...MicroBiology- MLT1 LabPaq / Published by: Hands-On Labs, Inc. sales@labpaq.com / www.LabPaq.com / Toll Free 866.206.0773 A Laboratory Manual of Small-Scale Experiments for the Independent Study of Microbiology 50-0222-MB-01 LabPaq® is a registered trademark of Hands-On Labs, Inc. (HOL). The LabPaq referenced in this manual is produced by Hands-On Labs, Inc. which holds and reserves all copyrights on the intellectual properties associated with the LabPaq’s unique design, assembly, and learning experiences. The laboratory manual included with a LabPaq is intended for the sole use by that LabPaq’s original purchaser and may not be reused without a LabPaq or by others without the specific written consent of HOL. No portion of any LabPaq manual’s materials may be reproduced, transmitted or distributed to others in any manner, nor may be downloaded to any public or privately shared systems or servers without the express written consent of HOL. No changes may be made in any LabPaq materials without the express written consent of HOL. HOL has invested years of research and development into these materials, reserves all rights related to them, and retains the right to impose substantial penalties for any misuse. Published by: Hands-On Labs, Inc. 3880 S. Windermere St. Englewood, CO 80110 Phone: Denver Area: 303-679-6252 Toll-free, Long-distance: 866-206-0773 www.LabPaq.com E-mail: info@LabPaq.com Printed...
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...CHAPTER FIVE 5.1 PREVENTION AND CONTROL OF MICROBIAL SPOILAGE IN CITRUS FRUITS 5.2 SUMMARY AND CONCLUTION REFERENCES CHAPTER ONE 1.1 INTRODUCTION Consumption of citrus fruits and fruit juices has substantially risen over the last few years, mostly due to the increasing demand for low-caloric food products with fresh-like characteristics. In addition, there is scientific evidence that consumption of Citrus fruits and vegetables helps prevent many degenerative diseases such as cardiovascular problems and several cancers (Rico et al., 2007). Fresh fruits have a natural protective barrier that acts effectively against most plant spoilage and pathogenic microorganisms. However, as a consequence of inappropriate manipulation during the handling, cutting, shredding, and maintenance of the fruit at ambient temperature and storage conditions, both pathogenic and deteriorative microorganisms may contaminate a product, thus increasing the risk of microbial diseases and spoilage (Beuchat, 1996; Díaz-Cinco et al., 2005). In fact, the number of outbreaks and cases of illness caused by consumption of citrus fruits and unpasteurized juices has increased in the last years (Harris et al., 2003), especially in developing Countries like Nigeria....
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...loganberry (http://www.specialtyproduce.com). The sprouting process encourages the rapid growth of microorganisms that reach very high numbers in the finished product (Fu et al., 2000). Seed sprouting provides an excellent environment for the growth of many types of organisms. The release of nutrients from the sprouting seeds, the moisture resulting from the irrigation process, the aerobic conditions, pH and temperatures favorable to mesophiles all contribute to the rapid expansion of microbial population, including food pathogens, during sprouting. Population as high as 109 CFU/g have been reported in sprouts obtained from retail stores (Patterson et al, 1980, Prokopowich et al, 1991). Many published studies have shown that pathogenic bacteria not only survive but can also grow on sprouts under favorable conditions (Portnoy et al., 1976, Harris et al., 1986, Steinbruegge et al., 1988, Abdoul-Raouf et al., 1993, and Farber et al., 1998). The seeds are generally...
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...Red de Revistas Científicas de América Latina, el Caribe, España y Portugal Sistema de Información Científica Duangporn Kantachote, Pakorn Prachyakij, Wilawan Charernjiratrakul, Metta Ongsakul, Yodsawee Duangjitcharoen, Chaiyavat Chaiyasut, Teruhiko Nitoda, Hiroshi Kanzaki Characterization of the antiyeast compound and probiotic properties of a starter Lactobacillus plantarum DW3 for possible use in fermented plant beverages Electronic Journal of Biotechnology, vol. 13, núm. 5, 2010, pp. 1-15, Pontificia Universidad Católica de Valparaíso Chile Available in: http://www.redalyc.org/articulo.oa?id=173318799002 Electronic Journal of Biotechnology, ISSN (Electronic Version): 0717-3458 edbiotec@ucv.cl Pontificia Universidad Católica de Valparaíso Chile How to cite Complete issue More information about this article Journal's homepage www.redalyc.org Non-Profit Academic Project, developed under the Open Acces Initiative Electronic Journal of Biotechnology ISSN: 0717-3458 http://www.ejbiotechnology.info DOI: 10.2225/vol13-issue5-fulltext-1 Characterization of the antiyeast compound and probiotic properties of a starter Lactobacillus plantarum DW3 for possible use in fermented plant beverages Duangporn Kantachote1 1 · Pakorn Prachyakij1 · Wilawan Charernjiratrakul1 Metta Ongsakul · Yodsawee Duangjitcharoen2 · Chaiyavat Chaiyasut2 Teruhiko Nitoda3 · Hiroshi Kanzaki3 1 Department of Microbiology, Faculty of Science, Prince of Songkla University,...
