Microbiology: a Laboratory Manual, Global Edition （11TH）

個数：

Microbiology: a Laboratory Manual, Global Edition （11TH）

Cappuccino, James/ Welsh, Chad

ウェブストア価格 ¥22,018（本体¥20,017）
Pearson Education Limited（2017/05発売）
外貨定価 UK£ 76.99
ポイント 200pt

在庫がございません。海外の書籍取次会社を通じて出版社等からお取り寄せいたします。
通常6～9週間ほどで発送の見込みですが、商品によってはさらに時間がかかることもございます。
【重要ご説明事項】
1. 納期遅延や、ご入手不能となる場合がございます。
2. 複数冊ご注文の場合は、ご注文数量が揃ってからまとめて発送いたします。
3. 美品のご指定は承りかねます。

●3Dセキュア導入とクレジットカードによるお支払いについて

【入荷遅延について】
世界情勢の影響により、海外からお取り寄せとなる洋書・洋古書の入荷が、表示している標準的な納期よりも遅延する場合がございます。
おそれいりますが、あらかじめご了承くださいますようお願い申し上げます。

◆画像の表紙や帯等は実物とは異なる場合があります。

◆ウェブストアでの洋書販売価格は、弊社店舗等での販売価格とは異なります。
また、洋書販売価格は、ご注文確定時点での日本円価格となります。
ご注文確定後に、同じ洋書の販売価格が変動しても、それは反映されません。

製本 Paperback:紙装版/ペーパーバック版／ページ数 560 p.
言語 ENG
商品コード 9781292175782
DDC分類 579

Full Description

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

A Flexible Approach to the Modern Microbiology Lab

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 customisation 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.

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

Part 2 Microscopy

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