Dear Histonetters: Last semester I taught a microbiology lab and, as I was reviewing for class, noticed some lack of precision in the use of the terms "dye" vs. "stain" in biology. Could someone help?
While I am on "stains", I have been following the emails on controls and wonder a couple of things. 1. What would testing for bacteria on beef jerky, hot dogs or burgers accomplish that is different (ideally better) that what one accomplishes by pulling out from fresh cultures out of a medium (e.g. liquid, such as broth, solid, such as slabs, agar)? Is it the idea to test for bacteria in an animal tissue? If so, would a solid medium (like someone mentioned recently, such as agar) do? 2. An advantage of using fresh bacterial cultures of known Gram is that it could be used to test whether the reagents are good enough. Last semester I had the suspicion that one (or more) of our Gram reagents where not up to par. If you have any feedback, please feel free to email me directly at blayjo...@gmail.com . Thank you. Sincerely, Jorge Jorge A. Santiago-Blay, PhD blaypublishers.com http://blayjorge.wordpress.com/ http://paleobiology.si.edu/staff/individuals/santiagoblay.cfm _______________________________________________ Histonet mailing list Histonet@lists.utsouthwestern.edu http://lists.utsouthwestern.edu/mailman/listinfo/histonet