Unicellular Organisms
Experiment 1: Mold Growth on Bread and Fruit - What are Optimal
1) Using the PowerPoint document attached you need to capture a photo of the bread pieces every other day to document your experiment. Use the example layout and place your photos in the boxes for each slide. Export the file as a pdf and name the file Lastname_LabSet2Photos and attach to the assignment for submission.
Post-Lab Questions
1. Based on your results, what conditions are most favorable for mold growth on bread and apples?
2. Would these conditions apply to all fungal growth?
3. How would using fresh bread from a bakery (no preservatives) versus prepackaged bread (with preservatives) affect the results?
4. How would changing the incubation temperature affect the results? How would you test these predictions?
1. Insert a photo with your pH strips for each sample as well as your name, face and date. Make sure each pH strip has a label so that I can see which step it belongs to.
2. What attributes does lactic acid confer to yogurt?
3. How does the consistency of the milk change during the production of yogurt? What facilitates this change?
4. What are the breakdown products of lactose?