Pamantasan ng Lungsod ng Maynila

College of Engineering and Technology

Chemical Engineering Department

Cell
Nutrients
Submitted by:
Diego Silvano J. Barros

Submitted to:
Engr. Denvert Pangayao

December 11, 2015

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Cell Nutrients
Nutrients are components in foods that an organism uses to survive and
grow. Macronutrients provide the bulk energy an organism's metabolic system
needs to function while micronutrients provide the necessary cofactors for
metabolism to be carried out. Both types of nutrients can be acquired from the
environment. Micronutrients are used to build and repair tissues and to
regulate body processes while macronutrients are converted to, and used for,
energy. Methods of nutrient intake are different for plants and animals. Plants
take in nutrients directly from the soil through their roots and from
the atmosphere through their leaves. Animals and protists have specialized
digestive systems that work to break down macronutrients for energy and
utilize micronutrients for both metabolism and anabolism (constructive
synthesis) in the body.
Organic nutrients
consist
of carbohydrates, fats, proteins (or
their
building blocks, amino acids), and vitamins. Inorganic chemical compounds
such as dietary minerals, water, and oxygen may also be considered nutrients.
A nutrient is considered essential if it must be obtained from an external
source either because the organism cannot synthesize it or because insufficient
quantities are produced. Nutrients needed in very small amounts are
called micronutrients while those needed in large quantities are called
macronutrients. The effects of nutrients are dose-dependent; shortages are
called deficiencies.
Types of Nutrient
Macronutrients are defined in several different ways.

The chemical elements humans consume in the largest quantities

are carbon,
hydrogen, nitrogen, oxygen, phosphorus,
and sulfur,
or CHONPS.
The classes of chemical compounds humans consume in the largest
quantities and which provide bulk energy are carbohydrates, proteins, and
fats. Water and atmospheric oxygen also must be consumed in large
quantities, but are not always considered "food" or "nutrients".

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Calcium, salt (sodium and chloride), magnesium, and potassium (along with
phosphorus and sulfur) are sometimes added to the list of macronutrients
because they are required in large quantities compared to other vitamins
and minerals. They are sometimes referred to as the macrominerals.

Substances that provide energy

Macro-nutrients: energy for the body
Carbohydrates
Are sugar compounds that can be simple or complex.
Complex carbohydrates can be found as starch in cereals,
pasta and potatoes, but also in fruit and vegetables.
Simpler sugar compounds reach the body, for instance,
with sweet dishes and beverages. Glucose is the most simple sugar compound.
Because it does not need to be decomposed by the digestive system, it is
available to the body immediately via the blood circulation. 5560 % of our
energy intake should originate from complex carbohydrates.
Carbohydrates are compounds made up of types of sugars. Carbohydrates are
classified by their number of sugar units: monosaccharides (such as glucose
and fructose), disaccharides (such as sucrose and lactose), oligosaccharides,
and polysaccharides (such as starch, glycogen, and cellulose).
Protein
Is a basic module of our cells. Via our nutrition, proteins
supply our body with important amino-acids. As a source
of energy they are useful to it in emergencies, for example
during a starvation diet with no physical exercise, by
decomposing albuminous muscle tissue. Albuminous (rich in protein) foods are
eggs, meat, fish and dairy products, but also pulses, nuts and cereals.
Proteins are organic compounds that consist of amino acids joined
by peptide bonds. The body cannot manufacture some of the amino
acids (termedessential amino acids); the diet must supply them. Proteins,

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in nutrition, are broken down through digestion by proteases back into free
amino acids.
Fats
Has a very high energy content. We absorb it usually too
much of it with sausage, cheese, fish, but also with
chocolate, olives and nuts. If we permanently get too little
exercise, we become overweight or even ill. But fat is not
always the same fat. Many of them are unhealthy, such as
trans-fats in deep-fried foods. Others are good for us,
such as omega-3 fatty acids in saltwater fish. More than a third of our energy
intake should not be covered by fats.
Fats consist of a glycerin molecule with three fatty acids attached. Fatty
acids are unbranched hydrocarbon chains, connected by single bonds alone
(saturated fatty acids) or by both double and single bonds (unsaturated fatty
acids). Fats are needed to keep cell membranes functioning properly, to
insulate body organs against shock, to keep body temperature stable, and to
maintain healthy skin and hair. The body does not manufacture certain fatty
acids (termed essential fatty acids) and the diet must supply them.
Although alcohol provides energy, and can thus be compared to
macronutrients, it is not a substance that is essential for normal function. The
acetic acid in vinegar also provides a similar amount of energy per gram, but
again, it is not a nutrient because it is not essential for normal function.
Fat
has
an energy content
of
9
kJ/g); proteins and carbohydrates 4
kcal/g
(~16.7
alcohol) has an energy content of 7 kcal/g (~29.3 kJ/g).

