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Description
Grades 9–12. For a class of 32. Two laboratory exercises allow students to explore microbial growth in common foods and methods of food preservation.
Grades 9-12. For a class of 32. Two laboratory exercises allow students to explore microbial growth in common foods and methods of food preservation. In the first activity, students enrich plain non-nutrient agar with various types of food and then observe rates of bacterial and fungal growth. The next activity investigates the effectiveness of salt, sugar, and chemicals as preservatives. Students can observe bacterial and fungal growth over a 5- to 10-day period.
Note:Keep bacteria and fungus cultures at room temperature; do not incubate or refrigerate.
Note:Keep bacteria and fungus cultures at room temperature; do not incubate or refrigerate.
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