What is the most simple way to determine the microbes in water?
448060
The simplest way to determine wether a water sample has microbes or not is MICROSCOPIC EXAMINATION ie,to view a drop of that water under a microscope and observe for any micro organisms.
116081
OK.  I've searched all of my micro stuff and I can't find mention of a PCR anywhere.  You'd figure someone who could answer this question would know what a PCR was, but not this someone.\n\nAll I can say is that for years people relied on bacterial morphology (Spherical, Rods, Curved, Clusters, Chains, etc. . .), grams stain characteristics (+ or -), colony morphology, atmospheric growing conditions (O2, no O2, increased CO2), nutritional requirements, and biochemical tests (Peroxidase, Indole, Oxidase) to differentiate different species of bacteria from each other.\n\nI hope this is what you're looking for.
261456
Your culture is transparent to longer wavelengths, the same as our atmosphere shows the red rays, the last ones for a setting sun.\n\n600nm probably picks up your bacteria most efficiently, based on their size.\n\nWhy don't you run some experimental data off using shorter and longer wavelengths?\n\nAlso, compare the actual bacteria sizes to the wavelength.
48317
I don't know what you're rinsing so it's hard to answer this question. \n\nIf you have 10,000 bacteria in a 1.0 mL sample and your first rinse removes 99% of them then you still have 100 left (more than enough to make someone sick if it's a nasty pathogen.) If you rinse again and remove another 99% then you're down to 1 bacteria per mL. Rinse a third time and you can reduce the count to 0.1 bacteria per mL. \n\nThe result is you've reduced your starting count by 6 logrithmic. That is an acceptable reduction from a food processing standpoint. \n\nThe numbers I gave are totally arbitrary since I don't have any specifics. Its possible that each rinse removes more (99.9) or less (90% or lower)bacteria.
42412
What are you trying to stain them with?\n\nYou haven't provided enough information to answer the question. \n\nMy best guess is that the microorganisms are gram negative and you're using a stain that only gram positive organisms can pick up.
76056
take your soil sample and suspend some in a little sterile water; plate out the suspension on agar plates in the usual way and isolate the colonies as a way to do a preliminary sort. Then maybe culture them ... Then do your in-depth analysis.
376903
the first answer is definitely "bacteria" and the second has to be "cyanobacteria"
361795
test different areas of your school for bacteria and see which is the most contaminated.  For example you could test the toilets in the bathrooms, men VS women, also the cafeteria, ice machines, door knobs to different classrooms, locker rooms.  Try guess which will be the cleanest and the most contaminted...you'd be surprised of your results
773115
you can surely rule out some things based on the type of plate you are using.  assuming that you have covered that base, you can separately pick a colony that you think may be a contaminant and look for differences in growth patterns, color, morphology, gram stain, growth on other media, and if all else fails, you can sequence it to find out exactly what it is.
580603
stick it in a tank of water then measure the water displaced.archemedes law
825792
You have to be more specific.  Microorganisms grow in pretty much every condition on Earth, including hot and sulfurous ocean water by volcanic vents, in ice at the poles, in badly-preserved jars (botulism--anaerobic), inside the body, in ponds, in caves, in the dark, in the sunlight...it all depends on the specific type of microorganism.\n\nFor instance, sugar tends to kill bacteria, but mold loves sugar.  So a jar of jelly left in a fridge for a long time (cold, wet, sugary environment for the microorganisms) might not have bacteria, but it could have fuzzy mold on it.  It all depends.  \n\nBut from a food safety standpoint, you want food kept either below 40 degrees fahrenheit, or above 140 degrees, and keep it wrapped up and covered to avoid stuff dropping in it.  In general, microorganisms like: warm (not hot or cold), dark, moist, and somewhat neutral pH.  That'll grow mold, mildew, fungus, and many types of bacteria.  They usually don't like clean surfaces and they tend to die in chlorine bleach.
1144967
Try the Internet and a Microbiology book
660036
There is no way to know.  When people are asked questions about behavior that is widely disapproved of, a large percentage of people lie.\n\nIt would be nice to be able to chemically analyze pool water and get a definitive answer.  That won't work, though, because urine and sweat have almost exactly the same chemical composition.  \n\nYou may take comfort in the fact that urine is sterile when it is passed.  White blood cells roam the surface of your bladder consuming any microbes they encounter.  Although urine is a good medium for bacterial growth, the chlorine in pool water keeps the bacteria from flourishing.  You should be more concerned about not washing your hands before you eat.
194855
water food oxygen environment
852489
Print off the picture, cut out all areas that bacterial growth is observed and using a sensitive balance scale weigh the paper that has bacterial growth on it.  Works pretty good.
435888
have your water tested, it could be a virus, a bacterium, or even lead...have it tested ASAP
215497
Microbe Hunter by Paul de Kruif\n\nA very fascinating book.