Stained Bacterial Cultures
22
CULTIVATION OF BACTERIA
24
Determination of the pH of Bacteriological Culture Media
27
Sterilization
31
THE INFLUENCE OF THE ENVIRONMENT ON BACTERIAL GROWTH
32
The Influence of Temperature on the Growth of Bacteria
34
The Destruction of Bacteria by Heat
36
Influence of Osmotic Pressure on Bacteria
38
The Influence of Light on the Growth of Bacteria
39
Influence of Atmospheric Free Oxygen on Bacteria
41
THE DISTRIBUTION OF BACTERIA
43
YEASTS AND MOLDS
44
The Formation of Ascospores in Yeast
46
The Morphology of Some Common Molds
47
Isolation and Cultivation of Molds
49
PURE CULTURE TECHNIQUE
50
Colony Morphology
52
The Growth of Bacteria on Agar Slants
54
Exercise Page PHYSIOLOGICAL CHARACTERISTICS OF BACTERIA BACTERIAL ENZYMES
56
The Action of Bacteria in Milk
66
The Methyl Red and AcetylMethylCarbinol Tests
67
Chromogenesis
68
THE IDENTIFICATION OF BACTERIA
69
The Determination of Species
71
THE COUNTINGOF BACTERIA
73
SOIL BACTERIOLOGY
75
The Nitrification Process in Soils
77
Symbiotic Nitrogen Fixing Bacteria
80
NonSymbiotic Nitrogen Fixing Bacteria
82
Decomposition of Urea
83
SANITARY BACTERIOLOGY
84
The Bacteriological Analysis of Sewage
87
DAIRY BACTERIOLOGY
89
The Direct Microscopic Count of Bacteria in Milk Breed Method
91
Pasteurization of Milk
93
FOOD BACTERIOLOGY
94
The Influence of pH in the Preservation of Food
96
The Preservation of Food by High Concentrations of Salt and Sugar
97
The Number of Bacteria in Foods
98
SEROLOGICAL TECHNIQUES
100
Agglutination
101

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