BACKGROUND Alcohol has a distinct, odorless liquid that is clear and colorless. Beer, wine, and other alcoholic drinks all include alcohol, which is what makes them intoxicated. In dilute aqueous solutions, it has a mildly pleasant flavor; in highly concentrated ones, it burns. In several nations around the world, it is also used as a … Read more
Aim: Media balancing experiments carbon and nitrogen as variables (in alcohol fermentation) BACKGROUND Various economically significant substances with uses in the production of energy, pharmaceuticals, chemicals, and food are produced using fermentation technology on a large scale. Although fermentation technologies have been utilized for decades, the quest for sustainable product production that meets market demands … Read more
BACKGROUND Strain improvement is the science and technology of modifying and enhancing microbial strains to increase their metabolic capabilities. Genetic engineering has made significant progress and is now widely used in various industrial microbiological fields. When Hopwood et al. initially described the generation of hybrid antibiotics through genetic engineering, there was a high expectation that … Read more
Yeast growth rate calculation, yeast population growth, yeast doubling time calculator, how to calculate specific growth rate from growth curve BACKGROUND Yeasts are unicellular eukaryotic fungus that have a 5–10 m particle size. They belong to the group of organisms known as ascomycetes, which also includes species from the genera Neurospora and Sordaria. Yeasts have … Read more
The study concludes that the thermal death point and thermal death temperature of E. coli for sterilizer design.
All aerobic organisms naturally contain the organic acid citric acid (2-hydroxy-1, 2, 3-tricarboxylic acid), which is formed during cellular respiration.
Enzyme inhibitors are substances that change how an enzyme catalyses, slowing down or, in some cases, stopping catalysis as a result
Aim: Isolation of O & H Antigen from Salmonella typhi BACKGROUND Typhoid fever, paratyphoid fever, and other food-borne illnesses are all brought on by the Salmonella genus of rod-shaped, Gram-negative, non-lactose fermenting Enterobacteriaceae. Subspecies enterica serotypes Paratyphi A, B, and C are responsible for paratyphoid fever. The Widal test is the most popular diagnostic technique … Read more
Aim: Microbial Staining Methods BACKGROUND The most of bacteria have refractive indices that are similar to those of the aqueous fluids in which they are floating and are mostly transparent and colourless. For visualization of the bacteria, we use stain and dyes. To improve the clarity of the microscopic image, staining is an adjunct technique … Read more
Aim: Affinity Purification of Immunoglobulin BACKGROUND Numerous in vivo and in vitro applications of antibodies include drug targeting, the development of immunodiagnostics, immunoprophylactic, and immunotherapeutic, the detection of foodborne pathogens, adulterants, toxins, and residues in food samples, environmental analysis/monitoring, and the isolation of a variety of proteins and other targets for basic research and industrial … Read more
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