ppt课件-san mateo biotechnology career pathway（圣马特奥生物技术职业通路）.pptVIP

Making Cheese Cheese-Making Lab is great for: Showing how biotech has impacted an industry. Introducing scientific methodology (experimental design, data collection (data tables/graphs/data analysis, conclusions). Demonstrating the effects of too many variables. Introducing quantification, as with the whey-o-meter. _____ - o - meters can be used in many applications (juicing lab, protease activity lab, etc.) Getting students jazzed/focused the first day. Ellyn Daugherty www.BiotechE Cheese-making Procedure 1 Cheese-making Procedure 2 Cheese-making Procedure 3 Cheese-making Procedure 4 Improving Cheese-making Purpose: Which curdling agent produces the most cheese, the fastest? Hypothesis: ______ is expected to produce the most volume of cheese in the shortest amount of time because it _________________________. Procedures: 1. Using a 10 mL pipet and pipet pump, transfer exactly 7 mL of whole milk into a labeled, 15 mL conical tube. 2. Using a pre-set micropipet, add 0.25 mL (250 uL) of one of the four curdling agents to the 7 mL of milk. Use either: buttermilk, rennin, chymosin, or dH20 (- control) as assigned by your supervisor. 3. Cap the tube and gently mix by inverting 3 times. Record this “initial time”. __________ 4. Place the milk-containing portion of the tube deep in your armpit, like a thermometer, and incubate it there for at least 15 min. 5. Check for curdling every 5 minutes, recording the time to curdling in minutes. To check for curdling, gently tilt the tube, careful to not breakup any curds. Curds are large lumps of solidified milk. After 15 min, place the tube upright, at room temperature and check for curdling every 15 min for 2 hours. If curdling has not occurred within 2 hours, continue checking once every four hours. With the greatest accuracy possible, record the number of minutes passed until the milk had curdled to the greatest extent. 6. If curdling has not occurred by the end of the class period, bri