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OverviewFor courses in Microbiology Lab and Nursing and Allied Health Microbiology Lab A Flexible Approach to the Modern Microbiology Lab Easy to adapt for almost any microbiology lab course, this versatile, comprehensive, and clearly written manual is competitively priced and can be paired with any undergraduate microbiology text. Known for its thorough coverage, straightforward procedures, and minimal equipment requirements, the Eleventh Edition incorporates current safety protocols from governing bodies such as the EPA, ASM, and AOAC. The new edition also includes alternate organisms for experiments for easy customisation in Biosafety Level 1 and 2 labs. New lab exercises have been added on Food Safety and revised experiments, and include options for alternate media, making the experiments affordable and accessible to all lab programs. Ample introductory material, engaging clinical applications, and laboratory safety instructions are provided for each experiment along with easy-to-follow procedures and flexible lab reports with review and critical thinking questions. Full Product DetailsAuthor: James Cappuccino , Chad Welsh , Chad Welsh , Chad WelshPublisher: Pearson Education Limited Imprint: Pearson Education Limited Edition: 11th edition Dimensions: Width: 10.00cm , Height: 10.00cm , Length: 10.00cm Weight: 0.100kg ISBN: 9781292175782ISBN 10: 1292175788 Pages: 560 Publication Date: 10 May 2017 Audience: College/higher education , Professional and scholarly , Tertiary & Higher Education , Professional & Vocational Format: Paperback Publisher's Status: Active Availability: In stock  We have confirmation that this item is in stock with the supplier. It will be ordered in for you and dispatched immediately. Table of ContentsPart 1 Basic Laboratory Techniques for Isolation, Cultivation, and Cultural Characterization of Microorganisms 1. Culture Transfer Techniques 2. Techniques for Isolation of Pure Cultures 3. Cultural Characteristics of Microorganisms 4. Microscopic Examination of Stained Cell Preparations 5. Microscopic Exami na tion of Living Microorganisms Using a Hanging-Drop Preparation or a Wet Mount Part 3 Bacterial Staining 6. Preparation of Bacterial Smears 7. Simple Staining 8. Negative Staining 9. Gram Stain 10. Acid-Fast Stain 11. Differential Staining for Visualization of Bacterial Cell Structures Part 4 Cultivation of Microorganisms: Nutritional and Physical Requirements, and Enumeration of Microbial Populations 12. Nutritional Requirements: Media for the Routine Cultivation of Bacteria 13. Use of Differential, Selective, and Enriched Media 14. Physical Factors: Temperature 15. Physical Factors: pH of the Extracellular Environment 16. Physical Factors: Atmospheric Oxygen Requirements 17. Techniques for the Cultivation of Anaerobic Microorganisms 18. Serial Dilution-Agar Plate Procedure to Quantitate Viable Cells 19. The Bacterial Growth Curve Part 5 Biochemical Activities of Microorganisms 20. Extracellular Enzymatic Activities of Microorganisms 21. Carbohydrate Fermentation 22. Triple Sugar-Iron Agar Test 23. IMViC Test 24. Hydrogen Sulfide Test 25. Urease Test 26. Litmus-Milk Reactions 27. Nitrate Reduction Test 28. Catalase Test 29. Oxidase Test 30. Utilization of Amino Acids 31. Genus Identification of Unknown Bacterial Cultures Part 6 The Protozoa 32. Free-Living Protozoa 33. Parasitic Protozoa Part 7 The Fungi 34. Cultivation and Morphology of Molds 35. Yeast Morphology, Cultural Characteristics, and Reproduction 36. Identification of Unknown Fungi Part 8 The Viruses 37. Cultivation and Enumeration of Bacteriophages 38. Isolation of Coliphages from Raw Sewage 39. Propagation of Isolated Bacteriophage Cultures Part 9 Physical and Chemical Agents for the Control of Microbial Growth 40. Physical Agents of Control: Moist Heat 41. Physical Agents of Control: Electromagnetic Radiations 42. Chemical Agents of Control: Chemotherapeutic Agents 43. Determination of Penicillin Activity in the Presence and Absence of Penicillinase 44. Chemical Agents of Control: Disinfectants and Antiseptics Part 10 Microbiology of Food 45. Microbiological Analysis of Food Products: Bacterial Count 46. Microbial Fermentation Part 11 Microbiology of Water 47. Standard Qualitative Analysis of Water 48. Quantitative Analysis of Water: Membrane Filter Method Part 12 Microbiology of Soil 49. Microbial Populations in Soil: Enumeration 50. Isolation of Antibiotic-Producing Microorganisms and Determination of Antimicrobial Spectrum of Isolates 51. Isolation of Pseudomonas Species by Means of the Enrichment Culture Technique Part 13 Bacterial Genetics 52. Enzyme Induction 53. Bacterial Conjugation 54. Isolation of a Streptomycin-Resistant Mutant 55. The Ames Test: A Bacterial Test System for Chemical Carcinogenicity Part 14 Biotechnology 56. Bacterial Transformation 57. Isolation of Bacterial Plasmids 58. Restriction Analysis and Electrophoretic Separation of Bacteriophage Lambda DNA Part 15 Medical Microbiology 59. Microbial Flora of the Mouth: Determination of Susceptibility to Dental Caries 60. Normal Microbial Flora of the Throat and Skin 61. Identification of Human Staphylococcal Pathogens 62. Identification of Human Streptococcal Pathogens 63. Identification of Streptococcus pneumoniae 64. Identification of Enteric Microorganisms Using Computer-Assisted Multitest Microsystems 65. Isolation and Presumptive Identification of Campylobacter 66. Microbiological Analysis of Urine Specimens 67. Microbiological Analysis of Blood Specimens 68. Species Identification of Unknown Bacterial Cultures Part 16 Immunology 69. Precipitin Reaction: The Ring Test 70. Agglutination Reaction: The Febrile Antibody Test 71. Enzyme-Linked Immunosorbent Assay 72. Sexually Transmitted Diseases: Rapid Immunodiagnostic Procedures Appendix 1. Scientific Notation Appendix 2. Methods for the Preparation of Dilutions Appendix 3. Microbiological Media Appendix 4. Biochemical Test Reagents Appendix 5. Staining Reagents Appendix 6. Experimental MicroorganismsReviewsAuthor InformationTab Content 6Author Website:Countries AvailableAll regions |
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