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KIA medium has many ingredients. What would be the consequences on the results if the following mistakes were made in the preparation of the medium? Consider EACH independently. 1.1% glucose is added rather than the amount specified in the recipe which is 0.1%. [Select] 2. Ferrous sulfate is omitted. [Select] 3. Phenol red is omitted. [Select]

KIA medium has many ingredients. What would be the consequences on the results if the following mistakes were made in the preparation of the medium? Consider EACH independently. 1.1% glucose is added rather than the amount specified in the recipe which is 0.1%. ✓ [Select] Only peptones will be utilized and the slant portion will turn bright red. Glucose fermentation products will remain at the bottom of the agar, and lactose will still be fermented. Lactose fermentation will not be detected even if the organism is able to ferment it. Nothing occurs. The results would not be unaffected. 3. Phenol rea is omitted. Tociect]

KIA medium has many ingredients. What would be the consequences on the results if the following mistakes were made in the preparation of the medium? Consider EACH independently. 1. 1% glucose is added rather than the amount specified in the recipe which is 0.1%. [Select] 2. Ferrous sulfate is omitted ✓ [Select] 3. Phenol red is omitted. The bacteria would not be able to grow. The bacteria breakdown of the cysteine amino acid would be inhibited and no black precipitate would be produced. There would not be a pH indicator to detect the change in acidity. The agar will not exhibit any color change. The hydrogen sulfide produced would not be detected as a black precipitate (FeS), resulting in a false negative result.

KIA medium has many ingredients. What would be the consequences on the results if the following mistakes were made in the preparation of the medium? Consider EACH independently. 1.1% glucose is added rather than the amount specified in the recipe which is 0.1%. [Select] 2. Ferrous sulfate is omitted. [Select] 3. Phenol red is omitted ✓ [Select] The absence of phenol red would prevent the formation of the black precipitate. Only the fermentation of glucose would be detected. Only the fermentation of lactose would be detected. The change in pH would not be detected and the slant would remain red whether or not the bacteria use glucose or lactose.