If you put a fresh milk sample in a test tube, and put it in centrifuge and started centrifuga on process of milk at 10000 r.p.m for 15 minutes, what is the expected result??
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- Does the current study’s results regarding compositional differences using pasteurized veruses. non-pasteurized milk make sense with previous work? please i need the answer from the articlePlacing a 1 ml sample of raw milk into a 99ml sterile water, then transferring a 1ml sample from that dilution to another 99ml sterile water produces a ___________ dilution. a) 1/100 b) 1/10 c)1/100,000 d)1/1000 e)1/10,000volume of the quasi-steady-state culture was V0= 500 L, and the nutrient solution containing glucose was added at a constant flow rate of F = 50 L/h.Data: X0 (at the beginning of feeding) = 20 g/L, S0 = 300 g/L, max = 0.2 h-1, KS = 0.5 g/L and Y x/s= 0.3 g/g a) Determine the volume of the culture at t = 10hb) Determine the concentration of glucose at t = 10 hc) determine the concentration and total mass of cells at t = 10 hd) If product is associated with growth with α = 1.5 and P0 = 0.1 g/L, determine the concentration of product at t = 10h. (answer:P = 67,55 g/L)
- We need to prepare a stock solution of medium for your culture cells, which usually includes liquid salt solution and bovine serum. Our liquid salt solution is supplied in a 50X concentration, and we need to dilute it to 1X for use. We also need to add 75% fetal bovine serum for a final concentration of 15%. How would we make up 0.80 liters of this culture media using water as our solvent?Can the resazurin reduction test be used to determine whether a milk is properly pasteurized or under pasteurized? Explain.There are two cultures of yeast cells in the pictures, one has been incubated for 6 hours and one has been incubated for 24 hours. After a 10x dilution by taking 100µl of each culture and adding it to 900 µl water in a microcentrifuge tube and 100µl sample from the tube was taken to view in the counting chamber. a) Count the total number of yeast cells for each culture respectively b) Calculate the concentration and density of yeast cells for each culture respectively
- • Pure Culture o What is a pure culture? o Describe the procedure for making a streak plate from a clinical specimen (like a urine culture).3.1 You can perform a specific staining method to confirm the purity on the culture. Describe this staining method. 3.2 Describe the results obtained from 3.1 and comment about the purity of the culture. 3.3 What staining method would you use to verify that the isolate is not producing survivalstructures against unfavourable conditions? Describe the procedure as well.Fill up the table below. For inferences, indicate the identity of the macronutrient being tested in milk Chemical Test Observations Inferences a. Phenolphthalein test b. Biuret Test c. Molisch Test Film Formation What is observed during boiling of milk? Explain your observation and identify the milk component that was formed. Separation of Casein and Whey 3.1 What is observed during the addition of acetic acid in milk? Explain your observations by identifying the milk components that were formed. 3.2 Fill up the table below to summarize the confirmatory test for casein and whey. Test Sample Filtrate Residue / Precipitate Milk Component Reagents Observations Inferences 3.3 Give the function or importance of casein and whey. Test for Milk Fat Briefly describe how milk fat is being tested?
- Predict the differences in the outcome of raw milk that has beenincubated for 48 hours versus pasteurized milk that has beenincubated for the same length of time.In this experiment, a culture was serially diluted to the concentrations below. Each plate was plated with 0.25mL of the dilution. Using the most diluted plate, what is the correct concentration of the original culture? A) 2.0 X 10^-3 cells/mL B) 2.0 X 10^5 cells/mL C) 4.0 X 10^5 cells/mL D) 5.0 X 10^4 cells/mL1.What advantage(s) does the pour plate method have over the streak-plate method? 2.Why is the loop flamed before it is placed in a culture tube? Why is it flamed after completing the inoculation? 3.Before inoculating and pouring molten nutrient agar into a plate, why must the agar first be cooled to 50° C? 4.Explain why plates should be inverted during incubation. 5.Explain why plates should be inverted during incubation.