Pembuatan Media Pembelajaran Fisika Berbasis Macromedia Flash

ISLAMIKA ◽  
2019 ◽  
Vol 1 (1) ◽  
pp. 97-114
Author(s):  
Lalu A. Hery Qusyairi
Keyword(s):  
Agar Media

Pembuatan media ini bertujuan untuk menghasikan media pembelajaran fisika berbasiskan komputer dengan pokok bahasan listrik dinamis menggunakan macromedia flash 8. Pada pembuatan media pembelajaran fisika ini, software yang digunakan menggunakan software utama Macromedia Flash Professional 8 dalam pembuatan gambar dan animasi. Selain software utama,  diperlukan software pendukung antara lain Nero 7 Ultra Edition digunakan untuk membakar CD atau membuat software dalam kepingan CD dan paint digunakan jika software utama Macromedia Flash  Professional 8 tidak dapat difungsikan. Berdasarkan tujuan dan hasil kegiatan pembuatan media maka proses pembuatannya meliputi proses prancangan dan dua tahap penyelesaian yaitu perubahan tata letak isi media dan penyempurnaan tampilan. Hal ini dilakukan agar media ini memiliki estetis yang tinggi dan kesesuain antara desain dan isi materi. Kemudian dilakukan penyimpanan atau pembakaran file ke dalam bentuk Cd outorun dengan softwere Nero 7 Ultra Edition agar media ini dapat diinstalasikan secara langsung pada komputer pada saat CD dimasukkan kedalam CDRoom. Hasil akhir sebuah softwere pembelajaran fisika dengan bantuan media komputer pada pokok bahasan listrik dinamis  berbasiskan macromedia flash profesioanl 8 adalah media pembelajaran fisika dalam bentuk CD outorun yang asalah datu file utamanya berekstensi .exe.

TEM processing procedure for a bacillus organism grown on solid media

1990 ◽  
Vol 48 (3) ◽  
pp. 624-625
Author(s):  
Jane Payne ◽  
Philip Coudron
Keyword(s):  
Electron Microscopy ◽  
Room Temperature ◽  
Fume Hood ◽  
Vacuum Aspiration ◽  
Solid Media ◽  
Transmission Electron ◽  
Solid Agar ◽  
Processing Procedure ◽  
Agar Media ◽  
Rat Bone

This transmission electron microscopy (TEM) procedure was designed to examine a gram positive spore-forming bacillus in colony on various solid agar media with minimal artifact. Cellular morphology and organization of colonies embedded in Poly/Bed 812 resin (P/B) were studied. It is a modification of procedures used for undecalcified rat bone and Stomatococcus mucilaginosus.Cultures were fixed and processed at room temperature (RT) under a fume hood. Solutions were added with a Pasteur pipet and removed by gentle vacuum aspiration. Other equipment used is shown in Figure 3. Cultures were fixed for 17-18 h in 10-20 ml of RT 2% phosphate buffered glutaraldehyde (422 mosm/KgH2O) within 5 m after removal from the incubator. After 3 (30 m) changes in 0.15 M phosphate buffer (PB = 209-213 mosm/KgH2O, pH 7.39-7.41), colony cut-outs (CCO) were made with a scalpel.

Antagonistic activity of Bacillus subtilis strains isolated from various sources

2018 ◽  
Vol 8 (2) ◽  
pp. 354-364
Author(s):  
A. N. Irkitova ◽  
A. V. Grebenshchikova ◽  
A. V. Matsyura
Keyword(s):  
Escherichia Coli ◽  
Bacillus Subtilis ◽  
Wild Strain ◽  
Fish Farming ◽  
Antagonistic Activity ◽  
Antagonistic Effect ◽  
E Coli ◽  
Long Period ◽  
Test Culture ◽  
Agar Media

