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BACTERIAL GROWTHand CONTROLLINGBACTERIAL GROWTH lab report using virtual unknownsoftware

Experiment II:Controlling Microbial GrowthIntroduction

<Include purpose of lab experiment>

<brief summary of topic investigating and case studies>

<state major finding>

Procedure

< Include information that the reader would need to repeatyour experimental procedure. Do not include any observations orresults in this section>

Observations andResults

<Gram Stain Result>

Discussion &Conclusion

Include the answers to the following questions:

  • Salt is one of the oldest food preservatives. How does saltcontrol microbial growth and reduce spoilage? Which two mediainclude elevated concentrations of NaCl? Would bacteria that havethe ability to grow in these two media be more likely to cause foodspoilage? Why or why not?

  • Bile salts are natural products of the digestive system thatprevent growth of many bacteria. How do bile salts exertantimicrobial activity? What is the concentration of bile salts inbile esculin agar? Why might some bacteria be able to grow on thismedium?

  • Nitrate is often used as a preservative in cured meats toprevent anaerobic growth of spoilage bacteria. Why would theinclusion of nitrate inhibit anaerobic growth?

  • Potassium cyanide (KCN) is a potent poison. How might somebacteria be able to grow on media containing potassium cyanide?

    Conclusion

    < Within a few sentences, provide a concluding statementabout the results of both your laboratory>

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Elin Hessel
Elin HesselLv2
28 Sep 2019

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