(eBook PDF) Microbiology A Laboratory Manual, Global Edition 11th – Digital Ebook – Instant Delivery Download

Product details:

• ISBN-10 ‏ : ‎ 9781292175782
• ISBN-13 ‏ : ‎ 978-1292175782
• Author: James G. Cappuccino, Chad T. Welsh 

Easy to adapt for almost any microbiology lab course, this versatile, comprehensive, and clearly written manual is competitively priced and can be paired with any undergraduate microbiology text. Known for its thorough coverage, straightforward procedures, and minimal equipment requirements, the Eleventh Edition incorporates current safety protocols from governing bodies such as the EPA, ASM, and AOAC. The new edition also includes alternate organisms for experiments for easy customization in Biosafety Level 1 and 2 labs. New lab exercises have been added on Food Safety and revised experiments, and include options for alternate media, making the experiments affordable and accessible to all lab programs. Ample introductory material, engaging clinical applications, and laboratory safety instructions are provided for each experiment along with easy-to-follow procedures and flexible lab reports with review and critical thinking questions.

Table of contents:

Part 1 Basic Laboratory Techniques for Isolation, Cultivation, and Cultural Characterization of Microorganisms

1. Culture Transfer Techniques

2. Techniques for Isolation of Pure Cultures

3. Cultural Characteristics of Microorganisms

4. Microscopic Examination of Stained Cell Preparations

5. Microscopic Exami­na­tion of Living Microorganisms Using a Hanging-Drop Preparation or a Wet Mount

Part 3 Bacterial Staining

6. Preparation of Bacterial Smears

7. Simple Staining

8. Negative Staining

9. Gram Stain

10. Acid-Fast Stain

11. Differential Staining for Visualization of Bacterial Cell Structures

Part 4 Cultivation of Microorganisms: Nutritional and Physical Requirements, and Enumeration of Microbial Populations

12. Nutritional Requirements: Media for the Routine Cultivation of Bacteria

13. Use of Differential, Selective, and Enriched Media

14. Physical Factors: Temperature

15. Physical Factors: pH of the Extracellular Environment

16. Physical Factors: Atmospheric Oxygen Requirements

17. Techniques for the Cultivation of Anaerobic Microorganisms

18. Serial Dilution—Agar Plate Procedure to Quantitate Viable Cells

19. The Bacterial Growth Curve

Part 5 Biochemical Activities of Microorganisms

20. Extracellular Enzymatic Activities of Microorganisms

21. Carbohydrate Fermentation

22. Triple Sugar—Iron Agar Test

23. IMViC Test

24. Hydrogen Sulfide Test

25. Urease Test

26. Litmus-Milk Reactions

27. Nitrate Reduction Test

28. Catalase Test

29. Oxidase Test

30. Utilization of Amino Acids

31. Genus Identification of Unknown Bacterial Cultures

Part 6 The Protozoa

32. Free-Living Protozoa

33. Parasitic Protozoa

Part 7 The Fungi

34. Cultivation and Morphology of Molds

35. Yeast Morphology, Cultural Characteristics, and Reproduction

36. Identification of Unknown Fungi

Part 8 The Viruses

37. Cultivation and Enumeration of Bacteriophages

38. Isolation of Coliphages from Raw Sewage

39. Propagation of Isolated Bacteriophage Cultures

Part 9 Physical and Chemical Agents for the Control of Microbial Growth

40. Physical Agents of Control: Moist Heat

41. Physical Agents of Control: Electromagnetic Radiations

42. Chemical Agents of Control: Chemotherapeutic Agents

43. Determination of Penicillin Activity in the Presence and Absence of Penicillinase

44. Chemical Agents of Control: Disinfectants and Antiseptics

Part 10 Microbiology of Food

45. Microbiological Analysis of Food Products: Bacterial Count

46. Microbial Fermentation

Part 11 Microbiology of Water

47. Standard Qualitative Analysis of Water

48. Quantitative Analysis of Water: Membrane Filter Method

Part 12 Microbiology of Soil

49. Microbial Populations in Soil: Enumeration

50. Isolation of Antibiotic-Producing Microorganisms and Determination of Antimicrobial Spectrum of Isolates

51. Isolation of Pseudomonas Species by Means of the Enrichment Culture Technique

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