9/19/2012 Experiment #1-Density Aim: Learn how the process of distillation occurs. Observe how distillation separates alcohol from wine. Method: Distillation is based on the fact that the matter can exist in three phases - - solid‚ liquid and gas. As the temperature of a pure substance is increased‚ it passes through these phases‚ making a transition at a specific temperature from solid to liquid (melting point--mp) and then at a higher temperature from liquid to gas (boiling point--bp). Distillation
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Discussion The possible identity of the unknown organisms in the mixed culture was limited to bacteria that we had worked with previously in lab. Initially a Gram stain was conducted in order to distinguish the unknown bacterium as a Gram-positive and/or a Gram-negative organism (Lancaster and Bennett‚ 2012; Kellenberger‚ 2001). Based upon the results‚ both Gram-negative and Gram-positive bacteria were observed in the unknown mixed culture (Table 1 and Table 2; Kellenberger‚ 2001). In order
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Virtual Lab Unit 3 1. Briefly describe the steps required to aseptically transfer bacteria from an unknown to a tube of liquid broth. You might have to research this using the "T" button (Tell Me More About...) To aseptically transfer bacteria from an unknown to a tube of liquid broth you have to flame the loop or wire before you begin to sterilize it. You then remove the caps from the tubes and flame the mouths of the tubes to prevent air-borne contamination. When all this is done‚ you have to
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Lab: investigating hooked law with springs Purpose: to find spring constants of different springs using the slope of a graph of change in heights vs. the weight force. Also‚ to be able to understand how spring constants change when you add springs in a series or paralle Pre lab predictions: We predicted that the graph of gravitational force (mg) as a function of stretch (delta x) would look like Data: Spring #1: y = 8.2941x + 0.0685 This table represents the different distances that
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Shakira Jarvis Microbiology Lab Assignment Laboratory Assignment Outline 1. Check in & The Microscope a. Review of proper lab etiquette. i. Review laboratory syllabus and b. Review of the Parts of a Microscope ii. Review of lab exercises about different types of Microscopes 2. Survey of Microorganisms c. Viewing‚ drawing‚ and describing several types of fungi‚ algae‚ and Bacteria iii. Chlamydomonas iv. Spirogyra
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The graph shows that the respiration rate does increase as the yeast concentration rises‚ but levels off and eventually reached its saturation point‚ or decline‚ which occurs at 8.5g. This decline may occur because there are too many yeast molecules in comparison to the glucose‚ which may lead to yeast cells hindering a collision thus lessening the reaction. The respiration rate increases as more yeast is added because it gives more opportunities for molecular collisions and so the amount of successful
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litmus has formed a pink band at the surface of the clear liquid as well. * -Coagulation 65. Describe the physical change that occurs during lactose fermentation. Name one microbe capable of producing this reaction. * Lactose Fermentation involves the initial breakdown of lactose to glucose and the subsequent fermentation of glucose to produce an acid end product. 66. Describe the physical change that occurs during an alkaline reaction. Name one microbe that would produce this
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| Gram Negative Unknown | Biology 3444-006 | | Lena Wallace | 11/7/2011 | | Abstract: The purpose of this lab was to identify an unknown bacteria culture using differential tests. The identification of the unknown culture was accomplished by identifying the bacteria based on its specific metabolic characteristics and morphology. It is suggested that culture 11 is a sample of Enterobacter aerogenes. Introduction: This experiment was centered on metabolic and biochemical testing
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The Variation of Yeast Cells When Adding an Antibiotic Biology 1401- A October 21‚ 2013 Abstract. -- The main focus in this experiment was to find out if antibiotics affect yeast cells culture when added. The observation of the two cultures along with the yield of yeast cell reproduction between the two cultures was the sole purpose of the experiment; culture-A (- antibiotic) and culture-B (+ antibiotic). Our hypothesis stated whether antibiotic effects yeast cells cultures. This theory was
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highest rates and that lactose was the lowest‚ so we see a clear downwards sloping trend‚ which was also expected. This suggests that yeast respires best with glucose instead of sucrose fructose or lactose. To explain this process‚ we must first understand how sugar affects yeast growth. First of all yeast is a fungus‚ meaning that it needs sugars to supply it energy. Yeast can also release oxygen like human beings‚ called respiration. So technically speaking the more sugars there are the more
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