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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.
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 ...
Flambé is a technique where alcohol, such as brandy, is poured on top of a dish and then ignited to create a visual presentation. [3]A variation of the flambé tradition is employed in Japanese teppanyaki restaurants where a spirit is poured onto the griddle and then lit, providing both a dramatic start to the cooking, and a residue on the griddle which indicates to the chef which parts of ...
Ziehl–Neelsen stain (classic and modified bleach types) [5]; Kinyoun stain; For color blind people (or in backgrounds where detecting red bacteria is difficult), Victoria blue can be substituted for carbol fuchsin and picric acid can be used as the counter stain instead of methylene blue, and the rest of the Kinyoun technique can be used.
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
The post Red Wine Stain Removal: Everything You Need to Know appeared first on Reader's Digest. These expert strategies for red wine stain removal will help you get the reddish-purple stuff out of ...
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