Lactic Acid Bacteria Amanda Perry Many persons are oblivious to the fact that when they consume certain delicious food products like yogurt‚ buttermilk or cheese‚ they are actually eating live bacterial biomass which has acidified the milk content and contains a mixture of bacterial slime layers. Perhaps it is a blessing that most people are unaware because when most hear the word ‘bacteria‚’ their first thought is of a microscopic unicellular organism that causes various types of diseases especially
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Sampling of Gram-Positive Bacteria and Antibiotic Resistance Resting We thought it would be interesting to find out the different bacteria that grow on things we use on a daily basis and the level of antibiotic resistance that those bacteria have. We chose to swab the toilet seat in the MATC women’s bathroom and the ATM machine in the commons area on campus. We were certain the ATM would be dirtier than the toilet seat since the bathrooms get cleaned every day. The first step we took in testing
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Separation of a Carboxylic Acid from a Neutral Compound by Extraction Reference: Smith‚ Chapter 2 (Acids and Bases) Introduction Carboxylic acids and phenols are two families of organic compounds that contain carbon‚ hydrogen and oxygen‚ and also react with water to yield an excess of hydronium ions over hydroxide ions. Pure water has a pH of 7‚ which means it has a hydronium ion concentration‚ [H3O+] of 10-7 M (M = molarity‚ moles/Liter). The hydronium ions in pure water come from the self-ionization
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The unknown carboxylic acid’s melting point was 108°C according to the Mel-Temp machine. The melting point is the temperature at which a solid precipitate changes into its liquid form upon heating. The melting point of benzoic acid‚ the aromatic carboxylic acid was 122°C. Thus‚ the product contained impurities which caused the solid to melt at a lower temperature than the actual temperature. Pure solids typically melt at higher temperatures while impure solids melt at lower temperatures. This is
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effect of citric and buffered lactic acids on the flavour of hard-boiled sweets and the effect of acids on various flavours in high temperature applications. Introduction Materials and Methods An amount of water‚ sugar and glucose syrup of 30g‚ 100g and 70g were weighed respectively into a stainless steel pot. The mixture was then heated and removed immediately from the induction cooker after reaching the desired temperature of 145˚C. Flavours of 0.51g and acid of 1.20g was added immediately afterwards
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AMINO ACIDS SUSMITA DAS SWAPNA MONDAL OBJECTIVES To study about Amino acids. To study the classifications of amino acids based on different headings. To study the functions of amino acids. INTRODUCTION Amino acids:• Amino acids are monomers of protein. • Amino acids are group of organic compounds which contain two functional groups. One is Amino group(NH2) and the other is Carboxyl group(COOH). • Proteins are broken down into amino acids on hydrolysis. • Each amino acid also have a
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The Effects of Acid Rain Bio-105 Abstract The effects of acid rain is damaging no matter how you look at the picture. Acid rain effects open areas more than forests due to the trees blocking some of the rain from hitting the ground. Acid rain is monitored by using emissions monitors. This helps figure out how much acid is in rainwater. Acid rain is harmful to fish by killing off entire species. Acid rain is harmful to living creatures‚ but many do not realize how toxic it can be to
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Ammonia and Hydrochloric Acid Lab Chemistry 1 Abstract The straw should be cut shorter to 8 cm in order to make the solid ring appear in the center of the straw. We achieved our goal‚ cutting the straw caused the gases to not have to go as far‚ and meet in the middle. Background The particles in a gas are very loose and tend to move around a lot very quickly. The particles in a solid are very compact and vibrate but don’t really move very much. The particles in a liquid however are more
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substances. One way is based on their pH. Substances may be * Acid 2. Base 3. Neutral INDICATORS This is a substance which is one color in and acid and another color in a base. Indicators can ten be used to test for the presence of acids or bases in a substance. Some are available in paper form (litmus) and others in liquid form (methyl orange). INDICATOR | COLOR IN ACID | COLOR IN BASE | LITMUS |
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Differentiating Organisms using the Gram Stain Introduction The experiment conducted was based upon the known attributes of two different groups of bacteria‚ those that are gram positive‚ and those that are gram negative. Using a specific staining procedure‚ it is possible to differentiate the two types under a microscope The gram stain method of differentiation is possible because of differences in the cell membrane between the two categories of bacteria. Gram positive cells have an extra thick
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