kcal/g
(~37.7
kJ/g). Ethanol (grain

Substances that support metabolism

Dietary minerals are generally trace elements, salts, or ions such as copper
and iron. Some of these minerals are essential to human metabolism.
Vitamins are organic compounds essential to the body. They usually act
as coenzymes or cofactors for various proteins in the body.
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Water is an essential nutrient and is the solvent in which all the chemical
reactions of life take place.

Plants absorb nutrients from the soil or the atmosphere, or from water
(mainly aquatic plants). An exception is the carnivorous plants, which
externally digest nutrients from animals before ingesting them.
The chemical elements consumed in the greatest quantities by plants
are carbon, hydrogen, and oxygen. These are present in the environment in the
form of water and carbon dioxide; energy is provided by sunlight.
Nitrogen, phosphorus, and sulfur are also needed in relatively large quantities.
Together,
the
"Big
Six"
are
the
elemental macronutrients for
all organisms, often represented by the acronym CHONPS. Usually they are
sourced from inorganic (e.g. carbon dioxide, water, nitrate, phosphate, sulfate)
or
organic
(e.g. carbohydrates, lipids, proteins)
compounds,
although
elemental diatomic molecules of nitrogen and (especially) oxygen are often
used.
Other chemical elements are also necessary to carry out various life
processes and build structures; see fertilizer and micronutrient for more
information.
Some of these are considered macronutrients in certain organisms.
The mnemonic C. HOPKN'S CaFe Mg (to be used as C. Hopkins coffee mug) is
used by some students to remember the list as: carbon, hydrogen, oxygen,
phosphorus, potassium, nitrogen, sulfur, calcium, iron, and magnesium.
Silicon, chloride, sodium, copper, zinc, and molybdenum are sometimes also
included, but are in other cases considered micronutrients.
Micronutrients
Micronutrients are dietary components, often referred to as vitamins and
minerals, which although only required by the body in small amounts, are vital
to development, disease prevention, and wellbeing. Micronutrients are not
produced in the body and must be derived from the diet.
Deficiencies in micronutrients such as iron, iodine, vitamin A, folate and zinc
can have devastating consequences. At least half of children worldwide ages 6
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months to 5 years suffer from one or more micronutrient deficiency, and

globally more than 2 billion people are affected

Vitamins
Depending on the type, these are necessary for various
processes in the body. Many of them can be stored in the
body for months or even years, but others need to be
freshly absorbed every day. A differentiation is made
between soluble vitamins such as vitamins C, B1 or folic
acid and insoluble (liposoluble) ones such as vitamin A.
Minerals
Are inorganic elements that, depending on their
concentration in the body, are divided into bulk and
trace elements. The former include, for example,
calcium, magnesium or sodium. Trace elements are,
amongst others, iron, fluoride or iodine. A shortage of
minerals can have severe effects on the health. For
example, a long-term shortage of foods containing
iodine, in particular in South Germany, used to cause
many people to suffer from thyroid deficiencies.
Water-soluble vitamins
Water-soluble vitamins cannot be stored in our bodies and are readily excreted.
These include vitamin B1, vitamin B2, vitamin B3, vitamin B6, vitamin B12,
folate and vitamin C.
Nutrient
Vitamin B1
(Thiamin)

Vitamin B2
(Riboflavin)

Function
Helps to release energy from
carbohydrate. It is also involved in the
nervous system and the heart.

