57 
A. Physiology 
1. Relation of Oxygen; aerobic, anaerobic, faculative. 
2. Acid Production: from dextrose, lactose, saccharose, glycerin. 
3. Gas Production: from dextrose, lactose, saccharose, glycerin. 
4. Production of Pigment: fluorescent, violet, blue, green, yellow, 
orange, red, brown, pink. 
B. Cultural Characteristics 
1. Gelatin Stab. Draw the culture. 
(a) Growth: uniform, best at top, best at bottom. 
(b) Line of puncture: filiform, beaded, papillate, villous, arbore¬ 
scent. 
(c) Liquefaction: none, crateriform, napiform, infundibuliform > 
saccate, stratiform. 
2. Agar Slope. Draw the culture. 
(a) Growth: scanty, moderate, abundant, none. 
(b) Form of growth: filiform, echinulate, beaded, spreading, 
arborescent, rhizoid. 
(c) Elevation of growth: flat, effuse, raised, convex. 
(d ) Lustre: glistening, dull. 
(e) Topography: smooth, contoured, rugose. 
(0 Optical characters: opaque, translucent, opalescent, iridescent. 
( g) Chromogenesis: _photogenic, fluorescent. 
(/?) Odor: absent, decided, resembling. 
(i ) Consistency: butyrous, viscid, membranous, brittle. 
(jf) Medium: grayed, browned, reddened, blued, greened. 
3. Broth Culture. 
(a) Surface growth: ring, pellicle, flocculent, membranous, none. 
(b ) Clouding: slight, moderate, strong, transient, presistent, none, 
fluid, turbid. 
(c) Odor: absent, decided, resembling _ 
(rf) Sediment: compact, flocculent, granular, flaky, viscid on 
agitation, abundant, scant, none. 
4. Agar Colonies. Draw a colony. 
(a) Growth: slow, rapid. 
(b) Form: pundiform, circular, irregular, myceloid, filamentous, 
rhizoid. 
(c) Surface: flat, effuse, raised, convex, pulvinate, umbonate. 
(d) Edge: entire, undulate, lobate, erose, filimentous, curled. 
(e) Internal structure: amorphous, finely-, coarsely-granular, 
filamentous, curled, concentric. 
5. Milk Culture. Draw the litmus milk culture. 
(a) Reaction to litmus. 
( b ) Curd: hard or soft, solid or porous. 
(c) Whey: little or abundant; clear or turbid. 
(d) Digestion of curd: (Examine the plain milk culture). 
(e) Odor. 
(f) If the curd has not formed, will it form on heating the culture 
to 100° C? Use tube I. 
( g ) Percentage of acid formed. See Exercise 27. 
