Search results
Results from the WOW.Com Content Network
The pour plate technique is the typical technique used to prepare plate count agars. Here, the inoculum is added to the molten agar before pouring the plate. The molten agar is cooled to about 45 degrees Celsius and is poured using a sterile method into a petri dish containing a specific diluted sample.
Colony-forming units are used to quantify results in many microbiological plating and counting methods, including: The pour plate method wherein the sample is suspended in a Petri dish using molten agar cooled to approximately 40–45 °C (just above the point of solidification to minimize heat-induced cell death).
The plates are left upright on the bench to dry before inversion and incubation at 37 °C for 18 – 24 hours (or appropriate incubation conditions considering the organism and agar used). Each sector is observed for growth, high concentrations will give a confluent growth over the area of the drop, or a large number of small/merged colonies.
The main academic full-text databases are open archives or link-resolution services, although others operate under different models such as mirroring or hybrid publishers. . Such services typically provide access to full text and full-text search, but also metadata about items for which no full text is availa
The inoculation loop is then dragged across the surface of the agar back and forth in a zigzag motion until approximately 30% of the plate has been covered. The loop then is re-sterilized and the plate is turned 90 degrees. Starting in the previously streaked section, the loop is dragged through it two to three times continuing the zigzag pattern.
The Wilhelmy plate consists of a thin plate usually on the order of a few square centimeters in area. The plate is often made from filter paper, glass or platinum which may be roughened to ensure complete wetting. In fact, the results of the experiment do not depend on the material used, as long as the material is wetted by the liquid. [1]
The Bradford protein assay (also known as the Coomassie protein assay) was developed by Marion M. Bradford in 1976. [1] It is a quick and accurate [2] spectroscopic analytical procedure used to measure the concentration of protein in a solution.
The sample is then cooled and inspected for pour point as per the usual pour point method. The method usually gives higher pour point because the thermal history has not been cancelled by a prolonged thermal treatment. The lower pour point is measured by first pouring the sample into a stainless steel pressure vessel. The vessel is then screwed ...