You do lose some flavor when food is frozen but freezing can be a very good way to preserve the nutritional value, texture and flavor of many foods. The initial quality of the food and the length of time between harvest and freezing are important factors. As long as the food was grown in a high-quality way (for example, organically grown) and was fairly fresh at the time of freezing, the overall nutrient retention in a frozen food can be quite high. In other words, many of the vitamins and minerals will keep fairly well in frozen foods.
In a Gram stain test, Gram-positive bacteria retain the crystal violet dye, while a counterstain (commonly safranin or fuchsine) added after the crystal violet gives all Gram-negative bacteria a red or pink coloring. The Gram stain is almost always the first step in the identification of a bacterial organism.
Smear glass slide with specimen at time of collection and air dry. Always smear slide frosted side up. Label slide in pencil on frosted area with patient's name and source. Culture swabs and specimens submitted in sterile containers can also be submitted for gram stain. Alternately, liquid may be submitted.