OBJECTIVES To solicit for aid to help study the biological importance of bacillus megaterium and to determine whether bacillus megaterium is susceptible or receptive to antibiotics by investigating the characteristics of the genus species and also. SUMMARY The purpose of this experiment is to be able to identify Bacillus megaterium using 16S PCR & Sequencing and also determine whether bacillus megaterium is susceptible or receptive to antibiotics using gram stain. Being able to determine whether bacillus megaterium is susceptible or receptive to antibiotics is critical to medical advancement and biotechnological enhancements.
First test, Morphological of Unknown consists of multiple of subtests. First subtest was used to determine the optimum temperature of unknown #398 growth by inoculation into 2 nutrient agar slants.
In this three-week long experiment conducted in the Bio 13 Lab, we were able to analyze a single nucleotide polymorphism (SNP) in our own genomic DNA and then determine our genotype at this specific SNP. In week one, we extracted genomic DNA from our cheek cells with swabs and prepared our DNA for PCR (Polymerase Chain Reaction) that would amplify the region with the intended SNP of interest. After one week and after the PCR was run outside of the lab section, the resulting PCR product was purified and treated with restriction enzyme Ahdl in order to prepare for the final analysis of our genotypes. In the third and final week of the project, we analyzed our PCR products by means of agarose gel electrophoresis. By the conclusion of the experiment, we had completed the analysis at the SNP of interest and determined our genotypes for this SNP.
coli bacteria new traits. The pGLO plasmid that is being transformed into these cells contains genes that can give colonies of bacteria the ability of antibiotic resistance and a green fluorescent glow. Four different models were prepared and plated on multiple agar plate. After the bacteria was grown for three days in an incubator at 37°C; observations were made and recorded (Table 1). All of the plates were looked at for the amount of colonies grown, if growth was present, and if the colonies gained the ability to glow green.
It has the shortest reported generation time of any organisms, approximately 6.3 minutes in thioglycollate medium. Virulence factors of the causative agent: C. perfringens can survive in high temperatures such as 54-140 degrees Fahrenheit. The spores quickly germinate causing the bacteria to grow. This bacterium grows the quickest at temperatures such as 109-117 degrees Fahrenheit. If the food is served without reheating to kill the bacteria, live bacteria may be consumed.
During the cooking process, the spores of Clostridium perfringens are still survived even after the active cells are killed due to its high heat resistance . It requires boiling for five minutes and autoclaving at 121 degree celsius for 15 minutes to kill all the spores . The presence of nitrates affect the growth of spores due to its characteristics as curing agent (Thomas J. Montville , Karl R. Matthews, 2005). The infections caused by Clostridium perfringens are usually occur due to high amount of food preparation thus foods are kept warm a long period of time before being served.
These plants need temperature ranging from 65 F to 80 F to grown. A you progress from left to right starting from green color area the rate of perception increase so the most ideal area to plant cool season plants would be any area in the purple as the temperature is 65 to 70 F and the annual rainfall is above 50 inches. Area colored in dark green, light blue and magenta would be optimal environment for growing warm season plants like melons, tomato, pepper and squash [3]. The Minimum temperature needed to grow warm season plant is 60 F but to have the best crop yield the temperature has to be 86 F. The temperature in these area is above 70 degrees.
Microbiology is interesting. In the article it states,” I Strongly believe that Microbiology is the most interesting subject ], blended with many interesting funny small creatures which are invisible to the eyes of humans.” In other words, Would Mouth Bacteria Grow Better in Room Temperature or in a Refrigerator at a Colder Temperature? Hypothesis If mouth bacteria is in the refrigerator, it won’t grow as fast as the mouth bacteria in room temperature because mouth bacteria like warmer temperature better than colder temperature and the cold temperature would freeze the agar gel so the bacteria won’t be able to eat.
Exponential Growth of E. coli Escherichia coli, also more commonly known by the name E.coli, is a commonly found in the large intestines of warm-blooded organisms. The strains of bacteria that are found in the body are not harmful and can actually aid the body in things like digestion. E.coli, like a lot of bacteria, have a growth stage that can be expressed exponentially in both an equation and on a graph. In order to calculate and predict the number of E. coli bacteria cells growing on a plate of medium after a certain amount of time, an equation for continuous exponential growth can be created using the formula A=Pe^rt, in which A represents the ending amount of bacteria, P represents the number of bacterial cells initially on the plate,
The purpose of this lab was to test the effect of pollution on algae growth. Through a series of experiments that lasted a month, four of the six hypotheses were proven to be correct or partially correct. The first hypothesis stated that if 0.5 mL of salt was added to algae, then the algae would grow slower than the positive control. This was proven correct, as shown by the difference of the data from the positive control and the container with 0.5 mL of salt in it.
Children under the age of five, the elderly, and people with impaired immune system are the most likely to suffer from illnesses caused by E. coli 0157:H7. The pathogen is now the leading cause of kidney failure among the children in the United States.” The use of logos in Schlosser’s book makes his declaration better because he is using reasonable facts and statistics. Logos makes Schlosser’s claim persuasive and serious. Nowadays, Escherichia coli (E. coli) bacteria is becoming a well-known threat that can be caught by consuming contaminated food (raw vegetables and certain raw meats) or water.
Introduction As we all know, bacteria is a very complex organism and the subject can be very broad. In this essay, the focus will be on bacteria and the bacterial cell structure. Different forms of bacteria, its pros and cons, the cell structure, diseases and resistance will be explained and listed. First bacteria and cell structure is explained, and then moving on to different bacterial forms and diseases, and how diseases can be prevented or even cured. Then finishing the essay will be the conclusion.
Joshua Miller 12/18/17 Fermentation Lab report Introduction The term fermentation refers to the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat (wikipedia). Sugars are converted to ethyl alcohol when fermentation happens. In this experiment we determined if yeast cells undergo fermentation when placed in a closed flask with no oxygen. Glucose and yeast are mixed together in a closed flask and allowed to incubate for about one hour.
Escherichia Coli 0157: H7 This paper will specialize on a specific type of bacterial foodborne illness caused by the bacteria Escherichia Coli. E. coli was discovered by Theodore von Escherich in 1885. E.coli is a natural found bacteria that lies throughout the intestinal tract of warm blooded animals and comes in many forms only one of which is deadly. This form is E. coli 0157:H7 which can be caused by direct exposure to fecal matter to kill this rouge
Bacteria is a member of a large group of unicellular microorganisms that have a cell wall but lack organelles and an organized nucleus, including some that can cause disease. Bacteria can be found in meat, poultry, seafood, eggs and dairy products in particular. In his book The Microbiological Safety of Low Water Food and Spices, Joshua Gutler states that “Historically, the low-water activity or low moisture content of foods has been considered a significant barrier to the growth of human foodborne pathogen, bacteria, hence, such foods have often been inappropriately assumed to be microbiologically safe” (1). Bacteria multiply rapidly between forty degrees and one hundred and forty degrees Fahrenheit. To keep food out of the “Danger Zone” keep cold food cold and hot food hot.
