Gram Staining Technique Assignment Writer

Gram Staining Technique Assignment Writer: MLA Format

Gram Staining Technique Assignment Writer

Thank you for reading this post, don't forget to subscribe!





  1. Gram staining is a technique used to group bacteria as either gram positive or gram negative due to their ability to retain crystal violet stain. The technique is done by first preparing a slide using the bacterial colonies and then staining it with crystal violet stain for one minute and the rinsing with tap water. The slide is then flooded with gram’s iodine which serves as a mordant. The slide is rinsed, decolorized using 95% acetone and then counterstained using safranin for 45 seconds and then rinsed. The slide is rinsed, air dried and the viewed under x100 oil immersion objective lens. Gram positive retain the purple color due to the thick peptidoglycan layer while the gram negative bacteria take the counterstain and thus appear pink.
  2. The diameter of the field of view and the depth of field are inversely proportional to the magnification while the depth; therefore, an increase in the magnification results in the reduction of the depth and diameter of the field of view.
  3. The limits of light microscope include low magnification power. The microscope cannot magnify an object smaller than the light wavelength.
  4. The advantage of transmission electronic microscope is the high resolution and magnification capacity. On the other hand, the disadvantage is that it requires constant maintenance and upkeep thus expensive.
  5. The spread plate for culture and sensitivity is done by spreading the pure bacterial colonies evenly on the culture media plate using a sterile applicator stick. The plate is then inoculated with disks containing given concentration of the antimicrobial agent and then incubated at 37 degrees Celsius for 24 or 48 hours. The growth of the micro-organism is the checked and the inhibition zones determined. Inhibition zones around the disks means the bacteria is sensitive while lack of inhibition zones means the bacteria is resistant.
  6. During fermentation, the micro-organism digest the starch from the bread and in the process produce lactic acid and other waste products that change the taste of food. Alternatively, the bacteria may produce enzymes that inhibit the growth of other organisms.

Gram Staining Technique Assignment Writer

Get a 5 % discount on an order above $ 20
Use the following coupon code :