Name Microorganisms C 3 Workbook
Complete this set of assignments and, to move on to the next set of assignments, you must: Complete Microbe Mystery Box assignment. Select and complete three (3)assignments. Assignment Completed Complete the lab How Does Sugar Affect Yeast Growth? Complete the lab How Does Temperature Affect Yeast Growth? Complete the lab A Yeastly Feast. Complete the lab Effects of Mixing Flour and Yeast. Complete the lab The Dust Mite Matters. Successful complete the quiz with a minimum score of 6 out of 8. STANDARD V: Students will understand that microorganisms range from simple to complex, are found almost everywhere, and are both helpful and harmful. Objective 1: Observe and summarize information about microorganisms. c. Research and report on a microorganism s requirements (i.e., food, water, air, waste disposal, temperature of environment, reproduction). Note: All labs must be completed in groups of 2, 3, or 4.
Microbe Mystery Box (modified from an activity from the American Society for Microbiology) Microorganisms are used to make many different products. Your assignment is to explore a Microbe Mystery Box and select the items that were made using microorganisms. Use the information sheet included in the box as you look at the items. Complete the table as you explore your Mystery Box. (The number of items made from microorganisms will differ from box-to-box. You may not fill up the entire table!) Microbe Mystery Box # Item Microbe Used 1
Things Made Using Microorganisms Air - About 50% of the oxygen we breathe comes from algae in the ocean. Artificial Sweeteners- Bacteria make some ingredients used in artificial sweeteners. Blue Cheese A special type of fungus is used to give the cheese color and its tangy taste. Bread - The yeast (fungi) produces carbon dioxide which makes the bread rise. Brie, Camembert, and other soft cheeses - a fungus breaks down the acids in the curd. Bacteria are also involved in keeping the cheese soft. Butter - A starter containing bacteria gives butter its taste and smell. Buttermilk - Formed by adding unpasteurized milk containing bacteria to undergo fermentation at room temperature. Chalk - Calcium carbonate (limestone) produced from the shells of sea microorganisms that have settled to the bottom of the sea. Cheese - Different types of bacteria and fungi are added to milk curd and are allowed to ferment and age. The cheeses made have different tastes and hardnesses. Carbon dioxide produce by bacteria is responsible for the holes in Swiss cheese. Chocolate - Pods containing the cocoa beans in the pulp are collected, broken open, and the beans are removed. The beans are spread on banana leaves or put in sweat boxes where wild yeast ferment them for 2-9 days, producing various flavors. Corn Syrup Bacteria and fungi help thicken the corn syrup. Cortisone Cream - Microorganisms are used in to help make the steroid hormones used in the cream. Diary-Ease -This product contains lactase produced by yeast. It is used to help lactose intolerant people eat dairy products. DaVinci s Last Supper - Destruction of works of art, both painting and sculpture, can be caused by airborne microbes and microbes that live in stone. Dynamite - is made using diatoms. Diatoms are protozoans with a hard shell. Grass, trees, and plants Some fungi enter the plant roots, die, and provide food for the plant. Ketchup - Contains vinegar made by from bacteria. Marshmallow Carrageenan (produced by algae) is used to keep the marshmallow thick and hold its shape. Monosodium Glutamate - The flavor enhancer, MSG, used in Asian cooking is produced by bacteria. Olives - Bacteria is used to remove sugars from the plants and add flavor and aroma. Orchids Need a fungus to help roots increase the amount of water and nutrients it can absorb. 2
Peanuts Fungi attach to root hairs and change the nitrogen to a form the peanut plant case use. Pickles Bacteria is used to remove sugars from the plants and add flavor and aroma. Plastic Bacteria are necessary to help make plastic. Pudding Algae produce carrageenan that is used to thicken the pudding. Rice - Requires blue green algae to change nitrogen to a form the plant can use. Salad Dressing - Is made with vinegar which is made from bacteria. Sauerkraut Cabbage is fermented in bacteria to give sauerkraut its flavor. Soft Scrub Uses carbonate shells of diatoms (a type of protozoan). Soy Sauce Bacteria and fungi are used when making soy sauce. Toothpaste Diatom shells (a type of protozoan) are used as an abrasive in toothpaste. Vinegar - A product made by dripping ethanol over wood chips covered with bacteria. Yogurt Bacteria change milk products into yogurt. How Sugar Affects Yeast (Optional) Question: How does sugar affect the growth of yeast? Materials 1 cup measuring cup 2 125mL Erlenmeyer flasks Warm water (43-46 o C) One cup marked Yeast Only One cup marked Yeast and Sugar Stirrer Stopwatch Procedure 1. Fill the two Erlenmeyer flasks with ½ cup of warm water. 2. In one flask, add 1 teaspoon granulated sugar. 3. Put a package of yeast in each flask and stir. 4. Watch for 10 minutes and record your observations on your worksheet. 3
Worksheet 1. Record your observations, as you watch, on the table below. Minutes 2 minutes Observations 4 minutes 6 minutes 8 minutes 10 minutes Questions and Analysis 1. Summarize what you did in this lab. 4
2. Explain the purpose of in this lab. 3. Describe the results of in this lab and what they mean. 4. Describe what you are still unsure about. 5. Write at least two new things you learned from this lab. 5
How Temperature Affects Yeast (Optional) Question What effect does temperature have on the growth of yeast? Materials Two 125mL Erlenmeyer flasks Two balloons Cold water Warm water Two cups marked Yeast and Sugar Stirrer Stopwatch Procedure 1. Fill a flask with Yeast and Sugar cup and ½ cup of cold water. 2. Fill the other flask with Yeast and Sugar cup and 1 cup of warm water. 3. Put a balloon on top of each bottle. 5. Observe for ten minutes and record your results on your worksheet. Worksheet Hypothesis: The yeast placed in the hot/cold (circle one) water will grow the best. 6
