I don't know how or why but you really did a good job keeping my attention. during this whole pandemic it's been so hard to get through my micro lab and today is my final exam and this is really helping me to focus in! cheers mate
Hello, Gary, I just wanted to know what I've come across: I mostly filled up a glass cup (so you can see through) consisting of cranberry juice and semi-skimmed milk, the former being the most. And what I've seen was that the white cloudy part that you'd usually expect to see blend into the solute (thus changing both of their appearance) like tea, turned into little blotches and flaky blobs...the 'milk' (as it no longer looks like milk, it looks like monster dough) started out as mixed and unseperated but as time went on the drink began to get cloudy and the flakes [of which I may say fat thereof] began to settle down--from which I can presume will harden it from the pressure on the top. (I am observing as I type) I was right, it now appears as the usual 'strawberry milkshake' and there seems to be no signs of it being flaky beforehand (from the bottom). Could this be an emulsification process?
Put the cow's or goat's milk in a bowl, close it, and place it in a warm place. You will notice the milk curdling. Shake it for half an hour to produce butter. Pick the butter from the milk. Here you will get fat-free milk, rich in beneficial bacteria for the stomach. Greetings to you from the Kingdom of Saudi Arabia.
I don't know how or why but you really did a good job keeping my attention.
during this whole pandemic it's been so hard to get through my micro lab and today is my final exam and this is really helping me to focus in! cheers mate
We didn't even do this in my class but I like the subject so I'm watching anyway :D
Hello, Gary, I just wanted to know what I've come across: I mostly filled up a glass cup (so you can see through) consisting of cranberry juice and semi-skimmed milk, the former being the most.
And what I've seen was that the white cloudy part that you'd usually expect to see blend into the solute (thus changing both of their appearance) like tea, turned into little blotches and flaky blobs...the 'milk' (as it no longer looks like milk, it looks like monster dough) started out as mixed and unseperated but as time went on the drink began to get cloudy and the flakes [of which I may say fat thereof] began to settle down--from which I can presume will harden it from the pressure on the top.
(I am observing as I type)
I was right, it now appears as the usual 'strawberry milkshake' and there seems to be no signs of it being flaky beforehand (from the bottom).
Could this be an emulsification process?
how can I prepare skim milk agar medium in my laboratory???
Put the cow's or goat's milk in a bowl, close it, and place it in a warm place. You will notice the milk curdling. Shake it for half an hour to produce butter. Pick the butter from the milk. Here you will get fat-free milk, rich in beneficial bacteria for the stomach. Greetings to you from the Kingdom of Saudi Arabia.
How can I prepare in skim milk agar plz video poduga
Please share the recipe for the agar medium you used here.
What bacteria is that? I need it in my gut.