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- Why does the rate of product formation level off with time?Differentiate the growth curve exhibited by the same inoculum under the following conditions. Draw and label the parts of your growth curve. A). If it is exponentially growing and inoculated in the same nutritious medium under the same optimum conditions. B). If it is taken from an old culture and inoculated into the same nutritious medium and incubated under the same optimum conditions in (A). C). If it is taken from an old culture and inoculated to a different and less nutritious medium and incubated under the same optimum conditions as (A).If the result of an unknown bacteria is “poor growth” and “red growth,” can this result be interpreted as “organism does not ferment mannitol?” Explain why or why not. If the result of an unknown bacteria is “good growth” and “yellow growth,” is the unknown bacteria more likely Staphylococcus aureus or Staphylococcus epidermidis?
- How to explain that milk protein casein curdles (precipitates) during boiling if the milk is sour?What chemical constituents and properties of milk make it an excellent medium for the growth of microorganisms?A bacterial organism is used to inoculate mannitol broth medium. Following incubation the broth is yellow. This indicates that the organism: A) can use lactose and glucose B) cannot use lactose C) can use mannitol D) cannot use mannitol
- i) Describe the proteins in terms of their size and abundance in the whey and deproteinated whey samples. ii) Provide a conclusion about how boiling affected the whey proteins. Must answer both and explained properlyDefine agar.Ex.15B = Determining Culture Purity: Separating Cultures from an Unknown Mixture (p. 137) What is the process for isolating an unknown organism? (you should know what primary and secondary streaks are and why they are used) Ex. 50 = Milk Preservation: Yogurt (p. 455) What species are active and contribute to the different stages of yogurt production? What happens to lactose and casein during the fermentation process? How is this experiment linked to the litmus milk test?
- 1.) INGREDIENTS: HIGH FRUCTOSE CORN SYRUP; CORN SYRUP; WATER; COCOA*; SUGAR; CONTAINS 2% OR LESS OF: POTASSIUM SORBATE, TO MAINTAIN FRESHNESS; XANTHAN GUM; SALT; MONO-AND DIGLYCERIDES*; POLYSORBATE 60; VANILLIN, ARTIFICIAL FLAVOR. a.) What macronutrient provides the most calories in this product? b.) Is this product considered any type of chocolate? Why or why not?Describe how bacterial fermentation causes milk to sour.when extracting casein from milk, you accidentally added too much vinegar. what would happen, and why?