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ackground order to determine whether a newly synthesized chemical might be a useful food preservative, e chemical was tested for its ability to inhibit bacterial growth.

ackground order to determine whether a newly synthesized chemical might be a useful food preservative, e chemical was tested for its ability to inhibit bacterial growth.

Human Anatomy & Physiology (11th Edition)
Human Anatomy & Physiology (11th Edition)
11th Edition
ISBN:9780134580999
Author:Elaine N. Marieb, Katja N. Hoehn
Publisher:Elaine N. Marieb, Katja N. Hoehn
Chapter1: The Human Body: An Orientation
Section: Chapter Questions
Problem 1RQ: The correct sequence of levels forming the structural hierarchy is A. (a) organ, organ system,...
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Вackground In order to determine whether a newly synthesized chemical might be a useful food preservative, the chemical was tested for its ability to inhibit bacterial growth. Control. 500 ml of cottage cheese was inoculated with 2 ml of a 24-hr culture of Pseudomonas aeruginosa and incubated at 25°C. Five hours after inoculation, a standard plate count showed there were 200 bacterial cells/ml in the cottage cheese. After 11 hours, 1600 cells/ml. After 21 hours, 50,000 cells/ml. After 27 hours, 400,000 cells/ml. Experiment. 500 ml of cottage cheese containing the preservative was inoculated with 2 ml of a 24-hr culture of P. aeruginosa. After 6 hours of incubation at 25°C, a standard plate count was performed. There were 700 bacterial cells/ml in the cottage cheese. After 14 hours, 11,000 cells/ml. After 20 hours, 90,000 cells/ml. After 28 hours, 1, 400, 000 cells/ml. Use the data and the semi-log graph paper to plot growth curves for the control and the experiment. Remember to label the “x" and "y" axes and to give your figure a title. Questions 1. Why were plate counts used instead of direct microscopic counts or turbidity measurements? 2. How did the control cottage cheese and the experiment cottage cheese differ? Was this a fair test? 3. Was the new food preservative effective? Explain.
Transcribed Image Text:Вackground In order to determine whether a newly synthesized chemical might be a useful food preservative, the chemical was tested for its ability to inhibit bacterial growth. Control. 500 ml of cottage cheese was inoculated with 2 ml of a 24-hr culture of Pseudomonas aeruginosa and incubated at 25°C. Five hours after inoculation, a standard plate count showed there were 200 bacterial cells/ml in the cottage cheese. After 11 hours, 1600 cells/ml. After 21 hours, 50,000 cells/ml. After 27 hours, 400,000 cells/ml. Experiment. 500 ml of cottage cheese containing the preservative was inoculated with 2 ml of a 24-hr culture of P. aeruginosa. After 6 hours of incubation at 25°C, a standard plate count was performed. There were 700 bacterial cells/ml in the cottage cheese. After 14 hours, 11,000 cells/ml. After 20 hours, 90,000 cells/ml. After 28 hours, 1, 400, 000 cells/ml. Use the data and the semi-log graph paper to plot growth curves for the control and the experiment. Remember to label the “x" and "y" axes and to give your figure a title. Questions 1. Why were plate counts used instead of direct microscopic counts or turbidity measurements? 2. How did the control cottage cheese and the experiment cottage cheese differ? Was this a fair test? 3. Was the new food preservative effective? Explain.
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