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MBio Expt 1
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Three characteristic properties of bacterial observation
Size, shape and association
Three main bacteria shapes
Coccus, bacillus and spirillum
Bacteria width (generally)
0.5-1um
Bacteria length (generally)
1-5um
Types of cell association
Single, pairs, clusters, chains
Subsets of the chain arrangement
Linear - Same plane of
Palisade
Factors affecting cell shape
Culture condition
Environment
Temperature
Age
Most important dimension with regard to cell size
Cell length
Ocular micrometer
Scale on the microscope
Arbritrary
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
How do chemical fixatives work
Cause proteinatious crosslinking
Use of coomassie brilliant blue
Gel electrophoresis
DAPI
Nuclear stain
Fluoresces blue
Living or dead cells
Eosin
Stains erythrocytes, cytoplasmic material, cell membranes and extracellular structures
Haemotoxylin counterstain
Pink or red in colour
Iodine
Stain
Starch
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Author
Ant
ID
330091
Card Set
MBio Expt 1
Description
MBio
Updated
2017-04-03T21:12:14Z
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