Commercial safranin preparations often contain a blend of both types.
2.
Both compounds behave essentially identically in biological staining applications, and most manufacturers of safranin do not distinguish between the two.
3.
The Chlamydiaceae and Mycoplasmataceae lack a peptidoglycan layer so do not retain crystal violet or safranin, resulting in no color.
4.
Safranin typically has the chemical structure shown at right ( sometimes described as "'dimethyl safranin "').
5.
Safranin typically has the chemical structure shown at right ( sometimes described as "'dimethyl safranin "').
6.
During the staining process, " E . coli " picks up the color of the counterstain safranin and stains pink.
7.
Counterstain, which is usually positively charged safranin or basic fuchsine, is applied last to give decolorized gram-negative bacteria a pink or red color.
8.
Gram-negative bacteria have a thin peptidoglycan layer which does not retain the crystal violet, so when safranin is added during the process, they stain red.
9.
Also in Gram staining, crystal violet stains only Gram-positive bacteria, and safranin counterstain is applied which stains all cells, even allowing the identification of Gram-negative bacteria as well.
10.
Their peptidoglycan layer is much thinner and sandwiched between an inner cell membrane and a bacterial outer membrane, causing them to take up the counterstain ( safranin or fuchsine ) and appear red or pink.
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