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[[File:Kambucha tea cooling.jpeg|500px]] | [[File:Kambucha tea cooling.jpeg|500px]] | ||
[[File:Scobi.jpeg|500px]] | [[File:Scobi.jpeg|500px]] | ||
==Serial dilution== | ==Serial dilution== | ||
Line 135: | Line 133: | ||
[[File:Oyster mushroom.jpg|250px]] | [[File:Oyster mushroom.jpg|250px]] | ||
[[File:Oyster mushroom preperation.jpg| | [[File:Oyster mushroom preperation.jpg|444px]] | ||
[[File:Oyster mushroom 1week.JPG |500px]] | [[File:Oyster mushroom 1week.JPG |500px]] | ||
==Electric circuit with Soilbacteria== | ==Electric circuit with Soilbacteria== | ||
:Anerobic bacteria that live in the soil oxidate substrates during their metabolism for winning energy. During this exothermic reaction, electrons and protons are freed. In our battery, we placed an anode (graphite, copper, zinc, gold) in the mud and a cathode (differing from the metal of the anode) into water | :Anerobic bacteria that live in the soil oxidate substrates during their metabolism for winning energy. During this exothermic reaction, electrons and protons are freed. In our battery, we placed an anode (graphite, copper, zinc, gold) in the mud and a cathode (differing from the metal of the anode) into water | ||
The mud container is closed, so there is no air that could take away the electrons. Instead, these would be collected by our anode. | |||
Our protons would search their way through the tube filled with agar that connected the containers, which would act as membrane between those. These then would be caught by our cathode. | :The mud container is closed, so there is no air that could take away the electrons. Instead, these would be collected by our anode. | ||
:Our protons would search their way through the tube filled with agar that connected the containers, which would act as membrane between those. These then would be caught by our cathode. | |||
[[File:Agar as membrane in microbial battery.JPG |500px]] | [[File:Agar as membrane in microbial battery.JPG |500px]] | ||
[[File:Mikrobielle Batterie.jpg|500px]] | [[File:Mikrobielle Batterie.jpg|500px]] | ||
== | ==Bioluminescence within bacteria== | ||
:The bacteria we would like to augment this time can be found in seawater. At a specific deinsity, the enzyme luciferase is created and the bacteria begin to glow. | |||
'''Seawater Medium''' | |||
3 g NaCl | |||
0,1 g Glycerol | |||
1 g Peptone | |||
0,3 g Beef Extract | |||
100 ml Distilled Water | |||
1,5 g Agar | |||
[[File:Freya Probst Seawater medium.jpg |500 px]] | |||
==Growing Crystals== | ==Growing Crystals== | ||
:Crystals grow when a solution is supersaturated. This happens, when we boil water and add our crystal powder (solute). While the water is hot, it has a higher capacity to dissolve the solute. After cooling the crystals form. We disolved copper sulfate in water. | |||
[[File:Copper Sulfate.JPG |500 px ]] | |||
==Gene Isolation and Electrophoresis== | |||
[[File:Electrophoresis.jpeg |500 px]] | |||
=Final Project= | |||
==Skin Variations== | |||
:Cellulose is generated as a byproduct of the mircroorganisms that live within Kombucha, a probiotic drink. The aim of this study was to generate skins with different properties by varying the drink or the combination of the organisms. | |||
