BIO250 Lab 6

docx

School

Straighterline *

*We aren’t endorsed by this school

Course

MICROBIOLO

Subject

Biology

Date

Jan 9, 2024

Type

docx

Pages

9

Uploaded by MegaRabbitPerson965

Report
Lab 6 Food Microbiology BIO250L ” Student Name: Click here to enter text . Access Code (located on the lid of your lab kit): Click here to enter text . Lab Report Format Expectations Utilize college level grammar and professional formatting when completing this worksheet . Submissions without proper formatting, all required photos or sufficient responses will be rejected . Pre-lab Questions 1. In this lab, you will conduct two experiments that will demonstrate aspects of bacteria as they pertain to food. What concepts are these two labs trying to convey to you as a microbiology student? Why do you think they are important in the context of food production and food safety? Click here to enter text. 2. Escherichia coli is one of the most common causes of foodborne illness, yet it is also a common microorganism found within the human gut. Explain the difference between the types of E. coli . Click here to enter text. 3. There are several foods and beverages listed in this lab that are created through the actions of microorganisms. Name five foods and the specific microorganisms (with genus and species) that are used to make each of them. Pre-Lab, Table 1: Microorganisms Used to Produce Food Food Microorganism(s ( 1 . Click here to enter text . Click here to enter text . 2 . Click here to enter text . Click here to enter text . 3 . Click here to enter text . Click here to enter text . 4 . Click here to enter text . Click here to enter text .
Lab 6 Food Microbiology BIO250L ” 5 . Click here to enter text . Click here to enter text .
Lab 6 Food Microbiology BIO250L ” 4. Using an online research tool such as the A-Z index on the CDC website , explain why Listeria monocytogenes is a major threat to pregnant women and their developing fetuses, who are ten times more likely to get sick than other demographic groups. Click here to enter text. EXPERIMENT 1: THE EFFECT OF REFRIGERATION ON FOOD QUALITY Introductory Questions 1. What is the objective of Experiment 1? Broadly describe the steps that you will take in this experiment. Click here to enter text. 2. How long do you anticipate this experiment will last? What is your plan to check samples regularly such that you obtain useful data? Click here to enter text. 3. What are your predictions for the outcome of Experiment 1? Explain your reasoning. Click here to enter text. 1 . What is the purpose of methylene blue in this experiment? How does it accomplish this task ? Click here to enter text . Data and Observations Report your observations from the experiment in the table below . Table 1: Time Required for Methylene Blue Color Change Milk Sample Start Time/Date (Step 10 ( End Time/Date (Step 11 ( Time Elapsed (End Time-Start Time) 0 hours Input Input Input
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
Lab 6 Food Microbiology BIO250L ” Milk Sample Start Time/Date (Step 10 ( End Time/Date (Step 11 ( Time Elapsed (End Time-Start Time) 1 hour Input Input Input 3 hours Input Input Input 4 hours Input Input Input Insert a photo of your test tubes at the end of your experiment. The test tubes should not be initial photos, but rather the final photos after the majority of the methylene blue has been converted. Your handwritten name must be in the photo in order to earn credit for this lab . Tube 1 Tube 2 Tube 3 Tube 4
Lab 6 Food Microbiology BIO250L ” Results and Discussion 1. On average, which sample took the least time to become white? Why do you think this was the case? Click here to enter text. 2. On average, which sample took the most time to become white? Why do you think this was the case? Click here to enter text. 3. What does this experiment show you about the effect of refrigeration on the number of bacteria present in milk? Click here to enter text. 4. How does pasteurization affect the number of bacteria present in milk? Click here to enter text. 5. What differences, if any, would this assay show if performed using raw (unpasteurized) milk? Click here to enter text.
Lab 6 Food Microbiology BIO250L ” EXPERIMENT 2: PREPARATION OF YOGURT VIA LACTOSE FERMENTATION Introductory Questions 1. What is the objective of Experiment 2? How does it demonstrate the fermentation of lactic acid? Click here to enter text. 2. What do you expect to see when you check the pH at each step as time continues? Click here to enter text. 3. What will cause any changes in pH during this experiment? Click here to enter text. 4. What was the purpose of step 7 in this experiment? Click here to enter text. Data and Observations Provide the pH from each sample in the table below . Table 2: Yogurt pH Results Sample (Step (# pH 2 Click here to enter text . 6 Click here to enter text . 10 Click here to enter text . 14 Click here to enter text . 15 Click here to enter text .
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
Lab 6 Food Microbiology BIO250L ” Graph the pH values in your above table that details the pH at each step, based on your tabulated values above. Your handwritten name must be included in this graph. If computer generated, ensure your name is present and incorporated organically into the graph title . Insert a photo of your pH test strips and the pH scale you used to determine the pH of the strip after sampling the yogurt. The photo must clearly depict the pH values that correspond to the values you denoted in Table 1 , above .
Lab 6 Food Microbiology BIO250L ” Results and Discussion 1. Interpret the data you provided. How did the pH change during the experiment? Click here to enter text. Step 2 Step 6 Step 10 Step 14 Step 15 pH Scale Reference pH Strips
Lab 6 Food Microbiology BIO250L ” 2. What is causing the change in pH of the milk in this experiment? Click here to enter text. 3. What attributes did the lactic acid confer on the yogurt? Click here to enter text. 4. How did the consistency of the milk change during the production of yogurt? What facilitates this change? Click here to enter text. 5. What are the breakdown products of lactose? Click here to enter text.
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help

