Methods The method used in this experiment was derived from Cappucino and Sherman (2011) as detailed in experiment 10 with substitutions for the unknown bacteria. Aseptic lab technique was followed. One slide of the #7 unknown bacteria and one slide which included both unknown #7 and unknown #2 were prepared using the following stain technique. The initial
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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 organism in question and how the bacteria function. Over a two week period‚ eight prepared types of test media were provided to identify the assigned unknown mixed cultures. Not all of these tests were performed on every culture‚ as some were used only for gram positive or gram negative bacteria. The tests performed and what constituted
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in this disclaimer. This document is protected by the copyright laws of the United States and other countries where applicable. You do not have permission to redistribute or reproduce this document. 877-817-5716 -3- SOFT SERVE FROZEN YOGURT BUSINESS GUIDE Introduction………………….4 Overview……………..4 Self Serve Concept - Why this is the best choice…………..4-5 The Players - Your Options…………..6 Franchise……..6 Licensing………..9 Straight Purchase (Total Independent) - No money down‚ no royalties…9-10
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Exercise 4 Lab Report (3) Individual: Prepared blood slide (a.) Compare red and white blood cells - what cellular features are present in white cells but not in red blood cells and vice versa? Include a digital image of the blood cells present in the permanent dry. Red Blood cells carry hemoglobin inside of them which helps carry oxygen from the lungs to the rest of the body. Hemoglobin is what gives blood cells the red pigmentation. The amount of blood cells present in the blood give it
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Procedure / Activities Materials / Technology Time (min) Lesson Sequence Introduction 1. Tutor to explain the about the different types of interviews. 2. Tutor to give a brief introduction on how to prepare for an interview Slides 1-2 Slide 3 (Students to refer to handout issued) 2-3 Karrthik Preparation before an interview Skills required: Ability to prepare for an interview 1. Tutor to discuss how to prepare mentally and
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Kabar The Jakarta Post Sour Sally adalah Produk makanan berupa Yogurt beku. Brand ini berdiri sejak tanggal 15 Mei 2008. Sour Sally mempunyai target market secara demografi yaitu remaja perempuan muda‚ tetapi pada akhirnya kebanyakan remaja menyukai brand baru ini. Donny Pramono sebagai pencipta brand ini sebelumnya menemukan bahwa ada sebuah booming akan makanan frozen yogurt ini di Amerika. Di Amerika‚ semua orang menyukai Frozen Yogurt dan di Amerika nama nama brand yang terkenal akan Yogurtnya seperti
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Founded in 1989‚ Natureview Farm‚ Inc. is a small yogurt manufacturer. The current management team consists of‚ Barry Landers‚ CEO‚ Jim Wagner‚ CFO‚ Christine Walker‚ VP of marketing‚ Walter Bellini‚ VP of sales‚ Jack Gottlieb‚ VP of operations‚ and Kelly Riley‚ assistant marketing director. In 1997‚ Natureview received equity from a venture capital firm to help fund strategic investments. With proper management and necessary strategic investments‚ Natureview was able to grow its revenue from
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Microbial analysis of soil‚ of top layer from selected sites of Area near Dahisar River Saika N. Esani University of Mumbai (Email – saikae@ymail.com) Abstract: soil samples were collected fortnightly from area near Dahisar River‚ A river in suburb of Mumbai. laboratory analysis started from July 2010 to September 2010. Total bacterial and fungal count were estimated by standard spread plate isolation. Isolated bacteria were subject to colony characterization and were estimated by their
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processing techniques (namely acid and enzyme methods) by determining the physical property and sensory attributes of prepared yoghurt. 2. Provide the practical experience/overview of yoghurt production. 3. Collect‚ analyse and evaluate the experimental data. 4. Collaborate with companion students both in experiments as well as in documentation of the experiments. Abstract : Yogurt is a dairy product produced by bacterial fermentation of milk. This experiment was carried out to compare the
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greater concentrations in their bodies” (Cooper‚ 2011). The food is quickly pre-prepared putting in more additives and has lost nutrition. Wheat is being used more as a byproduct in pre-prepared food‚ where gluten sensitive allergies are starting to rise. Too many additives and sugars in the school lunches affect children’s concentration; develop allergies and obesity or malnutrition. School’s still offer cookies‚ cakes‚ yogurts high in sugar‚ chips and junk food‚ beyond the required foods to be offered
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