Step 1: Using the following scenario, complete the case study.

During Spring Break, Angela, Bridgette, and Laura went to a small Mexican town near the Gulf of Mexico. On Friday night, the girls went to a restaurant. Angela and Bridgette shared a pizza with ground beef, refried beans, cheese, and some vegetable toppings. Laura ate a large portion of chicken fajitas. After dinner, Laura brought her leftover chicken fajitas back to the hotel and stored them in the room’s refrigerator. Saturday morning, the girls ate bagels and fresh fruit. For lunch, the girls stopped at a deli. Angela had a spinach salad with fresh strawberries, blueberries, and poppy seed dressing. Bridgette had a shrimp salad sandwich on a toasted multigrain roll. Laura had a bowl of seafood gumbo soup. The young women were having so much fun that evening, they didn’t have time for a sit-down dinner, so they each ate a hot dog from a street vendor. When they returned to the hotel later that evening, they were a little bit hungry, so they shared Laura’s chicken fajita leftovers after reheating them in a microwave. Between 3:00 and 5:00 a.m. on Sunday morning, Angela and Bridgette each woke up feeling nauseous and bloated. They spent most of Sunday sick with vomiting and diarrhea. Angela also had a very bad headache and chills. Laura felt fine, but she was stuck in the hotel room taking care of her sick friends all day.  

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Step 2: In a 1-2 page paper, discuss the following:

  • Determine what food(s) you think could have potentially been the source of Angela and Bridgette’s food-borne illness.  Explain your reasoning.
  • Identify potential sources of food-borne illness for each of the meals the girls ate over the weekend.   
  • Based on their symptoms, suspected food source(s), and the time of onset, analyze which microorganism(s) were most likely to have been responsible for their illness. Use references to support your claims.
  • Discuss any precautions that Bridgette and Angela could have done differently to prevent developing a food-borne illness. Explain your answer.

Data Tables and Post-Lab Questions

Table 7: Water Displacement per Potato Sample

1. How did the physical characteristics of the potato vary before and after the experiment? Did it vary by potato type? 

2. What does the net change in the potato sample indicate? 

3. Different types of potatoes have varying natural sugar concentrations. Explain how this may influence the water potential of each type of potato. 

4. Based on the data from this experiment, hypothesize which potato has the highest natural sugar concen­tration. Explain your reasoning.

5. Did water flow in or out of the plant cells (potato cells) in each of the samples examined? How do you know this? 

6. Would this experiment work with other plant cells? What about with animal cells? Why or why not? 

7. From what you know of tonicity, what can you say about the plant cells and the solutions in the test tubes? 

8. What do your results show about the concentration of the cytoplasm in the potato cells at the start of the experiment?

9. If the potato is allowed to dehydrate by sitting in open air, would the potato cells be more likely to absorb more or less water? Explain.

Pre­-Lab Questions 

1. List the functions of the skeletal system.

2. What material contributes greatest to the compressive strength of bone?

3. Briefly describe the process of bone remodeling.

4. Research Wolff’s Law. How does the formation of torus mandibularis relate to this proven theory? 

5. Given your understanding of Wolff’s Law, what mechanical considerations would be important when de­signing a bioreactor for osteocytes growth ex vivo?