#26: Osmotic Pressure 1. After analyzing class data, use the correct seems to characterize each of the organisms regardi

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26 Osmotic Pressure 1 After Analyzing Class Data Use The Correct Seems To Characterize Each Of The Organisms Regardi 1 (35.02 KiB) Viewed 54 times

#26: Osmotic Pressure 1. After analyzing class data, use the correct seems to characterize each of the organisms regarding salt tolerance. Normal habitar Escherichia colilt tolevant Staph. aureus Sulf talevant Serratia marcescensus in extreme call conditions Micrococcus luteus fotende up to 25% galt condros Saccharomyces cerevisiae blegate up to 100 Saff cond 2. Do the same regarding sugar tolerance: Escherichia coli Con tolevate sugave cut meteved level Staph aureus C tolerate 18.3gm 1100 ml water Serratia marcescens can tolevet Micrococcus luteus Comet tolerate concentration of extremely Saccharomyces cerevisiae Sugen tolevent and have good high level growth in medium containg 250 glucose 3. How does a high solute concentration (salt or sugar) inhibit the growth of bacteria and yeast? 4. What was the % NaCl in the melted deep? % sucrose? 5. Were the plates made in this lab exercise identical? Why or why not? How would this affect results? 6. Do the class results correlate with prior knowledge you have of these organisms? Relate these results to the normal habitat of these organisms. 37