LABORATORY REPORT FORMAT

Laboratory reports are to be typed, 12 pt Times New Roman, 1-inch margins, single spaced, no more than 3-4 pages long. Reports should be written in your own words, to explain exactly what you did. Do not copy procedure from manual directly. Reports are written in either past or passive tense.

Must include these sections, in this order:

Introduction: Describes the purpose or goal for doing the experiment, and what techniques and instrumentation were used to answer that purpose. Background information needed to explain goals of lab is explained. Include any equations, chemical structures and figure diagrams when necessary. Do not list procedural steps.

Experimental: A summary of the procedure you did to complete the experiment. Experimental is based on the procedure recorded within your laboratory notebook (not the manual). Summarize what you did. which is technically the instructions from the experiment just not copy and paste.

Discussion: The discussion discusses the results. Explanations are provided to indicate if and why the findings were expected, to interpret what the results indicate, and to determine whether the results support and /or demonstrate the goals of the experiment. Percent errors or yields are also explained here. Possible sources of error are also explained, if needed

(if no errors, then dont make them up!)

References The lab manual and any outside materials that you used to write up your report should be referenced appropriately; this includes anything taken from the internet. ACS format.

Answers to any given Discussion Questions.

Must include all calculations and work to receive full credit.

For experiment 1, you must also include this information in your report:

Introduction (include the answers to these questions):

What microorganisms are responsible for lacto-fermentation, and how do they transform the cucumbers in this process?

How does salt play a crucial role in the fermentation process, and why is non-iodized salt recommended? What is the role(s) of salt in this process?

Compare the nutritional value of homemade lacto-fermented pickles to commercially processed pickles. What are the key differences?

Discussion (include the answers to these questions, alongside your personal Discussion of results):

How can the length of fermentation affect the taste and texture of the pickles? How would your final result change if you let the pickles sit longer? Or if you stopped the process sooner?

How does consuming lacto-fermented foods like pickles impact the diversity and composition of the gut microbiome?