GLUCOSE BOUILLON Meaning and
Definition
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Glucose bouillon is a nutrient-rich liquid medium or broth that is commonly used in microbiology and biotechnology laboratories. It is specifically formulated to support the growth of certain types of bacteria and other microorganisms.
The term "glucose" in glucose bouillon refers to a simple sugar molecule that serves as a readily available energy source for microorganisms. It is derived from various sources, such as corn or sugar cane, and is dissolved in water to create a concentrated solution.
"Bouillon" refers to a broth or stock that is typically made by simmering meat, vegetables, or other ingredients in water. In the case of glucose bouillon, the broth is typically prepared by dissolving the glucose in water and adding essential nutrients like amino acids, vitamins, and minerals to create an optimum growth environment for microorganisms.
The purpose of glucose bouillon is to support the growth and propagation of microorganisms for various applications, such as studying their metabolism, testing their susceptibility to antibiotics or chemicals, or producing desired substances through microbial fermentation. This medium provides microorganisms with essential sugars, proteins, and other nutrients necessary for their survival and reproduction.
Glucose bouillon is often used in combination with other growth media or agar plates for different purposes, such as identifying specific microbes, determining their ability to ferment different sugars, or performing various biochemical tests. Its precise composition can vary depending on the specific requirements of the microorganisms being cultivated, making it a versatile and widely used medium in microbiology laboratories.
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Made by adding 1 or 2 per cent. of glucose to sugar-free b., used for culture of gas-producing or acid-forming bacteria.
A practical medical dictionary. By Stedman, Thomas Lathrop. Published 1920.
Common Misspellings for GLUCOSE BOUILLON
- glucose bouillol
- glucose bouilloo
- glucosebouillown
- g lucose bouillon
- gl ucose bouillon
- glu cose bouillon
- gluc ose bouillon
- gluco se bouillon
- glucos e bouillon
- glucose b ouillon
- glucose bo uillon
- glucose bou illon
- glucose boui llon
- glucose bouil lon
- glucose bouill on
- glucose bouillo n
Etymology of GLUCOSE BOUILLON
The term "glucose bouillon" can be broken down to understand its etymology:
1. Glucose: The word "glucose" is derived from the Greek word "glukus", meaning "sweet". It was coined by French chemist Étienne François Geoffroy in 1747, combining "glykys", meaning "sweet", and "ose", a suffix used for names of sugars.
2. Bouillon: The word "bouillon" comes from the Old French term "boillon", meaning "broth" or "stock". It originally derived from the verb "bouillir", which means "to boil" in French.
Therefore, the term "glucose bouillon" combines "glucose", a type of sugar, with "bouillon", referring to a broth or stock, possibly indicating a solution or mixture containing glucose.
