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Procedure - Antibiotic sensitivity testing 1.

food or preparing media for laboratory use. 2: Control of Microbial Growth.

Describe the principles of controlling the presence of microorganisms through sterilization and disinfection.

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. Key Concepts Several different approaches can be used to remove, destroy,. .

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Rank these from the easiest to remove or destroy to the most difficult to remove or destroy. The tincture of iodine helps to control microbial growth by denaturing the proteins. A particular microbial control agent weakens and destroys peptidoglycan.

2. Compare disinfectants,.

2: Control of Microbial Growth.

Lab Exercise #4 – Microbial Control Portions of these materials are adapted from the Microbiology Laboratory Manual by Cynthia Schauer.

Static measures are used when the organisms need not be killed, but when their growth must be slowed or stopped. Lab # 5_ Control of Microbial Growth - Effect of Antiseptics and Disinfectants.

Lab 7: Control of Microbial Growth. .

Incubate in the shaker to provide good aeration.
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Using a cotton-tipped swab, inoculate a plate of Mueller-Hinton agar with the bacteria to be tested, covering all surfaces of the plate in order to develop a lawn of growth.

Control of Microbial Growth: Sterilization; Control of Microbial Growth: Non-Sterilizing Approaches.

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Appendix 1: Pre- and post-lab activity quiz, Appendix 2: Pre- and post-lab activity quiz; instructor key, Appendix 3: Student laboratory report with post-lab assessment questions: antibacterial effects of plant extracts, Appendix 4: Student laboratory report with post-lab assessment questions: antibacterial effects of plant extracts; instructor key, Appendix 5: Laboratory activity student. MICROBIOLOGY MIC101. Figure 13.

Chlorine is mainly used to remove toxins and infections from drinking water, water bodies, and sewage as it has bleaching properties. Lab 14,15,16,17- microbiology fundamentals- a clinical approach Preview text 1 Branisha Wilson Biol 2310 Lab Report 2 June 29th, 2018 Control by Heat and UV Light. . For this test, a cylinder of stainless steel is dipped in a culture of the targeted microorganism and then dried. 2. This control is affected in two basic ways: (1) by.

bacterial cells) Laboratory burners Alcohol jars Sterile toothpicks Sterile swabs Metric ruler Assorted antiseptics, disinfectants, antibiotics, soaps, and cleansers (this includes an item or items students bring from home to test) 37oC incubator.

2. The decimal reduction time (D-value) is the time it takes to kill 90% of the population (a 1-log decrease in the total.

Microorganisms are controlled by means of physical agents and chemical agents.

Without adequate control methods, lab results may show contamination, food would spoil more quickly, water and beverages would be undrinkable and we would have less ability to prevent and treat infectious disease.

Lab Exercise #4 – Microbial Control Portions of these materials are adapted from the Microbiology Laboratory Manual by Cynthia Schauer.

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Figure 2: Summary of the physical methods for controlling microbes.