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...C4 THE SAMPLING, THE STORAGE AND TRANSPORT OF THE BIOLOGICAL MATERIAL ZMLIM 2015/2016 dr n. med. MONIKA ŁYSAKOWSKA IMPORTANT • The microbiology results begins with the patient and not at the door of the microbiology laboratory. • The proper collection and transport of specimens is critical • The communication between the microbiology laboratory and those collecting specimens may be necessary • All samples should be treated as if infectious materials SUCCESSFUL LABORATORY INVESTIGATIONS Advance planning Collection of adequate and appropriate specimens Sufficient documentation Biosafety and decontamination Correct packaging Rapid transport Choice of a laboratory that can accurately perform the tests Timely communication of results SUFFICIENT DOCUMENTATION CASE INVESTIGATION FORM Should include: Patient information • Age (or date of birth), sex, ID number/complete adress Clinical information • Date of onset of symptoms, clinical and immunization history, risk factors or contact history where relevant, anti-microbial drugs taken prior to specimen collection Laboratory information • Acute or convalescent specimen • Other specimens from the same patient SUFFICIENT DOCUMENTATION CASE INVESTIGATION FORM- LABORATORY Receiving laboratory records: date and time when specimen was received Name and initials of the person receiving specimen Record of specimen quality SUFFICIENT DOCUMENTATION LABELING SPECIMENS Patient’s name ...
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...Food Processing and Technology I FS 222-061 Assignment no. 1 PART 1 # Homework 1: Food deterioration methods Submitted by:- Submitted to:- Surjit Kaur Xavier Aguirre Garza 300852404 INTRODUCTION The spoilage of food is the process in which food deteriorates up to that point in which it is not digestible to eat for humans or its quality of edibility is not good. Organoleptic properties, nutritional value, safety, and aesthetic appeal varies with food deterioration. The food is subjected to physical, chemical, and biological deterioration respectively. Various causes of food deterioration are as follows a) The growth of micro-organisms (bacteria, yeast, and mold etc.) b) Activities of natural food c) By Insects, parasites, and rodents d) Temperature (high or low) e) Dryness or Moisture content f) Air (mostly oxygen) g) Light h) Time (King, 2004) Furthermore, the major types of food deterioration are:- a) Microbiological spoilage. b) Enzymatic spoilage c) Chemical spoilage d) Fat oxidation e) Environmental spoilage EXAMPLES OF FOOD SPOILAGE AND FOOD PRODUCTS TABLE:- It shows various types of foods having spoilage under various conditions Food preservation involves the a) Use of heat b) Cold c) Drying (water activity) d) Acid (pH) e) Sugar f) Salt ...
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...PBT Exam Study Guide 1. Circulatory system (5-10%) a. Structure & Function i. Heart: muscular organ (size of adult’s closed fist), contractions push blood throughout body, average heart beats 60-80 times per minute, 4 chambers: 2 atria & 2 ventricles. * Right heart pump | * Left heart pump | (Deoxygenated) | (Oxygenated) | Right atrium | Left atrium | Tricuspid valve | Bicuspid valve | Right ventricle | Left ventricle | Pulmonary valve | Aortic valve | lungs | body | ii. Arteries: transports blood from right & left chambers to body; large arteries branch into arterioles; carry oxygenated blood (bright red); has thick elastic walls; pulse; located deep in muscles/tissues; highly oxygenated vessels that carry blood away from heart. iii. Veins: transports blood from peripheral tissues back to heart & lungs; large veins branch into venules in peripheral tissues; carry deoxygenated blood (dark red) back to lungs to release CO2; have thinner, bluish walls; have valves to prevent back flow of blood; located deep & superficially. iv. Capillaries: connect arterioles with venules via microscopic vessels; exchange O2 and CO2, nutrients, & fluids in tissue capillaries; pass waste products from tissue cells into capillary blood, then onto removal from body; carries mixture of arteriole & venous blood. Properties | Arteries | Veins | Capillaries | Thickness of vessel wall | Thickest elastic...
