LAB Report #3 Introduction: In this lab we have focus on Isolation of bacteria from environment. Microorganisms are found throughout the environment: in the air and water; on the surface of any object such as clothes‚ walls‚ furniture; in soil and dust; and on and in our own bodies (skin and mucous membranes). In order to demonstrate the ubiquity and diversity of microbes in the environment‚ samples from immediate areas of the environment and/or from your body will be obtained and cultured
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CHAPTER II REVIEW OF RELATED LITERATURE Foot odor is a disease which is scientifically known as bromhidrosis- sweaty and smelly feet. While neither painful nor contagious‚ foot odor causes unmitigated social suffering to those who are burdened with it. Under normal conditions each of your feet produces half a pint of sweat by means by means of some 20‚000 sweat glands. In most people‚ this perspiration evaporates. In people with bromhidrosis‚ however ‚ more sweat is produced‚ and it doesn’t evaporate
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Buried Onions What is an American Dream? Easy as a simple thought of the mind‚most people might come to the conclusion that it’s an object or idea. Most might even reply saying its a stability of life in this case it is. In the book Buried Onions‚ Eddie had longed for a simple American Dream to call his own. As if life couldn’t get worse for Eddie‚ life itself had thrown a few onions down his road. Making it bewildering for Eddie to choose a direction to be substantially in his neighborhood.
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Lab Report: Halogen Reactions Purpose: This experiment will allow for exploration into some of the properties of Group 17 elements (halogens) and their compounds. More specifically‚ the solubility properties of these halogens will be used to predict their reactions. The relative electronegativities of the halogens will be determined. Halides‚such as Cl-‚ Br-‚ and I- will be used to make these determinations. Because this lab is qualitative rather than quantitative‚ there are no calculation
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“Monologue for an onion” by Suji Kwock Kim The poem “Monologue for an onion” by Suji Kwock Kim begins with the peeling of an onion that could very well describe her and her agony‚ but further reading reveals that the majority of the poem is directed at the person doing the peeling. The reader cannot help but sympathize with the peeled onion‚ whether the emotions stem from the hurt state of the onion or from the aggressive peeler. Clearly the poet’s attack of the peeler grabs the attention of
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hydrocarbons‚ PCBs‚ pesticides‚ herbicides‚ and other organics. Page 1 of 3: Analytical Result A. Header Information 1. After "Project No:"‚ enter the client’s project number (from cover page 1). This number is required on every page of the report. 2. After "METHOD"‚ enter the analytical method used. (e.g.‚ EPA 8260‚ or EPA method 8021). 3. After "REPORTING UNIT"‚ enter the appropriate reporting unit. The units ug/L for water samples and ug/Kg for soil samples are recommended for volatile
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Kiley O’Toole Lab Report 3 Purpose The purpose of this lab was to uncover the number of layers of zinc atoms around a piece of galvanized iron. This was done by pouring the hydrochloric acid onto the galvanized iron‚ thus removing the zinc from the piece of metal. Laboratory Procedure 1. Measured and recorded the mass of a piece of galvanized iron using a centigram balance and a ruler 2. Measured and recorded the length and width of the galvanized iron using the ruler 3. Put the
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OCEAN COUNTY COLLEGE OFFICIAL COURSE DESCRIPTION DEPARTMENT OF SCIENCE AND ENGINEERING 1. Course Number and Title: CHEM-181 General Chemistry I 2. Semester Hours: 4 Contact Hours: (3 + 2) Lecture Lab 3. Catalog Description This course‚ intended for science majors‚ is the first course of a two-course sequence. Course topics include stoichiometry‚ inorganic nomenclature‚ solutions‚ gas laws‚ thermochemistry‚ atomic structure‚ and chemical bonding. The laboratory work includes
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Student’s Name Date of Experiment- 11/27/12 Date Report Submitted 11/27/12 Title: Caloric Content of Food Purpose: to be able to measure the energy content of foods Procedure: We are going to take food items and burn them to heat water to be able to determine the amount of “energy” a food source can emit. Data Tables: |Data Table 1: Food Item - Observations
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John Angelo F. Raule Marvin Reyes Mykee Domingo Aaron Santos Ralph Reyes LBYMATB V26B Report Title Of Activity: Yogurt Making Date Performed: October 4‚ 2012 I. Introduction Last October 4‚ the group performed an activity that involved making our own yogurt. The group prepared the materials and followed the procedures to make the said yogurt. In the activity paper that was given‚ it dictated that during the yogurt making process‚ the bacteria underwent fermentation. “Fermentation
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