The Antarctic Polar Desert covers the continent of Antarctica and has a size of about 5.5 million square miles. The second-largest desert is the Arctic Polar Desert. It extends over parts of Alaska, Canada, Greenland, Iceland, Norway, Sweden, Finland and Russia. It has a surface area of about 5.4 million square miles.The rest of Earth's deserts are outside of the polar areas. The largest is the Sahara Desert, a subtropical desert in northern Africa.It covers a surface area of about 3.5 million square miles. A list of the twenty largest non-polar deserts can be found below.t extends over parts of Alaska, Canada, Greenland, Iceland, Norway, Sweden, Finland and Russia. It has a surface area of about 5.4 million square miles. The rest of Earth's deserts are outside of the polar areas. The largest is the Sahara Desert, a subtropical desert in northern Africa.
1 Glucose is a sugar from which most common chemoheterotrophic bacteria can obtain energy by fermentation and/or respiration. 2  Glucose can also be utilized as a source of carbon, but these media include a large number of potential carbon sources (amino acids as well as glucose), and whether or not glucose is used as a.or this test we routinely use a  Glucose Fermentation Broth 1  .. Fermentation of glucose results in the abundant production of acidic end products, the presence of which can be detected by the pH indicator in the medium. 2  Many organisms produce gas â either CO 2 alone or a mixture of H 2 and CO 2.
The selective ingredients are the bile salts and the dye, crystal violet which inhibit the growth of Gram-positive bacteria. The differential ingredient is lactose. Fermentation of this sugar results in an acidic pH and causes the pH indicator, neutral red, to turn a bright pinky-red color.Thus organisms capable of lactose fermentation such as Escherichia coli, form bright pinky-red colonies (plate pictured on the left here).he selective ingredients are the bile salts and the dye, crystal violet which inhibit the growth of Gram-positive bacteria. The differential ingredient is lactose. Fermentation of this sugar results in an acidic pH and causes the pH indicator, neutral red, to turn a bright pinky-red color.