Foodborne Illness – Staphylococcus • What is the infectious agent (pathogen) that causes this infectious disease? Staphylococcus is an unmodifiable bacterium that causes Botulism. Which mean that individuals have no control over catching or not catching this disease. Since botulism is such strong and dangerous bacteria‚ that ingesting the smallest amount can make individuals sick. More important is other living forms or life like bacteria’s are changing‚ and becoming resistant to the
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The Effect of Acetyltransferases on 2 different strains of E. coli Introduction Scientists have recently discovered that resistance to antibiotics may not be such a new thing. Evidence of bacteria samples in Canadian permafrost proposes that these resistances have been around for at least 30‚000 years (Luiggi 2011). In our required pre-lab reading‚ we learned tuberculosis is becoming increasingly drug-resistant‚ giving proof that bacteria can adapt to necessary changes in order to survive (Barry
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Staphylococcus Aureus (Staph Aureus) is a gram-positive coccal bacterium and is a member of the Firmicutes phylum. It is most commonly found in the respiratory tract or in skin infections and can sometimes occur from food poisoning. This bacterium is very common and can be found in almost all parts of the world. Every year around 500‚000 people in the USA go to the hospital to get treated (National Institutes of Health‚ 1999). Staph Aureus has genetically developed to resist many antibiotics (Larsen
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Analysis: Lab 1 Identifying Carbohydrates There were many ranges of color changes in the Benedicts test and Iodine stain. For the Benedicts test‚ this oxidation/reduction response changes the arrangement of the reducing sugar creating a colored precipitate. The change in color is correlated to the first concentration of the reducing sugar. For the iodine test‚ the three dimensional structure of various polysaccharides permits them to react with the iodine stain to produce a certain color. As far
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ABSTRACT: Availability‚ low price‚ and high degree of reduction have made glycerol a highly attractive and exploited carbon source for the production of fuels and reduced chemicals. Here we report the quantitative analysis of the fermentative metabolism of glycerol in Escherichia coli through the use of kinetic modeling and metabolic control analysis (MCA) to gain a better understanding of glycerol fermentation and identify key targets for genetic manipulation that could enhance product synthesis
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MULTI-STATE INFECTION Multi- State Escherichia coli O26 Infection Linked to Raw Clover Sprouts Escherichia coli are gram- negative bacteria that are normally found within the gut of warm bloodied organisms. There are several strains of E. coli that exist as part of the normal flora of the human digestive system. They prevent harmful bacteria from establishing themselves in the intestines‚ and they also aide in the production of vitamin K2. Most E. coli strains are not harmful to humans‚ except
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David Kennedy Bio 210 Lab Report 1 10/11/13 Microbial Growth Background Information: This lab was conducted in order to understand basic differences among differential and selective media‚ while recognizing how each media is used to isolate and identify microorganisms (Wistreich‚ 2003). The first microorganism analyzed was Staphylococcus epidermidis. This organism is gram-positive‚ single celled‚ arranged in grape-like clusters‚ and cocci in shape (Bukhari‚ 2004). S. epidermidis is approximately
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Mrs. Feeney Biology 9 October 16‚ 2012 Identifying Organic Compounds Objective: To use indicators to test for the presence of organic compounds in certain substances. Theory: Major types of organic compounds in some common foods are Lipids‚ Carbohydrates‚ and Proteins. An indicator is a chemical compound that changes color and structure when exposed to certain conditions and is therefore useful for chemical tests. The purpose of using distilled water as one of the substances in the test
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Honors Chemistry 28 March 2013 Identify and Unknown Ionic Compound ILI#3 Abstract: In this laboratory investigation‚ 8 solutions were combined with each other and an unknown liquid #1 in order to identify the ionic compound in the unknown solution. The students performed an experiment in which the reactions between each substance were compared to the unknown solution #1’s reactions and the color of each solution was compared to help find the unknown #1. The unknown ionic compound was identified
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Pre-lab 1: Identifying Carbohydrates Abstract The point of this lab is to determine if a substance contains carbohydrates such as a reducing sugar and/or polysaccharides. This will be done by using Benedict’s reagent and Iodine stain tests. Benedict’s reagent will react to reducing substances in the solution by oxidizing it and changing the structure of the reducing sugar to form a colored precipitate. The color of this precipitate can be used to determine the concentration of reducing sugars in
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