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In microbiology laboratories, there are indeed many activities to test various molecules or microorganisms. One of the things done in the microbiology laboratory is deteccion de patogenos. For that, of course, there are many tools and measuring instruments used in the laboratory. If you work there, you also have to use a variety of safety clothing so that it is not contaminated by microorganisms that are there.

if you are accustomed to being in a microbiology laboratory, then you will not be surprised by all the measuring instruments that are there. However, for most people who have never entered the laboratory, some of these measurements will certainly be very foreign to them. Some of the measuring instruments referred to here are

– Erlenmeyer Flask
Serves to accommodate solutions, ingredients or liquids that are. Erlenmeyer flasks can be used to mix and homogenize media ingredients, collect aquades, microbial cultivation in liquid cultures, etc. There are several choices based on the volume of fluid that can be accommodated, namely 25 ml, 50 ml, 100 ml, 250 ml, 300 ml, 500 ml, 1000 ml, and so forth.

– Beaker glass
Beaker glass is a tool that has many functions. In microbiology, it can be used to prepare several media, accommodate quads and so on.

– Graduated Cylinder
Useful for measuring the volume of a liquid, such as an Erlenmeyer flask, a measuring cup has several choices based on its volume scale.

– Thermometer
The thermometer in general is made of glass shaped rod with a length of 300 mm and has a diameter of 6-7mm. This tool usually contains mercury and gas and does not forget it is also always equipped with measurement with a degree Celsius scale. This tool works to measure a solution. This tool will measure the temperature according to the rate of mercury in it.

– PH meter
The pH meter serves to measure the acidity or pH of the media because the degree of acidity has an effect on microbial growth.

To increase the pressure must take into account the thermal expansion factor (expansion of heat) from the body, kitchen wall and other parts – the boiler so as not to cause further danger due to forced expansion. Suddenly increasing the pressure will cause a danger of leakage or cracking in the flint pair. In well-known calderas, the standard time to increase boiler pressure is as listed in the chart below:

When boiler pressure rises slowly, things that need to be done are as follows:

When steam starts to occur, each steam shell must be operated to keep the handles of each shell moving freely even though there is thermal expansion.

For new boilers, if the pressure reaches 2-10 kg / cm2 each connection with the nut on the manhole cover, glass estimator, exhaust shells, pressure meter, and other equipment must be tightened again and check its function.

If it has reached normal working pressure, its safety valve must be tried by lifting the handle to ensure that the safety shell can work properly.

Warm up the steam pump, so that the steam pump can remain “stand by”, to keep the electric current broken when the boiler is a full operation, the steam pump can be operated immediately.

Check the outside of the kitchen and ducting for possible damage caused by thermal expansion.

Check whether there are conditions that might be abnormal in every part that rotates or moves. Special attention is given to the possibility of overheating the bearing induced draft fan.

Steam distribution at the normal operation time of the kettle.

Every drain valve on a steam pipeline must be opened.

– Be assured that there is no danger of water hammering, or abnormal noise and leakage after opening the main tap.

– The total opening of the main steam shell must suddenly be avoided. What is feared is the possibility of sudden pressure drops and rising water levels that cause carry over.

Some viruses and bacteria can live for up to two hours on the surface of the objects they land on. So even if your hands are clean, if someone uses a restroom before you are sick, he can leave a trace of his illness and then be caught by you. Plus, viruses, parasites, and bacteria are invisible microscopic organisms, so you will never know who is sick around you. So, do not rule out the possibility that the disease can spread in a closed area if the occupants of the room do not wash their hands after from the toilet and/or after coughing and sneezing. In addition, various germs and viruses that cause infectious diseases can multiply more rapidly in a humid environment and have minimal air circulation, such as in a bathroom. So, your risk of getting infected with a virus or bacteria is even higher if you don’t wash your hands after getting out of the toilet. On the other hand, you may need to hire the recommended servicios generales whenever you wish to get the qualified experts for ensuring the cleanliness of your public toilets.

Besides after going from the toilet, when is the right time to wash your hands?

Before eating. If you cook your meal yourself, make it a habit to clean your hands before, during, and after the cooking process.

When you will enter the house, after doing activities outside the home.

After holding animals or pets. Because it can be a lot of bacteria that sticks to the fur of your pet.

Before and after visiting a sick person.
After you cough or sneeze, so as not to transmit germs to other people.

This is the right and clean way to wash your hands from the toilet:

Wet your hands with running water.
Apply soap to your hands.

Clean all surfaces of both sides of the hand, including the back of the hand, between fingers, under the nails to the wrist.

Rub your hands with soap for about 20 seconds.
Rinse with running clean water.

Dry your hands with a clean towel or tissue.

Few of us know what causes someone to be more innovative than others. How are the figures of the visionary entrepreneurs, like Apple’s Steve Jobs, Amazon’s Jeff Bezos, and P & G’s AG Lafley repeatedly revealing brilliant new ideas, while others don’t? In the meantime, perhaps you should check out the best DNA extractors from the biologia molecular.

Harvard University has conducted studies for a period of six years to explore the origins of creativity and also the disruptive business strategy that occurs in various companies that are known to be very innovative. These innovative entrepreneurs are investigated and recorded when and how they got the ideas that made the company build or grow massively.

The interesting thing is, many of the chief executive officers (CEOs) or top executives feel that creating an innovation strategy is not their responsibility. Their responsibility is to facilitate the innovation process. Whereas in companies that are known to be very innovative, their executives do not delegate matters concerning innovation, they do it themselves.

Research shows that there are five (5) discovery skills that distinguish highly creative executives from others. The five skills are the ability to associate, ask, observe, experiment, and networking. Innovative entrepreneurs generally use 50% more time to find new things than CEOs who do not have a track record as innovators. The five skills of the discovery are called innovator deoxyribonucleic acid (DNA). The good thing is that discovery skills can be learned and developed.

Have Creative Intelligence
Then, what makes the innovators different from the others? Innovative entrepreneurs have something called creative intelligence, which enables them to apply discovery skills. This is what distinguishes them from other types of intelligentsia. This is in accordance with the opinion of Howard Gardner, a psychologist, with his theory called Theory of Multiple Intelligence.

This type of innovator uses the right and left brain in balance. They have expertise in implementing discovery skills to create new ideas. The innovator DNA in each individual is unique with the ability to create breakthrough business ideas. A study of twins, separated after birth showed that the ability to think creatively originated in one third of genetic origin and two thirds came from the learning process.