<p>An important link in solving the problem of healthy food is the intensification of the livestock, poultry and fish farming, which is possible only in the adoption and rigorous implementation of the concept of rational feeding of animals. In the implementation of this concept required is the application of probiotic preparations. Currently, there is an increased interest in spore probiotics. In many ways, this can be explained by the fact that they use no vegetative forms of the bacilli and their spores. This property provides spore probiotics a number of advantages: they are not whimsical, easily could be selected, cultivated, and dried. Moreover, they are resistant to various factors and could remain viable during a long period. One of the most famous spore microorganisms, which are widely used in agriculture, is <em>Bacillus subtilis</em>. Among the requirements imposed to probiotic microorganisms is mandatory – antagonistic activity to pathogenic and conditional-pathogenic microflora. The article presents the results of the analysis of antagonistic activity of collection strains of <em>B. subtilis</em>, and strains isolated from commercial preparations. We studied the antagonistic activity on agar and liquid nutrient medias to trigger different antagonism mechanisms of <em>B. subtilis</em>. On agar media, we applied three diffusion methods: perpendicular bands, agar blocks, agar wells. We also applied the method of co-incubating the test culture (<em>Escherichia coli</em>) and the antagonist (or its supernatant) in the nutrient broth. Our results demonstrated that all our explored strains of <em>B. subtilis</em> have antimicrobial activity against a wild strain of <em>E. coli</em>, but to varying degrees. We identified strains of <em>B. subtilis</em> with the highest antagonistic effect that can be recommended for inclusion in microbial preparations for agriculture.</p><p><em><br /></em><em></em></p>

Lactic Acid Bacteria in Cheddar Cheese Made with Sodium Chloride, Potassium Chloride or Mixtures of the Two Salts

1995 ◽  
Vol 58 (1) ◽  
pp. 62-69 ◽  
Author(s):  
K. ANJAN REDDY ◽  
ELMER H. MARTH
Keyword(s):  
Lactic Acid ◽  
Sodium Chloride ◽  
Lactic Acid Bacteria ◽  
Potassium Chloride ◽  
Starter Culture ◽  
Cheddar Cheese ◽  
Starter Cultures ◽  
Detectable Effect ◽  
Agar Media ◽  
Cheese Curd

Three different split lots of Cheddar cheese curd were prepared with added sodium chloride (NaCl) potassium chloride (KCl) or mixtures of NaCl/KCl (2:1 1:1 1:2 and 3:4 all on wt/wt basis) to achieve a final salt concentration of 1.5 or 1.75%. At intervals during ripening at 3±1°C samples were plated with All-Purpose Tween (APT) and Lactobacillus Selection (LBS) agar. Isolates were obtained of bacteria that predominated on the agar media. In the first trial (Lactococcus lactis subsp. lactis plus L. lactis subsp. cremoris served as starter cultures) L. lactis subsp.lactis Lactobacillus casei and other lactobacilli were the predominant bacteria regardless of the salting treatment Received by the cheese. In the second trial (L. lactis subsp. lactis served as the starter culture) unclassified lactococci L. lactis subsp. lactis unclassified lactobacilli and L. casei predominated regardless of the salting treatment given the cheese. In the third trial (L. lactis subsp. cremoris served as the starter culture) unclassified lactococci unclassified lactobacilli L. casei and Pediococcus cerevisiae predominated regardless of the salting treatment applied to the cheese Thus use of KCl to replace some of the NaCl for salting cheese had no detectable effect on the kinds of lactic acid bacteria that developed in ripening Cheddar cheese.

OBSERVATIONS ON AMYLOLYTIC BACTERIA: III. CULTURAL CONDITIONS INFLUENCING THE BREAKDOWN OF STARCH BY STENOTHERMOPHILIC BACTERIA BELONGING TO BACILLUS STEAROTHERMOPHILUS

1952 ◽  
Vol 30 (4) ◽  
pp. 360-370 ◽  
Author(s):  
Egon Stark ◽  
P. A. Tetrault
Keyword(s):  
Yeast Extract ◽  
Bacillus Stearothermophilus ◽  
Soluble Starch ◽  
The Other ◽  
Ph Changes ◽  
Proteose Peptone ◽  
Cultural Conditions ◽  
Initial Ph ◽  
Commercial Medium ◽  
Agar Media

