...MicroBiology- MLT1 LabPaq / Published by: Hands-On Labs, Inc. sales@labpaq.com / www.LabPaq.com / Toll Free 866.206.0773 A Laboratory Manual of Small-Scale Experiments for the Independent Study of Microbiology 50-0222-MB-01 LabPaq® is a registered trademark of Hands-On Labs, Inc. (HOL). The LabPaq referenced in this manual is produced by Hands-On Labs, Inc. which holds and reserves all copyrights on the intellectual properties associated with the LabPaq’s unique design, assembly, and learning experiences. The laboratory manual included with a LabPaq is intended for the sole use by that LabPaq’s original purchaser and may not be reused without a LabPaq or by others without the specific written consent of HOL. No portion of any LabPaq manual’s materials may be reproduced, transmitted or distributed to others in any manner, nor may be downloaded to any public or privately shared systems or servers without the express written consent of HOL. No changes may be made in any LabPaq materials without the express written consent of HOL. HOL has invested years of research and development into these materials, reserves all rights related to them, and retains the right to impose substantial penalties for any misuse. Published by: Hands-On Labs, Inc. 3880 S. Windermere St. Englewood, CO 80110 Phone: Denver Area: 303-679-6252 Toll-free, Long-distance: 866-206-0773 www.LabPaq.com E-mail: info@LabPaq.com Printed...
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...0717-3458 edbiotec@ucv.cl Pontificia Universidad Católica de Valparaíso Chile How to cite Complete issue More information about this article Journal's homepage www.redalyc.org Non-Profit Academic Project, developed under the Open Acces Initiative Electronic Journal of Biotechnology ISSN: 0717-3458 http://www.ejbiotechnology.info DOI: 10.2225/vol13-issue5-fulltext-1 Characterization of the antiyeast compound and probiotic properties of a starter Lactobacillus plantarum DW3 for possible use in fermented plant beverages Duangporn Kantachote1 1 · Pakorn Prachyakij1 · Wilawan Charernjiratrakul1 Metta Ongsakul · Yodsawee Duangjitcharoen2 · Chaiyavat Chaiyasut2 Teruhiko Nitoda3 · Hiroshi Kanzaki3 1 Department of Microbiology, Faculty of Science, Prince of Songkla University, Thailand 2 Department of Pharmaceutical Science, Faculty of Pharmacy, Chiang Mai University, Thailand 3 The Graduate School of Natural Science and Technology, Okayama University, Japan Corresponding author: duangporn.k@psu.ac.th.com Received February 24, 2010 / Accepted April 30, 2010 Published online: September 15, 2010 © 2010 by Pontificia Universidad Católica de Valparaíso, Chile Abstract...
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...NINTH EDITION Burton’s MICROBIOLOGY FOR THE HEALTH SCIENCES Paul G. Engelkirk, PhD, MT(ASCP), SM(AAM) Biomedical Educational Services (Biomed Ed) Belton, Texas Adjunct Faculty, Biology Department Temple College, Temple, TX Janet Duben-Engelkirk, EdD, MT(ASCP) Biomedical Educational Services (Biomed Ed) Belton, Texas Adjunct Faculty, Biotechnology Department Temple College, Temple, TX Acquisitions Editor: David B. Troy Product Manager: John Larkin Managing Editor: Laura S. Horowitz, Hearthside Publishing Services Marketing Manager: Allison Powell Designer: Steve Druding Compositor: Maryland Composition/Absolute Service Inc. Ninth Edition Copyright © 2011 Lippincott Williams & Wilkins, a Wolters Kluwer business © 2007 Lippincott Williams & Wilkins, © 2004 Lippincott Williams & Wilkins, © 2000 Lippincott Williams & Wilkins, © 1996 Lippincott-Raven, © 1992, 1988, 1983, 1979 JB Lippincott Co. 351 West Camden Street Baltimore, MD 21201 Printed in the People’s Republic of China All rights reserved. This book is protected by copyright. No part of this book may be reproduced or transmitted in any form or by any means, including as photocopies or scanned-in or other electronic copies, or utilized by any information storage and retrieval system without written permission from the copyright owner, except for brief quotations embodied in critical articles and reviews. Materials appearing in this book prepared by individuals as part of their official duties as U.S. government employees...