'''1. Culture isolation of the most common microorganisms that were found in Kombucha:''' | |||
1. GLUCONACETOBACTER (bacteria) | |||
/1 l water | |||
20 g D-glucose | |||
5 g yeast extract | |||
5 g peptone | |||
2.7 g disodium phosphate | |||
1.15 g citric acid | |||
{| | |||
|'''life-size''' | |||
|'''colony''' | |||
|'''oil immersion''' | |||
|- | |||
| [[File:GAB 1-a.jpg |250px]] | |||
| [[File:GAB 2-a.jpg |250px]] | |||
| | |||
|- | |||
| [[File:GAB 1-d.jpg |250px]] | |||
| [[File:GAB 2-d.jpg |250px]] | |||
| | |||
|- | |||
| [[File:GAB 1-c.jpg |250px]] | |||
| [[File:GAB 2-c.jpg |250px]] | |||
| | |||
|- | |||
| [[File:GAB 1-f.jpg |250px]] | |||
| [[File:GAB 2-f.jpg |250px]] | |||
| | |||
|- | |||
| [[File:GAB 1-h.jpg |250px]] | |||
| [[File:GAB 2-h.jpg |250px]] | |||
| [[File:GAB 3-h.jpg |250px]] | |||
|- | |||
| [[File:GAB 1-i.jpg |250px]] | |||
| [[File:GAB 2-i.jpg |250px]] | |||
| [[File:GAB 3-i.jpg |250px]] | |||
|- | |||
| [[File:Pink dot.jpeg |250px]] | |||
| | |||
| [[File:GAB 3-j pink dot.jpg |250px]] | |||
|- | |||
|} | |||
2. CANDIDA ALBICANS (yeast) - Sabouraud agar | |||
:(http://www.oxoid.com/UK/blue/prod_detail/prod_detail.asp?pr=CM0041) | |||
/1 l distilled water | |||
20 g D-glucose | |||
5 g yeast extract | |||
5 g peptone | |||
2.7 g disodium phosphate | |||
1.15 g citric acid | |||
{| | |||
|'''life-size''' | |||
|'''colony''' | |||
|'''oil immersion''' | |||
|- | |||
| [[File:GAB 1-k.jpg |250px]] | |||
| [[File:GAB 2-k2.jpg |250px]] | |||
| [[File:CA 3-a2.jpg |250px]] | |||
|- | |||
| [[File:GAB 1-l.jpg |250px]] | |||
| [[File:GAB 2-l.jpg |250px]] | |||
| | |||
|- | |||
| [[File:GAB 1-m.jpg |250px]] | |||
| [[File:CA 2-b.jpg |250px]] | |||
| [[File:CA 3-b red dot.jpg |250px]] | |||
|- | |||
|} | |||
3. THERMUS (bacteria) | |||
: (https://www.atcc.org/~/media/EA0F257A821E408CB34BFF49393FA6C0.ashx) | |||
/1 l distilled water | |||
4 g yeast extract | |||
8 g peptone | |||
2 g NaCl (salt) | |||
30 g agar | |||
{| | |||
|'''life-size''' | |||
|'''colony''' | |||
|'''oil immersion''' | |||
|- | |||
| [[File:THERMUS 1-b2.jpg |250px]] | |||
| [[File:THERMUS 2-b.jpg |250px]] | |||
| | |||
|- | |||
| [[File:THERMUS 1-c.jpg |250px]] | |||
| [[File:THERMUS 2-c.jpg |250px]] | |||
| | |||
|- | |||
| [[File:THERMUS 1-d.jpg |250px]] | |||
| | |||
| [[File:THERMUS 3-d.jpg |250px]] | |||
|- | |||
| [[File:THERMUS 1-a.jpg |250px]] | |||
| [[File:THERMUS 2-a.jpg |250px]] | |||
| [[File:THERMUS 3-a.jpg |250px]] | |||
|- | |||
| [[File:THERMUS 1-f.jpg |250px]] | |||
| [[File:THERMUS 2-f.jpg |250px]] | |||
| | |||
|- | |||
|} | |||
4. LEUCOSPORIDIELLA (fungi) -YM agar (yeast malt agar) | |||
: (http://www.humeau.com/media/blfa_files/271210.pdf) | |||
/1 l distilled water | |||
3 g yeast extract | |||
3 g malt extract | |||
5 g peptone | |||
10 g dextrose (grape-sugar) | |||
20 g agar | |||
{| | |||
|'''life-size''' | |||
|'''colony''' | |||
|'''oil immersion''' | |||
|- | |||
| [[File:YM 1-a.jpg |250px]] | |||
| [[File:YM 2-a.jpg |250px]] | |||
| [[File:YM 3-a.jpg |250px]] | |||
|- | |||
|} | |||
5. LACTOCOCCUS (bacteria) | |||
:(NIZO, the food researchers B.V., Media and growth conditions for Lactococcus lactis) | |||
/1 l water | |||
20 g tryptone (peptone) | |||
5 g yeast extract | |||
4 g sodium chloride (vinegar (maybe)) | |||
(I skipped sodium acetate) | |||
