Integrated Laboratory III

Não aplicável.

The classes are of a practical laboratory character where the various experimental works proposed are carried out in a group of two students. Experimental work includes carrying out the experiment, preparing a written report, and analyzing and discussing the results.

In each class, initially, a theoretical exposition is made in which new concepts are introduced and the methods and procedures to be carried out are presented. During the class, students are confronted with pertinent questions, in order to assess how they prepared to carry out the experimental work and enhance their understanding of the acquired knowledge. At the end of each work carried out, an oral discussion is carried out, by group, to discuss the theoretical concepts and the results obtained in the work.

The main objective of the course is to introduce the student to the laboratory techniques of Microbiology, giving special emphasis to basic procedures such as the preparation of culture media, sterilization and asepsis techniques and inoculation techniques. It is intended that the student acquires the following skills: (i) Ability to transfer and isolate cultures under aseptic conditions; (ii) Ability to carry out group work; (iii) Ability to organize and manage the performance of work; (iv) Ability to report the work performed (orally and in the form of a report) and to discuss and analyze the experimental results obtained.

The syllabus consists of carrying out experimental work in groups of two students. Experimental work includes carrying out the experiment, preparing a written report, and analyzing and discussing the results. Experimental work to be performed:

1. Preparation and sterilization of laboratory material and culture media.
2. Inoculation and isolation techniques.
3. Microbial growth quantification methods.
4. Curve and rate of bacterial growth. Substrate consumption curve.
5. Microorganism growth: study of factors that affect their growth.
6. Evaluation of the effectiveness of physical and chemical agents in controlling the growth of microorganisms.
7. Microbiological analysis of food products, water, and soils.

Note: not all work can be carried out due to lack of time.

NAO

1. LABORATÓRIO INTEGRADO III: Protocolos experimentais (disponível na plataforma académica InforEstudante)

2. FERREIRA, W.F.C., SOUSA, J.C.F. & LIMA, N. (2010). Microbiologia (1ª ed.). Lisboa: Lidel

3. BISEN, P.S. (2014). Laboratory Protocols in Applied Life Sciences (1ª ed.). CRC Press

4. BLACK, J.G. (2005). Microbiology: Principles and Explorations (6ª ed.). NJ: John Wiley & Sons (disponível na Biblioteca do ISEC: 6-14-11) 

5. MADIGAN, M.T. & MARTINKO, J.M. (2006). Brock biology of microorganisms (11ª ed.). San Francisco: Pearson Education, Inc. (disponível na Biblioteca do ISEC: 6-14-9)

6. ALCÂNTARA, F., CUNHA, M.A. & ALMEIDA, M.A. (2001). Microbiologia – Práticas Laboratoriais (2ª ed.). Aveiro: Universidade de Aveiro.

7. SEELEY, H.W., VANDEMARK, P.J. & LEE, J.J. (1991). Microbes in action: a laboratory manual of microbiology (4ª ed.). New York: W.H. Freeman and Company (disponível na Biblioteca do ISEC: 6-14-5)

8. CAPPUCCINO, J.G. & SHERMAN, N. (1999). Microbiology: A Laboratory Manual (5ª ed.). Menlo Park: Benjamin/Cummings Science Publishing (disponível na Biblioteca do ISEC: 6-14-6)

9. ISAAC, S. & JENNINGS, D. (1995). Microbial Culture (Introduction to Biotechniques) (1ª ed.). Taylor & Francis (disponível na Biblioteca do ISEC: 6-14-10)