Related Documents

CTQ 9.pdf
Week 5 lab ap 255.pdf
Derak-Photosynthesis Lab Report Rough Draft.pdf
chap 10 Expect_The_Unexpected_A_First_Course_In_Biostatist..._----_(Statistics) (3).pdf
BIO250 Lab 4.docx
BIO250 Lab 7.docx
BIO250 Lab 5.docx
Tutorial Workbook 1017MSC T3 2023 Module 3 Respiratory System.docx
BIO250 Lab 2.pdf
3.docx
C Lab 2 Homework and Handout SP17.docx
BIO101A MidTerm.docx
Recommended textbooks for you
Text book image
Case Studies In Health Information Management
Biology
ISBN:9781337676908
Author:SCHNERING
Publisher:Cengage
Text book image
Microbiology for Surgical Technologists (MindTap ...
Biology
ISBN:9781111306663
Author:Margaret Rodriguez, Paul Price
Publisher:Cengage Learning
Text book image
Understanding Health Insurance: A Guide to Billin...
Health & Nutrition
ISBN:9781337679480
Author:GREEN
Publisher:Cengage
Text book image
Principles Of Pharmacology Med Assist
Biology
ISBN:9781337512442
Author:RICE
Publisher:Cengage
Text book image
3-2-1 Code It
Biology
ISBN:9781337660549
Author:GREEN
Publisher:Cengage
Text book image
Essentials Health Info Management Principles/Prac...
Health & Nutrition
ISBN:9780357191651
Author:Bowie
Publisher:Cengage
SEE MORE TEXTBOOKS
Recommended textbooks for you
Text book image
Case Studies In Health Information Management
Biology
ISBN:9781337676908
Author:SCHNERING
Publisher:Cengage
Text book image
Microbiology for Surgical Technologists (MindTap ...
Biology
ISBN:9781111306663
Author:Margaret Rodriguez, Paul Price
Publisher:Cengage Learning
Text book image
Understanding Health Insurance: A Guide to Billin...
Health & Nutrition
ISBN:9781337679480
Author:GREEN
Publisher:Cengage
Text book image
Principles Of Pharmacology Med Assist
Biology
ISBN:9781337512442
Author:RICE
Publisher:Cengage
Text book image
3-2-1 Code It
Biology
ISBN:9781337660549
Author:GREEN
Publisher:Cengage
Text book image
Essentials Health Info Management Principles/Prac...
Health & Nutrition
ISBN:9780357191651
Author:Bowie
Publisher:Cengage
SEE MORE TEXTBOOKS