{"id":131,"date":"2020-10-30T21:56:31","date_gmt":"2020-10-30T21:56:31","guid":{"rendered":"http:\/\/garrettcreekacademy.com\/?p=131"},"modified":"2020-10-30T21:59:09","modified_gmt":"2020-10-30T21:59:09","slug":"module-4-kingdom-fungi-part-2","status":"publish","type":"post","link":"http:\/\/garrettcreekacademy.com\/?p=131","title":{"rendered":"Module 4 – Kingdom Fungi – Part 2"},"content":{"rendered":"\n
\"mold\"
Mold from today’s lab.<\/figcaption><\/figure>\n\n\n\n

Today we looked at molds! We had mold growing on strawberries, an orange, and pumpkin muffins. We examined all of our mold samples with the naked eye, with a magnifying glass, and made both dry and wet mount slides to examine under the microscope (Exp. 4.3), and drew observations in the lab notebooks as we went. We also observed the mold on Roquefort cheese (from the penicillin family) and looked at a sample of the mold under the microscope (Exp. 4.4). Some of the brave students tried the cheese – but no one was a fan.<\/p>\n\n\n\n

Next week we will be starting Module 5<\/a>.<\/p>\n\n\n\n

IMPORTANT LAB NOTE: We are switching the order of labs to move the “Fragility of an Enzyme” lab to October 13, and using our lab time on October 6 to do go over some of the biochemical concepts with some hands-on activities. It will be important to read the corresponding parts of the module before lab next week. I will post soon exactly which concepts we are going to be going over, but the more of the module that you can read before next week the better.<\/p>\n\n\n\n

To work on this week:<\/p>\n\n\n\n