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Influence of form and Concentration of the Osmolytes in  Liquid Inoculants Formulations of Plant Gro

Laboratory investigations were conducted to identify suitable form and to determine the suitable dose of application of osmolytes for liquid inoculant formulations of plant growth promoting rhizobacteria (PGPR) viz., Azotobacter sp., Azospirillum sp., Acinetobacter sp., Bacillus sp. and Pseudomonas sp. Osmolytes such as four grades of polyvinyl pyrrollidone (PVP), four grades of polyethylene glycol (PEG), and glycerol were added to broth at three different concentrations (0.5%, 1.0% and 2.0%). Supplementing the specific media with 2 % Glycerol for Azotobacter sp., 2 % PVP K-15 for Bacillus sp., 1 % PEG 400 for Azospirillum sp., 2 % PVP K-15 for Pseudomonas sp., and 2 % PEG 4000 for Acinetobacter sp. resulted in the highest population densities.

Antibacterial Activities of Aqueous and Ethanolic  Extract of Allium cepa (Onion Bulb) Against Some

Antibacterial activities of aqueous and ethanolic extracts of Allium cepa (onion bulb) were investigated against Escherichia coli, Salmonella spp., Streptococcus pneumoniae, Shigella spp., and Staphylococcus aureus with the minimum inhibitory concentration (MIC) of 0.2 g/ml by agar dilution technique. The antibacterial potency of the extract as evaluated by broth dilution technique, showed diameter of inhibition zone of 17.08 mm, 0.00 mm, 19.00, 19.00 and 15.0 mm for E. coli, Salmonella spp., S. pneumoniae, Shigella spp., and Staph. aureus respectively at a concentration of 0.2 mg/ml for aqueous extract and diameter of inhibition zone of 23.0 mm, 20.00 mm, 20.00 mm, 21.00 mm and 21.00 mm for E. coli, Salmonella spp., S. pneumoniae, Shigella spp., and Staph. aureus respectively at a concentration of 0.2 mg/ml for ethanolic extract. The result obtained using the ethanol and hot water extract of the plant showed that the local use of medical plant are based on ...

Effects of Sublethal Temperature Stresses on the  Culturability and Percentage Injury of Escherichia

Microorganism may adapt with environmental stresses by altering metabolisms and structures of their physiology. Temperature is a major environmental factor that can be used to inhibit microorganisms. However, sublethal temperature stress will not kill microorganism effectively and yet microorganisms are injured. The objectives of the present study were to determine the culturability and percentage injury of Escherichia coli ATCC 25922 grown in the laboratory medium when shifting from 37°C to sublethal temperature stresses temperatures of 45°C, 40°C and 20°C at log and stationary phases. Initially, the E. coli culture was grown in Tryptic Soy Broth at 37°C for 6 hours and 18 hours to reach log phase and stationary phase, respectively before the culture was transferred to three sublethal temperature stresses and culturability were determined by using two-plating systems; TSA with and without 4% NaCl (TSAS).

Swimsuits for Plus Size Women

When Deborah and Rob opened Swimwear on the Go in 2000 with 37 swimsuits, they never imagined that their business would grow to be one of the largest swimwear stores in Western New York. Swimwear on the Go now carries over 10,000, modest and conservative one and two-piece style suits in sizes 6-60. Our swimsuit line includes 100% polyester chlorine resistant swimwear, mastectomy and D-cups.

S9 User Guide - Motorola Support - Service

Motorola S9 Headphones Motorola Bluetooth Stereo Headphones S9 integrate wireless mobile music and calls with unmatched lightweight design. Behind-the-head wearing style, preferred for top comfort and stability, combines with integrated controls for music and calls selection. The S9 connects with a compatible Bluetooth stereo-enabled music phone or with an iPod (adapter sold separately) to bring the music library along for a full wireless music experience. To learn more about the S9, visit: Motorola S9 Headphones 1 Package Contents • Motorola Bluetooth Active Headphones S9 • Wall charger • User’s Guide (this manual) • Pairing card • Additional ear cups • Carry pouch 2 Motorola S9 Headphones Motorola, Inc. Consumer Advocacy Office 1307 East Algonquin Road Schaumburg, IL 60196 1-877-MOTOBLU (Motorola Bluetooth® support) 1-800-331-6456 (United States) 1-888-390-6456 (TTY/TDD United States for hearing impaired) 1-800-461-4575 (Canada) The use of wireless devices and their accessories may be prohibited or restricted in certain areas. Always obey the laws and regulations on the use of these products. MOTOROLA and the Stylized M Logo are registered in the US Patent & Trademark Office. The Bluetooth trademarks are owned by their proprietor and used by Motorola, Inc. under license. iPod is a registered trademark of Apple Computer, Inc. registered in the U.S. and other countries. naviPlay is a trademark of TEN Technology, Inc. All other product or service names are the property of their respective owners. © Motorola, Inc., 2007.

Cajun Chicken Pasta Ingredients Directions

Cajun Chicken Pasta Ingredients 4 ounces linguine pasta 2 boneless, skinless chicken breast halves, sliced into thin strips 2 teaspoons Cajun seasoning 2 tablespoons butter 1 green bell pepper, chopped 1/2 red bell pepper, chopped 4 fresh mushrooms, sliced 1 green onion, minced 1 1/2 cups heavy cream 1/4 teaspoon dried basil 1/4 teaspoon lemon pepper 1/4 teaspoon salt 1/8 teaspoon garlic powder 1/8 teaspoon ground black pepper 2 tablespoons grated Parmesan cheese Directions 1. 2. 3. 4. Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain. Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat. In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through. In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese.

