...London School of Engineering and Materials Science Laboratory report writing instructions DEN101 - Fluid Mechanics 1 Flow Rate Measurement Experiment A. Student Student Number: 1234567 Version 2.0, 27 November 2010 Template for Word 97-2003 Abstract This document explains what is expected in your Fluids 1 lab report. The sections that should be covered are outlined and a structure you could follow is proposed. Detailed advice on how to edit the report is given. The document concludes with the marking criteria for this lab report. Table of Contents Abstract 2 1. Introduction 3 1.1. Writing 3 1.2. Editing and formatting 3 1.3. Content of the introduction 4 2. Background and theory 4 3. Apparatus 4 4. Test 4 5. Experimental procedure 4 6. Results 5 7. Discussion 5 8. Conclusions 5 9. References 5 10. Appendix A: Marking criteria 6 Introduction Before starting to write a report, you should think about what is your audience. Am I writing for colleagues who want a lot of detail how it is done, or am I writing for my boss who just wants an executive summary as he has no time for details? In general, there is not a single type of audience and we have to make our writing suitable for the detailed read, as well as the fast perusal. To understand what is required from you in this report, please have a look at the marking criteria in the Appendix. 1 Writing To limit...
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...Microbiology 197 (S12) Laboratory Report Format: Name: Lindsey Orlando Date: 4/28/2012 Laboratory: Enterobacteriaceae ID – Tube Method A. Organism(s): (Each organism must be written-up separately). 1. Which new organism(s) was introduced by the instructor? Give both the genus and species. Serratia marcescens 2. For each organism introduced by the instructor provide the following information. a. Macroscopic colony characteristics: (On a typical growth media) Medium Gray α b. Microscopic characteristics: (As seen on a stained slide preparation) Gram negative rod singles c. Which disease(s) is caused by the organism? Nosocomial catheter associated infections, urinary tract infections, and wound infections. d. Signs and symptoms for one disease given in (c). A strong, persistent urge to urinate, burning sensation when urinating, passing frequent, small amounts of urine, urine that appears cloudy, urine that appears bright pink or brown in color (signs of blood in the urine), strong-smelling urine e. Significant additional information. I.e. drug resistance, special growth requirements, vaccines available, etc. (As given by the instructor or found in your reading.) Serratia marcescens is also a common bacteria found in the shower. It is easily identified by the pink color slime. This microorganism shows to have resistance to many antibiotics including: penicillin as...
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...The Diversityof Life Lab Manual Stephen W. Ziser Department of Biology Pinnacle Campus for BIOL 1409 General Biology: The Diversity of Life Lab Activities, Homework & Lab Assignments 2013.8 Biol 1409: Diversity of Life – Lab Manual, Ziser, 2013.8 1 Biol 1409: Diversity of Life Ziser - Lab Manual Table of Contents 1. Overview of Semester Lab Activities Laboratory Activities . . . . . . . . . 2. Introduction to the Lab & Safety Information . . . . . 3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 15 30 39 46 54 68 81 104 147 3. Laboratory Exercises Microscopy . . . . . . Taxonomy and Classification . Cells – The Basic Units of Life . Asexual & Sexual Reproduction Development & Life Cycles . . Ecosystems of Texas . . . . The Bacterial Kingdoms . . . The Protists . . . . . . The Fungi . . . . . . . The Plant Kingdom . . . . The Animal Kingdom . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 13 17 22 26 29 . 32 . 42 . 50 . 59 . 89 4. Lab Reports (to be turned in - deadline dates as announced) Taxonomy...
