...Based on the results of my unknown A, I concluded that the bacteria was Escherichia Coli. After I had collected the results and compared them with my dichotomous key, I was convinced that Escherichia coli was the only organism with a bacillus morphology gram negative that was able to survive under this conditions. The result for the lactose fermentation clarified that the bacteria carrie the enzyme lactase in the DNA, therefore can ferment lactose and produce acid and gasses. This type of bacteria contain also the enzyme indole which can use tryptophan as a way for growth and survival. the result from the tryptophanase came out positive, eliminating the identification of the other organisms with a morphology bacillus and with a gram negative...
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...ANTIMICROBIAL SCREENING OF BUYO (Piper betel L.) LEAVES AGAINST Escherichia coli AND Staphyloccocus aureus A baby thesis presented to the faculty of Alabel National Science High School Alabel, Sarangani Province In partial fulfillment of the requirements for the Course Research ii-B Submitted by: KRIS CHARMAINE ALMOCERA ROY REINER OCTAVIO ADRIAN KIM ABALLE Fourth Year Emerald / Diamond Submitted to: SHIELA P. BUTIL, MST Research Teacher March 31, 2012 Republic of the Philippines ALABEL NATIONAL SCIENCE HIGH SCHOOL Alabel, Sarangani Province APPROVAL SHEET This baby thesis entitled “ANTIMICROBIAL SCREENING OF BUYO (Piper betel L.) LEAVES AGAINST Escherichia coli ANDStaphyloccocus aureus” prepared and submitted by KRIS CHARMAINE ALMOCERA, ADRIAN KIM ABALLE and ROY REINER OCTAVIO in partial fulfillment of the requirements in Research II-B has been examined and is recommended for Oral Examination. SHIELA P. BUTIL, MST Research Adviser PANEL OF EXAMINERS Approved by the Committee on Oral Examination . DEXTER C. NECOR, MA Member SHIELA P. BUTIL, MST Chairman Accepted and approved in partial fulfillment of the requirements for the Course Research II-B. March 31, 2012 NORMA P. RENDON, MA Date Principal ACKNOWLEDGEMENT A work is not worthy to be considered a success if it is done merely by human strength. Fulfillment is a lot sweeter when done with the help of...
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...Cloning and expression of α-Amylase gene from Bacillus subtilis in Pichia pastoris and Escherichia coli. Introduction Enzyme is a type of catalyst that present in living organisms used for many biotechnological functions in various industrial processing. It has a special characteristic that allows the chemical reaction to speed up without being altered, thus significantly improve the industrial productivity (Roy et al. 2012). Among various enzymes available in market, α-amylase has received a special attention in commercial production due to its widely used applications. α-Amylase contributed to 50% of the world enzyme production and has a great importance in many industries such as in food processing, laundry and also in pharmaceutical (Asgher et al. 2007). α-Amylase enzyme acts on α-1,4 glycosidic bonds in starch substrate backbone leading to the formation of soluble maltodextrins, glucose and maltose (Vidyalakshmi et al. 2009). This characteristic is extremely useful especially in industries that require the hydroxylation of starch such as the production of sugar syrups. The α-amylase enzyme can be obtained from various sources such as plants animals and microbes (Ahmed et al. 2011). However, the naturally occurring enzyme is still insufficient to support all the industrial production and therefore, it is crucial to find a new alternative sources, which is cost-efficient and high yield capacity to meet the supply demand (Yin et al. 2003). In industries, the microbial...
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...CHAPTER ONE 1. INTRODUCTION 1.0 DEFINITION OF TRADITIONAL MEDICINE, HERBAL PREPARATION AND FINISHED HERBAL PRODUCTS The World Health Organization (WHO) defines traditional medicine as the sum total of knowledge, skills and practices based on the theories, beliefs and experiences indigenous to different cultures. Traditional medicine is used in the maintenance of health the prevention, diagnosis, improvement or treatment of physical and mental illness, whether explicable or not and is passed on from generation to generation. Herbal Preparations contain plant parts or plant material in the crude or processed state as active ingredients and may contain excipients. (WHO, 1996a; Busse, 1999). Combinations with chemically defined active substances or isolated constituents are not considered herbal preparations (Busse, 2000; GNDP, 2004). According to the European Medicine Evaluation Agency (EMEA), herbal preparations are medicinal products containing exclusively herbal drugs or herbal drug preparations as active substances (WHO, 1996b; Busse, 2000). Several chemical constituents with different pharmacological targets are involved in the therapeutic action of herbal preparations. This may be an advantage compared to single isolated compounds, especially when the underlying disease has a multifactorial etiology which is the case in many chronic illnesses. Herbal preparations may include comminuted or powdered plant material, extracts, tinctures, fatty or essential oils of...
