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Using aseptic technique, prepare and air dried heat fixed slide with the desired organism. Prepare a boiling water bath. Cover the slide with a piece of paper towel and place on staining rack over the water bath. Flood the paper towel on the slide with Malachite Green (primary stain). Steam the slide for 5 to 7 minutes (mordant).
The smear is first treated with chloroform to remove fats . Smear applied with Alberts stain which contains cationic dyes such as toluidine blue and malachite green. Toluidine blue preferentially stains granules while malachite green stains cytoplasm. The granules show the typical monochromatism nature, this is used to demonstrate granules
Applying a primary stain (crystal violet) to a heat-fixed smear of a bacterial culture. Heat fixation kills some bacteria but is mostly used to affix the bacteria to the slide so that they do not rinse out during the staining procedure. The addition of iodine, which binds to crystal violet and traps it in the cell
Catchment zone in Nattai, Australia containing drinking water. Catchment hydrology is the study of hydrology in drainage basins. Catchments are areas of land where runoff collects to a specific zone. This movement is caused by water moving from areas of high energy to low energy due to the influence of gravity.
When the response factor A can be determined from the characteristics of the watershed (catchment area), the reservoir can be used as a deterministic model or analytical model, see hydrological modelling. Otherwise, the factor A can be determined from a data record of rainfall and runoff using the method explained below under non-linear reservoir.
Food grading involves the inspection, assessment and sorting of various foods regarding quality, freshness, legal conformity and market value. [1] [2] Food grading is often done by hand, in which foods are assessed and sorted. [1] [2] Machinery is also used to grade foods, and may involve sorting products by size, shape and quality.
Ultra-high temperature processing (UHT), ultra-heat treatment, or ultra-pasteurization [1] is a food processing technology that sterilizes liquid food by heating it above 140 °C (284 °F) – the temperature required to kill bacterial endospores – for two to five seconds. [2]
Water quality depends on the local geology and ecosystem, as well as human uses such as sewage dispersion, industrial pollution, use of water bodies as a heat sink, and overuse (which may lower the level of the water). [citation needed]