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Biology Ebook: Wastewater Microbiology Third Edition By Gabriel Bitton

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PART A. FUNDAMENTALS OF MICROBIOLOGY
1. The Microbial World
2. Microbial Metabolism and Growth
3. Role of Microorganisms in Biogeochemical Cycles Read more »

Reagent Lab Preparation For DNA Isolation

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Reagent for DNA Isolation

  • CTAB/NaCl solution (10% CTAB, 0.7 M NaC1)

Dissolve 10 g of CTAB in 80 mL of 0.7 M NaCl solution. Stir on a hot magnetic  stirrer until the CTAB has dissolved. Adjust volume to 100 mL with 0.7 M NaCl solution. Read more »

Reagent Lab Preparation For Biochemistry Practice

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REAGENT LAB PREPARATION

1.Anthrone Reagent

Dissolve 2 g of anthrone in 1 liter of concentrated sulfuric acid. Store in a refrigerator. Prepare a fresh solution every 2 day

2. Benedict’s Qualitative Solution

Dissolve 173 g of sodium citrate dehydrate and 100 g sodium carbonate anhydrous in 800 mL DI water. Warm and stir to aid dissolution. Filter if necessary. In a separate container, dissolve 17.3 g copper (II) sulfate pentahydrate in 100 mL DI water. Slowly, while stirring constantly, add the copper sulfate solution to the first solution. Let cool and dilute to 1 L with DI water. (test for the presence of simple sugars)

3. Iodine Solution, Lugol’s

Dissolve 20 g of potassium iodide in 200 mL of DI water; add 10 g of iodine; stir to dissolve then dilute to 1 L. Store in a dark bottle. (general biological stain and vital stain stock solution, dilute 5:1 before use.) Read more »

Chemistry Ebook: Laboratory Manual for Physiological Studies of Rice

laboratory manual for analysisThis laboratory manual is primarily intended for students of crop physiobgy and agronomy. The procedures given in the text of this manual are particularly suited for routine chemical analysis and physiological studies of the rice plant. Considerable attention is given to technical matters involved in these procedures. The equipment section of each chapter lists only special items needed for the procedures discussed. Ordinary laboratory equipment is not listed. Read more »