Starch Hydrolysis Test Objective Starch Hydrolysis test principle Starch is a polysaccharide that is composed by glucose subunits. The glucose rings may be joined by a 1,4-glucosidic glucosidic link, which results in long, straight chain of glucose. (“1, 4” is a reference to the bond formed between number 1 carbon in one glucose molecule, and … Read more
Decarboxylase Test Medium base is used to distinguish bacteria based on their ability to decarboxylate amino acids.
Lysine decarboxylase test relies on the capability of certain bacteria to degrade L-lysine into caverine after the release of carbon dioxide.
The MRS formulation was made by de Man, Rogosa, and Sharpe to replace a variable product (tomato juice) and give lactobacilli in general a good place to grow.
The SXT (sulfamethoxazole-trimethoprim) susceptibility test tells the difference between group A and B streptococci and other hemolytic streptococci.
Streptococcus pneumoniae can be distinguished from other viridans streptococci by showing that it is sensitive to optochin, dissolves in bile, reacts with a specific DNA probe, or has species-specific capsular polysaccharides.
The Bacitracin susceptibility test is one of the antimicrobial disc tests used to distinguish between group A and other -hemolytic Streptococci.
What is the Ninhydrin Test? The ninhydrin chemical test is used for determining whether an analyte contains any amines or amino acids. In this test, ninhydrin (a chemical compound with the formula C9H6O4; IUPAC name: 2,2-dihydroxyindane-1,3-dione) is added to a test solution of the analyte. The formation of a deep blue color within the test … Read more
Objective of Phenylalanine Deaminase Test Principle of Phenylalanine Deaminase Test Requirements For the test Composition of Phenylalanine agar DL-Phenylalanine: 2 gm Yeast extract: 3 gm Sodium chloride: 5 gm Disodium phosphate: 1 gm Agar: 12 gm Distilled water: 1000 ml pH: 7.3 Preparation of Phenylalanine agar slant Note: Following autoclaving, the medium should appear lighter … Read more
Unsaturated fish oils are especially vulnerable to oxidation, resulting in peroxides when stored in cold or freezing conditions for storage. Peroxides are precursors to breakdown products that can cause rancid taste in fat. Peroxide levels are an indicator of oxidation in the initial stages of lipid degradation. The index is less reliable in the latter … Read more
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