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...Biology 100 – K. Marr (Revised Spring 2010) Lab 2. Microscopic Observation of Cells Prelab Assignment 1. Before coming to lab, read carefully the introduction and procedures of each part of the experiment. If you and your group members are not familiar with the procedure before coming to lab, you may have difficulty completing this exercise during the lab period. 2. Answer the Prelab Questions on the first three pages of the report sheet and be prepared to hand them in at the start of your lab class. Please be aware that you need to go online to answer prelab question #3. Goals of this Lab Exercise After completing this lab exercise you should be able to..... 1. Identify the parts of a compound light microscope and use a microscope to competently examine biological samples 2. Determine the diameter of the field of view for the various objectives of a microscope 3. Accurately sketch, describe and cite the major functions of the structures and organelles of the cells examined in this lab exercise 4. Estimate the size of specimens viewed with a microscope. The Microscope The microscope is one of the principal tools of the biologist. Without the microscope, many of the great discoveries of biology would never have been made. The light compound microscope, illustrated in Figure 1, is the type of microscope most commonly used. Proper, comfortable use of the instrument demands practice. The practice afforded you in this exercise depends upon familiarity with the parts of the microscope...
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...SUBMITTED BY:- SHASHI KUMAR GFT-085254 ACKNOWLEDGEMENT This report is based on the Inplant training taken under at HINDUSTAN COCA- COLA BEVERAGE PLANT PATNA, Situated at the north- western zone of Patna at patliputra industrial area. The training was from 8th June to 31st July. During my training I learnt various processes involved in making soft drink along with different treatment plant established here. We would like to express thanks to Mr. M.B.Bera,HOD Food Technology Dept.& Mr. P.Gupta (T&P dept.).for giving us this golden opportunity. And also thanks to our training incharge Mr. Vijay Kumar das & Mr. A.K. Singh who helped us in our training period . SHASHI KUMAR GFT-085254 CONTENTS SL.NO. | TOPICS | 1 | INTRODUCTION | 2 | ORIGIN AND HISTORY | 3 | Water Treatment | 4 | Soft Water Preparation | 5 | Treated water prepation | 6 | TESTS | 7 | UNIT DESCRIPTION | 8 | PROCESS CALCULATION | PREFACE Increase in human population along with the rapid technological advancement gamed by man has led to a number of problems. Deterioration of environment due to pollution and shortage of water are the two major ones. Industries are considered to be the main culprit of these catastrophic conditions which we are facing. Of late man has soon realized the importance of delicate environmental balance existing situation by using certain environmental protection measures as well as optimizing...
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...Chemtrails There is something in the skies above us that cannot be easily explained. We see it almost every day, yet we take it for granted. Vast patterns of cloud like contrails cover every major metropolitan area in the world on a daily basis. They are referred to as ‘chemtrails’ and they stretch from horizon to horizon in either direction. Sometimes the patterns resemble a tic-tac-toe like grid and at other times form huge X shaped patterns. After being sprayed, the chemtrails slowly merge together to form a huge blanket of cloud cover. The particles that make up these artificial clouds can take as long as a day to fall to the ground. When they fall they resemble soap bubbles or an ashy snow like substance and when they settle they leave a sticky residue on everything they touch. We don’t know for certain what these chemtrails are comprised of or why they are being sprayed above us on a routine basis. Theories range from an attempt to stop global warming to government attempts to poison us for population control, but one thing we know for sure is that they do exist. Most people discover the reality of chemtrails by initially reading about it on the Internet and then going outside and looking up into the sky. They are shocked to realize that what they had been reading about and seeing in countless photographs is also taking place right over their heads. What some people had dismissed as mere "jet plane exhaust" are dismayed to realize that chemtrails are indeed the...
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...Lab Manual Introductory Biology (Version 1.4) © 2013 eScience Labs, LLC All rights reserved www.esciencelabs.com • 888.375.5487 2 Table of Contents: Introduc on: Lab 1: Lab 2: Lab 3: Lab 4: The Scien fic Method Wri ng a Lab Report Data Measurement Introduc on to the Microscope Biological Processes: Lab 5: Lab 6: Lab 7: Lab 8: Lab 9: The Chemistry of Life Diffusion Osmosis Respira on Enzymes The Cell: Lab 10: Lab 11: Lab 12: Lab 13: Lab 14: Lab 15: Cell Structure & Func on Mitosis Meiosis DNA & RNA Mendelian Gene cs Popula on Gene cs 3 4 Lab Safety Always follow the instruc ons in your laboratory manual and these general rules: eScience Labs, LLC. designs every kit with safety as our top priority. Nonetheless, these are science kits and contain items which must be handled with care. Safety in the laboratory always comes first! Lab Prepara on • • Please thoroughly read the lab exercise before star ng! If you have any doubt as to what you are supposed to be doing and how to do it safely, please STOP and then: Double-check the manual instruc ons. Check www.esciencelabs.com for updates and ps. Contact us for technical support by phone at 1-888-ESL-Kits (1-888-375-5487) or by email at Help@esciencelabs.com. • Read and understand all labels on chemicals. If you have any ques ons or concerns, refer to the Material Safely Data Sheets (MSDS) available at www.esciencelabs.com. The MSDS lists the dangers, storage requirements, exposure treatment...
