Micro Worksheets

Lab 5 Eukaryotic Microbes, Parasitology, & Viruses BIO250L”

Student Name: Click here to enter text.

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

“Pre-Lab Questions”

1. What is a model organism, and why is Saccharomyces cerevisiae so often used as one? Click here to enter text.

2. Research and discuss the properties of mold that make them sometimes beneficial to humans, and sometimes potentially harmful. Click here to enter text.

3. Parasitic helminths are a major cause of disease in undeveloped countries around the world. Discuss the role that microbiologists can and have played in helping to reduce the number of infections caused by parasitic helminths. Click here to enter text.

“EXPERIMENT 1: Mold Growth on Bread and Fruit

Data Tables

Table 1: Experiment 1 Growth Results

Condition	Day of First Visible Growth	Extent of Growth on Bread (Mean)	Extent of Growth on Apple (Mean)
Bright, Control	Click here to enter text.	Click here to enter text.	Click here to enter text.
Bright, Water	Click here to enter text.	Click here to enter text.	Click here to enter text.
Bright, Sugar	Click here to enter text.	Click here to enter text.	Click here to enter text.
Bright, Lemon	Click here to enter text.	Click here to enter text.	Click here to enter text.
Bright, Vinegar	Click here to enter text.	Click here to enter text.	Click here to enter text.
Dark, Control	Click here to enter text.	Click here to enter text.	Click here to enter text.
Dark, Water	Click here to enter text.	Click here to enter text.	Click here to enter text.
Dark, Sugar	Click here to enter text.	Click here to enter text.	Click here to enter text.
Dark, Lemon	Click here to enter text.	Click here to enter text.	Click here to enter text.
Dark, Vinegar	Click here to enter text.	Click here to enter text.	Click here to enter text.

Post-Lab Questions

1. Which condition produced the most mold growth? The least? The fastest? The slowest? Click here to enter text.

2. What was the purpose of examining three pieces of bread and three pieces of apple in each treatment? Click here to enter text.

3. Based on your results, what conditions are most favorable for mold growth on bread? On apple? Click here to enter text.

4. Would these conditions apply to all fungal growth? Click here to enter text.

5. Did you notice a difference in mold growth on the bread vs the apple? If so, what do you think might account for this difference? Click here to enter text.

6. How would changing the type of bread (e.g. fresh from a bakery, no preservatives vs. prepackaged with preservatives) affect the results? Click here to enter text.

7. How do you think changing the temperature at which the bags were incubated affected the results? Click here to enter text.

8. How would you test the predictions/hypotheses from Questions 6 and 7? Click here to enter text.

9. Look up the pH of lemon juice and vinegar. Based on your results and your knowledge of favorable environmental conditions for fungal growth, what can you conclude about the effect of pH on growth? Click here to enter text.

10. What is the source of the mold that grew on the samples? Click here to enter text.

Insert a photo of your mold growth. Include your name and access code handwritten in the background of your photo.

“EXPERIMENT 2: Microscopic Observation of Saccharomyces Cerevisiae

Post-Lab Questions

1. What information/structures were you able to glean from the Gram stain that you could not get from the methylene blue stain? Click here to enter text.

2. What information/structures were you able to glean from the methylene blue stain that you could not get from the Gram stain? Click here to enter text.

3. Is Saccharomyces cerevisiae Gram-positive or Gram-negative? Research and describe the composition of yeast cell walls. How does the composition compare to the cell walls of Gram-positive or Gram-negative bacteria? Click here to enter text.

Insert a photo of your slide. Include your name and access code handwritten in the background of your photo.