BIOS 242 Week 3 iLab: Experiment : Bacterial Growth And Controlling Bacterial Growth
Experiment : BACTERIAL GROWTH AND CONTROLLING BACTERIAL GROWTH
Introduction
When growing bacteria, it is important to maintain control of your bacteria. Using the correct strategies to grow bacteria is very important. Sterilization, cleanliness, and being attentive to your experiment is pertinent. Protection of bacterial is key to the role of not allowing contamination to occur. This lab report will focus on applying and experimenting with bacterial growth. While partaking in the bacterial growth assignment a special emphasis will be placed on control of the bacteria to ensure there is no catastrophic spread of the bacteria. This lab will include the usage of wire tools, Bunsen burner, two test tubes, sterilization incubator. As always, wear protective gear and follow lab policies and rules.
Case study involved a toddler female with fever and blood y stool.
- Procedure
- Observations and Results
- Part I: Bacterial Growth
- Bacterium identified as: Shigella dysenteriae
- Assigned bacterium was: Kluyvera
- Discussion & Conclusion
Experiment II: Controlling Microbial Growth
Introduction
Using the correct strategies to control bacteria is very important. Sterilization, cleanliness, and being attentive to your experiment is pertinent. This lab report will focus on controlling the growth of bacterial growth. While partaking in the bacterial growth assignment a special emphasis will be placed on control of the bacteria to ensure there is no catastrophic spread of the bacteria.
Case study involves a study that was to see if changing the diet of his animal would affect her skin.
- Procedure
- Observations and Results
- Discussion & Conclusion: Include the answers to the following questions:
- – Salt is one of the oldest food preservatives. How does salt control microbial growth and reduce spoilage? Which two media include elevated concentrations of NaCl? Would bacteria that have the ability to grow in these two media be more likely to cause food spoilage? Why or why not?
- – Bile salts are natural products of the digestive system that prevent growth of many bacteria. How do bile salts exert antimicrobial activity? What is the concentration of bile salts in bile esculin agar? Why might some bacteria be able to grow on this medium?
- – Nitrate is often used as a preservative in cured meats to prevent anaerobic growth of spoilage bacteria. Why would the inclusion of nitrate inhibit anaerobic growth?
- – Potassium cyanide (KCN) is a potent poison. How might some bacteria be able to grow on media containing potassium cyanide?
