[A+ 식품미생물학실험 영문레포트] Control of microbial growth_ chemical method (antimicrobial agent)
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[A+ 식품미생물학실험 영문레포트]
A+ 평가 받은 식품미생물학실험 영문 레포트입니다.
영문으로 기본적인 내용을 잘 적어놓았기 때문에 영문레포트 작성에 좋은 참고가 될 수 있습니다.
목차
1. Title
2. Date
3. Purpose
4. Materials and Equipment
5. Method
6. Data
7. Result and Discussion
8. Reference
본문내용
3. Purpose
① Perform an antimicrobial sensitivity test.
② Evaluate the effectiveness of various chemical substances as antimicrobial agents.
4. Materials and Equipment
① Bacterial cultures (Staphylococcus aureus, Escherichia coli - broth)
② petri plates containing tryptic soy agar (TSA)
③ antimicrobial disks:
Antimicrobial disks are the paper used for 'the disk diffusion test'.
Disks should be kept in refrigerator at 2~8℃ or less than -14℃. Such kind of penicillin or cephalosporin disks should be stored frozen. The disk being used can be stored in the refrigerator for a week only.
Disks refrigerated are placed at room temperature for 1-2 hours to prevent water condensation before being used. Disks should be stored together with the dehumidifying agent. and Expired disks should not be used.
④ tweezer:
Tweezers are tools used for picking up and manipulating objects too small to be easily handled with the human hands. In a scientific context they are normally referred to as forceps.
참고 자료
4 people in addition to Ahn-Byeong-Yong, 2004, Food microbiology Experiment, Seock-Hak-Dang, pp223~226
3 people in addition to Min-Kyeong-Chan, 1996, Food Microbiology, Kwang-Moon-Gak, pp242~246
Naver Encyclopedia http://100.naver.com/
Wikipedia Encyclopedia http://en.wikipedia.org/wiki/