Niko Siagkris-Seymour, Baker Fermentation Guru and Grain Junkie Niko Siagkris-Seymour provides an in-depth explanation of the science of spontaneous fermentation and baking in the centuries-old tradition of artisan breads. Homemade samples will be provided to accompany the lecture.
August 15, When you think of Hackerspaces what pops to mind? The New York based Genspace is a strong case on why we should add a biology lab as a viable hackerspace option.
What are Hackerspaces other than a collection of tools and skilled members that helps to bring the mad scientists of the world out of their basements and into the light? Pretty much every Hackerspace teaches classes that are open to the public. This is basically a requirement of being a non-profit, but is also driven by the virtue of making knowledge open and available.
Offering biology themed classes is an incredible tie-in for helping to see our young learners through to a career in the sciences. Vice-President and Co-Founder [Daniel Grushkin] was inspired by college students who hack organisms for a one semester long project.
He wanted to try his hand at it, but needed help with the resources. He gathered a few others who were interested and, with encouragement from NYC Resistor, they got Genspace up and running in Brooklyn. The organization holds safety as a top priority.
Each new member learns about the Biosafety Level 1 guidelines used by the space. For less involved experiments they even use tools of their own making, like a glovebox similar to this one.View Lab Report - Fermentation Lab Report from BIOL P at Stetson University.
Yeast Fermentation Rates Dependent on the Food Sources and How They React Abstract: In the process of fermentation,93%(28). The green alga Chlamydomonas reinhardtii is a leading unicellular model for dissecting biological processes in photosynthetic eukaryotes.
However, its usefulness has been limited by difficulties in obtaining mutants in specific genes of interest. To allow generation of large numbers of mapped. Apr 09, · Fermentation Fermentation is a natural process that has been going on in nature since before humans existed.
For centuries we have been practicing food fermentation, knowingly or unknowingly. Every food culture in the world throughout history has been using fermentation in .
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Transcript of Yogurt Fermentation Lab. Yogurt Fermentation Lab Procedure There were 8 test tubes used, split into two groups of four.
The first batch contained 5mL of whole milk and 5mL of Yoplait yogurt. Caleb Sheirer Kathy Hom Results Discussion Conclusion Bibliography.