Lab Test 3 Flashcards

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1
Q

Extra nutrients added above and beyond the normal ingredients in agar

A

Enriched media

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2
Q

Organasims that have special additional needs

A

Fastidious

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3
Q

Require nutrients from animal cells to grow well

Whether produces hemolysis , enzymes which cause digestion of rbc

Identify staph ,neisseria , strepto , influenza

A

Blood agar

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4
Q

High salt content

Inhibits org. Other than staph

If growth , capable of fermenting the sugar mannitol

Produces acid , yellow to red color

A

MSA

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5
Q

Inhibitory to gram negative
Some g positive bacilli and cocci are too

A

Pea

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6
Q

Uses crystal violet dye

Bile salts to inhibit the growth of g positive

Ingredients lactose nd the ph indicator turn red Allows the lactose fermentation to be distinguished from non fermentation… e coil is not

A

Mac

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7
Q

2 dyes ( methyl blue and eosin
G pos inhibited

Green ecoli growth

A

Emb

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8
Q

Use water to split the large molecules

A

Hydrolytic reactions

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9
Q

Cloudy medium
Large
Insoluble
Polymer

A

Substrate

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10
Q

Clear medium
Small
Monomers
Soluble

A

End product

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11
Q

Oragajism use to they environment produce less what

A

Exoenzymes

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12
Q

Iodine is added to surface of plate why ?

A

After incubation to enhance the disappearance of starch

Dark purple = starch but not with maltose or glucose

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13
Q

Also know. As triglycerides

Hydrophobic

A

Lipid hydrolysis

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14
Q

Milk protein
Makes milk milky
Polymer composed of amino acids monomers
Insoluble
Clear in solution

A

casein hydrolysis

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15
Q

Used to test for the ability of bacteria to spilt casein into it components by exoenzymes

A

Milk agar

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16
Q

Clearing of plate around the streak of growth indicates

A

Casein is no longer present having been replaced my amino acids

17
Q

Protein
Primary component of jello
Polymer amino acid in giant chain
Moderate soluble
Individually highly soluble, when produced through the exoenzymatic action of gelatinase

A

Gelatin hydrolysis

18
Q

Digested gelatin means

A

The medium will be liquefied, leaving the bacteria growing in a broth