Gram staining is a method developed by the Danish Scientist Hans Christian Gram in 1884 to distinguish two types of bacteria based on the structure of their cell wall. Gram-positive bacteria stain purple because of its thick peptidoglycan layer in the cell wall. Gram-negative bacteria will stain pink due to having a very thin peptidoglycan […]
Hypothesis: A proposed explanation based on limited evidence. It is also called an intelligent guess. You use this guess as a basis to do a further investigation. Population: The entire set of subjects or materials that you want to investigate Sample: A part of the population that you will investigate. The sample must be a […]
Microbial analysis is used in the food industry to determine the microbial content of foods and as a verification, measurement to determine the adequacy of cleaning and sanitation. Common tests that you will encounter include the following. Aerobic Plate Count (APC): This test is also called aerobic colony count, standard plate count (SPC) and total […]
You may be required to write up your food science lab in a research paper format. This will give you great practice in preparing to write and publish scientific peer-reviewed articles. Here is an outline I have created for you showing the basic elements of a research paper and their purpose. Title A Few Words […]
Objective: To observe the effect of pH on catalase enzyme in potato protein extract Background: Hydrogen peroxide is a byproduct of several metabolic reactions in living cells. If allowed to accumulate it can cause oxidative damage. Therefore, it is constantly removed by catalase which decomposes it to water and oxygen. Catalase is found in […]
Objectives: a) to quantify proteins in an unknown concentration of egg albumin (egg white) solution, and (b) to separate casein protein from milk Background: In the first part of this lab, the Biuret method will be used to identify and quantify proteins in an unknown concentration of egg albumin solution. Proteins are identified in […]
