assigment

“Lab 8 Industrial Microbiology” “BIO250L”

Student Name: Click here to enter text.

Access Code (located on the lid of your lab kit): Click here to enter text.

“Experiment 1- Yogurt Preparation”

“Table 2: Yogurt pH Results”

“Sample”	“pH”
“Step 2”	Click here to enter text.
“Step 6”	Click here to enter text.
“Step 10”	Click here to enter text.
“Step 14”	Click here to enter text.
“Step 15”	Click here to enter text.

“Post-Lab Questions”

“1. Make a graph of the pH changes over the course of the experiment. How does the pH change at each step? Why?”

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“Insert graph here:”

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“2. What attributes does lactic acid confer to yogurt?”

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“3. How does the consistency of the milk change during the production of yogurt? What facilitates this change?”

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“4. What are the breakdown products of lactose?”

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“Insert photo of your pH strips after use with your name clearly visible in the background:”

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“Experiment 2- Cloning a DNA Fragment to a Bacterially-Derived Plasmid Vector”

“Table 1: Fragment Lengths”

“DNA Type”	“Longest Length (in base pairs)”
“Foreign”	Click here to enter text.
“Plasmid”	Click here to enter text.

“Post-Lab Questions”

“1. What is the expected size of the plasmid plus the cut foreign DNA?”

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“2. What type of ends to the enzymes BamHI and EcoRI produce? How does this type of end facilitate cloning?”

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“3. What enzyme is necessary to permanently link the digested foreign and plasmid DNA together to form the recombinant DNA molecule? How does this enzyme work?”

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“4. How would you clone a gene into a plasmid if there were no common restriction sites between the two DNA sequences?”

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