Baeyer's test is a potent oxidant used to determine the existence of double bonded

compounds, such as carbon-carbon double bonds (alkene) and carbon-carbon triple bonds (alkyne).
Baeyer's reagent is a cold potassium permanganate [KmnO4] alkaline solution. It's a strong oxidizing
agent that's utilized in qualitative organic analysis to check for unsaturation. When this solution
comes into contact with an unsaturated molecule, it becomes pinkish-purple to brown. The alkene is
reduced to manganese dioxide [MnO2], while the permanganate is oxidized to a 1,2-diol. Because
the reaction does not work on alkenes or aromatic compounds, it can be used to differentiate them
from alkenes and alkynes. The chemical process takes place

When an alkaline potassium permanganate is introduced to an unsaturated hydrocarbon,

such as hexene, the pink color of potassium permanganate vanishes. Unsaturation is indicated by
the decolorization of KmnO4's pink color. The loss of pink color can occur with or without the
production of brown manganese oxide precipitate. The alkane potassium manganate solution, which
is pentane, does not function and should remain pinkish-purple in color.

The catalytic conversion of the primary type of alcohols into aldehydes and the secondary
form of alcohols into ketones are important in organic chemistry. The sorts of substituents put on
the carbonyl carbon affect the outcome of the oxidation process of alcohols. A hydrogen atom must
be present on the carbonyl carbon for the oxidation reaction to occur. As a result, potassium
dichromate [VI] is used as an oxidizing agent or catalyst in this reaction, which is acidified using
dilute sulphuric acid. The orange solution, which includes dichromate [VI] ions, is reduced to the
green solution, which contains chromium [III] ions, during the oxidation process. The solution
containing methyl ethyl ketone, acetaldehyde, and alcohol produces a somewhat purple color in this
experiment, although it is not visible using Schiff's Reagent. There are no color changes after
applying Schiff's Reagent for roughly 40 drops throughout the experiment. The solution put in water
bath again for 3 minutes and purple color can be seen at the mouth of the test tube only.

The Tollen's test is used to distinguish between aldehydes and ketones because aldehydes
may be oxidized into carboxylic acids whereas ketones cannot. The aldehyde is oxidized to a
carboxylic acid using Tollen's reagent, which is a combination of silver nitrate and ammonia. The
silver mirror test is another name for this test. Silver ammonia complex in ammonia solution is what
it is. As a result of the reaction with Tollen's reagent, acetaldehyde produces a grey-black precipate
or a silver mirror, indicating a favorable outcome. Because methyl ethyl ketone does not react with
Tollen's reagent, the solution remains clear after a water bath. In this experiment, six drops of
ammonia were used for the ketone solution and eight drops for the aldehyde solution.
 Swab analysis is critical for detecting microorganisms on surfaces, as well as their identification,
number, and description, as well as hygiene monitoring. The contamination of food with germs is
caused by responsible persons, food contact tools, and equipment. Foods, food processing
equipment, workers, and the environment can all be tested for bacteria using swab analysis. When it
comes to preventing cross-fertilization, swab samples are crucial. Correct swab analysis method
selection should be given priority when doing studies because it affects the sensitivity of the results.
The swab test should be used in food processing plants and hospitals because it detects the
presence of important food pathogens that may have entered the food handling environment
through human contact or raw ingredients, but which have not been eliminated by standard
cleaning and sanitation procedures. The hygiene of food preparation surfaces in establishments
utilising the swab approach was investigated in this study. We collected environmental swabs from
the student cafe's food preparation area. The surface we swabbed was the food tray. At the time of
swabbing, food preparation surfaces were in use.

The plastic sheet was peeled from the packaging using only the handle for the swab preparation.
The templates was placed on the swabbed food preparation surface. The swab was then taken from
the peel pouch and put into the neutralized buffer tube. To remove any extra liquid, the tip of the
swab was rubbed against the tube's wall. The region within the template was sampled by rubbing
the swab over the surface for swabbing the food preparation surface. Swabbed the tray's surface
while spinning the swab in two different directions at right angles to each other between the thumb
and fingers. For around 30 seconds, the area was swabbed. The swab was then put partially into the
sterilized diluent. It was separated until it reached the calibrated mark, allowing the swab to stay in
the fluid. Finally, the swab container was well labelled.

To cultivate the bacterium, pour plating was used. After that, plate counting was performed after
the agar had been held in the autoclave for three days. The bacteria growing on the agar were then
identified using the gramme staining technique. Gram staining is a popular method for distinguishing
between two broad groups of bacteria depending on their cell wall contents. Gram stain is purple in
colour. The bacteria in a sample will either remain purple or change pink or red when the stain
reacts with them. Gram positive bacteria with a thicker thick layer of peptidoglycan in the cell
membrane retain crystal violet stain during the course of the reaction, whereas Gram negative
bacteria end up losing the crystal violet stain and are stained by safranin in the final staining process
due to differences in the thickness of the peptidoglycan layer in the cell membrane. In gramme
staining, three reagents are used: blue violet, iodine, and safranin.

Gram staining is done by smearing the specimen on a clean glass slide and heat fixing the specimen
to the slide by carefully passing a current through a bunsen burner three to four times and waiting
for it to dry. The slide was then placed on a slide holder, and the entire slide was flooded with crystal
violet for 1 minute. After that, we rinsed the slide with water for 5 seconds. When viewed with the
naked eye, the sample should appear blue-violet. The slide was then flooded with iodine solution
and allowed to remain for about 1 minute. After that, we washed the slide with water for 5 seconds
before adding the ethanol (95 percent) (decolorizer) drop by drop until the blue-violet colour was no
longer generated by the specimen. The sample is decolored using ethyl alcohol. It accomplishes its
goal by tightening and decreasing the peptidoglycan layer, which dehydrates it. A false gramme
negative result can be caused by using too much decolorizer, while a false gramme positive result
can be caused by not using enough decolorizer. After rinsing the slide with water for 5 seconds, flood
the slide with a decolorizing agent, such as the water-insoluble safranin, to stain the sample red.
Safranin does not disturb the purple colouring of Gram positive cells since it is lighter than crystal
violet. The decolorized Gram negative cells, on the other hand, are stained red. Before viewing the
slide under the microscope, rinse it with water for at least seconds to remove excessive dye and blot
it slightly with bibulous paper to dry it.

After looking under a microscope, we receive a gramme positive bacteria and a sharper image of
coccus shaped bacteria. This experiment should be conducted with caution because gramme stain
reagents will stain skin and other surfaces. When sterilising the inoculating loop and flame-fixing
slides, extreme caution is advised. Next, the smear should not be too thick. This could prevent you
from seeing the structures or species you want to view. Last but again not least, don't really
decolorize excessively. A sample that has been over-decolorized may yield an inaccurate result. The
decolorizer should not be squirted directly on the smear. Instead, slant the slide and allow the
decolorizer to flow over it; we should finish decolorizing when the liquid flowing off the slide turns
transparent. It should only take a few seconds to decolorize. To summarise, microbiology analysis is
important in the food industry because it can recognise pathogens and food pathogenic organisms.
It is an essential component of food microbiology to ensure interests of consumers, prevent brand
desecration, and minimise costly mitigation after failed inspections or food poisoning outbreaks.