Petri dish be used to observe plant germination, the behavior of very small animals or for other day-to-day laboratory practices such as drying fluids in an oven and carrying or storing samples. Their transparency and flat profile also mean they are commonly used as temporary receptacles for viewing samples, especially liquids, under a low-power microscope. Petri dish A Petri dish (sometimes spelled "Petrie Dish" and alternatively known as a Petri plate or cell-culture dish), named after the German bacteriologist Julius Richard Petri, is a shallow cylindrical glass or plastic lidded dish that biologists use to culture cellssuch as bacteriaor small mosses. Modern
Chafing dish in New York, (2nd edition, 1894), featured a brief history of chafing dishes, followed by proper instruction for use, suggesting its novelty. Fannie Farmer's "Chafing Dish Possibilities" was published in Boston in 1898. Modern chafing dishes are made of light metal or ceramic casseroles with handles, sometimes covered with a Pyrex lid. Classic uses of a chafing-dish are in preparing Welsh rarebit or cheese fondue. Chafing dish A chafing dish (from the French "chauffer", "to make warm") is a kind of portable grate raised on a tripod, originally heated with charcoal in a brazier, and used for foods that require