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    Lab One: Laboratory Techniques and Measurements Abstract The Lab One was done on Laboratory Techniques and Measurements. The first experiment with my Lab partner; we got opportunity to experiment how to conduct measurements in length by using metric conversion. We started in cm units and changed into mm by x10‚ and moving decimal point x1 to right. To find in meter we moved from cm to meter two decimal points to the left or double check our self divided by 100 and all records in data

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    Microbiology: Assessment

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    POLHN Microbiology Student Name: SOKOPETI FAKAOSIFOLAU. Assessment 6 – Gram negative bacilli 1. Which of the following is not true of Enterobacteriaceae? a. Gram negative bacilli b. Oxidase positive c. Reduce Nitrate to Nitrite d. Ferment glucose with acid production 2. Which of the following organisms does not belong to the Enterobacteriaceae group? a. Shigella flexneri b. Eschericia coli c. Proteus mirabilis d. Pseudomonas aeruginosa 3. Name the four species of Shigella

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    Pets as carriers of soil inhabitant microbes into our homes GIZELL VASQUEZ Biology department‚ Pathogenic microbiology‚ Crosby Jones‚ Angelo State University‚ San Angelo‚ TX 76909 There are approximately 78.2 million owned dogs in the United States (1)‚ and according to the United States government the current population of the nation is 308.7 million. The portion of dogs to humans is 4:1. These statistics are of importance because these pets physiologically observed their environment by smell

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    Microbiology Case Study

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    Introduction to Microbiology – Case Study 1 Kristen Alejos You are working as an emergency room nurse in Topeka when a mother brings in her 8 year old son because of severe‚ bloody diarrhea. When questioned‚ the boy said that it hurts when he goes to the bathroom and his mother said he had vomited in the previous two days. When asked about their previous movements‚ the mother and son both mentioned a backyard barbeque that had taken place 6 days earlier. The boy complained that his mother

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    FST3202 Food Microbiology 2012/2013-1 Lecture 1. Introduction to Food Microbiology Prof. Madya Dr. Yaya Rukayadi Department of Food Science Faculty of Food Science and Technology Universiti Putra Malaysia Wednesday‚ 12-09-2012 BKTM-2 (10.00 – 12.00) FST 3202 – Food Microbiology Semester : 1 (2012/2013) Program : Undergraduate Student (prasiswazah) Credits : 3 (2-1) Class : BKTM 2 – Food 1 Day/Time : Wednesday‚ 10.00 – 12.00 Pensyarah : Prof. Madya

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    purpose to this lab was to isolate and identify two unknown bacteria from a mixed culture provided to us. This study was done by applying all of the methods that have been instructed on thus far in microbiology laboratory class. Each test performed‚ provided us with some key information about the unknown microbes in question . The identification of unknown bacteria is a time honored part of microbiology courses. It will challenge knowledge and skill in performing laboratory techniques‚ ability to

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    1. Coagulase 2. this will differentiate Staphylococcus aureus from Staphylococcus epidermidis. 3. B. Staphylococcus aureus 4. the plasma clotted (gelled)‚ indicating a positive coagulase‚ which indicates S. aureus having followed the diagnostic scheme so far. the beta-hemolysis of this particular strain of S. aureus is not diagnostic of the species. Some strains produce the hemolysin‚ while others don’t. 5. B. Alpha hemolytic and small. (There is a greenish color of the red blood

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    Online BIO 150 Introductory Microbiology #3 Lab Report NAME __ Lab Group 2_____ Answer the following questions as you work your way through the lab material typing in your answers. Then submit your finished lab report as a Microsoft Word document. This lab report is worth 100 points towards your final lab grade. Each Q is worth 2 points unless otherwise noted. Also‚ per the Honor Code‚ this work must be your own. This is due Mon. 10/8 at 11:59 PM. The theme of this lab is the identification of

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    Food Microbiology

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    CHAPTER I INTRODUCTION 1.1 Background Food is one of human sources of calorie‚ protein‚ fats‚ and nutrition. Yet‚ because of the highly nutritious content‚ food is susceptible to growth of microorganisms. By the presence of microorganisms in food‚ the food is more likely to have shorter shelf life. Thus‚ mostly it is resolved by the addition of antimicrobial substances to food‚ such as condiments and preservatives. Condiments and preservatives could inhibit the growth of microorganisms

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    displacement of fluids and density of objects. Use ice and heat measure temperatures in Celsius‚ Fahrenheit and Kelvin. Purpose: Weighing objects. Figuring out the density with an object by calculated volume and Archimedes’ Principle. obseRvations Data Table 1: Length measurements. Object Length (cm) Length (mm) Length (m) CD or DVD 12 cm 120mm 0.12 m Key 5 cm 50mm 0.01m Spoon 15cm

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