field and the public health system would not be where it is today. Through his patience and diligence Pasteur was able to make several advances in chemistry‚ microbiology‚ immunizations and preservations. In 1857 he developed the Germ Theory of fermentation and putrefaction‚ these theories assisted in the surgical revolution of antiseptics developed by Joseph Lister. He has laid the foundations for epidemiology and the defining rules for personnel hygiene. Many people believed that his theories were
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Basic Modes of Operation 2.1. Batch culture Batch fermentation refers to a partially closed system in which most of the materials required are loaded onto the fermentor‚ decontaminated before the process starts and then‚ removed at the end. The only material added and removed during the course of a batch fermentation is the gas exchange and pH control solutions. In this mode of operation‚ conditions are continuously changing with time‚ and the fermentor is an unsteady-state system‚ although in
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Investigating how different temperatures will affect the rate of anaerobic respiration in yeast. Research and Rationale: My investigation consists of researching and carrying out experiments in order to obtain results on how the rate of respiration is affected by temperature. In the experiment I will use one sugar but will be changing the temperatures. In my investigation I will carry out an experiment where one sugar is used to test how changes in temperature (10⁰C - 60⁰C) affect the
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MICROBIOLOGICAL EXAMINATION (9000) 9221 MULTIPLE-TUBE FERMENTATION TECHNIQUE FOR MEMBERS OF THE COLIFORM GROUP* 9221 A. Introduction The coliform group consists of several genera of bacteria belonging to the family Enterobacteriaceae. The historical definition of this group has been based on the method used for detection (lactose fermentation) rather than on the tenets of systematic bacteriology. Accordingly‚ when the fermentation technique is used‚ this group is defined as all facultative
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iLab #2 Carbohydrate Tests INTRODUCTION - For this experiment we will be testing four different bacteria with four different tests‚ using glucose‚ lactose‚ and sucrose. Hopefully we will use the information from those test to be able to identify the organisms in each of the samples from the case studies. We will use the results from the four different tests along with the information of how different bacteria react to match up to the case
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microorganism #17. Kliger’s Iron Agar slants also contains a pH indicator‚ phenol red‚ which can be used to test the presence of fermentation. If there is a glucose or lactose fermentation‚ the acid will be produced‚ and the color will change from red to yellow. If there is only glucose fermentation‚ the slant will have a yellow butt. If there are both glucose and lactose fermentation‚ there will be a yellow slant and butt. Kliger’s Iron Agar slants is also used to check the presence of hydrogen sulfide
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the concentration of glucose decreased from certain amount to o g/L within first 4 hours of the process. However‚ the fermentation cell yield coefficient could be improved by using fed batch reactor‚ in which the substrate (i.e.‚ glucose) is added into the mixture at desired times. The level of dissolved oxygen (DO2) was also one of the major factors that affect the fermentation cell yield coefficient. The decrease in the amount of DO2 supplied prevents E. coli from continuing to increase exponentially
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Valenzuela City Science High School A Marcelo st.Dalandanan‚ Valenzuela City The Feasibility of Ripe Aratiles (Muntingia calabura) as a Source of Bioethanol Table of Contents Abstract ...........................................................................................................................2 Introduction……………………………………………………………………….……………..3 Background of the Study......…………………………………………………………………………….…..3 Significance of the Study .............................................
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Real Secret Behind Making Moonshine Ever wondered how to make alcohol within the walls of your own home? Everyone is familiar with moonshine but the real mystery is how it is made. The distillery process of moonshine consists of two main steps: fermentation and distillation. Moonshine can be a very dangerous process if one does not follow safety measures. One of the main dangers from moonshine is methanol poisoning‚ but that only occurs in large batch distillations. Moonshine is any distilled spirit
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Stage 1 Biology Practical ( Completion ) The differences between red and white wines include the kinds of grapes used‚ the fermentation and aging process‚ and the character and flavor of the wine. White wines are almost always made from white grapes‚ although they can be made from black grapes‚ since the juice in most black grapes is clear. When white wine is made‚ the skins of the grapes are separated from the juice when they are put into a crushing machine. After filtering etc‚ the wine is aged
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