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...Phuong Nguyen Professor H. Valtierra Microbiology-Lab 152 4 December 2012 Unknown Lab Report There are many reasons for doing this unknown exercise report. This unknown lab exercise is applicable to real life situation. The reasons range from medical purposes, such as identifying and characterizing what microorganisms is causing the disease in a patient. Furthermore, treating the patient with the correct medications is another important factor. To identify an unknown bacterium, the lab exercise was done by applying the correct methods in order. The first procedure that was perform for unknown H28 was the quadrant streak on a tryptic soy agar (TSA) plate. The purpose was to check for purity of the bacterium and to identify the colony morphology. Figure 1 shows the following results for unknown H28 colony morphology: irregular colonies, cream color, undulate margin, and flat elevation on a TSA plate. Furthermore, TSA slant streak patterns was perform to identify arborescent growth and tryptic soy broth procedure was perform to identify sediment for growth of unknown H28. The second procedure that was done was a gram stain to determine the gram reaction and Fig. 1. TSA plate shows irregular colonies, cream color, undulate margin, and flat elevation of unknown H28. 1 identify the morphology. The morphology of unknown H28 is bacilli and the arrangement is streptobacilli. After determining that unknown H28 is a gram positive rod, specific biochemical test were performed. The...
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...perform the MR-VP biochemical test, learn variations in how different organisms metabolize glucose, and to become familiar with and perform the catalase biochemical test. Materials Used 10% bleach solution Hydrogen peroxide Paper towels Saved E. coli culture Stock culture: S. epidermidis Gloves Candle used for a flame source Test Tube Test Tube rack Pipet Slide-Box-MBK with blank slides 2 Broth, MR-VP - 5 mL 1 Barritt’s A Reagent - 3 mL in Pipet 1 Barritt’s B Reagent - 3 mL in Pipet Methyl Red Reagent, 0.1% - 1 mL in Pipet 1 Inoculation Loop, Plastic 1 Mask with Earloops PROCEDURE Exercise 1 Procedural Steps The saved E. coli culture and S. epidermidis stock culture was incubated 12-24 hours prior to the start of the experiment. The work area was disinfected with 10% bleach solution. The MR-VP tubes were labeled: one E coli and the other S epidermidis. Each MR-VP broth tube was inoculated with the corresponding organism using aseptic techniques. The tubes were incubated for 48 hours at 35oC-37oC The reagents were allowed to warm to room temperature Two test tubes were labeled E. coli and two test tubes were labeled S. Epidermidis Half (2.5 mL) of the incubated MR-VP broth labeled E. coli was transferred into the two corresponding test tubes. This was repeated for the broth labeled S. epidermidis. One tube for each organism was chosen for the Methyl Red test and labeled accordingly. Using the pipet, six to eight drops of Methyl Red reagent...
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...Bio 15 – Microbiology Final Unknown Report Sheet Unknown # ___90___ Genus and species of unknown _______Escherichia coli_________ Gram reaction and morphology ____Gram Negative reaction/Translucent and Shiny___ Other stains performed and results: Results: Please list the test results for all tests that were performed on the unknown. For tests not performed, write ND. |Carbohydrates: |IMViC Tests: | |Glucose |AG |Indole |+ | |Lactose |+ |Methyl Red |+ | |Mannitol |AG |Voges Proskauer |_ | | | |Citrate |ND | | | |Additional Biochemical Tests: | |Oxidase |_ |Lysine decarboxylase |+ | |Catalase |ND |Ornithine decarboxylase |ND...