Sources
Whole grains, nuts,
meat (especially pork),
fruit and vegetables
and fortified breakfast
cereals.
Helps to release energy from food and is Milk and milk
needed for the normal structure and
products, eggs, rice,
functioning of the skin and body linings. fortified breakfast
cereals, liver, pulses,
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mushrooms and green

vegetables
Helps to release energy from food, and is Meat, wheat and maize
Vitamin B3
important for the normal structure of
flour, eggs, milk and
(Niacin)
the skin and body linings. It also keeps milk products and
the digestive and nervous systems
yeast.
healthy.
Critical for the production of red blood Avocados, vegetables in
Vitamin B5
cells and steroid hormones, vitamin B5 the cabbage family and
Pantothenic
is also needed for the synthesis of
potatoes are good
Acid
cholesterol and helps the body use
sources of the vitamin.
riboflavin.
Helps to release energy from protein,
Poultry, white fish,
Vitamin B6
and helps to form haemoglobin in blood milk and milk
products, eggs, whole
Pyridoxine (the substance which carries oxygen
around our bodies).
grains, soya beans,
peanuts and some
vegetables.
Biotin is also called vitamin H. It assists Good sources of biotin
Vitamin B7
in metabolic reactions and plays a role include chocolate,
Biotin
in maintaining levels of blood sugar. It legumes, milk and
is frequently found in products for the nuts.
hair and skin and is recommended to
counteract hair loss and to strengthen
nails
Important for making red blood cells
Meat, fish, milk and
Vitamin B12
and to keep the nervous system healthy. milk products, cheese,
Cobalamin Also helps to release energy from food. eggs, yeast extract and
fortified breakfast
cereals.
Needed for the formation of healthy red
blood cells. It is also needed for the
Folate/ Folic nervous system and specifically for the
development of the nervous system in
acid
unborn babies.

Green leafy vegetables,

wholegrain products,
liver, nuts, peas,
oranges, bananas and
fortified breakfast
cereals.
Acts as an antioxidant and is important Fruit especially citrus
Vitamin C
for the normal structure and
fruits and berries;
Ascorbic Acid functioning of body tissues. It also helps green vegetables,
the body to absorb iron from non-meat peppers and tomatoes.
sources such as vegetables, as well as Also found in potatoes.
Vitamin B9

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assisting the healing process.

Fat-soluble vitamins
Fat-soluble vitamins are absorbed through the gut with the help of fat. These
include vitamin A, vitamin D, vitamin E and vitamin K.
Nutrient

Function
Important for the normal
Vitamin
structure and functioning of the
A
skin and body linings, e.g. in
lungs. It also helps with vision in
dim light as well as keeping the
immune system healthy.
Needed for the absorption of
Vitamin
calcium and phosphorus from
D
foods, to keep bones healthy.
Recent research also suggests
that vitamin D enhances immune
function and improves muscle
strength.
Acts as an antioxidant and
Vitamin
protects the cells in our bodies
E
against damage.

Sources
Liver, whole milk, cheese, butter,
spreads, carrots, dark green leafy
vegtables and orange-coloured
fruits, e.g. mangoes and apricots.
Oily fish, eggs, meat, fortified
cereals and spreads. Most is
obtained through the action of
sunlight on our skin during the
summer months. For more
information on the dietary sources
of vitamin D click here.
Vegetable and seed oils and
spreads, nuts and seeds.

Needed for the normal clotting of Green leafy vegetables, meat and
Vitamin
blood and is required for normal dairy products.
K
bone structure.

Minerals
There are certain minerals we need to keep our bodies healthy. These include
calcium, fluoride, iodine, iron, magnesium, phosphorous, potassium, selenium,
sodium and zinc.
Nutrient
Calcium

