Have the following stations set up to expedite the class testing of
bacterial counts in meat and milk.
Each student should set up and labe the following dilution tubes and
empty plates:
LABEL TUBES AND PLATES, MEASURE OUT DILUENT IN TUBES:
Label: five 16 x 150 mm tubes in rack (see 'marking'
column in table)
five empty sterile plates (see last three columns in table)
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STATIONS FOR MEAT AND MILK ASSAY
I. One Dilution Blank station:
flameII. Two Meat Weighing Stations (in pairs, side by side): One for Beef, one for turkey:
Repipet with sterile dH2O, set on 9.0 mL
Repipet with sterile dH2O, set on 9.9 mL
two balancesIII. One Meat Suspension Station on bench opposite weighing stations
two 16 x 150 mm test tube ½ full of 95% EtOH
two sets of four microspatulas
flame, shared
hot soapy water in nearest sink to wash off meat and fat from spatulas
flameIV. Four Dilution Stations (in pairs, side by side):
Repipet with sterile dH2O, set on 3 mL
Repipet with sterile dH2O, set on 7 mL
vortex
flameV. Two Pouring Stations
2 mL pipets
1 mL pipets
pipet bulbs
vortex
pipet recepticle
flame
deep hot block, 45C, with melted Plate Count Agar
tub of warm water to receive emptied test tubes