Register to read the introduction…
Under 100x magnification – a view of purple rod shaped bacteria/bacilli; some appear as either single rods or paired rods (diplobacillus).
Yoghurt prepared – under 40x magnification
Yoghurt prepared – under 100x magnification
* Fresh yoghurt.
Under 40x magnification – a view of loads of bacteria moving about with undefined shapes.
Under 100x magnification – an indistinct view of loads of varied bacteria moving about, such as diplococci, streptococci, staphylococci, diplobacillus, and streptobacillus.
Fresh yoghurt – under 40x magnification
Fresh yoghurt – under 100x magnification
Results/Analysis A. Identification and function of different parts of the microscope: * Stage – is where the specimen is placed. * Clips – hold the specimen in place. * Lamp – produces the light. * Condenser – a lens that focuses and aligns the light from the lamp to the specimen. * Diaphragm – is located in the light path to modify the measure of light reaching the condenser. * Objective lens – intakes the light from the specimen. * Eyepiece – to transmit and enlarge the image from the objective lens to your …show more content…
* Contrast: How well the specimen stands out from the background.
C. Description of fresh yoghurt slide:
After leaving out fresh yoghurt for duration of 24 hours, the results of the microscopic observations were as follows:
Under 40x magnification – a view of loads of bacteria moving about with undefined shapes.
Under 100x magnification – an indistinct view of loads of varied bacteria moving about, such as diplococci, streptococci, staphylococci, diplobacillus, and streptobacillus.
D. Description of difference(s) between fresh yoghurt and prepared yoghurt slide:
The bacteria in the fresh yoghurt moved around and about while the bacteria in the prepared yoghurt remained motionless. There was an excessive amount of bacteria in the fresh yoghurt, far more than in the prepared yoghurt. The fresh yoghurt contained many different forms of bacteria, such as diplococci, streptococci, staphylococci, diplobacillus, and streptobacillus, while the prepared yoghurt contained very few forms, such as bacilli and diplobacilli.
E. Description of the four main bacterial shapes:
Coccus bacteria – spherical shaped
Yoghurt prepared – under 40x magnification
Yoghurt prepared – under 100x magnification
* Fresh yoghurt.
Under 40x magnification – a view of loads of bacteria moving about with undefined shapes.
Under 100x magnification – an indistinct view of loads of varied bacteria moving about, such as diplococci, streptococci, staphylococci, diplobacillus, and streptobacillus.
Fresh yoghurt – under 40x magnification
Fresh yoghurt – under 100x magnification
Results/Analysis A. Identification and function of different parts of the microscope: * Stage – is where the specimen is placed. * Clips – hold the specimen in place. * Lamp – produces the light. * Condenser – a lens that focuses and aligns the light from the lamp to the specimen. * Diaphragm – is located in the light path to modify the measure of light reaching the condenser. * Objective lens – intakes the light from the specimen. * Eyepiece – to transmit and enlarge the image from the objective lens to your …show more content…
* Contrast: How well the specimen stands out from the background.
C. Description of fresh yoghurt slide:
After leaving out fresh yoghurt for duration of 24 hours, the results of the microscopic observations were as follows:
Under 40x magnification – a view of loads of bacteria moving about with undefined shapes.
Under 100x magnification – an indistinct view of loads of varied bacteria moving about, such as diplococci, streptococci, staphylococci, diplobacillus, and streptobacillus.
D. Description of difference(s) between fresh yoghurt and prepared yoghurt slide:
The bacteria in the fresh yoghurt moved around and about while the bacteria in the prepared yoghurt remained motionless. There was an excessive amount of bacteria in the fresh yoghurt, far more than in the prepared yoghurt. The fresh yoghurt contained many different forms of bacteria, such as diplococci, streptococci, staphylococci, diplobacillus, and streptobacillus, while the prepared yoghurt contained very few forms, such as bacilli and diplobacilli.
E. Description of the four main bacterial shapes:
Coccus bacteria – spherical shaped