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GRAM STAIN Worksheet

The document discusses Gram staining, which is a technique used to identify bacteria. It requires four chemicals: crystal violet stain, Gram's iodine, decolorizer such as alcohol or acetone, and safranin counterstain. Gram-positive bacteria appear violet or purple after staining, while gram-negative bacteria appear red or pink. The process helps identify undesirable bacteria that could contaminate foods like yogurt and determine if signs of contamination are present. Sterilizing equipment is important to prevent cross-contamination during gram staining.

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Espiritu, Chriscel
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94 views2 pages

GRAM STAIN Worksheet

The document discusses Gram staining, which is a technique used to identify bacteria. It requires four chemicals: crystal violet stain, Gram's iodine, decolorizer such as alcohol or acetone, and safranin counterstain. Gram-positive bacteria appear violet or purple after staining, while gram-negative bacteria appear red or pink. The process helps identify undesirable bacteria that could contaminate foods like yogurt and determine if signs of contamination are present. Sterilizing equipment is important to prevent cross-contamination during gram staining.

Uploaded by

Espiritu, Chriscel
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

NAME/S: Chriscel Ann C.

Espiritu DATE: February 16, 2022

PROGRAM/YEAR/SECTION: 1BSN3

GRAM STAIN Worksheet:

1. What Section of the Dairy Processing Plant are we in?

 The dairy sector includes food such as liquid milk, milk powders, cheese.

2. Name an "undesirable bacteria" that may end up in yogurt.

 Strains of Streptococcus, Lactococcus, Lactobacilli, Bifidobacteria, Enterococcus, and


Pediococci.

3. What might you see in yogurt that may be signs of contamination? What other signs of
contamination by microorganisms on food that are observable?

 Mold produces a sour or gritty taste in contaminated products, while yeast is known for
tangy, or alcohol-like flavors. Cross-contamination is the physical movement or transfer of
harmful bacteria from one person, object or place to another.

4. The wire with the loop at the end is an _____________________.

 Inoculating loop

5. The application of alcohol to disinfect the worktable and the heating of the loop until red hot is a
technique called the ____________________________________.

 Sterilizing

6. Why is it important to sterilize equipment when doing gram stains?

 To prevent the bacteria from contaminating our working area.


7. What is Gram Staining? What 4 chemicals are needed to do a gram stain? What does each do?

 a staining technique for the preliminary identification of bacteria, in which a violet dye is
applied, followed by a decolorizing agent and then a red dye. The cell walls of certain
bacteria (denoted Gram-positive ) retain the first dye and appear violet, while those that
lose it (denoted Gram-negative ) appear red. Also called Gram's method. The performance
of the Gram Stain on any sample requires four basic steps that include applying a primary
stain (crystal violet) to a heat-fixed smear, followed by the addition of a mordant (Gram’s
Iodine), rapid decolorization with alcohol, acetone, or a mixture of alcohol and acetone and
lastly, counterstaining with safranin.

8. What color do gram negative bacteria stain? Gram positive?

 A Gram stain is colored purple. When the stain combines with bacteria in a sample, the
bacteria will either stay purple or turn pink or red. If the bacteria stays purple, they are
Gram-positive. If the bacteria turns pink or red, they are Gram-negative.

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