Fermentation

Unknown Bacteria 228 Adisney Pino Professor Dowding Miami Dade College Section T/R 7:05PM Introduction Enterobacter aerogenes is rod-shaped bacteria that belongs in the family of Enterobacteriaceae. This rod-shaped bacterium is gram negative which makes it a facultative anaerobe which grew perfectly in 37-degree temperature. This species was motile and therefore it can synthesize an enzyme known as ornithine decarboxylase. This bacterium is prevalent in the intestines of animals…

Your eyes open as you hear the loud slam of the doors behind you. You try to look around, but find yourself unable to move. You see mysterious silhouettes standing over you with needles in their hands as you hear the squeak of wheels against the floor. A man comes near you and starts saying words you cannot seem to make out. Everything slowly fades to black, and you are out. You wake up hours later in a hospital bed, and the same mysterious man comes out from behind the curtains. After a long…

fuel the growth of the microorganism. They do this many times, constantly refining it. After they do this, they isolate the final antibiotic product. To try and summarize this without leaving out key elements, they have to do several things before fermentation of the microorganism (Romanowski, 2007). They must isolate the microorganism, which they receive in a cold storage inside a lab. They put these organisms into agar shake-plates. This makes the microorganism grow rapidly. They are then put…

Antibiotic creams, also known as topical ointments are preparations designed to fight bacteria on the skin. The main difference between antibiotic creams and ointments is the oil to water ratio. For instance, ointments contain an average of 80% oil and 20% water while creams contain a relatively lower oil to water ratio. This is why ointments tend to feel greasier and stickier than creams. We have chosen three antibiotic creams and three antibiotic ointments in order to find out which…

domestication of animals, which we can attest as a major source of dairy, and use in agriculture such as plow-pulling. Around this time, the use of oils and fats were used for cooking, as well as the emergence of the use of seeds, honey, fruit and fermentation to consume alcohol. This is important as the connection between source of food and power structures. Before an economy was established, people could establish importance in the tribe to public feasts. The excess of said food and alcohol…

Another cornerstone of balanced holistic living is internal cleansing. It is a very important step toward improved metabolic functioning and better health and overall well-being. In our modern- day lifestyle, we are constantly exposed to toxins in our food such as pesticides, herbicides, fertilizers, additives, preservatives, and synthetic hormones. There are also toxins in the water we drink and the air we breathe. Also, taking large amounts of medication throws liver metabolism out of balance…

The aftermath of the Vietnam War left a lasting affect on American culture. This was the the longest and most debilitating war for the United States and changed the U.S. forever. There was overwhelming protest and debate on the war and it divided the country and its leaders on the uncertainty of foreign policy. My mother was just a child during the war itself but her family experienced the aftermath of the war economically, socially and culturally. The Vietnam War damaged the U.S. economy,…

One of the many animals in the Amazon Rain forest is the Hoatzin. It is such a unique and different animal that you almost have to see to believe that it exists (Billerman). Its outer features are from various types of animals (editors of Britannica encyclopedia). Some of its characteristics are from cuckoos, turkeys and chickens. The hoatzin also gets some of its inner parts from cows, like its digestive system. Because of this, some people call it a “flying cow” but it is not actually a…

Cassava starch can be changed over promptly to ethyl liquor in a two stage prepare including the hydrolysis of starch slurry into glucose by liquefaction so that dextrin and along these lines fermentable sugar can be acquired. The glucose arrangement is weakened and changed over to ethyl liquor by the anaerobic activity of yeast, ethanol of 95.6% w/w turns out through parchedness which is concentrated to 99.5% w/w (Ramasamy and Paramasamy, 2001; Kosugi et al., 2009). In this manner cassava-based…

The aims of this experiment were to investigate the effect of milk solid content and the varying temperatures of heat pretreatment on yoghurt quality to determine the difference in pH and titratable acidity of fermented milk. In order to carry out this experiment and gain accurate results three variations were tested: yoghurt produced with whole milk pasteurised at 72 °C for 15 seconds, 85 °C for 15 minutes and then whole milk with added 5 % milk solids also heated at 85 °C for 15 minutes, after…