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The increase in weight is equal to the amount of liquid displaced by the object, which is the same as the volume of the suspended object times the density of the liquid. [1] The concept of Archimedes' principle is that an object immersed in a fluid is buoyed up by a force equal to the weight of the fluid displaced by the object. [2]
Here, ρ represents the density of the fluid; u is a characteristic velocity of the system (for instance, the velocity of a swimming particle); l is a characteristic length scale (e.g., the swimmer size); and μ is the viscosity of the fluid.
Furthermore, the term culture is more generally used informally to refer to "selectively growing" a specific kind of microorganism in the lab. It is often essential to isolate a pure culture of microorganisms. A pure (or axenic) culture is a population of cells or multicellular organisms growing in the absence of other species or types.
The liquid culture pasteur developed allowed for the visulization of promoting or inhibiting growth of specific bacteria. This same technique is utilized today through various mediums like Mannitol salt agar, a solid medium. Solid cultures were developed in 1881 when Robert Koch solidified the liquid media through the addition of agar [2]
This is typically facilitated via use of a liquid, semi-solid, or solid growth medium, such as broth or agar. Tissue culture commonly refers to the culture of animal cells and tissues, with the more specific term plant tissue culture being used for plants. The term "tissue culture" was coined by American pathologist Montrose Thomas Burrows. [1]
Pages for logged out editors learn more. Contributions; Talk; Liquid culture
The plunger is depressed to both draw up and dispense the liquid. Normal operation consists of depressing the plunger button to the first stop while the pipette is held in the air. The tip is then submerged in the liquid to be transported and the plunger is released in a slow and even manner. This draws the liquid up into the tip.
The key step in cheese production is the separation of the milk into solid curds and liquid whey. This separation is achieved by inducing the aggregation processes between casein micelles by acidifying the milk or adding rennet. The acidification neutralizes the carboxylate groups on the micelles and induces the aggregation.