Function
Sources
Important for the formation
Milk and milk products, cheese
and maintenance of strong
and other dairy products, some
bones and teeth, as well as the green leafy vegetables such as
functioning of nerves and
broccoli, fortified soya bean
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muscles. It is also involved in products, canned fish (if

blood clotting.
containing bones that are soft and
can be consumed) and bread. For
more information on the dietary
sources of calcium click here.
Helps with the formation of
Fluoridated water, tea, fish and
Fluoride
strong teeth and protects
toothpaste.
against dental decay (caries).
Needed to make thyroid
Milk and milk products, sea fish,
Iodine
hormones, which control many shellfish, seaweed and iodinemetabolic processes, and keep fortified foods, such as some salt.
our bodies healthy.
Required for making red blood Liver, red meat, pulses, nuts,
Iron
cells, which transport oxygen eggs, dried fruits, poultry, fish,
around the body. Also needed whole grains and dark green leafy
for normal metabolism and the vegetables.
functioning of enzymes that
remove unwanted substances
from the body.
Helps to release energy from Found widely in foods,
Magnesium
food and to maintain water
particularly green leafy vegetables,
balance. It is also important
nuts, bread, fish, meat, milk and
for the formation of strong
milk products.
muscles, bones and teeth.
Needed for the formation of
Red meat, milk and milk
Phosphorous
healthy bones and teeth, and products, fish, poultry, bread, rice
for the release of energy from and oats.
food.
Controls water balance in our Fruit (especially bananas),
Potassium
bodies and helps maintain a vegetables, meat, fish, shellfish,
healthy blood pressure. It is
milk and milk products, nuts,
also involved in the normal
seeds and pulses.
functioning of nerves.
Helps regulate the water
Very small amounts in raw foods.
Sodium
content in the body and the
Often added during processing,
balance of electrolytes. Also
preparation, preservation and
involved in the use of energy, serving. Currently intakes of
as well as the functioning of
sodium are too high and so
the central nervous system.
although some sodium is
essential, most people need to
reduce their intake substantially.

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Selenium

Zinc

An important component of
Brazil nuts, bread, fish, meat and
the bodys defence system that eggs.
protects our bodies against
damage. It is also necessary
for the use of iodine in thyroid
hormone production, as well
as the normal functioning of
the reproductive system.
Helps to release energy from Meat, milk and milk products,
food. Needed for cell division, cheese, eggs, shellfish, wholegrain
growth and tissue repair. Also cereals, nuts and pulses.
necessary for normal
reproductive development, the
immune system and healing of
wounds.

Non-nutrients
Water and fibre are non-nutrients, but are important substances that we need
to include in our diets to stay healthy.
Nonnutrient
Water

Fibre

Function

Sources

Not a nutrient in the classical

sense, but is essential for our
bodies to work properly, for
example for regulating body
temperature, cushioning the joints,
controlling blood pressure and
keeping the body in balance.
Not a nutrient, but improves the
movement of the gut contents and
helps prevent constipation. Some
types of fibre also help lower blood
cholesterol and glucose levels.

All drinks including water, milk,

and juices. We actually get
roughly 20% of our water
requirements from the food we
eat. Water-rich foods include fruit
and vegetables, soups, stews and
sauces.
Cereals, beans, pulses, lentils,
fruit and vegetables.

Iron

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Iron is an essential mineral critical for motor and cognitive development.

Children and pregnant women are especially vulnerable to the consequences of
iron deficiency.

Low hemoglobin concentration (anemia) affects 43% of children 5 years of age

and 38% of pregnant women globally

Anemia during pregnancy increases the risk of maternal and perinatal

mortality and low birth weight. Maternal and neonatal deaths are a major
cause of mortality, together causing between 2.5 million and 3.4 million deaths
worldwide

WHO recommends iron and folic acid supplements for reducing anemia and
improving iron status among women of reproductive age.

Flour fortification with iron and folic acid is globally recognized as one of the
most effective and low-cost micronutrient interventions.
Iodine

Iodine is one of the most important minerals required by a fetus for brain and
cognitive development, though the iodine content in most foods and beverages
is low

18 million babies are born mentally impaired because of maternal iodine

deficiency and 38 million are born at risk of iodine deficiency. Globally it is
estimated that 2 billion people have insufficient iodine intake.

Fortification of salt with iodine has been one of the most successful nutrition
interventions to date--71% of global households have access to iodized salt

Salt iodization has led to an increase in IQ points and significant decline in the
prevalence of iodine deficiency disorders, such as goitres
Vitamin A

Vitamin A is necessary to support healthy eyesight and immune system

functions; children who are deficient face an increased risk of blindness and
death from infections such as measles and diarrhea.

