lab-5-eukaryotic-microbes-parasitology-viruses

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Jan 9, 2024

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Studocu is not sponsored or endorsed by any college or university Lab 5 Eukaryotic Microbes, Parasitology, & Viruses Human Resources (Mohammad Ali Jinnah University) Studocu is not sponsored or endorsed by any college or university Lab 5 Eukaryotic Microbes, Parasitology, & Viruses Human Resources (Mohammad Ali Jinnah University) Downloaded by Brenda Ledbetter (bledbetter0627@gmail.com) lOMoARcPSD|28593260
Lab 5 Eukaryotic Microbes, Parasitology, & Viruses BIO250L Student Name: HANNAH Ejalonibu Access Code (located on the underside of the lid of your lab kit): AC-VGS01NE Pre-Lab Questons 1. What is a model organism, and why is Saccharomyces cerevisiae so ofen used as one? In labs a model organisms which is a non human species used to help scientists to understand the biological processes. The reason why Saccharomyces cerevisiae is used often because it is one of the simplest eukaryotic organisms. 2. Research and discuss the propertes of mold that make them sometmes benefcial to humans, and sometmes potentally harmful. Some molds are beneficial because they produce fumaric acid which can be used in the production of medicine and there are other molds that help with the production of alcohol, citric acid as well as other beneficial materials. Other potential harmful molds can cause fatal neural disease as well as a number of other health issues, such as, throat irritation and skin irritation. 3. Parasitc helminths are a major cause of disease in undeveloped countries around the world. Discuss the role that microbiologists can and have played in helping to reduce the number of infectons caused by parasitc helminths. Parasitic helminths can cause illnesses such as ringworm and tapeworm. Microbiologists are helping aid the reduction of illnesses due to parasitic Downloaded by Brenda Ledbetter (bledbetter0627@gmail.com) lOMoARcPSD|28593260
Lab 5 Eukaryotic Microbes, Parasitology, & Viruses BIO250L helminths by coming up with treatments of anthelmintic agents such as praziquantel and albendazole. EXPERIMENT 1: Mold Growth on Bread and Fruit Data Tables Table 1: Experiment 1 Growth Results Condition Day of First Visible Growth Extent of Growth on Bread (Mean) Extent of Growth on Apple (Mean) Bright, Control 7 Litle Moderate Bright, Water 5 Moderate. Litle Bright, Sugar 5 Litle Heavy Bright, Lemon 9 Litle Litle Bright, Vinegar 11 Litle Heavy Dark, Control Downloaded by Brenda Ledbetter (bledbetter0627@gmail.com) lOMoARcPSD|28593260
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Lab 5 Eukaryotic Microbes, Parasitology, & Viruses BIO250L 9 Moderate Litle Dark, Water 5 Heavy Extensive Dark, Sugar 5 Moderate. Moderate Dark, Lemon 5 Moderate Moderate Dark, Vinegar 9 Litle. Litle Post-Lab Questions 1. Which conditon produced the most mold growth? The least? The fastest? The slowest? The most mold growth is produced by dark water . The least was Dark vinegar and the slowest was dark vinegar. The fastest mold growth was bright sugar and Bright water. 2. What was the purpose of examining three pieces of bread and three pieces of apple in each treatment? Downloaded by Brenda Ledbetter (bledbetter0627@gmail.com) lOMoARcPSD|28593260
Lab 5 Eukaryotic Microbes, Parasitology, & Viruses BIO250L The purpose of examining 3 pieces of each bread and apples per experiment is to make sure results don’t come from user error. 3. Based on your results, what conditons are most favorable for mold growth on bread? On apple? I feel the condition which is most favorable for mold growth on bread is dark areas (based on my recordings). For apples, bright areas seem to have more favorable conditions for growth. 4. Would these conditons apply to all fungal growth? No. 5. Did you notce a diference in mold growth on the bread vs the apple? If so, what do you think might account for this diference? Yes ,I have notice, there was a difference in the mold growth between the bread pieces vs the apple pieces. I feel a big contributor to that is the yeast in the bread, I feel this helped feed the speed of the growth. 6. How would changing the type of bread (e.g. fresh from a bakery, no preservatves vs. prepackaged with preservatves) afect the results? I feel if i change the type of bread that was being used from a bread with more additives/preservatives to a freshly homemade bread the growth would increase because there would be less preservatives to slow the process of the mold growth. Downloaded by Brenda Ledbetter (bledbetter0627@gmail.com) lOMoARcPSD|28593260
Lab 5 Eukaryotic Microbes, Parasitology, & Viruses BIO250L 7. How do you think changing the temperature at which the bags were incubated afected the results? I think if you changed the temperature the bags were being incubated in would definitely change the growth of the mold, if the temperature was increased then I feel the growth would also increase. 8. . 9. How would you test the predictons/hypotheses from Questons 6 and 7? To test this I would place the bags in cooler as well as increased temperature areas to see if the results would change from the previous experiment. 10. Look up the pH of lemon juice and vinegar. Based on your results and your knowledge of favorable environmental conditons for fungal growth, what can you conclude about the efect of pH on growth? Based on my results and knowledge the pH of lemon juice and vinegar are considered acidic and based on my experiment it seems that lower pH levels that are acidic lowers the growth of mold. 11. 12. What is the source of the mold that grew on the samples? The bread. Downloaded by Brenda Ledbetter (bledbetter0627@gmail.com) lOMoARcPSD|28593260
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Lab 5 Eukaryotic Microbes, Parasitology, & Viruses BIO250L Downloaded by Brenda Ledbetter (bledbetter0627@gmail.com) lOMoARcPSD|28593260
Lab 5 Eukaryotic Microbes, Parasitology, & Viruses BIO250L Insert a photo of your mold growth. Include your name and access code handwriten in the background of your photo. EXPERIMENT 2: Microscopic Observaton of Saccharomyces Cerevisiae Downloaded by Brenda Ledbetter (bledbetter0627@gmail.com) lOMoARcPSD|28593260
Lab 5 Eukaryotic Microbes, Parasitology, & Viruses BIO250L Post-Lab Questions 1. What informaton/structures were you able to glean from the Gram stain that you could not get from the methylene blue stain? Gram staining can stain the outer structures of the cell, like the cell membrane and cell wall. Gram staining is used to help identify the gram- negative and gram-positive cells in a cluster of a bacterial growth colony. These areas can’t be stained by methylene blue. 2. What informaton/structures were you able to glean from the methylene blue stain that you could not get from the Gram stain? TRo stain the internal structures of the cell Methylene blue is used, which includes RNA fractions in cytoplasm and DNA in the nucleus. These areas are not able to be stained and then identified by gram staining. 3. Is Saccharomyces cerevisiae Gram-positve or Gram-negatve? Research and describe the compositon of yeast cell walls. How does the compositon compare to the cell walls of Gram- positve or Gram-negatve bacteria? Saccharomyces cerevisiae is gram-negative. Yeast cell is positive for gram staining, its cell wall structure is close to one of gram-positive bacteria. Insert a photo of your slide. Include your name and access code handwriten in the background of your photo. Downloaded by Brenda Ledbetter (bledbetter0627@gmail.com) lOMoARcPSD|28593260
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Lab 5 Eukaryotic Microbes, Parasitology, & Viruses BIO250L Downloaded by Brenda Ledbetter (bledbetter0627@gmail.com) lOMoARcPSD|28593260