MBK – Lab Report Name: _Bri White_________ Section: ___________________ Observing Bacteria and Blood Questions: A. List the following parts of the microscope and describe the function of each A- Eyepiece: Viewing and identifying objects within the viewing field B- Main Tube: Connects eyepiece lenses to objective lenses C- Nosepiece: Holds objective lens and rotates them D- Objective Lens: Provides different focal lengths E- Stage: Holds the specimen or slide F- Diaphragm:
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Module 1 Microbiology Internet Scavenger Handwashing Read the Hand washing article from the CDC Emerging Infectious Diseases Journal and answer the following questions. This document is posted in the Read and Study section of this module. When was this article published? (Hint: Check the bottom of the pages) March – April 2001 In the DEFINITIONS Section What are the two major groups of organisms? 1. Resident Flora – organisms that normally reside on the skin 2. Transient Flora
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Title: Observing Bacteria and Blood- Lab #1 Purpose: Being able to learn how to correctly use a microscope and the oil immersion lens to be able to see the prepared slides. Also to learn how to prepare my own yogurt and blood slides. Procedure: First‚ set up the microscope. Clean the ocular lenses and objectives with lens paper. Then pace the prepared e slide on the stage and make adjustments. Turn the rotating nosepiece until the 10x objective is above the ring of light coming through the slide
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Observing Bacteria Kelli Jo Simco Microbiology Due: 2/8/13 Abstract: Microscopes are fragile instruments that must be handle with extreme caution as they can produce high quality results when observing the smallest specimens on earth. A microscope must be properly cleaned before use and storage. The different objectives allow for a range of observations. At the highest objectives‚ the resolution can easily be lost which is why the oil immersion lens is used to minimize refraction. While
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Session #1 Lab 1 OBSERVING BACTERIA AND BLOOD D Haynes BIO-218A Microbiology Lab Friday‚ January 17‚ 5:00pm Objective(s): Our objective is to gain knowledge of the functions and operations of the microscope through observation of bacteria and blood slides that are available for this assignment. We are also learning to “see” and observe various bacteria and their shapes as well as live yogurt cultures‚ blood‚ plaque and cheek swab samples and their arrangements. We
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Experiment 1- Title: Observing Bacteria and Blood Purpose: The purpose of this experiment is to learn how to use a compound microscope and an oil immersion lens while observing prepared bacterial slides. Additionally‚ it will be necessary to prepare slides so as to observe bacterial cultures from yogurt as well as to observe the composition of blood (i.e. red blood cells‚ white blood cells‚ and platelets). Procedure: Exercise 1: Viewing Prepared Slides To begin this lab experiment I
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while precisely observing various bacterial shapes and their arrangements in different types of specimens of bacteria. The microscope parts and capabilities were clearly identified and used successfully and the bacteria were clearly illustrated showing the bacterial shapes and arrangements with all the appropriate magnification being utilized. Through various magnifications using 10x‚ 40x and 100x oil immersion lenses‚ the bacteria specimens‚ along with fresh and prepared yogurt‚ demonstrated full
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YOGURT INTRODUCTION There are thousands of microorganisms present at almost every surface. Some of them are pathogenic which causes diseases but most of them are useful especially in the food industry (Lasztity‚ n.d.). Microorganisms have been used for preparing food products such as cheese‚ bread‚ yogurt‚ etc‚ for a long period of time without even knowing that the process involves fermentation of the starting material (Pai‚ 2003). Fermentation is the process of utilizing nutrients anaerobically
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Yogurt Fermentation Yogurt is made by lactic acid fermentation. The main (starter) cultures in yogurt are Lactobacillus bulgaricus and Streptococcus thermophilus. The function of the starter cultures is to ferment lactose (milk sugar) to produce lactic acid. The increase in lactic acid decreases pH and causes the milk to clot‚ or form the soft gel that is characteristic of yogurt. The fermentation of lactose also produces the flavor compounds that are characteristic of yogurt. Lactobacillus
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Walmart being the largest retailer in history you can come to the agreement of it being good for the united states of america becuase of wealth‚ merchandise‚ and growth. Wal-mart stores operates more than 8‚000 stores‚ employs more than 2.1 million people‚ and sells more than $400 billion of goods every year. (walmart.com) Wal-marts are huge and are everywhere and its sizes enables it to provide services that other retailers could not. it has become a part of our modern economy. Knowing that Wal-mart
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