Chicken pasta in a light herbed cream sauce ... - Jeffrey Saad

Chicken pasta in a light herbed cream sauce - Jeffrey's Italian Spice Falling in love with my wife made me fall in love with Italy (she grew up in Rome) and the Mediterranean. Clean, simple flavors of sweet oregano, the licorice perfume of toasted fennel seed and a touch of heat from chile arbol. Incredibly versatile spice blend. Qty Measure Ingredient -----------------------------------------------------------1 Box Bowtie or Penne pasta (or pasta of choice) 1 Pound Chicken of choice, boneless/skinless 1 Tablespoon Olive oil Salt and pepper to taste 1/3 Cup Shallot, finely chopped 2 Clove Garlic, finely chopped 1 Tablespoon Italian Spice 1/4 Cup Heavy cream 1/2 Cup Chicken broth 1/2 Cup Pasta water (from cooking the pasta) For the pasta, fill a large pot with cold water and bring to a boil. Rinse and pat dry the chicken. Cut into 1/3" slices and then cut slices into 1/2" squares. Sprinkle with salt and pepper to taste. Add salt to taste into the pasta water (to bring out the flavor of the pasta there should be enough salt in the water that you can taste it). With the water at a boil add the pasta and stir. Cook until al dente. In a large skillet over medium-high heat add the oil. Once hot add the chicken and spread it around evenly so it can sauté by not being too crowded. Depending on the size of your pan it may have to be done in batches. Cook for 2 minutes. Turn the pieces of chicken over and cook for 30 seconds. Add the shallots, garlic, Italian Spice, and any reserved chicken and stir. Cook for 2 minutes. Add the cream and chicken broth and bring to a boil (If not ready to add the pasta turn off and set aside). Drain the pasta saving 1/2 Cup of the pasta water.

Chicken Pasta Delizioso ½ Bell Pepper, chopped ¼ cup chopped ...

Chicken Pasta Delizioso ½ Bell Pepper, chopped ¼ cup chopped onion 2 tsp olive oil 2 cups whole grain pasta (uncooked) 3 boneless, skinless chicken breasts, cooked and sliced ¼ cup fresh basil, chopped 4 tsp margarine ¼ cup flour ½ cup parmesan cheese ½ cup Asiago cheese ¼ cup sun dried tomatoes 1 ½ cup skim milk Directions: Cook whole grain pasta. Cook chicken and slice. Chop onions, bell pepper and basil. Sautee onions, pepper, basil, sundried tomatoes, and chicken in olive oil. Mix pasta with sautéed food. Make the sauce: Melt butter in pan and stir in flour. Gradually add milk, stirring constantly. Gradually add in both cheeses until melted. Pour sauce over chicken pasta and mix. Serving size: 1 cup Brussel Sprouts with apples 4 cups of brussel sprouts (about 1 lb) 1 ½ cups apples (Macintosh or Northern spy), peeled and chopped ¼ cup apple juice 1 ½ tsp cinnamon Directions: Cook brussel sprouts and apples in apples juice until soft. Sprinkle with cinnamon. Serving size:1/2 cup

Chicken Pasta Salad - SETA Head Start
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Chicken Pasta Salad Allergy Alert: Ingredients: 4 cups 2 stalks 2 cups 1 cup Cooked pasta Chopped celery Red and green grapes Low fat vanilla yogurt 2 tblsp 1 ½ cups 10 Orange juice concentrate Diced chicken or turkey Leaves of lettuce Directions: 1. 2. Mix the first five ingredients together Divide into five parts and serve on two leaves of lettuce Learning Objective: Number and operations – begins to associate number concepts, vocabulary, quantities, and written numerals in meaningful ways. Key Words: Cup, colander, pasta, salad Examples: Provide children with the recipe to follow to give them the experiences with measurement. “Why does this bowl have so many holes in it?” Date: Aug 2010 Head Start Food Activity

Creamy Greek Chicken Pasta Salad | Land O'Lakes

Fresh cucumber and tomato team with feta cheese and dill for real Greek flavor. 30 min. 30 min. pr ep time total time 4 serv ings 8 ounce s (2 cups) uncooked dried penne pasta 1/2 cup sour cream 1/4 cup Land O Lakes® Half & Half 1 table spoon 2 table spoons white wine vinegar finely chopped onion 1/2 te aspoon dried dill weed 1/4 te aspoon salt 1/8 te aspoon pepper 2 cups skinned, boned, chopped deli rotisserie chickenerie chicken 4 ounce s (1 cup) crumbled feta cheese 1 me dium (1 cup) tomato, seeded, chopped 1/2 me dium (1 cup) English cucumber, chopped 1/4 cup pitted kalamata or ripe olives, halved Cook pasta according to package directions. Drain; rinse with cold water. Set aside. Combine sour cream, half & half, vinegar, onion, dill, salt and pepper in bowl; beat with whisk until smooth. Add cooked pasta; stir until well coated. Add all remaining ingredients; toss to coat. - Any short pasta can be used for this salad. Rotini, bow-tie or ziti pasta will work. Calories: 520 Fat: 20g Cholesterol: 110mg Sodium: 700mg Carbohydrates: 50g Dietary Fiber: 3g Protein: 36g - For even more flavor, use one of the flavored feta cheeses. - Depending on the size of the chicken, 1 purchased rotisserie chicken will yield between 3 to 4 cups chopped chicken. Recipe #15584©2012Land O'Lakes, Inc. How Did This Recipe Work Out for You? Please return to to rate and review this recipe. Your comments and suggestions are appreciated by others. This recipe was reprinted from © 2013 Land O'Lakes, Inc.

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