In article <31A6F345.35A8 at sydney.edu.au>, Kathrine Wilson
<wilson at sydney.edu.au> wrote:
> Hi its me again. Growing some spores for my research. Growing in
> cooked meat medium mixed with blood agar at 37C at anerobic conditions
> on standard agar plates. Unfortunately I am having trouble
> distinguishing the toxin produced. I am using pure spores and have
> developed both white dots and brown/black ones. I anyone knows what
> colour they should be, it would help.
>> Kathrine
>wilson at sydney.edu.au
"White dots" and "brown/black ones"!?! Do you mean colonies on the plates?
"Trouble distinguishing toxin"? How are you assaying for it? Your lack of
knowledge of even basic microbiological terms is unsettling. Do you know
what you are doing? Are you working under the supervision of a trained
microbiologist? You shouldn't be using a newsgroup for questions like
these!
--
Deborah Britt, Ph.D.
Medical Oncology
RI Hospital/Brown University