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...Acknowledgement ii Abstract 1 1. Introduction 2 2. Material and methods 5 3.1 Bacteria strain and medium 5 3.2 Inoculum preparation 5 3.3 Batch cultivations 5 3.4 Freeze-drying process 5 3.5 Analytical methods 6 3.6 Statistical analyses 8 3. Results 9 4.7 Bacterial density in 3-L batch fermentation 9 4.8 Dry cell weight 9 4.9 Protein content 10 4.10 Lipid content 10 4.11 Protein digestibility 11 4. Discussion 12 5.12 Biomass production 12 5.13 Protein and lipid content 12 5.14 Protein digestibility 13 5. Conclusion 15 Reference iii Appendix ix ACKNOWLEDGEMENT At first, I would like to express the deepest gratitude to my supervisors, Dr. Hoang Tung, who always gave the valuable instructions, and encouraged me to achieve the best from my working during the research time. I also thank Mr. Phan Cong Hoang for helpful discussions during the preparation of this thesis report and for providing the bacterial strains. In addition, I owe a debt of thanks to the lab technician of Applied Hydrobiology Lab - International University, Ms. Vo Thi Minh Thu for offering me the best working condition during my research. The friendship of Nguyen Bang Phuong, Nguyen Nhat Thai and Tran The Vinh is much appreciated and has led to many interesting memories during my working. I also would like to thank to my coworkers, the undergraduate...
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...Introduction Banana (Musaspp.) is the fourth most important global food commodity after rice, wheat and maize in terms of gross value production. At present, it is grown in more than 120 countries throughout tropical and subtropical regions and it is the staple food for more than400 million people (Molina and Valmayor, 1999). Among the production constraints, Fusarium wilt caused by the fungus Fusarium oxysporum f.sp cubense(Foc) is the most devastating disease affecting commercial and subsistence of banana production through out the banana producing areas of the world (Ploetz, 2005). The disease is ranked as one of the top 6 important plant diseases in the world (Ploetz & Pegg, 1997). In terms of crop destruction, it ranks with the few most devastating diseases such as wheat rust and potato blight (Carefoot andsprott, 1969). The disease almost destroyed the banana export industry, built on the Gros Michel variety, in Central America during the 1950’s (Stover, 1962). In addition, the widely grown clones in the ABB ‘Bluggoe’ and AAA ‘Gros Michel and Cavendish’ sub groups are also highly susceptible to this disease worldwide. Presently, Fusarium wilt has been reported in all banana growing regions of the world (Asia, Africa, Australia and the tropical Americas) except some islands in the South Pacific, the Mediterranean, Melanesia,and Somalia (Stover, 1962; Anonymous, 1977; Ploetz and Pegg, 2000). The fungus Focis the soilborne hyphomycete and is one of more than 100 formae...
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...Processing and Technology I FS 222-061 Assignment no. 1 PART 1 # Homework 1: Food deterioration methods Submitted by:- Submitted to:- Surjit Kaur Xavier Aguirre Garza 300852404 INTRODUCTION The spoilage of food is the process in which food deteriorates up to that point in which it is not digestible to eat for humans or its quality of edibility is not good. Organoleptic properties, nutritional value, safety, and aesthetic appeal varies with food deterioration. The food is subjected to physical, chemical, and biological deterioration respectively. Various causes of food deterioration are as follows a) The growth of micro-organisms (bacteria, yeast, and mold etc.) b) Activities of natural food c) By Insects, parasites, and rodents d) Temperature (high or low) e) Dryness or Moisture content f) Air (mostly oxygen) g) Light h) Time (King, 2004) Furthermore, the major types of food deterioration are:- a) Microbiological spoilage. b) Enzymatic spoilage c) Chemical spoilage d) Fat oxidation e) Environmental spoilage EXAMPLES OF FOOD SPOILAGE AND FOOD PRODUCTS TABLE:- It shows various types of foods having spoilage under various conditions Food preservation involves the a) Use of heat b) Cold c) Drying (water activity) d) Acid (pH) e) Sugar f) Salt g) Smoke ...
