Microbiology: A Laboratory Manual, 12th Edition


Microbiology: A Laboratory Manual, 12th Edition

Microbiology: A Laboratory Manual, 12Th Edition

By James Cappuccino , Chad Welsh

Microbiology: A Laboratory Manual 12th Edition PDF gives students the flexibility to take only what they need to class and add their own notes—all at an affordable price.

For courses in Microbiology Lab and Nursing and Allied Health Microbiology Lab.

Foundations in microbiology lab work with a clinical and critical-thinking emphasis

Microbiology: A Laboratory Manual, 12th Edition provides students with a solid underpinning of microbiology laboratory work while putting increased focus on clinical applications and critical-thinking skills, as required by today’s instructors. The text is clear, comprehensive, and versatile, easily adapted to virtually any microbiology lab course and easily paired with any undergraduate microbiology text.

The 12th Edition has been extensively updated to enhance the student experience and meet instructor requirements in a shifting learning environment. Updates and additions include clinical case studies, equipment and material checklists, new experiments, governing body guidelines, and more.

Table of Contents

Part 1   Basic Laboratory Techniques for Isolation, Cultivation, and Cultural

Experiment 1: Effectiveness of Hand Washing

Experiment 2: Culture Transfer Techniques

Experiment 3:  Techniques for Isolation of Pure Cultures

Experiment 4: Cultural Characteristics of Microorganisms

Part 2   Microscopy 

Experiment 5: Microscopic Examination of Stained Cell Preparations

Experiment 6:Microscopic Examination of Living Microorganisms Using a Hanging-Drop Preparation or a Wet Mount

Part 3   Bacterial Staining 

Experiment 7: Preparation of Bacterial Smears

Experiment 8: Simple Staining

Experiment 9: Negative Staining

Experiment 10:Gram Stain

Experiment 11: Acid-Fast Stain

Experiment 12: Differential Staining for Visualization of Bacterial Cell Structures

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

Experiment 13:Nutritional Requirements: Media for the Routine Cultivation of Bacteria

Experiment 14: Use of Differential, Selective, and Enriched Media

Experiment 15: Physical Factors: Temperature

Experiment 16: Physical Factors: pH of the Extracellular Environment

Experiment 17: Physical Factors: Atmospheric Oxygen Requirements

Experiment 18: Techniques for the Cultivation of Anaerobic Microorganisms

Experiment 19: Serial Dilution–Agar Plate Procedure to Quantitate Viable Cells

Experiment 20: The Bacterial Growth Curve

Part 5   Biochemical Activities of Microorganisms 

Experiment 21: Extracellular Enzymatic Activities of Microorganisms

Experiment 22: Carbohydrate Fermentation

Experiment 23: Triple Sugar–Iron Agar Test

Experiment 24: IMViC Test

Experiment 25: Hydrogen Sulfide Test

Experiment 26: Urease Test

Experiment 27: Litmus–Milk Reactions

Experiment 28: Nitrate Reduction Test

Experiment 29: Catalase Test

Experiment 30: Oxidase Test

Experiment 31: Utilization of Amino Acids

Experiment 32: Genus Identification of Unknown Bacterial Cultures

Part 6   The Protozoa 

Experiment 33: Free-Living Protozoa

Experiment 34: Parasitic Protozoa

Part 7   The Fungi 

Experiment 35: Cultivation and Morphology of Molds

Experiment 36: Isolation of a Soil Fungal Species

Experiment 37:Morphology, Cultural Characteristics and Reproduction

Part 8   The Viruses 

Experiment 38: Cultivation and Enumeration of Bacteriophages

Experiment 39: Isolation of Coliphages from Raw Sewage

Experiment 40: Propagation of Isolated Bacteriophage Cultures

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

Experiment 41: Physical Agents of Control: Moist Heat

Experiment 42: Chemical Agents of Control: Chemotherapeutic Agents

Experiment 43: Determination of Penicillin Activity in the Presence and Absence of Penicillinase

Experiment 44: Chemical Agents of Control: Disinfectants and Antiseptics

Part 10  Microbiology of Food 

Experiment 45: Microbiological Analysis of Food Products: Bacterial Count

Experiment 46: Isolation of Salmonella from Raw Meat

Experiment 47: Microbial Fermentation

PART 11  Microbiology of Water 

Experiment 48: Standard Qualitative Analysis of Water

Experiment 49: Quantitative Analysis of Water: Membrane Filter Method

PART 12   Microbiology of Soil 

Experiment 50: Microbial Populations in Soil: Enumeration

Experiment 51: Isolation of Antibiotic-Producing Microorganisms and Determination of Antimicrobial Spectrum of Isolates

Experiment 52: Isolation of Pseudomonas Species by Means of the Enrichment Culture Technique

PART 13   Bacterial Genetics 

Experiment 53: Enzyme Induction

Experiment 54: Bacterial Conjugation

Experiment 55: Isolation of a Streptomycin-Resistant Mutant

Experiment 56: The Ames Test: A Bacterial Test System for Chemical Carcinogenicity

Experiment 57: Utilization of Bacterial Plasmids

Experiment 58: Restriction Analysis and Electrophoretic Separation of Bacteriophage Lambda DNA

PART 14    Medical Microbiology 

Experiment 59: Microbial Flora of the Mouth: Determination of Susceptibility to Dental Caries

Experiment 60: Normal Microbial Flora of the Throat and Skin

Experiment 61: Identification of Human Staphylococcal Pathogens

Experiment 62: Identification of Human Streptococcal Pathogens

Experiment 63: Identification of Streptococcus pneumoniae

Experiment 64: Identification of Enteric Microorganisms Using Computer-Assisted Multitest Microsystems

Experiment 65: Isolation and Presumptive Identification of Campylobacter

Experiment 66: Microbiological Analysis of Urine Specimens

Experiment 67: Microbiological Analysis of Blood Specimens

Experiment 68: Species Identification of Unknown Bacterial Cultures

PART 15   Immunology

Experiment 69: Precipitin Reaction: The Ring Test

Experiment 70: Agglutination Reaction: The Febrile Antibody Test

Experiment 71: Enzyme-Linked Immunosorbent Assay

Experiment 72: Sexually Transmitted Diseases: Rapid Immunodiagnostic Procedures

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