Bio Lab Report Title: Gram-Negative and Gram-Positive contamination in yogurt. Introduction: There is bacteria that is beneficial and harmful in the human. Yogurt was choosed to be the best example that contains this bacteria. What happens to be the difference between these two types of bacteria‚ and how are they harmful? The bacteria is considered “Gram-Negative‚” and the substance is considered contaminated when there is more negative bacteria than positive bacteria. This will prove or disapprove
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One side is white‚ the other is black. It can be flipped around depending on the coloration of your specimen. C. Describe your observations from fresh yogurt slide you prepared in Part III. Several cells majority Bacillus and cocci cells. D. Were there observable differences between your fresh yogurt slide and the prepared yogurt slide? If so‚ describe them. Only perhaps that there was far more Cocci cells then Bacillus E. Describe the four main bacterial shapes 1. Cocci - Spherical
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January 17‚ 5:00pm Objective(s): Our objective is to gain knowledge of the functions and operations of the microscope through observation of bacteria and blood slides that are available for this assignment. We are also learning to “see” and observe various bacteria and their shapes as well as live yogurt cultures‚ blood‚ plaque and cheek swab samples and their arrangements. We are to gain knowledge by observing blood and its cells so to be able to distinguish between blood cultures
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immersion lens and observing Bacteria Cultures in Yogurt . Preparing a Blood Slide and observing Blood: After reviewing the section of the manual as instructed I cleaned the ocular lenses and prepared the slides. I made required adjustments to the microscope and ocular distances for view during experiment. I practiced using six prepared slides that were in the kit to ensure I was viewing the slides accordingly. I placed a drop of oil onto the slide and rotated it until bringing it to fine focus on
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Lab Report #1: Observing Bacteria Microbiology Abstract: This lab exercise familiarized the student with the use of a microscope by observing and identifying various different slides under the microscope. The student practiced observing the given slides under the 10x‚ 40x‚ and 100x (oil immersion) objective lenses‚ which allowed for the identification of the different organism’s shapes and sizes. Purpose: The aim of this exercise is to equip the student with the knowledge
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Abstract In this lab the structures of various cells were viewed through a compound microscope. The bacteria in yogurt was viewed a long with a slice of potato‚ and a thin skin of red onion. The potato was dyed with iodine while the red onion was dyed with methane blue. The students had to assemble the first three slides. Two more slides were provided these are the yeast and protozoa cells. Those two are also viewed with the same microscope. Introduction Cytology is
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refractive properties. The oil works as a sort of secondary lens‚ magnifying the specimen in addition to the lens already present. 3. Describe the differences you observed between the cells seen on the blood slide and those seen on the bacterial slides. (1) They were very much so different. The yogurt cells were rod-like and fairly widely distributed. The blood cells on the other hand‚ were round and appeared in one giant cluster tightly packed together. 4. What is the difference between direct and
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expectations of good quality and low fat diet requirements of the people with better awareness. Also the requirement for such quality products is more acute today. In this project I have prepared soy milk from soyabeans and have compared the conditions of formation of good quality cow milk yogurt and soy milk yogurt. I have also tried to find the effect of temperature on the pH of cow’s milk and soy milk. Thus I have selected this project to find a suitable replacement of cow milk in soy milk to meet
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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 is any process where microorganisms
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MARKETING MGT656 TUTTI FRUTTI PREPARED FOR : SIR ARAW PREPARED BY : ARIFF AFZAN HASHIM IKRAM HISHAMUDDIN 2011913307 SAIFUL LATIF BACKGROUND OF TUTTI FRUTTI Tutti Frutti® is a trademark of ILTF‚ Inc.‚ registered in the U.S. and abroad. Wellspring Industry‚ Inc. supplies distributors of Tutti Frutti® frozen yogurt with yogurt mixes and cutting-edge soft serve machines on a wholesale basis. There are currently over 50 flavors of Tutti Frutti® frozen yogurt‚ and new and unique flavors
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