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...IDENTIFICATION OF PATHOGENIC BACTERIA ASSOCIATES WITH WILT DISEASE OF TOMATO By Anam Nawaz Chapter No: 1 INTRODUCTION Occurrence of Disease in a Host due to Pathogen can only happen in the presence of conducive Environment, or in other words “ disease causal are only the combination of these three elements, Susceptible Host, Virulent Pathogen and Conducive Environment. Otherwise disease does not happen. So these three elements was taken into more consideration which are involved in the topic of research. The host tomato, and the effectiveness of casual pathogen with in conducive environment, resulting wilt disease. As a host Tomato provide a unique variety of nutrients. Such as lutein, and zeaxanthin); flavonoids (including naringenin, chalconaringenin, rutin, kaempferol, and quercetin); carotenoids (including beta-carotene, (including caffeic, ferulic, and coumaric acid); hydroxycinnamic acids, glycosides (including esculeoside A); and fatty acid derivatives (including 9-oxo-octadecadienoic acid). Nutritional Significance of Tomato: Tomatoes are an excellent source of vtamin C and vitamin A as well as vitamin K which makes repairs, bone-healthy and heart-healthy, potassium keeps healthy heart , vitamin B6, folate, and dietary fiber; these are very good source of enzyme-promoting molybdenum; manganese a blood sugar-balancing factor. In addition, tomatoes are a good source of niacin, heart-healthy magnesium and vitamin E; energy-producing...
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...ADMISSION PROSPECTUS 2012 UNIVERSITY OFFICIALS Prof. Dr. Pirzada Qasim Raza Siddiqui Vice Chancellor Prof. Dr. Shahana Urooj Kazmi Pro-Vice Chancellor Prof. Dr. Nasiruddin Khan Pro-Vice Chancellor 99261336 99261300 Ext: 2210 vc@uok.edu.pk 99261396 99261300 Ext: 2531 shahanaurooj@uok.edu.pk 99261340 99261300 Ext: 2532 drnasirkhan@uok.edu.pk DEANS OF FACULTIES Prof. Dr. AbuzarWajidi Faculty of Management & Administrative Sciences Prof. Dr. ZafarIqbal Faculty of Arts Prof. Dr. Darakhshan J. Haleem Dean Faculty of Science Prof. Dr. Ghazala H. Rizwani Faculty of Pharmacy Prof. Dr. HisamuddinMansoori Faculty of Islamic Studies Prof. Dr. S. M. Abbas Faculty of Medicine Prof. Khursheed A. Hashmi Faculty of Law Prof. Dr. Darakhshan J. Haleem – Dean Faculty of Science (Caretaker) Faculty of Engineering Prof. Dr. ZafarIqbal – Dean Faculty of Arts (Caretaker)Faculty of Education University of Karachi Page 3 ADMISSION PROSPECTUS STUDENTS’ STUDENTS’ AFFAIRS o look after students affairs, in general, and to supervise their extra-curricular activities in particular, an office of Advisor Students’ Affairs is situated at the first floor of the Administration block. Teachers and the staff are available for the students’ guidance. 2012 M.Phil./Ph.D theses to students of various departments of the University. LEJ Digital Library is also available at the campus that can be used by all the students to access a large number of books or journals on-line. T Transport: Over...
