Biology portfolio evidence Abdi Feizpour
Culturing a Micro-organism using Aseptic Technique
Introduction: Yeast saccharomyces cerevisia
When a scientist is working with micro-organisms it is essential that they use the aseptic technique, as this:
Ensures that their culture of the micro-organism remains pure and therefore free of other micro-organisms
Unless aseptic culture techniques are followed strictly, an originally pure culture will definitely become contaminated with other unwanted species.
Micro-organisms are very useful in making a large number of food and drinks and usually grown in liquid broth or a solid medium such as agar and either in a flat dish called a petri dish, or as a slope in a narrow bottle. Brewers use the yeast left over at the end of brewing to start their next brew. However, because of changes occurring to the yeast, they have to replace it with a pure yeast culture, about every ten brews. They will keep a pure culture of yeast in the refrigerator on an agar slope - we will culture it on a malt agar plate. Nutrient agar is often used in laboratories for growing micro-organisms. Agar is a jelly -like substance that melts when heated and sets when cooled, but does not contain any nutrients. The nutrients needed by the micro-organisms are moulded and dissolved into a molten agar. The nutrients agar sets when poured in a petri dish and allowed to cool.
Our aim: To culture micro-organisms using the aseptic technique with agar.
Safety points: before carrying out this experiment we had to make sure that we did it safely in the laboratory .We had to be very careful when dealing with the micro organisms and that we did everything quick so that no bacteria would get into the petri dish and we also had to wear safety goggles to prevent a unlikely event of an eye accident. Food or drink should not be stored or consumed in a laboratory or prep room that is used for microbiology. No one should lick labels, apply cosmetics, chew gum, suck pens or pencils or smoke in a laboratory or prep room. Facilities should be provided within the laboratory or prep room for hands to be washed with soap after handling microbial cultures and whenever leaving the lab. Paper towels or some other hygienic method should be used for drying hands. If contamination of the hands is suspected, then they should be washed immediately with soap and water. Cuts or abrasions should be protected by the use of waterproof dressings or by wearing disposable gloves. Safety glasses may be worn, according to local requirements.
Culturing a Micro-organism using Aseptic Technique
Introduction: Yeast saccharomyces cerevisia
When a scientist is working with micro-organisms it is essential that they use the aseptic technique, as this:
Ensures that their culture of the micro-organism remains pure and therefore free of other micro-organisms
Unless aseptic culture techniques are followed strictly, an originally pure culture will definitely become contaminated with other unwanted species.
Micro-organisms are very useful in making a large number of food and drinks and usually grown in liquid broth or a solid medium such as agar and either in a flat dish called a petri dish, or as a slope in a narrow bottle. Brewers use the yeast left over at the end of brewing to start their next brew. However, because of changes occurring to the yeast, they have to replace it with a pure yeast culture, about every ten brews. They will keep a pure culture of yeast in the refrigerator on an agar slope - we will culture it on a malt agar plate. Nutrient agar is often used in laboratories for growing micro-organisms. Agar is a jelly -like substance that melts when heated and sets when cooled, but does not contain any nutrients. The nutrients needed by the micro-organisms are moulded and dissolved into a molten agar. The nutrients agar sets when poured in a petri dish and allowed to cool.
Our aim: To culture micro-organisms using the aseptic technique with agar.
Safety points: before carrying out this experiment we had to make sure that we did it safely in the laboratory .We had to be very careful when dealing with the micro organisms and that we did everything quick so that no bacteria would get into the petri dish and we also had to wear safety goggles to prevent a unlikely event of an eye accident. Food or drink should not be stored or consumed in a laboratory or prep room that is used for microbiology. No one should lick labels, apply cosmetics, chew gum, suck pens or pencils or smoke in a laboratory or prep room. Facilities should be provided within the laboratory or prep room for hands to be washed with soap after handling microbial cultures and whenever leaving the lab. Paper towels or some other hygienic method should be used for drying hands. If contamination of the hands is suspected, then they should be washed immediately with soap and water. Cuts or abrasions should be protected by the use of waterproof dressings or by wearing disposable gloves. Safety glasses may be worn, according to local requirements.
