Tube E And Glucose Lab Report

This experiment was centered on metabolic and biochemical testing procedures. The rationale of performing these tests was to distinguish six different microbes from one another and to compare how their metabolic and biochemical processes differ from species to species to determine the unknown sample.

There are many substances that can be manipulated and cause the rate of reaction in fermentation to either speed up or slow down. Substances that alter the rate of the reaction could be temperature of the water, the yeast concentration, pH, and the glucose concentration. In the experimental group of the experiment the amount of yeast concentration was manipulated. The objective of this experiment was to determine what factors affect the rate of the fermentation. To test this objective we changed the amount of yeast being used. A higher yeast concentration replaced the controlled yeast amount. A prediction made by my group was that higher amount of yeast would speed up the process of fermentation. Our null hypothesis is there will be no

A big component in the growth of bacteria is space and the available(science360.com,2010). Another factor in the growth of bacteria is if the cell will live inside humans or other environments(science360.com,2010). All microorganisms are similar when saying that they differ in the conditions needed to grow. For example, Organisms such as anaerobes grow best in an environment that lacks oxygen (science360.com,2010). These factors and examples of bacteria growth are going to help us better understand the things needed to grow

PH can affect the way fermentation occurs due to the irregularity of the acidity or alkalinity within the glucose solution. This is an enzyme-based reaction that is susceptible to pH. The aim of this experiment was to determine how pH affects the yeast fermentation rate by performing the experiment numerous times with a different pH of glucose solution which included pH 3, 5, 7, 9, 11. The hypothesis was ‘If the pH is lower than the neutral point then the fermentation reaction will occur faster?’ The experiment conducted was to measure the amount of C02 produced by the yeast going into fermentation, however varying the pH of glucose solution by using different pHs . To test this every 5 minutes the volume of gas in the test tube was observed and recorded until a period of 30 minutes had been. The end results

The trend I saw in the different concentrations of nutrients was the rod shaped bacteria which be-come more obvious when more nutrients are added. At 0.1g, the agar plate looks mostly smooth but at the 0.6g individual rod, shapes are prominent. Once it gets to 1.3g the colonisation is more crowded, making it harder to see. This seems only visible effect of altering the nutrients is the rod shaped forming and the visibility of them.

Background information: In this lab you will be looking at the growth of bacteria under different conditions to see the how populations of bacteria grow. Read about cells in the text or e-text. For everyone, in your e-text read chapter 13, sections 13.3 and 13.4 to learn more about bacteria. Then answer the questions below.

The independent variable is sugar concentration. This will be changed by using solutions with different amounts of sugar (2%, 6%, 10%).

In the article Growth Chart (www.vetbact.org, 2015-11-19) it was written that bacteria are unicellular organisms that are in good nutrient availability can multiply indefinitely by dividing. It takes different amounts of time for different bacteria that doubled - this time called the generation time. When adding bacteria to a culture medium, it takes only a moment before they have adapted to their new environment.

This experiment is about bacterial growth. We will demonstrate a bacterial growth curve using a closed system. Bacterial growth usually takes up to 12-24 hours to get an accurate result so we will be monitoring this growth between two classes. We also used different methods to determine bacterial growth as well as a few different calculations. One way of receiving data is by using a spectrophotometer where we will record the absorption at a given time to create the bacterial growth curve. We also used the plate count method after performing a serial dilution to calculate the actual cell density at different times given. By using this method we can count the population number of the same given and see the maximum cell density

1. Estimate how long it takes for this population of bacteria to double. Hint- this population

Bacteria can thrive in many ways. Its growth can be influenced by temperature, pH level, water activity, supplemental compounds, absent of carbon dioxide, presence of sulfur or nitrogen, oxygen, and a supply of nutrients, or it could have a spontaneous generation. A spontaneous generation is the supposed production of living organisms from nonliving matter (Rogers & Kadner, 2015), as inferred from the apparent appearance of life in some supposedly sterile environments. There are three different cardinal temperatures at which the cardinal temperatures can be affected : minimum, optimum, and maximum. Temperatures above or under the maximum growth temperatures for a bacterial cell could result in an irreversible denaturation of enzymes, or in other cell structures, which

Before starting the experiment we believed that the high light and high nutrient treatment would cause bacteria to grow more quickly because it had all resources available for the bacteria to be successful in having a high growth rate and doubling time. This sample would experience the least amount of limitations. With that being said, the expected treatment with the lowest growth and doubling rate would have to be the low light and low nutrient treatment.

The metabolic pathway of L. lactis can function through aerobic and anaerobic reactions. It consists of 621 reactions and 509 metabolites and requires minimally glucose, arginine, methionine, glutamate and valine for growth. The main metabolism of L. lactis is through the anaerobic pathway, fermentation, which produces lactic acid from the available carbohydrates and is used for industrial food production. The carbon sources that L. lactis draws from include fructose, galactose, glucosamine, glucose, lactose, maltose, mannitol, mannose, ribose, sucrose and trehalose. However, the growth rate of the cell with the intake of each carbon source is different. Growth rate on glucose, mannose, galactose, sucrose, lactose and glucosamine are the same,

During the lag phase there is no increase in cell numbers, although the bacteria are synthesizing enzymes present in their environment in preparation for the exponential phase. During the exponential or logarithmic phase, the bacterial population grows at a rate that doubles the population during the generation time. The stationary phase incurs neither an increase nor a decrease in the cell population. The population growth cannot continue at the exponential rate since the nutrient supplies have been depleted and waste products have accumulated. The final phase of the bacterial population growth curve is the death phase, during which more cells die than are replaced by new cells.

Abstract – Yogurt is a product of lactic acid and lactose. In order to produce yogurt, milk is pasteurized (at 45 degrees Celsius) and the inoculum is added followed by incubation. Over a period of 7 days, yoghurt fermentation was attempted using lactobacillus cultures. A liter of milk was supplied and plain yoghurt was used as a starter culture as it contains the necessary bacteria to ferment lactose and produce lactic acid. The milk was added to a flask: then boiled, cooled and inoculated. The milk was incubated for a week and all the while the milk was tested for changes in pH, density, mass and physical changes. The values obtained were then used to determine the growth kinetics of Lactobacillus bulgaricus.