Books  Physical Sciences  Chemistry 

Microbiology for the Analytical Chemist

By: RK Dart

159 pages, Illus, figs, tabs

Royal Society of Chemistry

Paperback | May 1996 | #87634 | ISBN: 0854045244
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NHBS Price: £20.99 $27/€23 approx

About this book

This work is intended for analytical chemists who have little or no knowledge of microbiology who might be required to interpret microbiological results. It covers a range of microbiological situations in analysis. It deals with the question of establishing when a sample is contaminated, the problems of counting and identifying micro-organisms and establishing what effect they will have on the sample. The book examines the microbial contents of water and food. It also looks at the procedures for disinfecting and preservative testing. Traditional laboratory methods are discussed, and rapid techniques are also considered.


Part 1 Introduction: the microbial cell; eucaryotes; procaryotes. Part 2 Biodeterioration: analytical samples; cosmetics, toiletries and pharmaceuticals; food; specific food problems; wood; animal products (non-food); paints; rubber and plastics; fuel and lubricants; metals; stonework. Part 3 Equipment and methods: the laboratory; equipment; personal hygiene; methods; preparation of plates; isolation of pure cultures; maintenace of pure cultures; laboratory stocks of bacteria; media; growth techniques; pipetting; autoclaving and sterile preparation; disposal of contaminated material. Part 4 Microscopy and staining: microscopy; staining. Part 5 Microbial detection and counting: sampling; counting; cultural methods; direct counting methods; physical and chemical methods. Part 6 Biochemical testing: carbon source; oxygen requirements; temperature; detection of specific metabolic end products; enzymes; nitrogen requirements; breakdown of large molecules; miscellaneous tests. Part 7 Practical identification of bacteria: first stage tests; second and third stage tests; gram-positive bacteria; gram-negative bacteria; enterobacteria; fungi. Part 8 Microbiology of food: food poisoning; micro-organisms in food; testing; microbiological analysis and quality control; specific problem foods. Part 9 Microbiological analysis of water: theory; testing; sampling; practical sampling; testing; interpretation of results; non-drinking water. Part 10 Sterility, sterility testing, disinfectants and preservatives: sterilization; sterility testing; sampling; disinfectant testing. Part 11 Microbiological assay: sampling; microbiological assays; dose responses; reference standards; bacterial growth; cultures for bioassay; standardization of the microbial inoculum; methods of antibiotic assay; methods of vitamin assay.

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