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  • Paperback: 572 pages
  • Publisher: Jones & Bartlett Learning; 11 edition (August 14, 2017)
  • Language: English
  • ISBN-10: 1284100979
  • ISBN-13: 978-1284100976
  • Product Dimensions: 8.7 x 0.9 x 10.8 inches
  • Shipping Weight: 2.4 pounds
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Description

BRIEF CONTENTS

  • Part  I  Laboratory Safety
  • Lab  1  Safety overview: Biohazards
  • Lab  2  Best practices in safety
  • Lab  3  Student safety contract
  • Part  II  Laboratory Techniques and Skills
  • Lab  4  Culture transfer techniques
  • Lab  5  Pure culture techniques
  • Lab  6  Pour plate technique
  • Lab  7  Solution Transfer
  • Lab  8  Serial Dilutions
  • Part  III  Microscopy
  • Lab  9  Parts of the microscope
  • Lab  10  Observation of prepared slides
  • Part  IV  Bacterial Staining Techniques
  • Lab  11  Preparation of a bacterial smear
  • Lab  12  Simple stain technique
  • Lab  13  The negative stain technique
  • Lab  14  The Gram stain technique
  • Lab  15  Bacterial structures – Spore stain
  • Lab  16  Bacterial structures – Capsule stain
  • Lab  17  Bacterial structures – Bacterial motility, A. Hanging drop B. Motility test agar technique
  • Part  V  Viruses and Eukaryotic Microorganisms
  • Lab  18  The effect of bacteriophages on bacteria
  • Lab  19  Plaque formation
  • Lab  20  Identification of bacteriophages from sewage
  • Lab  21  Fungi: Molds
  • Lab  22  Fungi: Yeasts
  • Lab  23  Protozoa and multicellular parasites
  • Part  VI  Control of Microorganisms
  • Lab  24  The effect of physical agents on bacteria: Heat tolerance
  • Lab  25  The effect of physical agents on bacteria: Ultraviolet light
  • Lab  26  The effect of physical agents on bacteria: Drying
  • Lab  27  The effect of physical agents on bacteria: Other physical agents, A. Incineration B. Osmotic pressure C. Cold temperature D. Autoclaving
  • Lab  28  The effect of chemical agents on bacteria: Antiseptics and disinfectants
  • Lab  29  The effect of chemical agents on bacteria: Metals
  • Lab  30  The effect of chemical agents on bacteria: Other chemical substances
  • Lab  31  Effect of lysozyme on bacteria
  • Lab  32  Evaluation of disinfectants and antiseptics: Effectiveness of disinfectants on inanimate objects
  • Lab  33  Effectiveness of disinfectants on hand washing and the skin surface
  • Lab  34  Mouthwashes and oral bacteria
  • Lab  35  The effect of antibiotics on bacteria
  • Part  VII  Measuring Population Growth
  • Lab  36  Estimating the number of bacterial cells in a population, • The Petroff-Hauser Chamber, • The Standard Plate Count
  • Lab  37  Microbial growth: Analysis of a bacterial growth curve, • Bacterial growth dynamics, • Plotting a growth curve and determining the generation time
  • Part  VIII  Medical Microbiology
  • Lab  38  The genus Mycobacterium: Colony and cellular morphology
  • Lab  39  The genus Mycobacterium: Acid-fast stain technique
  • Lab  40  The genus Mycobacterium: Cold acid-fast stain technique
  • Lab  41  The genus Streptococcus: Streptococci from the upper respiratory tract
  • Lab  42  The genus Streptococcus: Streptococci from the oral cavity
  • Lab  43  The genus Neisseria
  • Lab  44  The genus Staphylococcus: Isolation of Staphylococci
  • Lab  45  The genus Staphylococcus: Differentiation between Staphylococcal species
  • Lab  46  The enteric bacteria: Isolation of enteric bacteria
  • Lab  47  The enteric bacteria: Differentiation of enteric bacteria on TSI agar
  • Lab  48  The enteric bacteria: The IMViC series, A. Indole test B. Methyl red test C. Voges-Proskauer test D. Citrate test
