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Adaptations in Bacteria-
This is a four day activity and it explores the Nebraska Science
Standards: 12.2.1,
12.4.6,
12.7.1.
Also included are a document that describes how to write a Lab
Reports/Scoring Rubic and a Lab
Evaluation for groups that are stuggling. (Submitted by Gayla
Probasco)
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| Control
of Molds in Bread- Today’s manufacturing technology
has freed us of the task of baking our bread and has yielded a product
with a prolonged shelf life. This longer shelf life is partly due
to the use of chemicals that inhibit mold growth. Various preservatives
(potassium sorbate, sodium benzoate) have been used to inhibit mold
spoilage in other food products. Inhibition of yeasts by some preservatives
may prevent bread doughs from rising properly. (Submitted by Dr.
Joseph P. Dalmasso) |
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| Environmental
Affects on Microbial Growth- Develop background information
on environmental conditions for microbial growth and relate to food
preservation.(Submitted by Lisa Janke) |
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| Germ
Survey- Many people do not wash their hands before they
handle food. This increases the chance of the transfer of microorganisms
into the body. Students will create and distribute a survey on hand
cleanliness and food handling. The results of the survey will be
tabulated and published. (Submitted by Karen S. Gottsch) |
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| High
Fiber, Beef, Humans, Stomach Acidity and Pathogenic Escherichia
coli- The purpose of this lesson is to show that
high-fiber meals for beef cattle may reduce pathogenic E. coli that
cause foodborne illness. (Submitted by Richard R. Smith) |
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| Irradiation
and the Reduction of Pathogens- The purpose of this lesson
is to show that the use of irradiation of food and food products
can reduce and/or eliminate food borne pathogens from the food supply
and thus, reduce the incidence of foodborne illness. There is also
an examine
that test the students knownledge of what was learned by the experiment.(Submitted
by Richard R. Smith) |
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| Issues
in Food Safety- Areas of interest by Food Scientists
at UNL among other topics. (Submitted by Dr. Bob Hutkins) |
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| Nutritional
Needs of Microorganisms- Introduce what microorganisms
are and discuss nutritional needs. (Submitted by Lisa Janke) |
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| Sporeforming
Bacteria in Foods- Examples of questions that can be
answered are: How resistant are the spores to heat? What types of
foods do these spores come from? What are the temperatures that
these sporeforming bacteria grow at optimally? How does the oxidation/reduction
potential select for the Bacillus and the Clostridium species? What
do these spores look like under the microscope? What levels of heat
will only injure the spores? (Submitted by Dr. M.A. Cousin) |
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| Three
Fermentation Exercises- (Submitted by Dr. Bob Hutkins) |
- Experiment 1: To understand conditions that influence growth
and fermentation of yeast (Saccharomyces cerevisiae)
- Experiment 2: To understand how biological, physical, and
chemical activities are involved in the production of fermented
foods
- Experiment 3: To understand how enzymes derived from microorganisms
can be used to convert simple corn sugar into sweeteners used
in soda pop.
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| Yeast
Fermentation - Yeast requires several
factors for optimum activity. These include a source of carbohydrates,
water, pH level, and temperature. This activity will illustrate
to the student that each factor has an optimum level and that small
changes in any one factor can affect the amount of growth in yeast
and therefore the production of carbon dioxide. (Submitted by Karen
S. Gottsch) |
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| Yeast
Metabolism and Temperature - The
purpose of this laboratory is to observe how temperature affects
the metabolism of microorganisms by visibly noting the volume changes
of identical food mixes containing baking yeast at different temperatures.
(Submitted by Richard R Smith ) |
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| What Effects Yeast Growth? -
This experiment will illustrate to the student that the growth of
yeast is affected by pH, temperature, and nutrient level and that
one natural by-product of this fermentation process is carbon dioxide.This
activity includes a Teacher's
Activity Guide and a Student
Activity Guide. (Taken from IFT Experiments) |
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