https://padlet.com/chkellogg/70qtf3az95x4 Made with magic en-us 2017-02-02 21:16:38 UTC 2017-02-08 19:18:49 UTC hello@padlet.com https://padlet.com/chkellogg/70qtf3az95x4/wish/151470353 What kinds of bacteria grow in pasteurized milk?
Which kinds are harmful to humans?]]> 2017-02-03 15:39:42 UTC https://padlet.com/chkellogg/70qtf3az95x4/wish/151470353 https://padlet.com/chkellogg/70qtf3az95x4/wish/151564393 1. What are you testing
2. Measuring
3. Question you are trying to answer]]> 2017-02-03 20:38:57 UTC https://padlet.com/chkellogg/70qtf3az95x4/wish/151564393 https://padlet.com/chkellogg/70qtf3az95x4/wish/151564435 1. Come up with a hypothesis
2. Ste different temperature environments and maintain the same condition for others
3. Take sample from each 
4. Count the number of bacteria in each 
5. result, conclusion

]]> 2017-02-03 20:39:18 UTC https://padlet.com/chkellogg/70qtf3az95x4/wish/151564435 https://padlet.com/chkellogg/70qtf3az95x4/wish/151564518 1.  temperature and effects on milk bacteria
2. measuring the temperatures below and above its normal temperature and measuring the numbers and types of bacteria.
3. Does the temperature of milk affect the number or types of bacteria present? ]]> 2017-02-03 20:39:49 UTC https://padlet.com/chkellogg/70qtf3az95x4/wish/151564518 https://padlet.com/chkellogg/70qtf3az95x4/wish/151564547 1. How pH effects milk
2. Measure the grow difference between low pH and a high pH
3. Does a higher pH level effect the growth of bacteria within milk.]]> 2017-02-03 20:40:01 UTC https://padlet.com/chkellogg/70qtf3az95x4/wish/151564547 https://padlet.com/chkellogg/70qtf3az95x4/wish/151564548 1. Change the pH to a base to see if the bacteria growth is effected.
2. Slowly increase the pH and take a sample at every level to check the growth. 
3. Changing the pH levels cause the salmonella to decrease?
-Victor Ramirez  ]]> 2017-02-03 20:40:01 UTC https://padlet.com/chkellogg/70qtf3az95x4/wish/151564548 https://padlet.com/chkellogg/70qtf3az95x4/wish/151564553 1. The effects of changing the pH of milk on the bacterial communities in the sample.
2. Count the amount of salmonella bacteria in different milk samples of varying pH's.
3. Can altering the pH of a milk sample eliminate salmonella from the sample?]]> 2017-02-03 20:40:05 UTC https://padlet.com/chkellogg/70qtf3az95x4/wish/151564553 https://padlet.com/chkellogg/70qtf3az95x4/wish/151564602 1. Testing the effects of pH levels on milk
2. Take different milk samples at different pH levels (acidic, neutral, basic)
3. Can changing the pH level of milk samples eliminate salmonella from the samples?]]> 2017-02-03 20:40:21 UTC https://padlet.com/chkellogg/70qtf3az95x4/wish/151564602 https://padlet.com/chkellogg/70qtf3az95x4/wish/151564652 1. Testing how changing the pH, temperature, and pressure affect bacteria growth in milk. 
2. Measuring the temperature and observing the bacterial growth if any. 
3. How does temperature affect the bacterial growth in milk? 

McKenzie and Korryn 

]]> 2017-02-03 20:40:38 UTC https://padlet.com/chkellogg/70qtf3az95x4/wish/151564652 https://padlet.com/chkellogg/70qtf3az95x4/wish/151565271 1. Testing for the behavior/life of bacteria as milk is warmed
2. Measuring the number, activity, and type of bacteria
3. How does bacteria act and live ]]> 2017-02-03 20:45:23 UTC https://padlet.com/chkellogg/70qtf3az95x4/wish/151565271 https://padlet.com/chkellogg/70qtf3az95x4/wish/152460739 1. Make an hypothesis.
2. Find the pH of the milk by calculating the hydrogen ion concentration by using the balanced equation
 pH = −log[H+] 
3.  Then make three samples of milk containing the salmonella bacteria. 
4. At first all three samples will have  equal amounts of milk all being at a low acidic level. 
5. Before the pH is altered in any way the salmonella bacteria colonies will be counted and noted.
6. Then the alterations begin. One sample will be brought to a neutral pH level of 7.
7. The second sample will have a pH level of 3 making it acidic.
8. Then the third sample will have a pH level of 10 making it a base.
9. Through the duration of two weeks the amount of salmonella bacteria colonies will be recorded daily.
10. By the end of the two weeks a final amount will be counted for each sample.
11. Then with the results, a conclusion will be made based off the findings to see if the results agree or disagree with our hypothesis.   
-Victor Ramirez]]> 2017-02-08 14:13:29 UTC https://padlet.com/chkellogg/70qtf3az95x4/wish/152460739