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Globally, 1 in 3 pre-school aged children and 1 in 6 pregnant women are

vitamin A deficient due to inadequate dietary intake.7

Vitamin A supplementation of children 6-59 months has been shown to be

highly effective in reducing mortality from all causes in countries where
vitamin A deficiency is a public health concern,
Zinc

Zinc is a mineral that promotes immunity, resistance to infection, and proper

growth and development of the nervous system, and is integral to healthy
pregnancy outcomes

17.3% of the global population is at risk for zinc deficiency due to dietary
inadequacy, though up to 30% of people are at risk in some regions of the
world

Zinc supplementation reduces the incidence of premature birth, decreases

childhood diarrhea and respiratory infections, lowers all-cause mortality, and
increases growth and weight gain among infants and young children
Folate

Folate is a vitamin that is essential in the earliest days of fetal growth for
healthy development of the brain, spinal cord, and skull

Ensuring sufficient levels of folate in women prior to conception can reduce

neural tube defects (a serious birth defect) by up to 50%

Supplementations of women 15-49 years with folic acid, and fortification of

foods such as wheat flour with folic acid, are effective interventions for the
reduction of birth defects, morbidity, and mortality in newborns

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Vitamin Deficiencies

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Mineral Deficiencies

Micronutrients for Plants

There are about seven nutrients essential to plant growth and health that are
only needed in very small quantities. Though these are present in only small
quantities, they are all necessary:

Boron is believed to be involved in carbohydrate transport in plants; it also

assists in metabolic regulation. Boron deficiency will often result in bud
dieback.

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Chlorine is necessary for osmosis and ionic balance; it also plays a role
in photosynthesis.

Copper is a component of some enzymes. Symptoms of copper deficiency

include browning of leaf tips and chlorosis.

Iron is essential for chlorophyll synthesis, which is why an iron deficiency

results in chlorosis.

Manganese activates
some
important
enzymes
involved
in chlorophyll formation.
Manganese
deficient
plants
will
develop chlorosis between the veins of its leaves. The availability of
manganese is partially dependent on soil pH.

Molybdenum is essential to plant health. Molybdenum is used by plants to

reduce nitrates into usable forms. Some plants use it for nitrogen fixation,
thus it may need to be added to some soils before seeding legumes.

Zinc participates in chlorophyll formation, and also activates many

enzymes. Symptoms of zinc deficiency include chlorosis and stunted
growth.

Growth Medium
A growth medium or culture medium is a liquid or gel designed to
support the growth of microorganisms or cells, or small plants like the moss
Physcomitrella patens. There are different types of media for growing different
types of cells.
There are two major types of growth media: those used for cell culture,
which use specific cell types derived from plants or animals, and
microbiological culture, which are used for growing microorganisms, such as
bacteria or yeast. The most common growth media for microorganisms are
nutrient broths and agar plates; specialized media are sometimes required for
microorganism and cell culture growth. Some organisms, termed fastidious
organisms, require specialized environments due to complex nutritional

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requirements. Viruses, for example, are obligate intracellular parasites and

require a growth medium containing living cells.

Types of Growth Media

The most common growth media for microorganisms are nutrient broths (liquid
nutrient medium) or LB medium (Lysogeny Broth). Liquid media are often
mixed with agar and poured via sterile media dispenser into Petri dishes to
solidify. These agar plates provide a solid medium on which microbes may be
cultured. They remain solid, as very few bacteria are able to decompose agar
(the exception being some species in the following genera: Cytophaga,
Flavobacterium, Bacillus, Pseudomonas, and Alcaligenes). Bacteria grown in
liquid cultures often form colloidal suspensions.

The difference between growth media used for cell culture and those used for
microbiological culture is that cells derived from whole organisms and grown in
culture often cannot grow without the addition of, for instance, hormones or
growth factors which usually occur in vivo. In the case of animal cells, this
difficulty is often addressed by the addition of blood serum or a synthetic
serum replacement to the medium. In the case of microorganisms, there are no
such limitations, as they are often unicellular organisms. One other major
difference is that animal cells in culture are often grown on a flat surface to
which they attach, and the medium is provided in a liquid form, which covers
the cells. In contrast, bacteria such as Escherichia coli may be grown on solid
media or in liquid media.