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...535 October 22, 2014 Introduction The Good Health hospital has a minor 6 person nosocomial infection of E. coli. The role of the social science researcher is to investigate dissimilar patterns and causes of the E. coli and its bearing on the patients. The science researcher also understands that litigation issues are also in question because the hospitals are anticipated to safely inhibit the spread of any diseases from patient to patient. In many cases Good Hospital could be held liable for negligence. By contacting the DOH and CDC for data related to nosocomial diseases, the researcher can gain valuable information about different ways to contain the spread. After the data is gathered, the researcher can effectively prepare an evaluation report. This report will include information in detail about nosocomial infections as well as considerations for Good Hospital to handle the problem effectively. Analyze Good Health Hospital’s records and itemize recent nosocomial infections that occurred within the past year. In your report, categorize the different parameters (i.e., person, time, place, ethnicity, and gender) used in the compilation of data into the information summative. In an evaluation of the information that we do recognize about Good Health Hospital is that the outbreak of E. coli was triggered in fact by spoil food from the cafeteria. The E. coli outbreak has six known cases. Four of the confirm cases are described as such: Case | Age | Gender | 1 | 23...
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...The purpose of this lab was to identify an unknown species of bacteria from 29 possible unknown broth cultures. This was done by conducting a series of tests in an attempt to isolate our particular bacteria. Daily Notes Day 1 – Chose unknown bacteria #70, which is a broth culture. It is cloudy and yellow in color, with sediment gathered at the bottom. It has a strong odor, and I question whether I have smelled it before. The first test I’m doing is a Gram stain. Doing 3 slides – all air dried and heat fixed. Also streaking 2 plates today: TSA plate, and 2nd plate will be based on the results of the Gram stain. Either: MSA= isolates S. aureus, inhibits G-, EMB= fecal coliforms, G- growth (selective isolation G- rods), MAC= promotes G- growth. I am worried that I won’t be able to achieve isolation of separate colonies from the broth culture when I streak the plates. Viewed results of Gram stain with microscope under 100x oil immersion. Results of 1st Gram stain were inconclusive, so staining again with another slide. Many more cells on this slide. 2nd Gram stain = G- bacilli (rods), confirmed with Claudia. Decide to streak 2nd plate = MAC since I believe I have a G- bacteria. Day 2 – Achieved isolation on both TSA and MAC agar’s. Definite growth on MAC means I do have a G- bacteria. Will now perform a 2nd Gram stain from TSA plate to confirm Gram status; confirmed that it is G- . After looking at the chart, decided to try to narrow down options by doing an...
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...bacteria that does not produce endospores. The selective and differential agars produced no growth on the MSA agar plate showing that the bacteria did not favor a salty environment of the Mannitol salts and showed an acidic by product in the selective and differential media of MacConkey’s Agar. The bacteria showed to metabolize sugars but did not produce any gaseous byproducts. After 16s rRNA was processed and run through a PCR, electricphoresis was used to run the RNA out on a gel in order to sequence the RNA which was then compared in a database. Furthermore, the Unknown J did not produce or metabolize starch. The bacteria did not react with the Citrate, KEY oxidase. When compared to other known bacteria tested, unknown J proved to be Escherichia coli. Introduction: Identifying bacterial causes for certain diseases that have affected the population or identifying growth on old bread is not new to science. Joseph Lister developed one of the first ways to separate the desired unknown bacteria from other bacterial colonies in 1867. Lister’s aseptic technique, used in both science and healthcare, destroys the microbes that are growing on the tools before they are utilized (Carolynm, 2009).This technique applies to...
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...Micrococcus luteus (1) Broth Culture (24- to 48-hours old) containing: *One part Escherichia coli and ten parts Micrococcus luteus (2) Trypticase soy agar streak-plates (1) Trypticase soy agar streak-plate prepared with: *Micrococcus roseus and Micrococcus luteus (1) Trypticase soy agar streak-plate prepared with: *Escherichia coli and Micrococcus luteus (4) Trypticase soy agar slants Bunsen burner Inoculating loop Permanent Marker Test tube rack Straight needle Striker Incubator Method Part A: Isolation of Discrete Colonies from a Mixed Culture * Label one Trypticase soy agar streak-plate using a permanent marker on the b ottom. Write the date (1/23/14), TTH2, student’s initials, the names M. roseus and M. luteus. There were also lines dividing the streak-plate into four sections with one section labeled I, one labeled II, one labeled III, and one labeled IV on the bottom of the plate. The quadrants should look like the labeled circle below. * Divide a second Trypticase soy agar streak-plate into four sections and label with the Roman numerals in the same way as the first plate. Also label the bottom of this plate with the student’s initials, TTH2, and the date (1/23/14). Write E. coli and M. luteus on the bottom of this plate. * Turn on the gas and light the Bunsen burner using a striker...
