Strengths And Characteristics Of Kefir

Test tube four contained a snail and was placed in the dark. It was hypothesized that the water would remain yellow after a day.

Because of this, many possible sources of error in the experiment have to do with water temperature changing. One possible source of error was that the water surrounding the Daphnia magna was constantly returning to room temperature. Once the 30° C water was taken off the hot plate and put in the dish, it was always cooling down to reach room temperature, 21° C, by losing heat to the air. So that the heart rate found during the three different trials may have been at varying temperatures, some cooler than 30° C. Once the 10° C water was put in the dish, it was always warming up to reach room temperature, by gaining heat from the air. This may have caused the heart rate that was found during the three different trials to have been at varying temperatures, some warmer than 10°

This laboratory experiment’s objective was to take a pure culture and isolate it from a mixed culture. The other part of the objective was to ascertain what species of bacteria that the pure culture was. The hypothesis made stated that so long as lab protocol was followed, the unidentified culture would be positively recognized/identified. An isolated pure colony of the unknown culture was obtained using the quadrant streak plate method. Afterward, the culture was Gram stained, and the results showed that it was Gram positive. Motility tests were done on the unknown using a filter paper bridge on a petri dish that contained TTC with agar. The unknown was revealed to not be motile, which meant that it did not possess flagella. The last test done was to learn the metabolic capabilities of the unknown bacteria. There were tests done for citrate utilization, the mixed fermentation pathway, catalase presence, carbohydrate fermentation in mannitol, lactose and glucose, urease production and the butanediol fermentation pathway in order to better identify the unknown bacteria. The results from each of the metabolic tests in conjunction with the motility and Gram staining tests were ultimately compared to results from database containing many different kinds of results from various bacteria. The unknown from the mixed culture was identified as Staphylococcus

Acetobacter aceti is an aerobic (requiring oxygen) bacteria strain that produces acetic acid and gluconic acid. It is always found in kombucha. Acetobacter strains also build the SCOBY mushroom. Acetobacter xylinoides and acetobacter ketogenum are two strains that you might find in kombucha.

Observations: During the experiment, bubbles were present from the water in the electric water baths that were set at temperatures of 50 degrees Celsius and 60 degrees Celsius. This is because the water has passed its boiling point and began to boil. The glucose powder had a white color. The yeast powder had a mild yellow color. When the glucose solution was mixed with water, it gave a clear color. When glucose solution was mixed with the yeast, it produced a murky yellow color. Bubbles also arose when CO2 was being lost in the experiment under each desired temperature.

The next step in this lab is to rinse the Erlenmeyer flask with distilled water down the drain and then repeat the experiment, this time adding 10 ml of 0.10M KI and 10 ml of distilled water to the flask instead. The flask should again be swirling to allow the solution to succumb to the same temperature as the water bath and once it has reached the same temperature, 10 ml of 3% H2O2 must then be added and a stopper must be immediately placed on the flask and recording should then begin for experiment two. After recording the times, the Erlenmeyer flask must then be rinsed again with distilled water down the drain. After rinsing the flask, the last part of the lab can now be performed. Experiment three is performed the same way, but instead, 20 ml of 0.10 ml M KI and 5 ml of distilled water will be added and after the swirling of the flask, 5 ml of 3% H2O2 will be added. After the times have been recorded, data collection should now be complete.

The purpose of this lab was to identify two unknown bacteria cultures using various differential tests. The identification of these unknown cultures was accomplished by separating and differentiating possible bacteria based on specific biochemical characteristics. Whether the tests performed identified specific enzymatic reactions or metabolic pathways, each was used in a way to help recognize those specifics and identify the unknown cultures. The differential tests used to identify the unknown cultures were oxidase, catalase, lactose and sucrose fermentation, Kugler/iron agar, nitrate reduction, gelatin hydrolysis, starch hydrolysis, manitol salt, MR-VP, citrate, bile esculin,

The volume of a small test tube and a thin-stemmed pipet were determined in this section of the lab. Water was poured into a small test tube until the water reached the very top edge of the test tube. The test tube was then emptied into a plastic 25 mL graduated cylinder and volume was measured and recorded into data table 3. A think-stemmed pipet was completely filled with water. Drops were carefully counted and emptied into the empty plastic 25 mL graduated cylinder until the water level reached 1 mL. The number of drops in 1 mL was recorded into data table 3. The thin-stemmed pipet had a total volume of 4 mL and that was also recorded into data table 3.

It also known as wound healing properties as kefir is a probiotic mixture of a diverse spectrum of bacteria and yeasts Witthuhn et al., (2005), it can stimulate innate immune responses in defense against pathogens (Koutinas et al., 2007; Atalan et al., 2003). Benefits of Kefir for Pregnant and Nursing Women This promotes the absorption of nutrients, increases immunity, helps the body adjust to hormonal changes and prevents infections such as yeast overgrowth (Sandra, 2013).

Trial 1: A dish was filled with approximately 2 cm water and a candle mounted on clay was place in it. The candle was lit and a jar was placed over top of the candle so that it was resting on the dish. When the flame went out the water level inside the jar was measured. This process was repeated three times.

In order to carry out this experiment, we had to go through the process of multiple steps. First, we measured 100 ml of water in two different-sized square containers. The bigger container had a surface area of 225 centimeters squared, while the smaller container’s surface area was 100 cmշ. Next, we put both containers under a heat lamp for an equal amount of time. Then we set the containers aside.

Using a 5 mL pipet, exactly 5 mL of distilled water was added to each of ten test tubes. The level was marked with a masking tape and the water was poured out. The test tubes were marked to their assigned temperatures (45°C, 40°C, 35°C, 30°C and 27°C).

The hypothesis that an increase in algae concentration when exposed to light would increase the rate of photosynthesis in diluted indicator solution was supported by the results of this investigation. As Table 1. Indicates the pH levels and absorbance (AU) increased in respects to an increase in algae concentration when the algae was exposed to light. However when an equal amount of algae concentration was not exposed to light the absorbance and pH levels of the algae was lower, therefore indicating that light and algae concentration increased the rate of photosynthesis in algae. Figure 1. also demonstrates that the mean absorbance of algae increased with an increase of pH levels and therefore increased the rate of photosynthesis occurring in the algae.

In 1953, Kollath introduced the term ‘probiotic’. Etymologically, the term ‘probiotic’ is originated from the hybridization of Greek words ‘προ’ and ‘βιοτος’, which brough the meaning of ‘for life’. In 1953, the term ‘probiotic’ was introduced by Kollath as “organic and inorganic supplements necessary to restore health to patients suffering a form of malnutrition resulting from eating too much highly refined food” (Hamilton-Miller et al., 2003). The probiotic word has evolved throughout the years. As indicated by the World Health Organization (WHO), probiotics are characterized as "live microorganisms that able to provide advantage to the host when consume in adequate amount (World Health Organization [WHO], 2001). Probiotics also classified

Advertisements are often quite compelling, insuring viewers that the products work effectively while omitting any side effects and issues associated with the products. This is what appears to be occurring in the advertisements for the Jarrow probiotic formula Fem-Dophilus as well as the gummy vitamins. In the case of the Jarrow probiotic formula, the advertisement focuses on the unique strands in the formula, GR-1 and RC-14, both of which come from the species Lactobacilli (“Jarrow Formulas,” 2009; “Jarrow Formulas,” 2013). According to Jarrow Formulas, these strands are “used to promote colonization of healthy probiotic bacteria throughout