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    Need a little help with A methylene blue/yeast/aerobic and anaerobic conditions practical writeup (Already done the practical):
    It's pretty urgent too, so any help would be appreciated...
    basically would like to know why methylene blue decolourises quicher under anaerobic conditions and any useful links that I can cite.
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    (Original post by Bilal Yousuf)
    Need a little help with A methylene blue/yeast/aerobic and anaerobic conditions practical writeup (Already done the practical):
    It's pretty urgent too, so any help would be appreciated...
    basically would like to know why methylene blue decolourises quicher under anaerobic conditions and any useful links that I can cite.
    This paper should help:
    https://link.springer.com/article/10...:1023674315047

    "A simple and rapid test for differentiation of aerobic from anaerobic bacteria"
 
 
 
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