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...Preface A well-developed knowledge of clinical microbiology is critical for the practicing physician in any medical field. Bacteria, viruses, and protozoans have no respect for the distinction between ophthalmology, pediatrics, trauma surgery, or geriatric medicine. As a physician you will be faced daily with the concepts of microbial disease and antimicrobial therapy. Microbiology is one of the few courses where much of the "minutia" is regularly used by the practicing physician. This book attempts to facilitate the learning of microbiology by presenting the information in a clear and entertaining manner brimming with memory aids. Our approach has been to: 4) Create a conceptual, organized approach to the organisms studied so the student relies less on memory and more on logical pathophysiology. The text has been updated to include current information on rapidly developing topics, such as HIV and AIDS (vaccine efforts and all the new anti-HIV medications), Ebola virus, Hantavirus, E. coli outbreaks, Mad Cow Disease, and brand-new antimicrobial antibiotics. The mnemonics and cartoons in this book do not intend disrespect for any particular patient population or racial or ethnic group but are solely presented as memory devices to assist in the learning of a complex and important medical subject. We welcome suggestions for future editions. 1) Write in a conversational style for rapid assimilation. 2) Include numerous figures serving as "visual memory tools" and summary charts...
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...PBT Exam Study Guide 1. Circulatory system (5-10%) a. Structure & Function i. Heart: muscular organ (size of adult’s closed fist), contractions push blood throughout body, average heart beats 60-80 times per minute, 4 chambers: 2 atria & 2 ventricles. * Right heart pump | * Left heart pump | (Deoxygenated) | (Oxygenated) | Right atrium | Left atrium | Tricuspid valve | Bicuspid valve | Right ventricle | Left ventricle | Pulmonary valve | Aortic valve | lungs | body | ii. Arteries: transports blood from right & left chambers to body; large arteries branch into arterioles; carry oxygenated blood (bright red); has thick elastic walls; pulse; located deep in muscles/tissues; highly oxygenated vessels that carry blood away from heart. iii. Veins: transports blood from peripheral tissues back to heart & lungs; large veins branch into venules in peripheral tissues; carry deoxygenated blood (dark red) back to lungs to release CO2; have thinner, bluish walls; have valves to prevent back flow of blood; located deep & superficially. iv. Capillaries: connect arterioles with venules via microscopic vessels; exchange O2 and CO2, nutrients, & fluids in tissue capillaries; pass waste products from tissue cells into capillary blood, then onto removal from body; carries mixture of arteriole & venous blood. Properties | Arteries | Veins | Capillaries | Thickness of vessel wall | Thickest elastic...
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...2014-2015 Undergraduate Academic Calendar and Course Catalogue Published June 2014 The information contained within this document was accurate at the time of publication indicated above and is subject to change. Please consult your faculty or the Registrar’s office if you require clarification regarding the contents of this document. Note: Program map information located in the faculty sections of this document are relevant to students beginning their studies in 2014-2015, students commencing their UOIT studies during a different academic year should consult their faculty to ensure they are following the correct program map. i Message from President Tim McTiernan I am delighted to welcome you to the University of Ontario Institute of Technology (UOIT), one of Canada’s most modern and dynamic university communities. We are a university that lives by three words: challenge, innovate and connect. You have chosen a university known for how it helps students meet the challenges of the future. We have created a leading-edge, technology-enriched learning environment. We have invested in state-of-the-art research and teaching facilities. We have developed industry-ready programs that align with the university’s visionary research portfolio. UOIT is known for its innovative approaches to learning. In many cases, our undergraduate and graduate students are working alongside their professors on research projects and gaining valuable hands-on learning, which we believe is integral...
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...ken in Buenos Aires, Argentina, in 1998. Some aspects of the original outbreak and investigation have been altered, however, to assist in meeting the desired teaching objectives and allow com pletion of the case study in less tha n 3 hours. Students should be aware that this case study describes and promotes one particular approac h to foodb orne disea se outbrea k investigatio n. Procedu res and po licies in outbreak investigations, however, can vary from country to country, state to state, and outbreak to outbreak. It is anticipate d that the ep idemiolo gist investiga ting a foodb orne disea se outbrea k will work within the fra mework of a n “investig ation team ” which inclu des perso ns with expertise in epidemiology, microbiology, sanitation, food science, and environmental health. It is through the collaborative efforts of this team, with each member playing a critical role, that outbreak investiga tions are successfully com pleted. Please send us your comments on this case study by visiting our website at http://www.phppo.cdc.gov/phtn/case s t u d i e s ....