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...ANTIFUNGAL ACTIVITY OF STAR ANISE (Illicium verum) TO Candida tropicalis _______________ An Investigatory Project Presented to the Faculty Of Talamban National High School Talamban, Cebu City _______________ In Partial Fulfillment of the Requirements for Research I _______________ by Queenibel S. Arriesgado Kristine Jane A. Borces Dominique Fatima G. Cabansay Jobelyn B. Cogtas Mary Rose A. Telamo June 2014 APPROVAL SHEET The investigatory project entitled “ANTIFUNGAL ACTIVITY OF STAR ANISE SEEDS (Illicium verum) to Candida tropicalis”, prepared and submitted by Queenibel S. Arriesgado, Kristine Jane A. Borces, Dominique Fatima G.Cabansay, Jobelyn B. Cogtas, Mary Rose A. Telamo, in partial fulfillment of the requirements for Reasearch I, has been examined for acceptance and approval for Oral Examination. RESEARCH ADVISORY COMMITTEE MA. JESSICA N. ABAYON, Ed. D. Chairperson CELIA C. GEPITULAN, M. Ed. JOCELYN C. BUTANAS, M. Ed. Adviser Member CELIA C. GEPITULAN, M. Ed. FARAH C. CENIZA Member Member ------------------------------------------------- PANEL OF EXAMINERS Approved by the Committee of Oral Examination of with a grade...
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...IDENTIFICATION OF PATHOGENIC BACTERIA ASSOCIATES WITH WILT DISEASE OF TOMATO By Anam Nawaz Chapter No: 1 INTRODUCTION Occurrence of Disease in a Host due to Pathogen can only happen in the presence of conducive Environment, or in other words “ disease causal are only the combination of these three elements, Susceptible Host, Virulent Pathogen and Conducive Environment. Otherwise disease does not happen. So these three elements was taken into more consideration which are involved in the topic of research. The host tomato, and the effectiveness of casual pathogen with in conducive environment, resulting wilt disease. As a host Tomato provide a unique variety of nutrients. Such as lutein, and zeaxanthin); flavonoids (including naringenin, chalconaringenin, rutin, kaempferol, and quercetin); carotenoids (including beta-carotene, (including caffeic, ferulic, and coumaric acid); hydroxycinnamic acids, glycosides (including esculeoside A); and fatty acid derivatives (including 9-oxo-octadecadienoic acid). Nutritional Significance of Tomato: Tomatoes are an excellent source of vtamin C and vitamin A as well as vitamin K which makes repairs, bone-healthy and heart-healthy, potassium keeps healthy heart , vitamin B6, folate, and dietary fiber; these are very good source of enzyme-promoting molybdenum; manganese a blood sugar-balancing factor. In addition, tomatoes are a good source of niacin, heart-healthy magnesium and vitamin E; energy-producing...
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...you accurately and neatly complete the tables or write in the spaces provided without doodling or scribbling on the pages. You will also notice there may be a series of formative questions following each section. These will help you consolidate your knowledge and some preparation towards your final course work submission and exam. Finally, keep this book clean and tidy and it will be an invaluable source of information for the next few years on your degree course. We hope you enjoy the practical sessions after all it’s what science is all about. All the best The Module team xxx Safety first: ALWAYS REPORT ANY BREAKAGES, SPILLAGES OR INJURY TO THE MEMBER OF STAFF IN CHARGE OF THE LABORATORY IMMEADIATELY During the course you may be dealing with potentially pathogenic microorganisms, and it should be remembered that laboratory infections are not unknown. The most likely routes of infection are through the mouth, through...
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...Aacknowledgement First of all I like to thank God almighty who authorise me to research on this topic. I submit my sincere thanks to my supervisor Medhat Khattar for his valuable presence, time, effort, guidance and help to complete this dissertation. My dissertation would not have been completed without the help of lab technicians Nick and Suzy, I am extremely grateful for their help, suggestions and encouragement. I might want to thank my family for impacting in me a comprehension for the significance of education and an appreciation for diligent work. I extraordinarily value the majority of the penances that were made so as to realize the open doors that I have gotten, and it is my trusts that this proposition embodies what I have realized. Much obliged to you for your dedication, bolster, and affection. I might likewise want to thank my grandparents for the numerous hours of math mentoring as a youngster. In spite of the fact that it may have appeared to be inconsequential, it was the premise for my prosperity and the establishment of my hobbies in Designing. I might want to devote this proposition to my family, without whom I would not be seeking after a profession with an instruction from my university undergraduate days. I also thank my supervisor’s effort and good work channelled towards making me a better microbiologist in the world. I sincerely extend my thanks all concerned people who together with me in this regard. Table of Contents I Declaration......