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...Objective The purpose of this lab was to demonstrate the effectiveness of infection control barriers in a lab setting and to review the fundamental skills from the Introductory Microbiology lab such as aseptic technique, streak for isolation, and microscopy. The materials used in this lab were: gloves, Tryptic Soy Agar (TSA) plates, a sterile loop, microscope slides, and Gram staining reagents (Crystal violet, Iodine, 95% Ethanol, and Safranin).The bacteria that was used was a culture of Serratia marcescens and a mixed broth culture of Escherichia coli and Staphylococcus epidermidis. Discussion After conducting the “Effectiveness of masks” experiment, the results from Figure 1 indicated that the mask was an effective barrier for a cough. According to Figure 1, the TSA plate on the right side (protected cough) did not display any form of bacteria growth after incubation. However, the TSA plate on the left side (unprotected cough) did not display bacterial growth either. The lack of bacterial growth from the TSA plate with the unprotected cough could be due to not having a vigorous cough....
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...Assessment of Microbial quality of different vegetables in various markets Comparison of internal and external surface contamination of vegetables The mean microbial counts of both external and internal parts of the vegetable samples showed overall high contamination for total coliform (TC), faecal coliform (FC) and yeast count (YC). The mean FC levels of all the crops (external and internal surface combined) exceed the International Commission on Microbiological Specifications for Food (ICSMF, 1974) recommended level of 1.0 x 105 fecal coliforms per gram fresh weight. This observation has been reported in Ghana and elsewhere (Obeng, 2007; Mensah et al., 2001). In this study, the contamination of external surface of vegetables was significantly higher than the internal contamination. The total means of the internal microbial counts (TC and FC) of the vegetable samples are high and comparable with counts observed in some non-vegetable foods such as milk and meat (Agbodaze et al. 2005; CDC, 2003; Aning, 2002). The sources of contamination of vegetables includes Soil, irrigation water, green or inadequately composted manure, air (dust), wild and domestic animals, insects, human handling. harvesting, transporting containers, transporting vehicles, wholesale facilities, washing and rinsing water, improper storage, cross contamination and improper ambient temperature (Beuchat, 1996). The only non-bacterial quality indicator investigated was yeast contamination, and the levels...
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...INTRODUCTION Mung bean (Vigna radiata L. Wilczek) sprouts can be considered one of the most common vegetables consumed in the Philippines due to availability and nutritional value (Del Rosario, 2003 and FNRI, 1997). One cup of raw mung bean sprouts contains 48 calories, 6.5 grams of protein, 1.5 grams of fat, and 5.6 grams of carbohydrate. One cup of cooked bean sprouts contains 48 calories, 6.6 grams of protein, 1.8 grams of fat, and 4.6 grams of carbohydrate. In addition, sprouts are a good source of minerals and vitamins, particularly vitamins B1, B2, and C (http://ianrpubs.unl.edu/horticulture). Mung bean sprouts are low in calories and exceptionally high in potassium. A nutritious sprouted mung bean offers the same amount of vitamin A as a lemon, the niacin of a banana, the thiamine of an avocado, the riboflavin of a dried apple, the carbohydrate content of a melon and the ascorbic acid of a loganberry (http://www.specialtyproduce.com). The sprouting process encourages the rapid growth of microorganisms that reach very high numbers in the finished product (Fu et al., 2000). Seed sprouting provides an excellent environment for the growth of many types of organisms. The release of nutrients from the sprouting seeds, the moisture resulting from the irrigation process, the aerobic conditions, pH and temperatures favorable to mesophiles all contribute to the rapid expansion of microbial population, including food pathogens, during sprouting. Population as high as...
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...Please research the internet, books, technical magazines, publication, etc. that deals with microbiological contamination in water. Write a one-page summary (on your own words) and include information about the reference (s) used. Microorganisms are microscopic living being such as bacteria, viruses, and protozoa, and usually too small to be seen by naked eye therefore, microscopic is used. Microorganisms are disease causing means in the global and known as pathogens, consequently microbial are able to contaminate our public drinking water supplies can threaten human health, as an example of microorganism is; Heliobacter pylori, the Salmonella family, and Escherichia coli (E.coli) bacteria. Hepatitis A, Norwalk type viruses, rotaviruses, adenoviruses,...
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