Thirty-five cultures of Bacillus stearothermophilus hydrolyzed five starches under various cultural conditions. Hydrolysis occurred regardless of the type, brand, or batch of starch; regardless of the initial pH or of the subsequent pH changes of the medium. Starch in broth was better attacked than in agar media. Some cultures hydrolyzed 0.5%, but not 1% starch; others hydrolyzed easily 10% soluble starch. Length of incubation was important. Certain cultures never formed acid or sugar from starch. Dextrinization was a more reliable indication of starch hydrolysis than was the formation of acid or sugar. Soluble starch gave more consistent results in repeated experiments than did nonsoluble starches. The type of protein medium determines strongly the formation of amylase. Trypticase was the best commercial medium, yeast extract came second. The other 10 media yielded fewer amylolytic cultures. Yeast extract added to media enhanced amylase formation, except with trypticase. Tryptose, proteose-peptone, and neopeptone inhibited the growth of most cultures.

Assessment of different selective agar media for enumeration and isolation ofListeriafrom dairy products

1988 ◽  
Vol 55 (4) ◽  
pp. 579-583 ◽  
Author(s):  
Lucas Dominguez ◽  
José Francisco Fernández ◽  
Victor Briones ◽  
José Luis Blanco ◽  
Guillermo Suárez
Keyword(s):  
Dairy Products ◽  
Agar Medium ◽  
Raw Milk ◽  
Superior Performance ◽  
Direct Plating ◽  
Selective Agar ◽  
Natural Microflora ◽  
Agar Media ◽  
The Difference ◽  
Better Than

SummaryDifferent selective agar media were compared for the recovery and isolation of five species ofListeriafrom raw milk and cheese. The selective media examined were Beerens medium, MacBride medium and that described by Dominguezet al.(1984) with 6 mg/1 acriflavine, listeria selective agar medium (LSAM), and LSAM with 12 mg/1 acriflavine (LSAM × 2A); a non-selective yeast glucose Lemco agar was included for comparison. When the difference between listeria and the natural microflora of raw milk and cheese was 102cfu/ml, listeria could be isolated by direct plating on all media tested. When it was lower than 103–104cfu/ml, listeria were isolated by direct plating only on LSAM and LSAM × 2A. When the difference was greater than 104cfu/ml, a previous enrichment was necessary to isolate them. LSAM and LSAM × 2A media performed better than the other media tested for isolating listeria by direct plating and improved their isolation from dairy products. This superior performance was evaluated by the ability of these media to support colony formation of different species ofListeriatested, the easy recognition of these colonies from those formed by other microorganisms and by their capacity to inhibit the natural microflora of these foods.

scholarly journals First Description of Two Sequence Type 2 Acinetobacter baumannii Isolates Carrying OXA-23 Carbapenemase in Pagellus acarne Fished from the Mediterranean Sea near Bejaia, Algeria

2016 ◽  
Vol 60 (4) ◽  
pp. 2513-2515 ◽  
Author(s):  
Soumia Brahmi ◽  
Abdelaziz Touati ◽  
Axelle Cadière ◽  
Nassima Djahmi ◽  
Alix Pantel ◽  
...  
Keyword(s):  
Acinetobacter Baumannii ◽  
Mediterranean Sea ◽  
Sequence Type ◽  
Content Type ◽  
Carbapenem Resistant ◽  
Selective Agar ◽  
Agar Media ◽  
The Mediterranean ◽  
First Time

ABSTRACTTo determine the occurrence of carbapenem-resistantAcinetobacter baumanniiin fish fished from the Mediterranean Sea near the Bejaia coast (Algeria), we studied 300 gills and gut samples that had been randomly and prospectively collected during 1 year. After screening on selective agar media, using PCR arrays and whole-genome sequencing, we identified for the first time two OXA-23-producingA. baumanniistrains belonging to the widespread sequence type 2 (ST2)/international clone II and harboring aminoglycoside-modifying enzymes [aac(6′)-Ib andaac(3′)-I genes].

scholarly journals Microbacterium mangrovi sp. nov., an amylolytic actinobacterium isolated from mangrove forest soil