An important distinction between growth media types is that of defined versus

undefined media. A defined medium will have known quantities of all
ingredients. For microorganisms, they consist of providing trace elements and
vitamins required by the microbe and especially a defined carbon source and
nitrogen source. Glucose or glycerol are often used as carbon sources, and
ammonium salts or nitrates as inorganic nitrogen sources. An undefined
medium has some complex ingredients, such as yeast extract or casein
hydrolysate, which consist of a mixture of many, many chemical species in
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unknown proportions. Undefined media are sometimes chosen based on price

and sometimes by necessity some microorganisms have never been cultured
on defined media.

A good example of a growth medium is the wort used to make beer. The wort
contains all the nutrients required for yeast growth, and under anaerobic
conditions, alcohol is produced. When the fermentation process is complete,
the combination of medium and dormant microbes, now beer, is ready for
consumption.
Nutrient Media
Nutrient media contain all the elements that most bacteria need for
growth and are non-selective, so they are used for the general cultivation and
maintenance of bacteria kept in laboratory culture collections.
An undefined medium (also known as a basal or complex medium) is a medium
that contains:

a carbon source such as glucose for bacterial growth

water
various salts needed for bacterial growth
a source of amino acids and nitrogen (e.g., beef, yeast extract)
o This is an undefined medium because the amino acid source
contains a variety of compounds with the exact composition being
unknown.

A defined medium (also known as chemically defined medium or synthetic

medium) is a medium in which:

all the chemicals used are known

no yeast, animal or plant tissue is present.

Some examples of nutrient media include: Plate count agar, Nutrient agar,
Trypticase soy agar

Minimal media
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Minimal media are those that contain the minimum nutrients possible for
colony growth, generally without the presence of amino acids, and are often
used by microbiologists and geneticists to grow "wild type" microorganisms.
Minimal media can also be used to select for or against recombinants or
exconjugants.
Minimal medium typically contains:

a carbon source for bacterial growth, which may be a sugar such as

glucose, or a less energy-rich source like succinate
various salts, which may vary among bacteria species and growing
conditions; these generally provide essential elements such as
magnesium, nitrogen, phosphorus, and sulfur to allow the bacteria to
synthesize protein and nucleic acid
water

Supplementary minimal media are a type of minimal media that also contains
a single selected agent, usually an amino acid or a sugar. This
supplementation allows for the culturing of specific lines of auxotrophic
recombinants.

Selective Media
Selective media are used for the growth of only selected microorganisms.
For example, if a microorganism is resistant to a certain antibiotic, such as
ampicillin or tetracycline, then that antibiotic can be added to the medium in
order to prevent other cells, which do not possess the resistance, from growing.
Media lacking an amino acid such as proline in conjunction with E. coli unable
to synthesize it were commonly used by geneticists before the emergence of
genomics to map bacterial chromosomes.
Selective growth media are also used in cell culture to ensure the
survival or proliferation of cells with certain properties, such as antibiotic
resistance or the ability to synthesize a certain metabolite. Normally, the
presence of a specific gene or an allele of a gene confers upon the cell the
ability to grow in the selective medium. In such cases, the gene is termed a
marker.

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Examples of selective media include:

Eosin methylene blue (EMB) contains dyes that are toxic for Gram
positive bacteria and bile salt which is toxic for Gram negative bacteria
other than coliforms. EMB is the selective and differential medium for
coliforms
YM (yeast and mold) which has a low pH, deterring bacterial growth
MacConkey agar for Gram-negative bacteria
Hektoen enteric agar (HE) which is selective for Gram-negative bacteria
Mannitol salt agar (MSA) which is selective for Gram-positive bacteria
and differential for mannitol
Terrific Broth (TB) is used with glycerol in cultivating recombinant
strains of Escherichia coli.
Xylose lysine desoxycholate (XLD), which is selective for Gram-negative
bacteria
Buffered charcoal yeast extract agar, which is selective for certain gramnegative bacteria, especially Legionella pneumophila
BairdParker agar for Gram-positive Staphylococci

