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Unformatted text preview: ny one of these genes are resistant to kanamycin and are able to grow in its presence. Thus, if kanamycin‐resistant bacteria are present, administering kanamycin to the chickens will not prevent bacterial contamination. 2 Scientists have found that the different kanamycin resistance genes are different sizes. They also appear to have arisen independently from each other, and the different genes are usually present in different bacterial populations. Thus, the different genes can be identified by their size, and the identity of a particular gene for kanamycin resistance can be used as a marker to trace the source of a particular resistant bacterial strain. The Task In the following set of experiments you will follow a strategy often used by research teams to determine the source of the outbreak of gastroenteritis linked to consumption of raw or partially cooked eggs and make recommendations about steps to take to prevent further outbreaks. Contaminated eggs have been linked to three chicken farms – Lucky Farm Eggs, Mia’s Egg‐cellent Eggs, and Tucker’s Cluckers. As part of a team, you will try to determine whether there is a shared source for the bacterial contamination among the three farms (e.g., shared feed producer, shared supplier of building materials, shared source of laying hens), or whether each occurrence of kanamycin‐resistant bacteria is unique to each farm (that is, came from a non‐shared source). Once you have made this determination, you will offer recommendations for the next steps in the investigation and the prevention of further outbreaks. First, you will use serial dilutions on +/‐ kanamycin plates, to determine the frequency of kanamycin resistant bacteria in the original bacterial population. You will use these data to calculate the frequency of kanamycin resistance at the three chicken farms. Next, you will use a procedure known as Polymerase Chain Reaction (PCR) to determine whether the three farms share a common form of resistant bacteria or whether each...
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This note was uploaded on 02/06/2014 for the course BIO 110 taught by Professor Hass during the Fall '11 term at Penn State.

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