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...Essentials Ruth E. McCall, BS, MT (ASCP) Retired Program Director and Instructor Central New Mexico Community College Albuquerque, New Mexico President, NuHealth Educators, LLC Faculty, Emeritus Phoenix College Phoenix, Arizona Fifth Edition Cathee M. Tankersley, BS, MT (ASCP) Acquisitions Editor: Peter Sabatini Product Manager: Meredith L. Brittain Marketing Manager: Shauna Kelley Designer: Holly McLaughlin Production Services: Aptara, Inc. Fifth Edition Copyright © 2012, 2008 by Lippincott Williams & Wilkins, a Wolters Kluwer business. Two Commerce Square 2001 Market Street Philadelphia, PA 19103 351 West Camden Street Baltimore, MD 21201 Printed in China All rights reserved. This book is protected by copyright. No part of this book may be reproduced or transmitted in any form or by any means, including as photocopies or scanned-in or other electronic copies, or utilized by any information storage and retrieval system without written permission from the copyright owner, except for brief quotations embodied in critical articles and reviews. Materials appearing in this book prepared by individuals as part of their official duties as U.S. government employees are not covered by the above-mentioned copyright. To request permission, please contact Lippincott Williams & Wilkins at Two Commerce Square, 2001 Market Street, Philadelphia, PA 19103, via email at permissions@lww.com, or via website at lww.com (products and services). 9 8 7 6 5 4 3 2 1 Library of Congress...
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...M.Sc. Program DISTANCE LEARNING ASSIGNMENT Introduction to Occupational Health Q1.( A) Define Health Hazards. Explain the processes that can be hazardous for the health of workers with examples. ANS. Health hazard is the state of events which has the potential to threaten and / or adversely affect health of the exposed employees. Or A danger to health resulting from exposure to environmental pollutants, such as asbestos or ionizing radiation, or to a life-style choice, such as cigarette smoking or chemical abuse. Health hazards may be classified as below 1. Chemical 2. Physical 3. Mechanical 4. Biological 5. Psychosocial Above mentioned hazards as well as all other health hazards are disastrous due to their adverse effects on exposed people like Bodily injury, Disease, Change in the way the body functions, grows, or develops, Effects on a developing fetus (teratogenic effects, fetotoxic effects), Effects on children, grandchildren, etc. (inheritable genetic effects) Decrease in life span, Change in mental condition resulting from stress, traumatic experiences, exposure to solvents. Effects on the ability to accommodate additional stress Following are some processes that can be hazardous for the health of workers 1. Abrasive blasting; abrasive blasting operations can create high levels of dust and noise. Abrasive material and the surface being blasted may contain toxic materials (e.g., lead paint, silica) that are hazardous...
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...Biology guide First assessment 2016 Biology guide First assessment 2016 Diploma Programme Biology guide Published February 2014 Published on behalf of the International Baccalaureate Organization, a not-for-profit educational foundation of 15 Route des Morillons, 1218 Le Grand-Saconnex, Geneva, Switzerland by the International Baccalaureate Organization (UK) Ltd Peterson House, Malthouse Avenue, Cardiff Gate Cardiff, Wales CF23 8GL United Kingdom Website: www.ibo.org © International Baccalaureate Organization 2014 The International Baccalaureate Organization (known as the IB) offers four high-quality and challenging educational programmes for a worldwide community of schools, aiming to create a better, more peaceful world. This publication is one of a range of materials produced to support these programmes. The IB may use a variety of sources in its work and checks information to verify accuracy and authenticity, particularly when using community-based knowledge sources such as Wikipedia. The IB respects the principles of intellectual property and makes strenuous efforts to identify and obtain permission before publication from rights holders of all copyright material used. The IB is grateful for permissions received for material used in this publication and will be pleased to correct any errors or omissions at the earliest opportunity. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted...
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