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2024 Winter
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How Sweeteners Affect the Dominant Bacterial Species in Kombucha We researched into how different sweetners affect the microbial identities of fermented kombucha. -
Distribution of Limpet Genera Across Chemosynthetic Oases Exploration of the distribution of Cocculina and Bathyacmaea limpet distribution in chemosynthetic sites across the deep sea. -
Pisaster Ochreous Health in the PNW Comparing the health of the water and amount of starfish found at various beaches in Bellingham. We believe that factors like human activity and costal development significantly impact starfish's ability to live and thrive in that area. -
Impacts of Runoff on pH Levels in the Salish Sea We studied the impacts of runoff on pH levels in the Salish Sea and correlation between oxygen levels. -
Comparing pH and Nitrate levels in Coastal Seawater Throughout Puget Sound We took samples from across the Puget sound and tested them for two major indicators of seawater health. -
Transferring Tetracycline Resistance Between an Unknown Bacteria and E. coli Biology research project studying the ability to transfer antibiotic plasmids from resistant bacteria to E. coli -
Tetracycline-Resistance in Bacteria Colonies From Soil From Different Socio-Economic Locations This is a poster of my findings from testing whether tetracycline-resistant bacteria will remain present in burnt soil, as well as the percentages of bacteria that are tetracycline resistance from soils in different socio-economic parts of Bellingham, Washington -
Oxygen Levels Effect on Bacteria in Kombucha This is a poster of an experiment we did in lab on kombucha. We tested how oxygen effects the diversity and amount of bacteria. -
Streptococcus Pyogenes Sortase A Inhibition Using Fluorinated Chalcones We focused on 5 different fluorinated chalcones and used High-Performance Liquid Chromatography (HPLC) to determine each chalcone’s inhibition activity with the Sortase A enzyme. -
xploring Kombucha Growth: pH, Sweeteners, and Bacterial Dynamics This experiment investigated how the pH and bacterial content of a SCOBY changed when fermented in environments with various sweeteners. -
Yeast Project Yeast project findings with 4 graphs and corresponding wines that were used. -
The Effect of Different Types of Alternative Sugars on Fermentation of Yeast Through this research project, our group collected data to examine the effect of different types of alternative sugars at a 20% concentration on the rate of fermentation of baker’s yeast. -
How Different Forms of Sugar Affect Yeast Fermentation Our poster discusses how different forms of sugar have an effect on the fermentation rate of yeast. -
Specific Gravity of Beer and Cider Yeast Solutions This is a poster for a research project for BIOL 160. We explored how the specific gravity of yeast solutions changed over time as they fermented. -
The Effect of Basic pH on The Fermentation Rate of Yeast Our study seeks to answer the question, "How does basic pH effect yeast fermentation?". We share our methods, experiment, similar research done by professionals, and results for visual understanding. -
Fine Yeast Fermentation Rate Study for the Optimization of Wine Production Final Project on yeast fermentation for BIO 160 -
Fermentation Rates with Different Levels of Processed Sugars This is a poster of the results of our experiment on Fermentation Rates with Different Levels of Processed Sugars.