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Characteristics of the Individual Pathogenic Agents
Examination of Food and Bacterial Food Poisoning
4 other sections not shown
15 pounds 24 hours acid agglutination alcohol amounts anaerobic animals antigen autoclave bacillus bacteria blood agar boiling broth Brucella cause cells clinical clot cocci colonies combination agar containing crystal violet cultivation culture darkfield dehydrated form demonstrated dextrose diagnosis Difco differentiate dilution diphtheria disease Dissolve Distilled water examined extract fermentation fever filter fluid fuchsin fungi genus gonococcus gram negative gram positive gram stain growth characteristics guinea pigs heat hemolysis hemolytic Hemophilus human hyphae incubation infection Ingredients and Preparation inoculation isolated laboratory lactose lesions medium method methylene blue mice microns milk morphologically Morphologv and growth motile obtained organisms pathogenic Pathogenicitv patients peptone plates pneumococci present produce reaction reagent rickettsia saline Salmonella sample satisfactory serological serum skin slants slide smears sodium solid media solution species specimens spores Staphylococcus sterile streptococci Subclassification surface suspension swab technique temperature tetrathionate tion tissue toxin tryptose usually