Lab workplace of fermentation of Sauerkraut to explain microbial period - Paper based on a lab consume on microbial succession in the formation of Sauerkraut from start protrude 1 shows the match weighing machine counts oer the six hebdomads data was collected excluding the 4th week as data was not collected that week. Besides the total village forming units (CFU) per week for all plates, the graph is also accompanied by a trendline calculated to second degree polynomials. This is important because around of the data points, as seen in Table 1, are missing due to the plates either experiencing no growth, no viable settlement counts or overgrowth. Showing the trendlines allows a more broad commence care of the data, diminishing the effect of the missing data points. For the purposes of this graph, the scurf utilise to express CFU was . For example, day 7, week 7 total anaerobic CFU was 8.6x , thus on the graph it corresponds to 8.86. Table 1: CF U for the different plates over the five-week period. Time Day 0, Week 6 Day 7, Week 7 Day 14, Week 8 Day 28, Week 10 Day 35, Week 11 pH 6.5 4 5.5 --- 4 Aerobic Total 0 --- 5.6x 5.9x --- HIAS 0 --- 7.0x 4.7x --- MAC 0 --- 7.0x --- --- MRS 0 --- 1.7x --- --- PCA 0 --- 1.1x 1.2x --- SAB 0 --- 1.4x --- --- Anaerobic Total 0 8.6x 4.36x 9.7x 2.38x HIAS 0 8.5x 3.6x --- 5.7x MAC 0 3.1x --- --- --- MRS 0 --- --- 3.4x 8.4x PCA 0 7.7x 2.5x 3.0x --- SAB 0 3.8x 1.5x 3.3x 9.7x As clearly seen in the trendlines of Figure 1, compared with the aerobic control, the anaerobic growth experienced a note over the first week and then a cockey! ed decrease as the weeks progressed. This is a clear singularity of... If you regard to get a full essay, order it on our website: OrderCustomPaper.com
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