1. Record your observations as you watch your yeast for ten minutes. Minutes 2 minutes Observations 4 minutes 6 minutes 8 minutes 10 minutes 1. What effect does temperature have on how yeast grows? 2. How long (how many minutes/seconds) did it take you to notice the difference in the two flasks? 7
Questions and Analysis 1. Summarize what you did in this lab. 2. Explain the purpose of in this lab. 3. Describe the results of in this lab and what they mean. 4. Describe what you are still unsure about. 8
5. Write at least two new things you learned from this lab. Problem A Yeastly Feast (Optional) Does the food you feed a microorganism affect how fast it grows? Materials Cup marked One Tablespoon Yeast Cup of warm water A dozen or more medicine cups Clean straw or stirring rod Stopwatch A quarter teaspoon each of food sources Procedures 1. Add your cup of dry yeast to a cup of warm water. Stir the mixture until the yeast dissolves. 2. Using a marker, WRITE ON THE CUP, IDENTIFYING WHAT FOOD SAMPLE YOU ARE PLACING IN THAT CUP! 3. Place a tablespoonful of the yeast and water mixture into each of the 12 small cups. Add a quarter teaspoon of different food samples to 11 of the cups, keeping one cup with just yeast and water. 4. Stir the mixtures in the cups with a clean straw or stirring rod. 9
5. Maintain a record to keep track of which food is in which cup. Every five minutes, look at each cup. If the yeast is growing in the cup, mark an X in the appropriate box. If the yeast is not growing, leave the box blank. 5. After 20 minutes, complete your worksheet. Data Table Substance Yeast growing Yeast growing Yeast growing Yeast growing at 5 minutes at 10 minutes at 15 minutes at 20 minutes Nothing Powdered Sugar Artificial Sweetener Sugar Salt Flour Baking Powder Baking Soda Corn Starch Hot Chocolate Mix 10
Questions and Analysis 1. Summarize what you did in this lab. 2. Explain the purpose of in this lab. 3. Describe the results of in this lab and what they mean. 4. Describe what you are still unsure about. 11
5. Write at least two new things you learned from this lab. Effects of Mixing Flour, Sugar, Water and Yeast (Optional) Question When flour, sugar, water, and yeast are mixed together, what is the result? Materials Two empty 1-liter bottles Two balloons 1-cup measuring cup One cup marked Yeast, Flour, and Sugar One cup marked Yeast and Sugar Room temperature water Water heated to about 40 o C. or 110 o F. Stirrer Stopwatch 12
Procedure 1. Fill one bottle with one cup marked Yeast and Sugar, and 1 cup of room temperature water. 2. Fill the other soda bottle with one cup marked Yeast, Flour, and Water, and 1 cup of room temperature water. 3. Secure a balloon on top of each soda bottle. 4. Observe for ten minutes and record what happens to the balloon. Include a drawing of both samples. Worksheet 1. Record your observations in the table below. Minutes 2 minutes Observations 4 minutes 6 minutes 8 minutes 10 minutes 13
2. Draw a picture of your bottles after ten minutes. Sample without flour Sample with flour Questions and Analysis 1. Summarize what you did in this lab. 14
2. Explain the purpose of in this lab. 3. Describe the results of in this lab and what they mean. 4. Describe what you are still unsure about. 5. Write at least two new things you learned from this lab. 15
The Dust Mite Matters (activity from DiscoverySchool.com) Do you know anyone who is allergic to dust? When people think they are allergic to dust, they are really reacting to tiny animals that live in dust, called dust mites. In fact, the actual allergen, or irritating substance, is any of a variety of proteins present in the feces of dust mites! Dust mites are arachnids, animals related to spiders, and that they can be seen only under the lens of a microscope. Materials Two microscope slides Two cover slips Dropper of distilled water Dust samples Cotton swabs Microscopes Safety Concerns: Dust Allergy. If you are allergic to dust, do not select) this lab activity. Procedure 1. Collect several types of dust in small containers. Take dust from different locations in the room, such as the backs of drawers and under tables. Turn pockets inside out and collect pocket lint also. Label the containers to show where the dust in each one was found. 16
2. Roll the cotton swab in dust and spread it on microscope slide. Place a cover slip on the slide (dry-mount your slide). 3. Using the other microscope slide, roll the cotton swab in dust and spread it on the slide. Place a drop of distilled water over the dust and place a cover slip on the slide (wet-mount your slide). 4. View each sample with a microscope on low power (40X). View each slide on low power. Draw a picture of what you see. Label the drawings with the locations in which the dust was found. If you see a dust mite, identify the dust mite. 5. View each slide on medium power (100X). Draw a picture of what you see. Label the drawings with the locations in which the dust was found. If you see a dust mite, identify the dust mite. 17
Questions and Analysis 1. Summarize what you did in this lab. 2. Explain the purpose of in this lab. 3. Describe the results of in this lab and what they mean. 18
4. Describe what you are still unsure about. 5. Write at least two new things you learned from this lab. Dust Mite facts: The average mattress is host to around 2 million of them! Dust mites live in upholstery, mattresses, pillows and carpets and feed on shed human skin! Each one produces approximately 20 fecal pellets each day, and females lay 25 to 50 eggs every three weeks. The population of dust mites increase and decrease with seasonal changes in temperature and humidity, but the average mattress is host to around 2 million of them! About 80% of the material seen floating in a sunbeam is actually flakes of skin. 19