Lab 5 for Microbiology Lab from Straighterline

lOMoARcPSD| Lab 5 for Microbiology Lab from Straighterline Fundmtls Of Microbiology W Lab lOMoARcPSD| Lab 5 Eukaryotic Microbes, Parasitology, & Viruses BIO250L” Student Name: Access Code (located on the underside of the lid of your lab kit): “Pre-Lab Questions” 1. What is a model organism, and why is Saccharomyces cerevisiae so often used as one? A model organism is used in many microbiology labs for research and analysis. Saccharomyces cerevisiae is often used as one because it’s small, has a fast growth rate, it’s a low cost, and it’s safe and easy to work with. 2. Research and discuss the properties of mold that make them sometimes beneficial to humans, and sometimes potentially harmful. Mold can be beneficial to humans because the citric acid that’s used in medications and can help with cancers. The potential harms of mold to humans can be aspergillum and inhalation can cause serious problems and they produce toxins. 3. Parasitic helminths are a major cause of disease in undeveloped countries around the world. Discuss the role that microbiologists can and have played in helping to reduce the number of infections caused by parasitic helminths. Microbiologists can play a role in helping to reduce the number of infections caused by parasitic helminths as well as treatment plans. They have already identified the characteristics of the diagnosis’ and how to prevent transmission with better hygiene, staying up to date on vaccines, and proper drinking water. lOMoARcPSD| Lab 5 Eukaryotic Microbes, Parasitology, & Viruses BIO250L” “EXPERIMENT 1: Mold Growth on Bread and Fruit DATA TABLES Table 1: Experiment 1 Growth Results Condition Day of First Visible Extent of Growth on Extent of Growth on Growth Bread (Mean) Apple (Mean) Bright, Control 12 2 1 Bright, Water 10 1 1 Bright, Sugar 10 3 1 Bright, Lemon N/A 0 0 Bright, Vinegar N/A 0 0 Dark, Control 11 3 1 Dark, Water 8 4 2 Dark, Sugar 7 4 2 Dark, Lemon N/A 0 0 Dark, Vinegar N/A 0 0 POST-LAB QUESTIONS 1. Which condition produced the most mold growth? The least? The fastest? The slowest? The condition that produced the most mold and the quickest was dark sugar and dark water. The four that never produced any mold was dark vinegar and dark lemon and bright vinegar and bright lemon. 2. What was the purpose of examining three pieces of bread and three pieces of apple in each treatment? The purpose of examining the three pieces of bread and apple in each treatment was to see where the mold growth was the most favorable. 3. Based on your results, what conditions are most favorable for mold growth on bread? On apple? Based on my results, the more moisture was included with the water and neutral the pH lOMoARcPSD| Lab 5 Eukaryotic Microbes, Parasitology, & Viruses BIO250L” was in all 4 instances were the most favorable conditions. The dark conditions were surprisingly more favorable than a bright place, I think this is because where I lived it was very cloudy and a bit colder and in my closet there was a vent that was close to the heater. 4. Would these conditions apply to all fungal growth? No, I don’t think these would apply to all fungal growth. 5. Did you notice a difference in mold growth on the bread vs the apple? If so, what do you think might account for this difference? There was more growth on the apple versus the bread. I think that the apple had less preservatives than the bread. 6. How would changing the type of bread (e.g. fresh from a bakery, no preservatives vs. prepackaged with preservatives) affect the results? If I had bread with less preservatives then then I think that could have increased the growth rate of bacteria overall. 7. How do you think changing the temperature at which the bags were incubated affected the results? Changing the temperature would have changed the results. If you increased the temperature the growth would become more rapidly whereas if you lowered the temperatures may preserve the bread more and slow the growth rate down. If they were too hot or too cold it would kill the bacteria. 8. How would you test the predictions/hypotheses from Questions 6 and 7? I would have one bag with freshly baked bread with no preservatives versus another with lOMoARcPSD| Lab 5 Eukaryotic Microbes, Parasitology, & Viruses BIO250L” prepackaged with preservatives. Another thing I would do is change the temperature of a couple bags with bread and apples by putting one under a heat lamp and the other in the refridgerator. 9. Look up the pH of lemon juice and vinegar. Based on your results and your knowledge of favorable environmental conditions for fungal growth, what can you conclude about the effect of pH on growth? Lemon juice is around 2.0 pH and vinegar is 2.5 pH. Lemon juice produced less growth because it was more acidic, killing the bacteria. Bacteria are generally neutrophils, meaning they grow best at neutral pH, close to 7. 10. What is the source of the mold that grew on the samples? Penicillium is the source of mold that grew on the samples. The source of this mold is because of the environment it was grown in. lOMoARcPSD| Lab 5 Eukaryotic Microbes, Parasitology, & Viruses BIO250L” Insert a photo of your mold growth. Include your name and access code handwritten in the background of your photo. lOMoARcPSD| Lab 5 Eukaryotic Microbes, Parasitology, & Viruses BIO250L” “EXPERIMENT 2: Microscopic Observation of Saccharomyces Cerevisiae POST-LAB QUESTIONS 1. What information/structures were you able to glean from the Gram stain that you could not get from the methylene blue stain? I was able to see if it was gram-positive or gram-negative that I could not have seen or known just from the methylene blue stain. 2. What information/structures were you able to glean from the methylene blue stain that you could not get from the Gram stain? I was able to glean from the methylene blue stain the structure and cell wall being visible. 3. Is Saccharomyces cerevisiae Gram-positive or Gram-negative? Research and describe the composition of yeast cell walls. How does the composition compare to the cell walls of Gram-positive or Gram-negative bacteria? Saccharomyces cerevisiae is both gram-positive and gram-negative. The difference is the thickness of the cell walls that can normally be seen through staining. Thick walls would result in a gram-positive result and a thin cell wall would result in gram-negative diagnosis. lOMoARcPSD| Lab 5 Eukaryotic Microbes, Parasitology, & Viruses BIO250L” Insert a photo of your slide. Include your name and access code handwritten in the background of your photo.