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Start of a home science study<br />Using the most sterile conditions possible (hand washing; minimal touching), white brea...
Ongoing project – sample storage<br />First samples were taken in July 2011; they were swiped on household surface<br />Si...
Sample areas / day taken<br />
Porch – daylight ; day 0 <br />Another set of samples was put in the daylight on the porch during the summer day’s and in ...
Basement – day 0<br />Put in a dark basement area at about 65 degrees Fahrenheit. <br />
Basement – day 8<br />
Outdoor Samples – day 9<br />Some yellowing seen on samples where water had been placed but no visually-noticeable growths...
Bread Samples – basement; day 9<br />The 2 in this last column were added 1.5 days earlier; they were moist and from the r...
Bread Samples – basement; day 9<br />Tap water<br />Sterile water<br />These were the samples that were moistened before b...
Bread closeup – basement; day 9<br /> Yellow growths (hard to see here)<br />This is a close-up 9 days in the darkened bas...
Bread closeup – basement; day 9<br /> More diffuse greenish growths<br />This is a close-up 9 days in the darkened basemen...
The two rows, the first 3 have were inoculated 20 days ago<br />This column was inoculated 13 days ago<br />This column sw...
The two rows, the first 3 have were inoculated 20 days ago<br />This column was inoculated & dipped in water 13 days ago <...
Home science - bread & microorganisms
Home science - bread & microorganisms
Home science - bread & microorganisms
Home science - bread & microorganisms
Home science - bread & microorganisms
Home science - bread & microorganisms
Home science - bread & microorganisms
Home science - bread & microorganisms
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Home science - bread & microorganisms

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Images of samples from a home-science study using bread samples to incubate microorganisms.

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Home science - bread & microorganisms

  1. 1. Start of a home science study<br />Using the most sterile conditions possible (hand washing; minimal touching), white bread was swiped over different surfaces then sealed in labeled ZipLoc bags. Two samples were taken from each area. One set of samples was put in a dark, cool (65deg. F) basement and the other was kept in sunlight during the day (and brief heat – see note below) and in an indoor room at night. The samples came from a door knob, a toilet rim, the garbage can, and a human mouth. Also, two samples WERE NOT swiped on any surfaces, however, one was sprinkled with tap water and the other with sterile water (that had been boiled for 15 minutes). http://www.youtube.com/watch?v=F0mYhOZcAJY<br />
  2. 2. Ongoing project – sample storage<br />First samples were taken in July 2011; they were swiped on household surface<br />Six were placed on the porch, briefly in a warmed over overnight, then in daylight thereafter<br />Six were placed in a cool, dark basement <br />A week later, two more samples were taken for the basement and the “porch” sample and were slightly-soaked in water<br />Nine days later, two whole wheat bread samples were taken from a board that had been swiped with meat and then left at room temperature for 36 hours; one samples was left dry and the other was sprinkled with sterile water<br />
  3. 3. Sample areas / day taken<br />
  4. 4. Porch – daylight ; day 0 <br />Another set of samples was put in the daylight on the porch during the summer day’s and in the house in the evening. Temperature range from 65 to 88 degrees Fahrenheit. <br />
  5. 5. Basement – day 0<br />Put in a dark basement area at about 65 degrees Fahrenheit. <br />
  6. 6. Basement – day 8<br />
  7. 7. Outdoor Samples – day 9<br />Some yellowing seen on samples where water had been placed but no visually-noticeable growths were evident yet<br />The 2 in this last column were added 1.5 days earlier; they were moist and from the rear door & from the cat little box<br />
  8. 8. Bread Samples – basement; day 9<br />The 2 in this last column were added 1.5 days earlier; they were moist and from the rear door & from the cat little box<br />
  9. 9. Bread Samples – basement; day 9<br />Tap water<br />Sterile water<br />These were the samples that were moistened before being put in the basement<br />
  10. 10. Bread closeup – basement; day 9<br /> Yellow growths (hard to see here)<br />This is a close-up 9 days in the darkened basement for the sterile-water sprinkled bread <br />Black circular growths<br />
  11. 11. Bread closeup – basement; day 9<br /> More diffuse greenish growths<br />This is a close-up 9 days in the darkened basement for the tap-water sprinkled bread <br />A few black circular growths<br />
  12. 12. The two rows, the first 3 have were inoculated 20 days ago<br />This column was inoculated 13 days ago<br />This column swiped 4 days ago<br />Basement stored samples<br />
  13. 13. The two rows, the first 3 have were inoculated 20 days ago<br />This column was inoculated & dipped in water 13 days ago <br />This column swiped 4 days ago<br />Light stored & heated samples<br />
  • catherineblasyu

    Jul. 6, 2015

Images of samples from a home-science study using bread samples to incubate microorganisms.

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