C. How would you explain a sand recovery percentage that is higher than the original sand percentage? D. What were potential sources of error in this experiment? A.) The methods I proposed were highly similar to the instructions used in the labpaq manual. Just as stated in the instructions‚ I would have used the magnet to separate iron fillings‚ but I would have thought lastly upon
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sour cream‚ buttermilk and other fermented milk products. + Vinegars are produced by bacterial acetic acid fermentation. + Yeast is used in the manufacture of beer and wine and for the leavening of breads. It is also involved in fermentations to convert corn and other vegetable carbohydrates into ethanol to make beer‚ wine‚ or gasohol; but bacteria are the agents of most other food fermentations. + Other fermented foods include soy sauce‚ sauerkraut‚ dill pickles‚ olives‚ salami‚ cocoa and black teas
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Citrate Test: Some bacteria can use citrate as a source of carbon. To test if the unknown bacteria uses citrate as a source of carbon‚ Simmon’s citrate agar was used as the medium on which the bacteria was grown. The Simmon’s citrate agar consists of sodium citrate as the source of carbon‚ ammonium dihydrogen phosphate as the source of nitrogen along with pH indicator such as bromothymol blue. Procedure: The Citratase activity was detected by inoculating the unknown bacteria on the slant surface
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Microbiology UNKNOWN LAB REPORT Kateryna Petrakova INTRODUCTION Microorganisms cause a great amount of diseases. For healthcare providers it is very important to be aware of what organisms are pathogenic and cause a disease and‚ therefore‚ to find an appropriate treatment. Different microorganisms require various environments in order to replicate and to become dangerous for a person’s health. An integral part of any medical treatment is to be able to recognize and
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Chapter 3 Cell Structure and Function Section 3.1: Cell Theory: Cells are the smallest building unit of living organisms that can carry out all processes required for life. Almost all cells are too small to see without the aid of a Microscope. Although glass lenses used to magnify images for hundreds of years‚ they were not enough to reveal individual cells. The invention of Compound microscope was in the late 1500s by the Dutch eyeglass maker Zacharias Janssen. In 1665‚ the English scientist
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Metabolic pathways: An overview of cellular respiration and fermentation Chapter 6 Cellular respiration‚ photosynthesis occur in eukaryotic organelles (mitochondria‚ chloroplasts) CELLULAR RESPIRATION GLUCOSE 1 2 GLYCOLYSIS 1 PYRUVATE OXIDATION2 KREBS CYCLE 3 2 ELECTRON TRANSPORT 4 CHAIN 2 NET ATP PRODUCED = 36 Nelson‚ 2003 Redox Reactions • Reduction-oxidation reactions – Transfer electrons from donor to acceptor atoms • Donor is oxidized as it releases electrons
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or turbidity -Dullness or gloss -Wholeness or damage -Texture -Felt with fingers‚ palette‚ or teeth -Crunchy‚ crispy‚ chewy‚ creamy‚ tender -Loss of water‚ stale‚ thawed/freezing -Flavor -Nutritional Value -Provide energy -Carbohydrates‚ proteins‚ lipids‚ cell membranes -Safety -Harmful microbes‚ natural toxins‚ contaminants‚ additives‚ allergens Water -Abundant in all living things -Impact on texture of foods -Crisp texture to fruits/veggies -Juiciness to meats -Chips
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The Extraction of Bio-ethanol from Apple (Malus domesticus) and Banana (Musa accuminata Colla) Peelings through the Process of Fermentation and Distillation Abstract Apple (Malus domesticus) and banana (Musa accuminata Colla) peelings are common household waste products. This study sought to extract bioethanol from these two peelings and to compare which sample can produce more bioethanol. About 400 grams of apple and banana peeling was obtained from the 1 kilogram bought from the supermarket
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Introduction: Lactose intolerance is defined as the incapacity of the human body to digest the disaccharide sugar molecule‚ lactose. Lactose is a common carbohydrate found primarily in milk and associated dairy products. This widely known gastrointestinal disorder is typified by symptoms like nausea & vomiting‚ bloating‚ flatulence‚ abdominal pain and even diarrhoea. Lactose intolerance is a non-fatal disorder of the gastrointestinal tract. It is simply a nuisance and relatively harmless in and
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Executive Summary 2.0 Objectives and Problem Identification 2.1 Kimchi fermentation 2.2 Changes during kimchi fermentation 2.3 Does the Lactic Acid Bacteria (LAB) is good? 2.4 Effects of kimchi on healthy 3.0 Statement of Key Problems 3.1 Factors affecting on kimchi fermentation 3.1.1 Salts 3.1.2 Temperature 3.1.3 Raw Materials 3.1.4 Natural preservatives 3.1.5 Starters 3.2 Microbial changes during kimchi fermentation 3.3 Characteristics of Lactic Acid Bacteria (LAB) 3.3.1 Identification
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