Cranberry Cooperative Case Study

Exporting has become a very important business strategy nowadays. In order for firms to expand to the international market, and also to maintain and grow their share of market in whatever industry they are in, depending on their goals and objectives, any company must at least explore this possibility. A few and important advantages might come into place, in that they can extend their sales potential of their existing products, increasing margins through a larger customer base. Also, these small to large businesses can consolidate by gaining global share of market, they can reduce their dependence on their existing markets,

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 a positive or negative test are as

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My results were not what i expected, the results I got were a different fungus than I originally Isolated. The fungus were similar in color and how they grew but the end result was very different looking. Both the fruits I inoculated were the same fungus, and the first fungi inoculation and subculture were the same. The fruit had gotten contaminated before I covered them and it changed my results.

In the current scenario, the major bottlenecks in the system are the drying units for wet berries and the berry separation lines. While the drying units’ capacity can be increased by purchasing additional units, the throughput of the system will still be limited by the limitation of the separation lines. If the average rate of inflow of berries is 1500bbl/hr, then with the effective separation capacity of 1200bbl/hr, the plant will incur a backlog of 300bbl/hr.

Bacteria that can tolerate the high concentration of salt in the media are from the Staphylococcus genus. A sample of unknown A was also used to stab a gelatin test tube, which contains the gelatinase enzyme that breaks down the gelatin and changes the media from solid to liquid. A sample of the same unknown along with a sample of unknown B was then used to stab a citrate test tube each. The citrate test is used to determine whether the bacteria utilizes citrate as a carbon source. If the bacteria used the citrate, the color of the media turns green, but if the citrate was not used, the media remains blue. The color change in the media is due to the presence of the pH indicator bromothymol blue. Afterwards, a sample of both unknown B and unknown C were used to make single line inoculations on both an Eosin Methylene Blue (EMB) and a Salmonella Shigella (SS) plate. Each plate was divided by a a line in half so that unknown B was inoculated on one side and unknown C was inoculated on the opposite side. The EMB plate contains lactose and dyes eosin and methylene blue. The media is used to differentiate between lactose and non-lactose fermenters. The SS plate also contains lactose in addition to bile salts and brilliant green (dye) to select for species of Salmonella & Shigella. The media also contains some

4. The microscope was focused on the yoghurt prepared and fresh yoghurt slides and the results were as follows.

The MacConkey Agar is a selective and differential medium that is used to determine whether or not the bacteria can ferment lactose. The bile salts and crystal inhibits growth for gram-positive bacteria and cause color change. In this case there was no color change, but there was growth. This indicates a gram-negative bacterium. Upon further inspection, the pigment of the growth on the agar plate was beige with a circular colony form. The bacteria appeared raised, smooth and translucent. A sample of the

One plate was labeled LB/pAMP+kan “+”, one was labeled LB/pAMP+kan “-“, one was labeled LB+, and one was labeled LB-. 100 microliters of the cell suspension from the –pAMP/KAN tube was put on the LB/amp+kan plate using a sterile transfer pipette. Another 100 microliters was added to the LB- plate. The cells were spread evenly over the surface of the plates using a sterile metal spreader. The spreader was sterilized by dipping it in ethanol and flaming it shortly with a Bunsen burner. When the spreader cooled, the cells were evenly distributed on the plate. Using another sterile transfer pipette, 100 microliters of cell suspension from the +pAMP/KAN tube was put on the +LB/amp+kan plate, and another 100 microliters on the LB+ plate. The cells were spread evenly on the plate using the metal spreader previously described. The plates were left to sit for about 10 minutes before being sealed and incubated at 37 degrees Celsius for 24 hours. After 24 hours, the plates were removed from the incubator, and then examined for growth. The number of colonies on each plate were recorded.

The mostly widely used techniques to inactivate microbes in food industry are conventional thermal pasteurization and sterilization. Thermal processing does kill vegetative microorganism and some spores (Peng et al., 2012), however, the effectives of this processing rely on the treatment time and temperature which are also proportional to the amount of nutrient loss, deterioration of functional properties of functional products and development of

(1) Carolina Biological Supply Company, 2004, Information, Strawberry DNA Extraction, 28th of January 2017, https://www.cpet.ufl.edu/wpcontent/uploads/2012/10/strawberry_dna_extract_kit.pdf

The appearance of a green to blue or purple color indicated the presence of deoxyribose. A sample of commercially available deoxyribose was also tested as a comparison. Experimental: To begin the experiment, the first procedure was the extraction of DNA from strawberries. A boiling water bath was set up for use in part A extraction of DNA from strawberries and part B testing the presence of deoxyribose.

In this procedure, chromosomal DNA is extracted from strawberries. First, the strawberry is placed in a sealable plastic bag and pressed in order to crack open the plant 's cell wall. Next, a detergent is added to dissolve the cell membrane, this process is called cell lysis. The cell contents will flow out after cell lysis. This cell lysis solution is then placed in a water bath to allow for a further breakdown. Lastly, to make the DNA evident an alcohol-based precipitation is added to the cell lysis solution, then using a splint to

To correctly perform this lab practice and successively extract DNA from strawberry cells, specific steps were taken and each step had a specific function. By cutting strawberries into small pieces, grinding, and smashing them, the cells were mechanically broken down. Then, by adding a teaspoon of detergent, a pinch of salt, and warm water, the cells were chemically broken down. The detergent separated the lipids from the membrane, the hot water broke down any chemical bonds, and the salt, acted as a catalyzer, accelerating the breakage of the fragile bonds holding the phospholipids together. After grinding, filtering the mixture (to remove any big strawberry pieces), and placing it in a beaker, alcohol was added to separate the solution. Since

Cranberries are a group of evergreen dwarf shrubs and they are small, red, acidic berries that are used in often used in cooking. Cranberries overall have many health benefits as it is most effective for tract infections as it inhibits bacteria from attaching to the bladder and overall contain many antioxidants. Many believe cranberries grow under water as they are seen in commercials to be floating on water but what we are seeing is the result of wet harvesting. The bogs are flooded with up to 18 inches of water and the workers churn the water to loosen the cranberries from their vines. Bogs are where cranberries come from, they are a soft ground with acid peat soil where the cranberries grow on long vines.