0.5 g ascorbic acid (vitamin C) | |||
{| | |||
|'''life-size''' | |||
|'''colony''' | |||
|'''oil immersion''' | |||
|- | |||
| [[File:LACTOCOCCUS 1-a.jpg |250px]] | |||
| [[File:LACTOCOCCUS 2-a.jpg |250px]] | |||
| | |||
|- | |||
| [[File:LACTOCOCCUS 1-b.jpg |250px]] | |||
| [[File:LACTOCOCCUS 2-b.jpg|250px]] | |||
| | |||
|- | |||
| [[File:LACTOCOCCUS 1-c.jpg |250px]] | |||
| [[File:LACTOCOCCUS 2-c.jpg |250px]] | |||
| [[File:LACTOCOCCUS 3-c.jpg |250px]] | |||
|- | |||
| [[File:LACTOCOCCUS 1-d.jpg |250px]] | |||
| [[File:LACTOCOCCUS 2-d.jpg |250px]] | |||
| | |||
|- | |||
| [[File:LACTOCOCCUS 1-e.jpg |250px]] | |||
| [[File:LACTOCOCCUS 2-e.jpg |250px]] | |||
| | |||
|- | |||
|} | |||
6. LACTOBACILLUS (bacteria)- Tomato Juice agar | |||
:(https://catalog.hardydiagnostics.com/cp_prod/Content/hugo/TomatoJuiceAgar.html) | |||
/1 l water | |||
20 ml tomato juice solids (tomato juice) | |||
10 g peptone | |||
10 g peptonized milk (baby powder) | |||
11 g agar | |||
{| | |||
|'''life-size''' | |||
|'''colony''' | |||
|'''oil immersion''' | |||
|- | |||
| [[File:LACTOBACILLUS 1-a.jpg |250px]] | |||
| [[File:LACTOBACILLUS 2-a.jpg |250px]] | |||
| [[File:LACTOBACILLUS 3-a.jpg |250px]] | |||
|- | |||
| [[File:LACTOBACILLUS 1-b.jpg |250px]] | |||
| [[File:LACTOBACILLUS 2-b.jpg |250px]] | |||
| [[File:LACTOBACILLUS 3-b.jpg |250px]] | |||
|- | |||
| [[File:LACTOBACILLUS 1-c.jpg |250px]] | |||
| [[File:LACTOBACILLUS 2-c.jpg |250px]] | |||
| [[File:LACTOBACILLUS 3-c.jpg |250px]] | |||
|- | |||
|} | |||
'''2. Recombination of Cultures:''' | |||
: I picked one colony from each medium and spread it on a newly cooked medium. | |||
{| | |||
|'''Sabouraud Agar''' | |||
|'''YM Agar''' | |||
|'''Thermus Medium''' | |||
|- | |||
| [[File:Sabouraud isolation.JPG |250px]] | |||
| [[File:YM Agar isolation.JPG |250px]] | |||
| [[File:Thermus isolation.jpg |250px]] | |||
|- | |||
|} | |||
{| | |||
|'''Lactococcus''' | |||
|'''Lactobacillus''' | |||
|- | |||
| [[File:Lactococcus isolation.JPG |250px]] | |||
| [[File:Lactobacillus isolation.JPG |250px]] | |||
|- | |||
|} | |||
I tried to recombine these bacteria in 16 probes, but after a week, mold spread on the liquid, because the process of fermentation was missing. | |||
[[File:Kombucha recombination.jpeg|500px]] | |||
[[File:Kombucha recombination 2.jpg|500px]] | |||
[[File:Kombucha recombination 3.jpg|500px]] | |||
'''3. Kombucha-colony in various drinks:''' | |||
: I wondered how the choice of drink could affect the material properties of the Kombucha skin. As first reference point I looked at the ingredients of green tea and what else would contain these substances. Futhermore I did some research on where the Gluconabacter lives in nature. | |||
[[File:Drinks.jpg |500px]] | |||
I added 1ml Kombucha to 30 ml of an other drink, that could nourish the microorganisms. | |||
{| | |||
|'''corn juice''' | |||
|'''beer''' | |||
|'''carrot juice''' | |||
|- | |||
| [[File:Corn juice skin.jpg |250px]] | |||
| [[File:Beer skin.jpg |250px]] | |||
| [[File:Carrot skin.jpg |250px]] | |||
|- | |||
|} | |||
{| | |||
|'''superfruit juice''' | |||
|'''apple juice''' | |||
|'''coconut juice''' | |||
|- | |||
| [[File:Superfruit skin.jpg |250px]] | |||
| [[File:Apple juice skin.jpg |250px]] | |||
| [[File:Coconut juice skin.jpg |250px]] | |||
|- | |||
|} |