Questions 1) Why can Iodine be used to detect the presence/location of starch in
ID: 213359 • Letter: Q
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Questions 1) Why can Iodine be used to detect the presence/location of starch in the starch agar plates? 2) None of the five known cultures is an obligate anaerobe. Why can't one of your known cultures be an obligate anaerobe? 3) What two compounds are produced by the action of urease on urea? Which one raises the pH of the medium? 4) What two general products are potentially formed by the fermentation of sugars? How are the two products visualized in the tube (How can you see them)? 5) What did the KOH test tell you about the cell wall/Gram Reaction of your bacteria? Does this information match with your Gram stain results?Explanation / Answer
1.
Iodine has a special ability of changing its color to blue or black in the presence of starch.
Depending on the concentration of iodine, the color intensity varies. Because of this characteristic feature
of iodine, iodine is used to detect presence of starch near bacterial colonies/growth.
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