Question 3 Biochemical tests differentiate microbes based on their hemolysis patterns metabolism DNA antibodies 10 pts
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Step 1: Biochemical tests are used to identify microbes based on their metabolic characteristics. Show more…
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Please match the test with its description to assess your understanding of the kinds of data collected during information gathering and your understanding of the processes involved in identifying microbes from samples. 1. using macroscopic and microscopic traits for identification 2. tests that determine chemical characteristics including enzyme production and nutritional requirements of the microbe 3. analyzing the genotype of an organism 4. tests the organism against known antibodies to determine if there is a reaction between the organism and the antibody DNA profiles biochemical tests appearance immunologic testing
Madhur L.
Please match the brief description with the corresponding biochemical test or media type. Broth culture with Durham tubes that turn yellow for a positive result Drops of 3% hydrogen peroxide produce bubbles on a live bacterial smear for a positive result Salt tolerant microbes turn this plate yellow for a positive result Bile tolerant microbes turn this agar slant dark brown/black for a positive result This medium can distinguish beta (complete) hemolysis from alpha (partial) hemolysis Rabbit plasma solidifies (congeals) for a positive result Coagulase Test Glucose Fermentation Test Catalase Test Mannitol Salt Agar (MSA) Plates Esculin Hydrolysis Test Blood Agar Plates
You were given a bacteria for unknown investigation. To begin with, you performed a Methyl Red test after inoculating and incubating them for 48 hours. You obtained no color change after addition of Methyl Red. You proceeded forward and performed Voges Proskauer test. For this particular test, you obtained a red color change after addition of Barritt solution A and B. From the result, what kind of inference can you draw from the 2 results obtained about the fermentation pattern of bacteria? 2. You are analyzing a food sample of beef. You make a slurry of it and serially dilute it. After serial dilution, you plate it out on a HEA plate. The plate is incubated at 37°C for 48 hours. After incubation at 37°C for 48 hours, you obtain the following set of results. a. Green colonies with black center b. Light green colonies c. Yellow orange colonies with orange halo Name bacteria A, B, and C. What are the differentiating agents present in HEA? 3. You obtained 20 plaques on a plate where E.coli and T4 phage were inoculated at the same time and incubated at 37°C for 48 hours. The Plaque Forming Units were 2*10^5. What dilution of T4 phage was used for obtaining 20 plaques? 4. What is the phenol coefficient of a disinfectant if the dilution of disinfectant that kills an organism in 10 minutes is 1/20 and the dilution of phenol that kills the same organism in 10 minutes is 1/200? 5. You are given 4 sets of bacteria, and you decide to perform Citrate test on the 4 bacteria. You inoculate the bacteria in its required media and incubate it at 37°C for 48 hours. After 48 hours, you observe the following set of results for the 4 bacteria. Bacteria Color of the medium A Green B Blue C Blue D Green What do the color changes showcased by citrate media tell us about bacteria's ability to form NaHCO3? 6. In the case of nitrate reduction test, you add Zn dust to the inoculated nitrate broth, and you get no color change. Which set of chemical species might be possibly present in the medium? Consider a condition where you get a red color change of the nitrate broth, what kind of enzyme is present in the case of bacteria under investigation? 7. A bacteria was inoculated in Glucose, Sucrose, Lactose, and Maltose fermentation broth. It was incubated for 48 hours at 37°C. You obtain the following set of results for the 4 given broths. Fermentation broth Color change of the broth Glucose Yellow with bubble Maltose Fuchsia Sucrose Yellow Lactose No color change or bubble Based upon the following set of results, what can you say about the bacteria's fermentation/utilization pattern with reference to the 4 sugars?
Adi S.
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