3A Task 1 Aim: the aim of the experiment is to find the best temperature to ferment yeast at. Hypothesis: the yeast will ferment the best at 60 degrees Celsius. Independent variable: the temperature of the water the yeast is put in to ferment. Dependent variable. The amount of air bubbles the yeast produces. Controlled variable: the amount of yeast and glucose in each syringe. Uncontrolled variables: human error in counting. Materials : Plastic soft drink bottle cut to size Marking pen
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Yeast Population Dynamics Lab How Environmental Factors Affect a Yeast Population’s Ability to Reproduce OBJECTIVE The objective of this experiment is to emphasize the influence that limiting factors have on a population. This lab tests yeast‚ a common component in baking‚ against two environmental factors (changes in temperature or concentration) to see what effect these have on the population dynamics of the yeast over a period of 72 hours. There are two sections of tests included in this
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Introduction Yeasts are a Leading cause of spoilage of yogurt‚ doogh and fermented milks in which the low pH provides a selective environment for their growth (Fleet‚ 1990; Rohm‚ Eliskasses‚ & Bräuer‚ 1992; Hansen and Jakobsen‚ 2004). Yogurts and doogh having initial counts of >100 CFU/g tend to spoil quickly. Yeasty and fermented off-flavors and Swelling of the doogh and yoghurt package are often detected when yeasts grow to 105–106 CFU/g (Fleet‚ 1990). Green and Ibe (1986)‚ Viljoen et al (2003)
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Aerobic and Anaerobic Conditioning for Soccer Players Soccer is a game that requires extensive conditioning. This is because soccer players are constantly running during games and they also have to do different types of running like sprinting‚ medium speed running‚ and slower running like jogging. Furthermore‚ soccer games are long‚ two 40-45 minute halves. So‚ players must be excellent shape or else they will not be able to run strongly for the whole game. If not‚ a player may be tired during
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Aerobic and Anaerobic Muscles Anatomy & Physiology I Embrey Parker South University Online Faculty: Mary Blasingham Week 6 Discussion Assignment 1 Evaluate the anatomical and physiological similarities and differences between skeletal‚ cardiac and smooth
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The Effect of Osmosis on Differences of Amount of Sucrose Osmotic Pressure and its Influence on the Concentration of Sucrose in Solution Brennan Montoni Movement of molecules and Ions Names of Lab Partners Biology 110 March 23‚ 2011 Code of Academic Integrity INTRODUCTION: During the process of osmosis‚ water will move across a differentially permeable membrane. The water will transfer from a region of lesser solute concentration to a region of greater solute concentration
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Purpose: The purpose of this lab was to gain a complete understanding around the rate of cellular respiration within multicellular organisms‚ also to research and understand how to use a CO2. Background: Living systems require free energy and matter to maintain order‚ to reproduce‚ and grow. Energy deficiencies cause disruptions at the population and ecosystem levels as well. 1 mol of H2O produces 1 mol of CO2 through cellular respiration. Autotrophic organisms capture free energy from the environment
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Hill training is a popular and effective training method for runners to easily add resistance to their usual training with the main goal of improving their “aerobic ability‚ strength of the lower limb muscles‚ mental toughness‚ and so on” (Yokozawa et al.‚ 2007). Incorporating hill training into a running plan can be beneficial not just for training aerobic capacity but also for strengthening running mechanics‚ as it makes runners more resistant to form breakdown caused by fatigue. As shown in this
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Extraction The first stage of processing is the extraction of the cane juice. In many factories the cane is crushed in a series of large roller mills: similar to a mangle [wringer] which was used to squeeze the water out of clean washing a century ago. The sweet juice comes gushing out and the cane fiber is carried away for use in the boilers. In other factories a diffuser is used as is described for beet sugar manufacture. Either way the juice is pretty dirty: the soil from the fields‚ some small
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Since the beginning of time‚ humans have been required to work with their hands. Physical labor was a must for most cultures if they wanted to eat. Their daily life activities did not include in a set workout/exercise program to stay fit; their physical fitness was a byproduct of the hands on way of life. The 21st century society has become more technically understanding and therefore most people do nothing in the way of physical labor. Thus‚ if one wants to stay in shape‚ he or she must implement
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