  • Lab  49  The enteric bacteria: Rapid identification of enteric bacteria
  • Lab  50  The genus Bacillus
  • Lab  51  The genus Clostridium
  • Lab  52  The genus Lactobacillus: Isolation of Lactobacilli
  • Lab  53  The genus Lactobacillus: Caries susceptibility test
  • Part  IX  Identification of a Bacterial Unknown
  • Lab  54  Bacterial structural characteristics
  • Lab  55  Bacterial culture characteristics
  • Lab  56  Biochemical characteristics of bacteria: Carbohydrate fermentation
  • Lab  57  Biochemical characteristics of bacteria: Starch digestion
  • Lab  58  Biochemical characteristics of bacteria: Catalase production
  • Lab  59  Biochemical characteristics of bacteria: DNA digestion
  • Lab  60  Biochemical characteristics of bacteria: Hydrogen sulfate production
  • Lab  61  Biochemical characteristics of bacteria: IMViC series
  • Lab  62  Biochemical characteristics of bacteria: Urea digestion
  • Lab  63  Biochemical characteristics of bacteria: Lipid digestion
  • Lab  64  Biochemical characteristics of bacteria: Casein digestion
  • Part  X  Bacterial Genetics
  • Lab  65  Bacterial Genetics: Mutations and the Ames test – Gradient plate technique
  • Lab  66  Bacterial Genetics: Mutations and the Ames test – Mutagenic effect of ultraviolet light
  • Lab  67  Bacterial Genetics: Mutations and the Ames test – DNA repair
  • Lab  68  Bacterial Genetics: Mutations and the Ames test – The Ames test
  • Lab  69  Bacterial conjugation
  • Lab  70  Bacterial transformation
  • Part  XI  Immunology
  • Lab  71  Serology: Agglutination techniques and blood cell identification – Slide agglutination
  • Lab  72  Serology: Agglutination techniques and blood cell identification – Tube agglutination
  • Lab  73  Serology: Agglutination techniques and blood cell identification – Hemmagglutination: Determination of blood type
  • Lab  74  Serology: Agglutination techniques and blood cell identification – Blood smear
  • Lab  75  ELISA test
  • Part  XII  Public Health and Environmental Microbiology
  • Lab  76  A simulated epidemic: Microbial transmission via fomites
  • Lab  77  A microbial hunt
  • Lab  78  Transmission of microorganisms through toilet paper
  • Lab  79  Disinfection of Drinking Water
  • Lab  80  Microbiology of foods: Food preservation with salt and garlic
  • Lab  81  Microbiology of foods: Standard plate count of food products
  • Lab  82  Microbiology of foods: Fermentation of wine and beer
  • Lab  83  Microbiology of milk and dairy products: Standard plate count of milk
  • Lab  84  Microbiology of milk and dairy products: Coliform plate count of milk
  • Lab  85  Microbiology of milk and dairy products: Methylene blue reduction test
  • Lab  86  Microbiology of milk and dairy products: Preparation of cheese
  • Lab  87  Microbiology of milk and dairy products: Preparation of yogurt
  • Lab  88  Microbiology of milk and dairy products: The natural bacterial content of milk
  • Lab  89  Microbiology of water: Presumptive test by the MPN method
  • Lab  90  Microbiology of water: Confirmed test
  • Lab  91  Microbiology of water: Completed test
  • Lab  92  Microbiology of water: Membrane filter technique
  • Lab  93  Microbiology of water: Preparation of a biofilm
  • Lab  94  Microbiology of soil: Isolation of Rhizobium from legume roots
  • Lab  95  Microbiology of soil: Ammonification of soil microorganisms
  • Lab  96  Microbiology of soil: Isolation of Streptomyces from soil
  • Lab  97  Microbiology of soil: Antibiotic production by Streptomyces
  • Lab  98  Microbiology of soil: Plate count of soil bacteria
  • Lab  99  Microbiology of soil: Microbiology ecology in the soil – the Winogradsky column

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