Eosin methylene blue and Mannitol agar plates will also be used to determine pH values. Test Three: Gram Stain – A basic technique which will help to distinguish between a Gram-positive and Gram-negative bacterium. Test Four: Catalase assay – Is to be used to determine whether the unknown bacteria will liberate free O₂ gas. Test Five: Oxidase assay – The cytochrome Oxidase will aid in determining whether the unknown bacteria has an absence of Oxidase or not. Test Six: Glucose assay – Whether an organism can respire or ferment glucose can be tested with this Glucose O/F medium assay.
Unknown Final report 1. Introduction: The purpose of this lab was to identify two unknown bacteria cultures using various differential tests. The identification of these unknown cultures was accomplished by separating and differentiating possible bacteria based on specific biochemical characteristics. Whether the tests performed identified specific enzymatic reactions or metabolic pathways, each was used in a way to help recognize those specifics and identify the unknown cultures. The differential tests used to identify the unknown cultures were oxidase, catalase, lactose and sucrose fermentation, nitrate reduction, gelatin hydrolysis, starch hydrolysis, manitol salt, MR-VP, citrate, indole, urease, DNase, and coagulase.
Do not go into detail about the protocol. The purpose of the experiment was to determine the optimal pH and temperature of a phosphatase enzyme found in a crude protein extract isolated from alfalfa sprouts. The temperature optimum was found to be 55°C, and the pH optimum was found to be 5. Thus, the phosphatase enzyme can be classified as an acid phosphatase. 5.
What substances will you add to each enzyme reaction to stop it? What do these substances do? (5 points) 15. a. For succinate dehydrogenase, what volumes of enzyme go into the reactions? There are 2 different amounts, corresponding to 2 different dilutions.
Carbohydrates- In this experiment We test for starch. We pour drops of Iodine onto the different liquids. If starch is present the liquid is to turn a blue/black color. Lipids- In this experiment we are testing for lipids. We pour a drop or two of water onto one piece of paper bag and another drop of oil onto a different piece of paper bag.
What is the identity of your unknown? Justify your conclusion by comparing the observed molecular weight and pKa values to those for all amino acids that might have been your unknown. B) Examining the effect of ionic strength on the pKa of a weak acid. Restandardize the pH meter with both pH 4 and pH 7 buffers. Why is this necessary?
Mary rolls her eyes. Mary explains that Clara needs carbohydrates for energy. Complex carbohydrates are good, but too much simple sugar is not. Mary tells Clara that she should snack on fresh fruits instead of jellybeans and eat more starch and fibre. Plain baked potatoes instead of French fries and high-fibre, fortified cereals instead of high-fat doughnuts would be healthier.
Skip questions B, C, D, E and F in the lab manual, and answer these instead: A. What is the average % acetic acid in your vinegar sample? Standard vinegar is 5% acetic acid.How does your result compare with the standard? G. A 5.0 mL sample of vinegar was titrated with 7.2 mL of 0.55 M NaOH(aq). If the density of the vinegar solution is 1.00 g/mL, what is the mass percent of acetic acid present?
I chose Weight Watchers because it’s doesnt sound or look strict at all just a “healthy style” of living. Besides, it’s the opposite you can still eat anything you want from the menu and still lose pounds of fat. ● What is the basic premise of this diet/eating plan? Weight Watchers contains a balance of vegetables, fruit, dairy, exercise activity and multivitamins. ● What were two positive aspects of the diet?
This suggestion is supported by the fact that 36.53% of our trash is the brand Great Value meaning that our household consistently purchases the cheapest brands. Further evidence shows that we consistently buy packaged products (a whopping 62.65% was packaging!) and this is probably because packaged food is easier and quicker to make. Some more factors that place our household among the "average consumer with a limited budget" is that 80.72% of our trash was non-perishable meaning that we regularly purchased items of food that would last longer (i.e. we used more whole wheat pasta instead of bananas and other fresh fruits).