Influence of Temperature on Bacterial Growth experiment.

Materials and Methods
Materials to be used in this experiment include a 500ml beaker with a handle, a thermometer, two foam cups, a pack of pH strips with a colour swatch, two plastic spoons, rubber band, milk, saucepan, a digital camera, a stove, plain yoghurt, ice, ice cooler, and whisk. There is a need to make sure the area where the experiment is clean. This can be done by washing the beaker, thermometer and saucepan. After that, dry them and stick the two foam cups together for easier insulation during the incubation process.
After the preparation, measure 300ml of milk using the beaker and add to the saucepan. Place the saucepan on a stove and turn it on medium-low. Use the thermometer to ensure the milk heats to 95 degrees, and use a whisk to prevent the milk from sticking (“How is Yogurt Made Step by Step: Flow Chart, Manufacturing Procedures and Quality Control”, 2021). When the milk reaches 95degrees, transfer the saucepan to the beaker and put the thermometer in it. Then use the plastic wrap to cover the beaker loosely and allow steam to escape by puncturing the plastic wrap severally. Pour water into the ice container that can hold the beaker half full, then place it in the beaker. Stir the milk with a plastic spoon every minute while checking the temperature. At 32degrees, transfer the milk to the double-stacked foam cup. Leave about an inch of space at the top of the cup. Add one spoonful of yoghurt to the milk and stir. Use a new plastic wrap to cover the cup, then hold it with a rubber band. Place the cup under a temperature of about 35degrees, then measure the pH of the remaining milk using the PH strip. Take a picture of both the milk and the yoghurt and after that, make an hourly interval record of the observations.
Results
At approximately 5 hours, the yoghurt will have started thickening. If it is under a temperature of about 35degrees, the thickening will start sooner. The rate of thickening depends on the temperature incubated. In case the temperature is low, the thickening can last for 24 hours (2021). The graph below illustrates well the incubation time and the pH.
 
 
 

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