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Microbiology : A Laboratory Manual 11th GE - James Cappuccino / Chad Welsh 9781292175782
TITLE : Microbiology : A Laboratory Manual - James Cappuccino / Chad Welsh
ISBN13 :9781292175782
PUBLISHER : PEARSON (2017)
EDITION : 11TH GLOBAL EDITION PAPERBACK
PAGES : 560 COLOR PAGES
For courses in Microbiology Lab and Nursing and Allied Health Microbiology Lab A Flexible Approach to the Modern Microbiology Lab Easy to adapt for almost any microbiology lab course, this versatile, comprehensive, and clearly written manual is competitively priced and can be paired with any undergraduate microbiology text. Known for its thorough coverage, straightforward procedures, and minimal equipment requirements, the Eleventh Edition incorporates current safety protocols from governing bodies such as the EPA, ASM, and AOAC. The new edition also includes alternate organisms for experiments for easy customization in Biosafety Level 1 and 2 labs. New lab exercises have been added on Food Safety and revised experiments, and include options for alternate media, making the experiments affordable and accessible to all lab programs. Ample introductory material, engaging clinical applications, and laboratory safety instructions are provided for each experiment along with easy-to-follow procedures and flexible lab reports with review and critical thinking questions
Table of contents
1. Culture Transfer Techniques
2. Techniques for Isolation of Pure Cultures
3. Cultural Characteristics of Microorganisms
4. Microscopic Examination of Stained Cell Preparations
5. Microscopic Exami na tion of Living Microorganisms Using a Hanging-Drop Preparation or a Wet Mount
Part 3 Bacterial Staining
6. Preparation of Bacterial Smears
7. Simple Staining
8. Negative Staining
9. Gram Stain
10. Acid-Fast Stain
11. Differential Staining for Visualization of Bacterial Cell Structures
Part 4 Cultivation of Microorganisms: Nutritional and Physical Requirements, and Enumeration of Microbial Populations
12. Nutritional Requirements: Media for the Routine Cultivation of Bacteria
13. Use of Differential, Selective, and Enriched Media
14. Physical Factors: Temperature
15. Physical Factors: pH of the Extracellular Environment
16. Physical Factors: Atmospheric Oxygen Requirements
17. Techniques for the Cultivation of Anaerobic Microorganisms
18. Serial Dilution-Agar Plate Procedure to Quantitate Viable Cells
19. The Bacterial Growth Curve
Part 5 Biochemical Activities of Microorganisms
20. Extracellular Enzymatic Activities of Microorganisms
21. Carbohydrate Fermentation
22. Triple Sugar-Iron Agar Test
23. IMViC Test
24. Hydrogen Sulfide Test
25. Urease Test
26. Litmus-Milk Reactions
27. Nitrate Reduction Test
28. Catalase Test
29. Oxidase Test
30. Utilization of Amino Acids
31. Genus Identification of Unknown Bacterial Cultures
Part 6 The Protozoa
32. Free-Living Protozoa
33. Parasitic Protozoa
Part 7 The Fungi
34. Cultivation and Morphology of Molds
35. Yeast Morphology, Cultural Characteristics, and Reproduction
36. Identification of Unknown Fungi
Part 8 The Viruses
37. Cultivation and Enumeration of Bacteriophages
38. Isolation of Coliphages from Raw Sewage
39. Propagation of Isolated Bacteriophage Cultures
Part 9 Physical and Chemical Agents for the Control of Microbial Growth
40. Physical Agents of Control: Moist Heat
41. Physical Agents of Control: Electromagnetic Radiations
42. Chemical Agents of Control: Chemotherapeutic Agents
43. Determination of Penicillin Activity in the Presence and Absence of Penicillinase
44. Chemical Agents of Control: Disinfectants and Antiseptics
Part 10 Microbiology of Food
45. Microbiological Analysis of Food Products: Bacterial Count
46. Microbial Fermentation
Part 11 Microbiology of Water
47. Standard Qualitative Analysis of Water
48. Quantitative Analysis of Water: Membrane Filter Method
Part 12 Microbiology of Soil
49. Microbial Populations in Soil: Enumeration
50. Isolation of Antibiotic-Producing Microorganisms and Determination of Antimicrobial Spectrum of Isolates
51. Isolation of Pseudomonas Species by Means of the Enrichment Culture Technique