Please enable JavaScript.
Coggle requires JavaScript to display documents.
Biology deconstruction: What conditions are the most favourable for…
Biology deconstruction: What conditions are the most favourable for microbial food production?
What are conditions?
Requirements or envoirnments for microorganisms to grow
What are the favourable conditions
Temperature
Psychrophiles -5 - 20
Mesophiles 15-45
Yeast grows best in the mesophilic range
Thermophiles 45 - 80
Hyper thermophiles 65- 105
Humidity
Microbes grows best in a humid environment
This is because the cell is composed of 70% water
Acidity
Neutrophile pH 6.5-8.5
Most microorganisms are neutrophils which grows the most efficient in neutral envorinments
Alkaliphile pH 7.5-11.5
Acidophile pH 1-5
Osmotic pressure
High omostic temperature might be
Protein rich
Microbes uses protein as a source of enzymes, materials to build its structure and trasnportation
What are unfavourable conditions
Acidity
Generally for all types of microorganisms : Extremely acidic or basic pH
This is because highly acidic conditions will break up the hydrogen bonds that bonds the DNA strands together
This will disrupt the amino acid function groups, which promotes folding of the molecule and denaturing the protein
Highly basic solutions will cause the lipids to hydrolyze
Temperature
Extremely low temperature
Extremely high temperature
Acidity
Extremely acidic envorinments
Extremely basic environments
What are microorganisms?
Microscopic organisms
a colony of cells
Single celled
Species of microorganisms
bacteria
fungi
archaea
protists
viruses
Foods that contain microorganisms (most accessible options)
Medicine (clinic drugs for diseases)
Lactic acid bacteria (Lactococcus lactis)
Mould
Penicillin (antibiotic)
Cheese
Roquefort cheese
Blue cheese
Yeast (fungus and the most accessible and affordable option)
High protein yogurt (coles)
Kombucha (coles)
Alcoholic drinks
Beer, Malt Liquor, and Hard Ciders (BWS)
Archaea
salted anchovies
Kimchi
Potential risks of handling microorganisms in the school labortory
Culturing microorganisms might lead to the growth of pathogenic pathogens
These pathogens could enter through the skin and contact surfaces, inhalation or even ingestion
To prevent this risk from happening, we should not eat in the laboratory
Wearing aprons to prevent bacteria coming into contact with our skin and clothes which could transfer to other surfaces
Wearing safety goggles prevents bacteria from transmitting entering through the eyes
Disposing the experiment samples in the correct areas. It will be better to consult the teacher whether that particular bacteria can be disposed in the sink or seperately
The risk of handling equipments
Waterbaths
Waterbaths can heat up to 100°C which means that it could cause burns to the skin
To prevent this, experiments could be performed in lower temperatures.
Tongs, gloves and towels could be combined and used when we come into contact with equipment that has been heat up in the waterbath
Testtube and conical flasks
The breakage of these equipments has a potential of causing cuts
To prevent this from happening handle all the equipments with care. E.g do not drop these equipments
Do not go close to these equipments or put your eyes close to the opening on the top. this is because reactions might cause potential dangerous bacterias from entering the eyes
What does microorganisms work and how to they grow?
Reproduce by asexual reproduction - a process called binary fission
To do this they need a food source to produce energy
Simple sugars
Glucose
found in fruits and milk
Sucrose
White sugar (most aceesscible option)
Frutose
Honey and fruits
Complex carbs
Starch
Cellulose
Does yeast produce any products when it reacts (consume) sugar?
Yeast produces carbon dioxide, ethanol and energy when it consumes nutrients such as sucrose and glucose
Importance of mircrobial to the society
A Lot of nutritious foods contain microbes
This is because microorganisms contains beneficial properties such as proteins, vitamins, minerals, antioxidants
They promote gut have and improve immune system
Digestion
Assists the excretion of waste in the body
Absorption of nutrients
Very cost efficient method to obtain nutrients
yeast are one of the most affordable options which is around $4-5 dollars for 280 grams (coles)
This can produce a lot of servings of bread or other yeast related products
This means that the experiment could be based on yeast
Possible experiment ideas
Yeast is the most accessible options of microorganisms
Instant dry yeast is the most popular and frequently used
What can we test on?
Amount of nutrients the yeast obtains
Amount of sugar it obtains
Phrehaps the concentration of sugar in a standard solution that is used to feed the yeast
Recording data by observing the reactions and recording the amount of carbon dioxide that is produced
Temperature
By changing the temperature ranges and feeding the yeast a set amount of nutrients (white/ caster sugar)
How to maintain the temperature?
By keeping the conical flask into a water bath with a set temperature
As yeast produces carbon dioxide during fermentation, we could be able to record the amount of CO2 produced to deduce its growth rate
Concentration of yeast
Testing different amounts of yeast in a set amount of water
By doubling and tripling of yeast for 3 tests and repeat trials for each
How to record the data?
The amount of carbon dioxide produced could be recorded by a software
Equipment used
Include name of equipment
Obersvaing with naked eyes
Not a reliable method, data has low validbility
Variables in the experiment
Independent variables
The temperature of each trial because the temperature can be controlled and changed with the help of the water bath
Dependent variables
The amount of CO2 produced because it differs in every trial which depends on the independent variable
Controlled variables
The same equipments will be used in every trial to ensure that the imformation is valid and tests are fair
The amount of water and water and sugar solution that will be added to the yeast will be the same
Uncontrolled variables
Temperature in the room because air conditioning or the window might impact the temperature constantly