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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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...HISTORY OF BAKING On today’s market there is a never ending variety of the most delicious sweets and pastries to please both the palate and the eyes. We have become so used to this diverse range of bread, mouth watering pastries and cakes that seldom we ask just how they come into existence. I guess my initial interest in the origin of the baking industry was not aroused by accident; rather I suspect it was kindled by a chain of events occurring earlier in my life... My Grandfather owned a small hotel and bakery in Switzerland and when he retired my father who was an excellent pastry cook continued the business. As a small child I spent many hours watching my dad at work and later followed in his footsteps almost as a matter of course. Then again, I have a suspicion that it may have been “fate-by-design” that made me take up pastry-cooking. The question still remains, was my career pre-determined by the fact that my grandfather had thousands of letterheads printed for his bakery which included his name? The prospect of a hefty quantity discount would no doubt have made perfect sense to my frugal fore bearer; it must have been so much cheaper getting all this printing done in a big way. Grandfather should have realised (and I suspect that he might have) that there was not the slightest chance that any one generation could ever use up this huge mountain of stationery. Granddad’s first name “Fritz” was also my father’s first name and when I was born there was never any question...
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...Establish and Manage Your Home Lawn The home lawn and turf areas surrounding churches, parks, and office buildings do more than just serve as pleasant green backdrops. The grass plants that make up the lawns serve as miniature air-conditioners and pollution-abatement centers. On a block of eight houses, the front lawns have the cooling effect of 70 tons of air-conditioning. The plants, in transpiring water to cool themselves, also cool the surrounding area. Roughly 50 percent of the heat striking a turf area is eliminated by transpiration. When the temperature of the sidewalk is 100 °F, the temperature of the adjacent turf remains near 75 °F. This cooling may last into the night, with studies showing a 13-degree cooling at 9 p.m. This air-conditioning is not free, however. An average 5,000-square-foot lawn transpires about 3,000 gallons of water on a hot summer day. If this water is not supplied by rain, it must be applied by some other means. Turfgrass also functions as a noise barrier. Studies at the Riverbank Acoustical Laboratory in Geneva, Illinois, found Kentucky bluegrass turf more sound-absorbent than a heavy carpet on a felt pad. One of the most significant byproducts of a living, green backdrop is its effect upon the atmosphere. A 250-square-foot lawn produces enough oxygen for a family of four. The average lawn traps significant amounts of carbon dioxide, peroxyacetyl nitrates, and ozone, as well as particulate matter. A most important effect is the prevention of soil...
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...INTRODUCTION Mung bean (Vigna radiata L. Wilczek) sprouts can be considered one of the most common vegetables consumed in the Philippines due to availability and nutritional value (Del Rosario, 2003 and FNRI, 1997). One cup of raw mung bean sprouts contains 48 calories, 6.5 grams of protein, 1.5 grams of fat, and 5.6 grams of carbohydrate. One cup of cooked bean sprouts contains 48 calories, 6.6 grams of protein, 1.8 grams of fat, and 4.6 grams of carbohydrate. In addition, sprouts are a good source of minerals and vitamins, particularly vitamins B1, B2, and C (http://ianrpubs.unl.edu/horticulture). Mung bean sprouts are low in calories and exceptionally high in potassium. A nutritious sprouted mung bean offers the same amount of vitamin A as a lemon, the niacin of a banana, the thiamine of an avocado, the riboflavin of a dried apple, the carbohydrate content of a melon and the ascorbic acid of a 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...
