1.
all negative: Enterobacteria
2.
all positive: Proteus, Providencia, and Morganella
3.
ferric chloride: an oxidizing agent
4.
green color is best viewed when looking at the: profile of the slant
5.
how is Phenylpyruvic acid is detected: by adding acidified ferric chloride,which reacts with the acid to produce a green color on the surface of the slant.
6.
is phenylalanine an amino acid?: yes.
7.
organism lacks the deaminase enzyme: yellow color develops when acidified ferric chloride is added.
8.
Organisms producing deaminase enzymes: remove an amino group (NH2) from phenylalanine to producephenylpyruvic acid and ammonia (NH3
9.
Organisms producing deaminase enzymes remove an amino group (NH2) from phenylalanine to produce: phenylpyruvic acid and ammonia (NH3)
10.
phenylalanine deaminase enzyme reaction is very useful to: differentiate members of the genera Proteus, Providencia, and Morganella (all positive) from the rest of the Enterobacteriaceae (all negative)
11.
Phenylpyruvic acid is detected by: adding acidified ferric chloride, an oxidizing agent, which reacts with the acid to produce a green color on the surface of the slant
12.
Proteus vulgaris (+) Escherichia coli (-): Control bacteria
13.
test involving catabolism of amino acids involves: amino acid phenylalanine