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Iron-oxidizing bacteria in surface water. Iron-oxidizing bacteria (or iron bacteria) are chemotrophic bacteria that derive energy by oxidizing dissolved iron. They are known to grow and proliferate in waters containing iron concentrations as low as 0.1 mg/L. However, at least 0.3 ppm of dissolved oxygen is needed to carry out the oxidation. [1]
Bacteriological water analysis is a method of analysing water to estimate the numbers of bacteria present and, if needed, to find out what sort of bacteria they are. It represents one aspect of water quality. It is a microbiological analytical procedure which uses samples of water and from these samples determines the concentration of bacteria ...
The minimum bactericidal concentration (MBC) is the lowest concentration of an antibacterial agent required to kill a particular bacterium. [1] It can be determined from broth dilution minimum inhibitory concentration (MIC) tests by subculturing to agar plates that do not contain the test agent.
Indicator bacteria are types of bacteria used to detect and estimate the level of fecal contamination of water. They are not dangerous to human health but are used to indicate the presence of a health risk. Each gram of human feces contains approximately ~100 billion (1 × 10 11) bacteria. [1]
Stagnant water can be contaminated with human and animal feces, particularly in deserts or other areas of low rainfall. [2] Water stagnation for as little as six days can completely change bacterial community composition and increase cell count. [3] Stagnant water may be classified into the following basic, although overlapping, types:
The proponents of raw water praise the fact that it doesn't contain chemicals like chlorine, fluoride or chloramines -- but that might not be a good thing. Why that ‘raw water' trend is actually ...
While consuming a low dose of pathogenic bacterium is associated with a low probability of disease, infection is still possible. This contributes to sporadic cases of food-borne illness in the population. There is no bacterial concentration in food below which a lack of epidemic is guaranteed.
While the MIC is the lowest concentration of an antibacterial or antifungal agent necessary to inhibit visible growth, the minimum bactericidal concentration (MBC) is the minimum concentration of an antibacterial agent that results in bacterial death. It is defined by the inability to re-culture bacteria, and the closer the MIC is to the MBC ...