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  2. Streaking (microbiology) - Wikipedia

    en.wikipedia.org/wiki/Streaking_(microbiology)

    Illustration of streak plate procedure to achieve isolated colonies using aseptic technique. The three-phase streaking pattern, known as the T-Streak, is recommended for beginners. The streaking is done using a sterile tool, such as a cotton swab or commonly an inoculation loop. The inoculation loop is first sterilized by passing it through a ...

  3. How to Make Natural Food Coloring Using Everyday Ingredients

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  4. Category:Food colorings - Wikipedia

    en.wikipedia.org/wiki/Category:Food_colorings

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  5. Food coloring - Wikipedia

    en.wikipedia.org/wiki/Food_coloring

    A variety of food colorings, added to beakers of water. Food coloring, color additive or colorant is any dye, pigment, or substance that imparts color when it is added to food or beverages. Colorants can be supplied as liquids, powders, gels, or pastes. Food coloring is commonly used in commercial products and in domestic cooking.

  6. How to DIY your own natural food coloring

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  7. Consumers Still Seeing Red Over Food Coloring

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    Whenever we eat food or drink a. Hearing of a case of head lice is enough to give anyone the heebie-jeebies, but the thought of eating lice is really enough to make the skin crawl -- yet unknown ...

  8. Tartrazine - Wikipedia

    en.wikipedia.org/wiki/Tartrazine

    The majority of pre-packaged foods are required to list all ingredients, including all food additives such as color; however section B.01.010 (3)(b) of the Regulations provide food manufacturers with the choice of declaring added color(s) by either their common name or simply as "colour".

  9. Food testing strips - Wikipedia

    en.wikipedia.org/wiki/Food_testing_strips

    A second type of food testing strip is a gram-negative swab, which is usually administered directly to the food itself. Gram-negative swabs generally work faster than enzyme reactant strips, but they differ in that the gram-negative swabs are designed to detect a broad group of organisms, not just those that can cause foodborne illness in humans.