2014 ◽  
Vol 64 (Pt_10) ◽  
pp. 3513-3519 ◽  
Author(s):  
Learn-Han Lee ◽  
Adzzie-Shazleen Azman ◽  
Nurullhudda Zainal ◽  
Shu-Kee Eng ◽  
Nurul-Syakima Ab Mutalib ◽  
...  
Keyword(s):  
Type Species ◽  
Sequence Similarity ◽  
Peninsular Malaysia ◽  
Rrna Gene ◽  
Phenotypic Data ◽  
Dna Profile ◽  
Content Type ◽  
Link Type ◽  
Mangrove Soil ◽  
Agar Media

Strain MUSC 115T was isolated from mangrove soil of the Tanjung Lumpur river in the state of Pahang, Peninsular Malaysia. Cells of this strain stained Gram-positive and were non-spore-forming, short rods that formed yellowish-white colonies on different agar media. The taxonomy of strain MUSC 115T was studied by a polyphasic approach, and the organism showed a range of phylogenetic and chemotaxonomic properties consistent with those of the genus Microbacterium . The cell-wall peptidoglycan was of type B2β, containing the amino acids ornithine, alanine, glycine, glutamic acid and homoserine. The muramic acid was of the N-glycolyl form. The predominant menaquinones detected were MK-12, MK-13 and MK-11. The polar lipids consisted of phosphatidylglycerol, phosphoglycolipid, diphosphatidylglycerol, two unidentified lipids, three unidentified phospholipids and four unidentified glycolipids. The major fatty acids of the cell membrane were anteiso-C15 : 0 and anteiso-C17 : 0. The whole-cell sugars detected were ribose, glucose, mannose and galactose. Based on the 16S rRNA gene sequence, strain MUSC 115T showed the highest sequence similarity to Microbacterium immunditiarum SK 18T (98.1 %), M. ulmi XIL02T (97.8 %) and M. arborescens DSM 20754T (97.5 %) and lower sequence similarity to strains of other species of the genus Microbacterium . DNA–DNA hybridization experiments revealed a low level of DNA–DNA relatedness (less than 24 %) between strain MUSC 115T and the type strains of closely related species. Furthermore, BOX-PCR fingerprint comparison also indicated that strain MUSC 115T represented a unique DNA profile. The DNA G+C content determined was 70.9±0.7 mol%, which is lower than that of M. immunditiarum SK 18T. Based on the combination of genotypic and phenotypic data, it is proposed that strain MUSC 115T represents a novel species of the genus Microbacterium , for which the name Microbacterium mangrovi sp. nov. is proposed. The type strain is MUSC 115T ( = MCCC 1K00251T = DSM 28240T = NBRC 110089T).

scholarly journals Preparation of uniform dispersions of cholesterol and other water-insoluble carbon sources in agar media

1962 ◽  
Vol 3 (2) ◽  
pp. 275-276
Author(s):  
G.E. Peterson ◽  
Harold L. Lewis ◽  
James R. Davis
Keyword(s):  
Carbon Sources ◽  
Agar Media

Complex environments alter competitive dynamics in fungi

2021 ◽  
Author(s):  
Justin Chan ◽  
Stephen Bonser ◽  
Michael M. Kasumovic ◽  
Jeff Powell ◽  
William Kirkham Cornwell
Keyword(s):  
Interspecific Interactions ◽  
Fungal Species ◽  
Wood Block ◽  
Complex Environments ◽  
Biotic Factor ◽  
Pairwise Interactions ◽  
Agar Media ◽  
Contextual Environment ◽  
Natural Settings ◽  
Natural Communities

Competition is a key biotic factor that often structures natural communities. Many attempts to disentangle how competition shapes natural communities have relied on experiments on simplified systems or through simple mathematical models. But these simplified approaches are limited in their ability to represent the complexity seen in more natural settings. Here, we considered the competitive pairwise dynamics between four saprotrophic fungal species. We tested whether the contextual environment changed these dynamics, repeating competitive experiments in a simple agar media and a more ecologically realistic wood block setting. We found that the competitive outcomes on agar media differed from those within the wood blocks. While superior competitors were identified across all pairwise interactions on agar, within the wood blocks, two of six interactions resulted in deadlock, where neither competitor could breach territory of the other, and one interaction resulted in a reversed competitive outcome. These results suggest that the complexity within natural substrates can alter the strength of interspecific interactions and may contribute to coexistence and the resulting high diversity of fungi often observed within wood.

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