What is a shaker used in Microbiological labs?Its principle and uses.?

Answer 1

A shaker could have several different uses in a micro lab. Essentially, it is just a platform with some way of holding flasks--usually metal prongs of some sort. The flasks to be shaken are placed in the prongs and the device turned on. And it shakes the flasks.

It is used when making media sometimes if the media requires dissolving a lot of solids in the liquid. When we used to prepare media for (and grow) halophilic bacteria, we had to use the shaker in order to keep all of the salt dissolved in the water. Even after starting the culture, we had to continue shaking the growing bacteria to keep the salt from falling out of the solution.

Shakers are used when it's necessary to keep a solution moving for a long period of time. It also helps to keep the solution oxygenated when you are growing a culture.

Answer 2

it's a machine that is used for growing micro-organisms in liquid media (basically a liquid that contains all the nutrients that the microbe needs added to it). you have shakers that include an incubator (i.e. you can set the temperature to which ever one you like) or ones that do not include an incubator and are placed in a temperature controlled room. basically you put the microbe culture(s) on the shaker and shake them at the speed you want (in rpm or revolutions per minute). you shake the cultures because this way the microbes have better access to the nutrients and in aerobic cases this serves to facilitate in oxygen transfer as well (in anaerobic cases the oxygen is forced out by bubbling nitrogen and therefore shaking is still possible). i hope that helps.

Answer 3

We have several shakers in our lab.

We have a shaking incubator in which we grow microbial cultures. The temperature of this is typically set at 37oC and the shaking allows suffiecient aeration allowing optimal cell growth.

We also have a shaker on which we stain and destain SDS-PAGE gels - this is just to speed up the staining process, like stirring a t-shirt if you were dying it.

We also have shakers to make sure you get homogenous mixtures (completely mixed).

Answer 4

Laboratory Incubator Principle

Answer 5

Two reasons, it much easier to control the proportions, and secondly kosher and sea salt are larger grained and wont fit through the holes. As a third reason there is a lot of humidity in kitchens the shaker would clog up

Answer 6

i wonder if you're not talking about a centrifuge - a device that spins things at extremely high speeds, and is used to separate solutions of different specific gravities from one another, among other things. or i'm just making **** up.