JIMMY_TSZ_YUEN_CHAN_BIOL100_Lab4.pdf - Lab#4 The Cell – Lab Report Template Name Use this form to complete this week’s lab report assignment as

JIMMY_TSZ_YUEN_CHAN_BIOL100_Lab4.pdf - Lab#4 The Cell –...

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1 Lab #4: The Cell Lab Report Template Name: Use this form to complete this week’s lab report assignment as directed in the BIOL 100L Lab4 the Cell file. Once complete, the file should be saved as a pdf with the file name that follows this format: Your full name JIMMY TSZ YUEN CHAN_BIOL100_Lab4 Part 1: Beginning: During: End: Observations of any changes in milk consistency: Temperatures ( C): 98 C 90 C 46 C The milk gets sticky Table 1. Temperatures during the cooling of milk: “Beginning” is the temperature of the mi lk when it was removed from the burner; “During” is the temperature after around 5 minutes; and “End” is the temperature at 10 minutes. pH of milk from the measuring cup:______6_____ Approximat e sample time: Actual clock time: Water bath temperature ( C) pH in Beaker A: Time zero 0 45 C 4.5 30 minutes 30 minutes 43 C Not measured at 30 min. 60 minutes 60 minutes 44 C 4.0 120 minutes 120 minutes 40 C 3.5 180 minutes 180 minutes 38 C 3.5 240 minutes 240 minutes 36 C 3.5 Table 2. Incubation temperatures and pH of the milk alone and inoculated milk in Beaker A at specified times. Notes: From the lab experiments conducted. I noticed that the lab result milk alone has a pH of 6 which is slightly acidic and almost neutral. As the milk is cultured more the pH value drops which means that it starts becoming more acidic. This means that yoghurt is more acidic than milk. The changes in the pH are due to the conversion of the lactose I milk into lactic acid which makes yoghurt more acidic. The milk substrates become thick with
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2 time, this causes an increase in the viscosity of the milk. The incubation process cause production of lactic acid
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