Study of Bacterial Growth and Resistance Level to Certain Antibiotics INTRODUCTION Escherichia coli—better known as E. coli—is a gram negative‚ rod shaped bacteria. It is relatively harmless‚ but can occasionally cause food poisoning. It can also provide Vitamin K2. It prevents the establishment of pathogenic bacteria‚ and is associated with or found in the intestinal organ. The antibiotic that E. coli is resistant to is Penicillin. Bacillus subtilis—better known as B. subtilis—is known as
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Everyone has yeast in the body‚ but it is required in minimal quantities. However due to various reasons like lifestyle change‚ medications‚ foods we eat‚ and type of clothing that we use‚ you find many people struggling with yeast infections. It is also referred to as Candida. Women are the most hit though a few men too finds themselves in this mess. But have you realized that apart from the doctor’s medications there are natural ways one can end this menace? Try this homemade easy‚ and natural
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According to the data‚ the population size obtained for Group RG/CL is an outlier in respect to other groups’ population sizes. After two weeks of sampling and counting the population of mealworms‚ a population of 506 mealworms was calculated. A very broad confidence interval was also calculated‚ ranging from 143.58 to 868.42 (Table 1). Although other groups seem to have large confidence intervals‚ they are within a 200-300 limit. The confidence interval calculated for Group RG/CL has about a 700
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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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of different amounts of a substrate on the respiration rate of yeast and to compare this to the effect of different amounts of glucose on the rate of yeast respiration. The substrate which I chose to further investigate was fructose. Fructose is a fruit sugar which is one of the three‚ along with glucose and galactose‚ dietary monosaccharides that are directly absorbed into the bloodstream during digestion. Materials: 2% yeast solution Large beaker Small beaker Conical flask Thermometer
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dilutions of yeast cell suspension on the number of yeast cells per cm3 that counted using haemocytometer under microscope. Aim To investigate the effect of the different dilutions of yeast cell suspension on the number of yeast cells per cm3 that counted using haemocytometer under microscope. Research Question Do the different dilutions of yeast cell suspension affect the number of yeast cells per cm3 that counted using haemocytometer under the microscope? Introduction “The typical yeast cell
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IB Biology Internal Assessment: Yeast Fermentation Rates Planning(a) Question- Growth: What is the effect on Yeast Growth/Expansion during fermentation when mixed in water of varying temperatures? Hypothesis- Temperatures above or below the recommended fermentation temperatures will contain less‚ or be void of growth‚ either due to inactivation or to yeast death. Variables- | | | | |
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learns to adapt to the unfamiliar nutrient-filled environment it is placed. The second phase is called the log phase. During the log phase‚ the bacteria experiences exponential growth. Nutrients are metabolised at maximum speed until all of the nutrients are entirely consumed. At this point‚ the bacteria starts to limit growth. The third phase is the stationary phase and is a result of depleted nutrients. This is the phase where the bacteria ceases its metabolic activities. The final phase is simply
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Introduction: Bacteria need specific living conditions to survive. The ideal conditions for bacterial growth is a warm‚ dark‚ and damp environment. This provides the maximum effectiveness for bacterial growth. The areas in our school that contain the most bacteria would be the water fountains because the bacteria from our mouths drop off on to it when we drink from it‚ and because water fountains are not regularly washed in comparison to weight equipment. Water fountains also provide a warm damp
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*This is a lab report from a previous 181 lab written by a student. It has been modified and cut short a little to convey some important pointers to writing lab reports. The left columns indicate the pointers and some instructions. Please read those carefully. The text material has been provided so that you may have an example of a lab that you have already done. *You should not write the report in table format (this is only for illustration). Also‚ I expect graphs‚ tables‚ and math equations in
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