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  2. Schaeffer–Fulton stain - Wikipedia

    en.wikipedia.org/wiki/Schaeffer–Fulton_stain

    The Schaeffer–Fulton stain is a technique designed to isolate endospores by staining any present endospores green, and any other bacterial bodies red. [1] The primary stain is malachite green , and the counterstain is safranin , which dyes any other bacterial bodies red.

  3. Endospore staining - Wikipedia

    en.wikipedia.org/wiki/Endospore_staining

    In the Schaeffer-Fulton staining method, a primary stain containing malachite green is forced into the spore by steaming the bacteria. Malachite green can be left on the slide for 15 minutes or more to stain the spores. It takes a long time for the spores to stain due to their density, so heat acts as the mordant when performing this ...

  4. Endospore - Wikipedia

    en.wikipedia.org/wiki/Endospore

    To combat this, a special stain technique called a Moeller stain is used. That allows the endospore to show up as red, while the rest of the cell stains blue. Another staining technique for endospores is the Schaeffer-Fulton stain, which stains endospores green and bacterial bodies red. The arrangement of spore layers is as follows:

  5. Acid-fastness - Wikipedia

    en.wikipedia.org/wiki/Acid-fastness

    The most common staining technique used to identify acid-fast bacteria is the Ziehl–Neelsen stain, in which the acid-fast species are stained bright red and stand out clearly against a blue background. Another method is the Kinyoun method, in which the

  6. Staining - Wikipedia

    en.wikipedia.org/wiki/Staining

    A simple staining method for bacteria that is usually successful, even when the positive staining methods fail, is to use a negative stain. This can be achieved by smearing the sample onto the slide and then applying nigrosin (a black synthetic dye) or India ink (an aqueous suspension of carbon particles).

  7. List of cooking techniques - Wikipedia

    en.wikipedia.org/wiki/List_of_cooking_techniques

    A method of cooking where a container of food is placed in or above boiling water in order to heat gradually or to keep warm. [5] baking barding Wrapping meat in fat prior to roasting. [6] barbecuing Cooking meat or fish slowly over a barbecue grill with indirect heat and smoke. basting Periodically pouring liquid over food as it roasts. [7 ...

  8. Moeller stain - Wikipedia

    en.wikipedia.org/wiki/Moeller_stain

    Moeller staining involves the use of a steamed dye reagent in order to increase the stainability of endospores. Carbol fuchsin is the primary stain used in this method. Endospores are stained red, while the counterstain methylene blue stains the vegetative bacteria blue.

  9. Ziehl–Neelsen stain - Wikipedia

    en.wikipedia.org/wiki/Ziehl–Neelsen_stain

    These acids resist staining by ordinary methods such as a Gram stain. [9] It can also be used to stain a few other bacteria, such as Nocardia. The reagents used for Ziehl–Neelsen staining are carbol fuchsin, acid alcohol, and methylene blue. Acid-fast bacilli are bright red after staining. [citation needed]