BIO 250L
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1. Which germicide was the most effective? Was the same germicide most effective for bacteria isolated from the different sources? What could explain this finding?Lab 7 Microbial Control BIO250L We did not find a difference in effectiveness. We could have had this happen because the bacteria did not grow or they were dead before the germicides were applied. 2. Which germicide was the least effective? Was the same germicide least effective for bacteria isolated from different sources? What c...
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BIO 250L•BIO 250L
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STRAIGHTERLINE MICROBIOLOGY BIO250L LABS 1,2,3,4,5,6,7 & 8 LATEST 2022• DoorGarcia
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1. Which germicide was the most effective? Was the same germicide most effective for bacteria isolated from the different sources? What could explain this finding?Lab 7 Microbial Control BIO250L We did not find a difference in effectiveness. We could have had this happen because the bacteria did not grow or they were dead before the germicides were applied. 2. Which germicide was the least effective? Was the same germicide least effective for bacteria isolated from different sources? What c...
Data Sheet 1. Insert your dichotomous key here. 2. Write your microorganism number here: Microorganism #3 3. Fill in the following table as you complete the interactive
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BIO 250L•BIO 250L
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STRAIGHTERLINE MICROBIOLOGY BIO250L LABS 1,2,3,4,5,6,7 & 8 LATEST 2022• DoorGarcia
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Data Sheet 1. Insert your dichotomous key here. 2. Write your microorganism number here: Microorganism #3 3. Fill in the following table as you complete the interactive
1. Make a graph of the pH changes over the course of the experiment. How does the pH change at each step? Why? Yogurt shapes when microscopic organisms age the milk sugar, known as lactose, into lactic corrosive. The lactic corrosive makes the milk more acidic (lower pH) making the proteins coagulate. Insert graph here:Lab 8 Industrial Microbiology BIO250L 2. What attributes does lactic acid confer to yogurt? The lactic corrosive that is delivered from the aging of lactose adds to the shar...
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- • 4 pagina's's •
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BIO 250L•BIO 250L
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STRAIGHTERLINE MICROBIOLOGY BIO250L LABS 1,2,3,4,5,6,7 & 8 LATEST 2022• DoorGarcia
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1. Make a graph of the pH changes over the course of the experiment. How does the pH change at each step? Why? Yogurt shapes when microscopic organisms age the milk sugar, known as lactose, into lactic corrosive. The lactic corrosive makes the milk more acidic (lower pH) making the proteins coagulate. Insert graph here:Lab 8 Industrial Microbiology BIO250L 2. What attributes does lactic acid confer to yogurt? The lactic corrosive that is delivered from the aging of lactose adds to the shar...