MBio Expt 1

  1. Three characteristic properties of bacterial observation
    Size, shape and association
  2. Three main bacteria shapes
    Coccus, bacillus and spirillum
  3. Bacteria width (generally)
    0.5-1um
  4. Bacteria length (generally)
    1-5um
  5. Types of cell association
    Single, pairs, clusters, chains
  6. Subsets of the chain arrangement
    • Linear - Same plane of 
    • Palisade
  7. Factors affecting cell shape
    • Culture condition
    • Environment
    • Temperature
    • Age
  8. Most important dimension with regard to cell size
    Cell length
  9. Ocular micrometer
    • Scale on the microscope
    • Arbritrary
  10. Some reasons cells are stained
    • Determine reaction to stain (G+, G-)
    •   Determine info abt. cell wall (g. stain)
    • Highlight metabolic processes
    • Differentiate between living and dead cells
  11. How do chemical fixatives work
    Cause proteinatious crosslinking
  12. Use of coomassie brilliant blue
    Gel electrophoresis
  13. DAPI
    • Nuclear stain
    • Fluoresces blue
    • Living or dead cells
  14. Eosin
    • Stains erythrocytes, cytoplasmic material, cell membranes and extracellular structures
    • Haemotoxylin counterstain
    • Pink or red in colour
  15. Iodine
    • Stain
    • Starch
Author
Ant
ID
330091
Card Set
MBio Expt 1
Description
MBio
Updated