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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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...NINTH EDITION Burton’s MICROBIOLOGY FOR THE HEALTH SCIENCES Paul G. Engelkirk, PhD, MT(ASCP), SM(AAM) Biomedical Educational Services (Biomed Ed) Belton, Texas Adjunct Faculty, Biology Department Temple College, Temple, TX Janet Duben-Engelkirk, EdD, MT(ASCP) Biomedical Educational Services (Biomed Ed) Belton, Texas Adjunct Faculty, Biotechnology Department Temple College, Temple, TX Acquisitions Editor: David B. Troy Product Manager: John Larkin Managing Editor: Laura S. Horowitz, Hearthside Publishing Services Marketing Manager: Allison Powell Designer: Steve Druding Compositor: Maryland Composition/Absolute Service Inc. Ninth Edition Copyright © 2011 Lippincott Williams & Wilkins, a Wolters Kluwer business © 2007 Lippincott Williams & Wilkins, © 2004 Lippincott Williams & Wilkins, © 2000 Lippincott Williams & Wilkins, © 1996 Lippincott-Raven, © 1992, 1988, 1983, 1979 JB Lippincott Co. 351 West Camden Street Baltimore, MD 21201 Printed in the People’s Republic of China All rights reserved. This book is protected by copyright. No part of this book may be reproduced or transmitted in any form or by any means, including as photocopies or scanned-in or other electronic copies, or utilized by any information storage and retrieval system without written permission from the copyright owner, except for brief quotations embodied in critical articles and reviews. Materials appearing in this book prepared by individuals as part of their official duties as U.S. government employees...
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...TABLE OF CONTENTS Title page Approval page Dedication Acknowledgement Abstracts Table of contents CHAPTER ONE 1.1 INTRODUCTION 1.2 HISTORICAL REVIEW CHAPTER TWO 2.1 CONCEPT OF FOOD SPOILAGE 2.2 SPOILAGE MICRORGANISMS CHAPTER THREE 3.1 SPOILAGE MICRORGANISM IN FRESH WHOLE FRUITS 3.2 UNUSUAL CHARACTERISTICS OF SPOILAGE MICRORGANISMS 3.3 SOURCES OF MICROBIAL CONTAMINATION OF CITRUS FRUITS CHAPTER FOUR 4.1 MICROBIAL SPOILAGE OF FRESH CUT FRUITS 4.2 MICROBIOLOGICAL SPOILAGE DEFECTS OF FRESH-CUT CITRUSFRUITS 4.3 IMPACT OF MICROBIOLOGICAL SPOILAGE 4.4 INTRINSIC AND EXTRINSIC FACTORS OF SPOILAGE MICRORGANISM 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...
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...Section A: Basic Microbiology 1 SCOPE AND HISTORICAL DEVELOPMENTS IN MICROBIOLOGY “Science contributes to our culture in many ways, as a creative intellectual activity in its own right, as a light which has served to illuminate man’s place in the uni-verse, and as the source of understanding of man’s own nature” —John F. Kennedy (1917–63) The President of America The bacterium Escherichia coli INTRODUCTION AND SCOPE MICROBIOLOGY is a specialized area of biology (Gr. bios-life+ logos-to study) that concerns with the study of microbes ordinarily too small to be seen without magnification. Microorganisms are microscopic (Gr. mikros-small+ scopein-to see) and independently living cells that, like humans, live in communities. Microorganisms include a large and diverse group of microscopic organisms that exist as single cell or cell clusters (e.g., bacteria, archaea, fungi, algae, protozoa and helminths) and the viruses, which are microscopic but not cellular. While bacteria and archaea are classed as prokaryotes (Gr. pro-before+ karyon-nucleus) the fungi, algae, protozoa and helminths are eukaryotes (Gr. eu-true or good+ karyon-nucleus). Microorganisms are present everywhere on earth, which includes humans, animals, plants and other living creatures, soil,water and atmosphere. Microorganisms are relevant to all of our lives in a multitude of ways. Sometimes, the influence of microorganisms on human life is beneficial, whereas at other times, it is detrimental. For example...
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