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An endospore stain of the cell Bacillus subtilis showing endospores as green and the vegetative cell as red Phase-bright endospores of Paenibacillus alvei imaged with phase-contrast microscopy. An endospore is a dormant, tough, and non-reproductive structure produced by some bacteria in the phylum Bacillota.
A Ziehl–Neelsen stain is an acid-fast stain used to stain species of Mycobacterium tuberculosis that do not stain with the standard laboratory staining procedures such as Gram staining. This stain is performed through the use of both red coloured carbol fuchsin that stains the bacteria and a counter stain such as methylene blue .
Some bacteria have cell walls which are particularly adept at retaining stains. These will appear positive by Gram stain even though they are not closely related to other gram-positive bacteria. These are called acid-fast bacteria, and can only be differentiated from other gram-positive bacteria by special staining procedures. [25]
Carbon dioxide gas dissolved in the water content of wine. It is a volatile acid that held in equilibrium with the dissolved carbon dioxide gas and can not be isolated in a pure form. Carbonic gas A natural by product of the fermentation process in which yeast cells convert sugar into nearly equal parts alcohol and carbonic gas. While a small ...
Wine is a complex mixture of chemical compounds in a hydro-alcoholic solution with a pH around 4. The chemistry of wine and its resultant quality depend on achieving a balance between three aspects of the berries used to make the wine: their sugar content, acidity and the presence of secondary compounds.
“The wine imparts a subtle wine flavor, but the acid also helps cook the pasta, giving a more pleasant texture." Firoz Thanawalla, chef and owner of Chef’s Satchel , offers this recipe for ...
A good glass of Merlot is one of the greatest pleasures in life—until it ends up on your light-colored carpet or favorite shirt. These expert strategies for red wine stain removal will help you ...
Flambé is a technique where alcohol, such as brandy, is poured on top of a dish and then ignited to create a visual presentation. [3]A variation of the flambé tradition is employed in Japanese teppanyaki restaurants where a spirit is poured onto the griddle and then lit, providing both a dramatic start to the cooking, and a residue on the griddle which indicates to the chef which parts of ...