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...OSHA The Occupational Health and Safety Administration (OSHA) is a federal agency that operates under the U.S. Department of Labor. They are a law regulating agency that enforces laws that are put in place to protect employees in their place of work. The mission of OSHA is to ensure that businesses provide safe and healthy working environments for all their employees. In 1974 OSHA was developed and established by congress. In the 1960s there was a 20% rise in work-related accidents and injuries and something needed to be done to keep these numbers from increasing. House Representative William A. Steiger successfully passed a bill that would create OSHA. President Richard M. Nixon signed The Occupational Safety and Health Act of 1970 on December 29th of 1970. OSHA was open for business in April of 1971. OSHA covered 56 million workers at 3.5 million various industries and businesses. OSHA created and organized standards at foundations such as the National Fire Protection Organization, American National Standards Institution, and the American Conference of Governmental Industrial Hygienist. OSHA developed its first training program in Chicago in the mid-1970s. The training programs purpose was to educate its inspectors, and administer employers and employees training on safety standards. In 1975 OSHA had state authorities instruct onsite consolation programs at no cost. In the 1980’s OSHA started to make medical and exposure records the main focal point. In the 80’s OSHA...
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...MAGGI CRISIS RISK MANAGEMENT & HACCP ESS 101 Managerial Economics Group 12 Pushpdeep Bahade Shreya Madhur Bajpai Manasa Rajbarath KR TABLE OF CONTENTS Contents Background _______________________________________________________________________________________________ 1 Beginning ___________________________________________________________________________________________________________ 1 Recent crisis and effects ___________________________________________________________________________________________ 1 Objective of the report_____________________________________________________________________________________________ 1 Financial analysis _________________________________________________________________________________________ 2 Monopoly power ___________________________________________________________________________________________________ 2 Substitution effect & Reverse Bandwagon effect ________________________________________________________________ 2 Impact on share price _____________________________________________________________________________________________ 3 Manufacturing Process ___________________________________________________________________________________ 4 Risk management ________________________________________________________________________________________ 5 Hazzard Analysis & Critical Control Points _____________________________________________________________ 6 Overview ____________________________________________________...
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...influence human health. Product and regulatory issues are also briefly addressed. A PUBLICATION OF THE INSTITUTE OF FOOD TECHNOLOGISTS’ EXPERT PANEL ON FOOD SAFETY AND NUTRITION P robiotics are defined as live microbial food ingredients that have a beneficial effect on human health (Salminen et al., 1998). The concept of probiotics evolved at the turn of the 20th century from a hypothesis first proposed These include Bengmark (1998), Elmer et al. (1999), Fonden et al. (1999), Holzapfel et al. (1998), Lee et al. (1999), Naidu et al. (1999), Salminen et al. (1996), Sanders (1998a), Sanders and Huis in’t Veld (1999), and Tannock (1999a). by Nobel Prize winning Russian scientist Elie Metchnikoff (Bibel, 1988), who suggested that the long, healthy life of Bulgarian peasants resulted from their consumption of fermented milk products. He believed that when consumed, the fermenting bacillus (Lactobacillus) positively influenced the microflora of the colon, decreasing toxic microbial activities. The historical association of probiotics with fermented dairy products, still true today, stems from these early observations. Investigations in the probiotic field during the past several decades, however, have expanded beyond bacteria isolated from fermented dairy products to those of intestinal origin. The probiotic bacteria most commonly studied include members of the genera Lactobacillus and Bifidobacterium. Saccharomyces boulardii, (McFarland et al., 1994), Escherichia coli (Kruis...
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...Biol 121 lecture introduction 23rd feb : Pass program Little groups * Learning notes topics discussions * Informal * opens Friday 27th feb 5.00 Studies: How the body works Anatomy Gross anatomy – internal structures Microscopic anatomy- study of cells, study of tissues (microscope) Physiology- cellular physiology – e.g. nerves and muscle fibres Integrative physiology- different tissues and organs, functions e.g. cardiovascular Levels of organisation e.g. tissues, organs, organ systems organism levels Go through link called echo – access lecture recordings My unit- weekly feedback quiz Biology and chemistry lessons Textbook folder mastering a&p Lecture d 3rd week on a Tuesday Labour day (Monday) good Friday Assessments In class tests (30%) Quiz a (10 %) quiz b (20%) Worksheet questions (30%) Final exam 40% See unit outline for due dates, methods, extensions Quiz a Week 3 (early feedback) 30 mins to complete Opens 3pm Tuesday 10th Closes 3am Thursday 12th Quiz b Week 7 semesters Week 3 up to lecture 16 (muscles) 60 mins marked out of 50 Worksheet questions (30%) due week 11 of sem Set of questions provided online in week 8 Week 1-10 Final exam Mix mcq and sa Material from whole semester Higher weighting of 11 &12 Feedback about progress: Quizzes weekly Review assessments EIP BIOL 121 TUTORIAL 1 CHEMISTRY: Reading: pages 53-61 notes * Science of structure that...
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