ENTM 105 Essay

The control of the experiment is water. The positive results are the juices that turned into jelly and the negative results were pineapple and kiwi.

The main goal of this lab was to figure out what a murder victim's last meal was, so we could question the people that the victim last came in contact with. Our materials included a brown paper bag, a stirring rod, pipettes, test tubes,biuret solution, bro blue solution, vegetable oil, 5% gelatin solution, 5%glucose solution, 5% starch solution, and the contents of the victim's stomach. We started with a positive control test of each solution. For the positive lipid test we spread a small drop of the vegetable oil onto a paper bag and held it up to the light, the vegetable oil soaked in and became transparent. For the positive proteins test we added a full pipette of 5% gelatin solution into a test tube along with 5 drops biuret solution

Controls- The control in this experiment was very important because if it was not contained, then the data would have been faulty. It was very difficult to keep

    One possible source of error that can affect the results was that a mercury thermometer was used instead of an electronic one. The use of a mercury

were covered in mysterious black boils that oozed blood and pus. That is why they gave the

they all took that to mean that they were protected from diseased meat; they did not understand

The dependent variable is observed to see how it changes in response to the experimental variable.

The sample, which is who we are studying, are the small children. The control group, a group that is not being manipulated and is used to set the standard, are the normal children that did not consume any sugar during the lesson.

First, it was tiny, innocuous ants. Hard, black beads, that bit and fumbled. Next, were the leadened flies. Fat, sedate creatures, barely kept aloft, as they swayed to-and-fro from their gluttonous, foul feasts. Soon, their buzzing grew louder, more alarming. No longer the lazy fly, but the overzealous bee, spinning on fountains, never ending streams of sticky sweet syrup. Each pestilence beyond that, grew ever larger, more insidious, until they darkened her very sight.

These words, printed on a black poster and hanging on the door of the biohazard lab, mocked me mercilessly as I frantically ran around swatting fruit flies with my bare hands. My lab partner, Becca, and I had avoided a fly infestation this far into our multi-month long experiment, and now, on the last day, the impending accomplishment of that one solitary task hung over our heads.

Experiment 2 focused primarily on different forms of deli turkey due to the results of high microbial count on the deli turkey sampled in experiment 1. 4 different samples of deli turkey were obtained: first, the same deli turkey sampled in experiment 1 which was considered non-natural sliced turkey from Hannaford, sliced organic deli turkey with no preservatives from Hannaford, non-natural prepackaged turkey from a Lunchables and organic prepackaged turkey with no preservatives from Waterhill. The hypothesis for experiment 2 was that the samples that came in contact with the meat slicer or not prepackaged meat was going to yield the most microbes disregarding whether or not the meat was nitrate free or contained preservatives. To prove or disprove this hypothesis, each sample was put through the dilution process explained in the methods section. Modifications do

However, an unforeseen trend was noticed with pH of the solution used and the meat’s mass at the end of the experiment. Thi trend was likely

The meat from domestic animals like cattle, pigs, mutton or lamb and usually made from lean meat trimmed of fat, cut into strips and then dried to prevent spoiling and uses salt to prevent bacteria to grow onto the meat until the meat moisture has been removed.

b. Sample selection techniques and control of constant variables (e.g. Are samples randomly selected. What attempts are made to control variables).

During the Medieval times little was known in relation to germs, pathogens, and even basics of disease. They were however able to draw conclusions from various observations. It was observed that “the stretch of rotting bodies [were] known to transmit infections”(2) which led to the conclusion that the “corpses [could be] used as ammunition, they were no doubt intended as