Differential media
Differential media or indicator media distinguish one microorganism type
from another growing on the same media. This type of media uses the
biochemical characteristics of a microorganism growing in the presence of
specific nutrients or indicators (such as neutral red, phenol red, eosin y, or
methylene blue) added to the medium to visibly indicate the defining
characteristics of a microorganism. This type of media is used for the detection
of microorganisms and by molecular biologists to detect recombinant strains of
bacteria.
Examples of differential media include:

Blood agar (used in strep tests), which contains bovine heart blood that
becomes transparent in the presence of hemolytic Streptococcus
Eosin methylene blue (EMB), which is differential for lactose
fermentation

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Granada medium (EMB), which is selective and differential for

Streptococcus agalactiae (Group B streptococcus, GBS). GBS grows as
distintive red colonies in this medium
MacConkey agar (MCK), which is differential for lactose fermentation
Mannitol salt agar (MSA), which is differential for mannitol fermentation
X-gal plates, which are differential for lac operon mutants

Transport media
Transport media should fulfill the following criteria:

Temporary storage of specimens being transported to the laboratory for

cultivation.
Maintain the viability of all organisms in the specimen without altering their
concentration.
Contain only buffers and salt.
Lack of carbon, nitrogen, and organic growth factors so as to prevent
microbial multiplication.
Transport media used in the isolation of anaerobes must be free of
molecular oxygen.

Examples of transport media include:

Thioglycolate broth for strict anaerobes.

Stuart transport medium a non-nutrient soft agar gel containing a

reducing agent to prevent oxidation, and charcoal to neutralize
Certain bacterial inhibitors- for gonococci, and buffered glycerol saline for
enteric bacilli.
Venkataraman Ramakrishna(VR) medium for V. cholerae.

Enriched media
Enriched media contain the nutrients required to support the growth of a
wide variety of organisms, including some of the more fastidious ones. They are
commonly used to harvest as many different types of microbes as are present
in the specimen. Blood agar is an enriched medium in which nutritionally rich
whole blood supplements the basic nutrients. Chocolate agar is enriched with
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College of Engineering and Technology
Chemical Engineering Department

heat-treated blood (4045 C), which turns brown and gives the medium the
color for which it is named.
Medium Chart

Medium
Category

Medium
Composition

Medium
Function

Broth

Solid
medium

Semi-solid
medium

Deionized or
reverse
osmosis water
is mixed with
the powder
medium

Deionized
water or
reverse
osmosis
water + 1.5
to 2% agar
powder

Preparation and
former similar, but
agar concentration
of 1% or less

Natural

Synthesis

Semisynthetic

Contains
natural gut,
yeast and
other natural
biological
components,
complex
components
have names
because
complex
medium []

Components
for specific
synthetic
Mix of natural and
ingredients, synthetic
used for
ingredients
research
purposes

Foundation

Proliferation

Comprising a
protein, salt,
protein, yeast

A blood agar Join substance able Will he join

medium.Add to identify the
the medium
blood, for the specific strain
species

Differential
medium

Choose
medium

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College of Engineering and Technology
Chemical Engineering Department

extract and
the like to
create an
environment
with microbial
growth

culture of
the specific
nutritional
needs of high
bacteria

composition

B chocolate
agar.Adding
sheep blood, Blood agar:
containing
Identification of
Factor X
hemolytic bacteria
(heme), V
factor (NAD)

A. EMB
medium
(same as
above)

EMB: Identification
of lactose
fermentation,
B.
intestinal
MacConkey
bacteria.Component
medium
contains lactose,
methylene blue,
basic medium. .
MacConkey:
Identification of
lactose-fermenting
bacteria.Component
contains lactose,
bile salts,
crystallization
promoter, Neutral
Red (inhibition of G
+ bacteria).Lactose
or intestinal
bacteria grow in red
colonies, while
others grow into

C TCBS
medium:
Basal
Medium, bile
salts,
sugars,
sulfate, citric
acid,
bromophenol
blue

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Pamantasan ng Lungsod ng Maynila

College of Engineering and Technology
Chemical Engineering Department

transparent.
D LJ
medium:
eggs, starch,
glycerin,
salts,
malachite
green

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