Cereal Aisle Analysis Professor Shirley McLaughlin Consumer Behavior- Marketing 305 11.5.2013 1. Identify the store and the day and time you made your observation. For this assignment I went to Randall’s‚ a local grocery store in my area‚ where I observed consumer behavior. Upon arrival at Randall’s I decided that I would observe consumers on the shopping on the wine isle and in the dairy section. I observed on man and one woman on the wine isle (they were not together) and one woman
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inoculation onto Kligler’s iron agar determines if an organism can ferment glucose and lactose‚ it also detects the production of hydrogen sulfide from the breakdown of cysteine. Our Kligler’s iron agar showed acid with gas production‚ meaning K. pneumoniae fermented both glucose and lactose. The hydrogen sulfide production was negative. A Litmus Milk test is done to determine whether the organism can ferment lactose‚ digest the milk proteins using proteases‚ cause the
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UNKNOWN LAB REPORT UNKNOWN NUMBER 54 Ron Williams 7-28-05 Bio 205 Prof. Curlee Fall 2005 Purpose There are many reasons for knowing the identity of microorganisms. The reasons range from the knowing the causative agent of a disease in a patient‚ so as to know how it can be treated‚ to knowing the correct microorganism to be used for making certain foods or antibiotics. This study was done by applying all of the methods that have been learned so far in the microbiology laboratory
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Determining an Unknown Through Deferential Stains and Biochemical Tests Introduction There are many reasons for knowing the identity of microorganisms. The reasons range from knowing the causative agent of a disease in a patient‚ so as to know how it can be treated‚ to knowing the correct microorganism to be used for making certain foods or antibiotics. This study was done by applying all of the methods that have been learned so far in the microbiology laboratory class for the identification
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TUTORIAL 9 - Student Genetics: Transcription and Translation AIMS: 1. To understand keywords and use them as an aid to study facts 2. To get a better understanding of transcription and translation LEARNING OBJECTIVES: 1. Comprehensive reading 2. To associate certain facts with each other‚ therefore creating a bigger picture Exercise 1a: Firstly‚ fill in the structure names for each picture. Secondly‚ describe in a short paragraph what u looking at‚ where u find it and the
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Explain the use of enzymes in food production by means of examples. You must include the example of lactase. Enzymes are proteins that speed up the rate of chemical reactions (up to a million times) in living organisms. Acting as catalysts they are not consumed nor altered in the process of converting the specific set of reactants into specific products. In food production‚ enzymes are greatly appreciated by their accelerated effect in biochemical processes and are mostly used in what we
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David Kennedy Bio 210 Lab Report 1 10/11/13 Microbial Growth Background Information: This lab was conducted in order to understand basic differences among differential and selective media‚ while recognizing how each media is used to isolate and identify microorganisms (Wistreich‚ 2003). The first microorganism analyzed was Staphylococcus epidermidis. This organism is gram-positive‚ single celled‚ arranged in grape-like clusters‚ and cocci in shape (Bukhari‚ 2004). S. epidermidis is approximately
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measured. After 30 minutes‚ tube 4 (glucose substrate) showed the fastest formation of carbon dioxide which was the effect of the rate of respiration in yeast‚ followed by tube 5 (fructose substrate) then by tube 3 (sucrose substrate) then tube 2 (lactose substrate) and lastly tube 1 (starch substrate) that had no CO2 formation. Among these substrates glucose is the simplest sugar while starch is the most complex‚ this validates that our hypothesis is true. INTRODUCTION To obtain energy needed to
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Glucose exists almost entirely in the cyclic form. Two forms of ‐glucose The most important simple carbohydrate is glucose. It is found as a major component of other carbohydrates. For example‚ maltose is a carbohydrate composed of two glucose units. Lactose (milk sugar) contains one glucose unit and one galactose unit‚ sucrose (table sugar) contains one glucose unit and one fructose unit‚ and maltose (malt sugar) contains two glucose units. Each of these disaccharides is composed of two mon
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The main (starter) cultures in yogurt are Lactobacillus bulgaricus and Streptococcus thermophilus. The function of the starter cultures is to ferment lactose (milk sugar) to produce lactic acid. The increase in lactic acid decreases pH and causes the milk to clot‚ or form the soft gel that is characteristic of yogurt. The fermentation of lactose also produces the flavor compounds that are characteristic of yogurt. Lactobacillus bulgaricus and Streptococcus thermophilus are the only 2 cultures required
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