Ethanol on Fermentation Rates In this lab we examined how the rate of fermentation is influenced by the type of substrate‚ and activators and inhibitors. We used four fermentation tubes in which we separately combined yeast with MgSO4‚ pyruvate‚ ethanol‚ and glucose. At five minute intervals we recorded the volume of gas produced in each fermentation tube. Our results are displayed in the graph. Our results supported the prediction that pyruvate is an activator of fermentation. But our
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Aerobic Training vs. Anaerobic Training Each person has different goals when wanting to become physically fit‚ but not many people know the difference between aerobic and anaerobic training. Even though aerobic and anaerobic training both contribute in maintaining overall health and both produce energy through glycolysis‚ which is the conversion of glucose into pyruvate‚ the training are different to achieve different results and the metabolic processes used by these two types of training
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The effect of changing volumes of NaF added to 1mL of 35 °C yeast on the level of respiration in the solution‚ as measured by the degree of colour change after 10 minutes. | Degree of colour change in yeast solution at 35 °C after 10 minutes | Concentration of NaF drops in the yeast solution (+/-1 drops) | Group 1 | Group 2 | | Trial 1 | Trial 2 | Trial 3 | Trial 4 | Trial 5 | Trial 1 | Trial 2 | Trial 3 | Trial 4 | Trial 5 | A=0 drops | 1 | 2 | 2 | 2 | 2 | 1 | 1 | 1 | 1 | 1 | B=5 drops
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The aim of our investigation is to find out whether the use of different sugar isomers with yeast‚ will affect the rate at which the yeast respires at. The sugars to be tested are fructose‚ galactose‚ glucose‚ lactose and sucrose. Their effects on the respiration rate of yeast to be observed through the measurement (cm3) of the displaced water‚ which will tell us how much CO2 has been respired over 2 minutes. To compare the effects an average will be calculated for each and a result will be drawn
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opponents; provide insight into the technical performance of skills; understand the effect of equipment on play; and accelerate the recovery from racket-arm injuries. Badminton provides a good model for investigating the interplay between aerobic and anaerobic metabolism and the effect of nutrition‚ heat and fatigue on performance. Badminton requires the performance of work in the nature of sprints‚ stops and starts‚ jumps‚ leaps‚ lunges‚ rapid changes of direction‚ twists and turns and a variety of strokes
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and started adding one scoop of our enzyme catalyst‚ in this case‚ the yeast. We then proceeded to measure and add 1 mL of distilled water to test tubes A-D. To get a more accurate measure of 1 mL of distilled water‚ we used the dropper labeled “W” to drop distilled water into the 5 mL graduated cylinder until we saw that the bottom of the water line reached closely to 1 mL. Next‚ we took the four tubes with the scoop of yeast and added to each the corresponding 1 mL of water from tubes A-D. As
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GCSE - Human Physiology and Health An experiment to investigate what affect sucrose solution has on potato tissue. Background Osmosis is the movement of water molecules‚ across a partially permeable membrane from a region of high concentration of water to a low concentration of water molecules. A partially permeable membrane is a membrane with holes in it small enough for only water to go through it. Big molecules like glucose cannot fit through it. Osmosis allows plants to take in water
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The graph shows that the respiration rate does increase as the yeast concentration rises‚ but levels off and eventually reached its saturation point‚ or decline‚ which occurs at 8.5g. This decline may occur because there are too many yeast molecules in comparison to the glucose‚ which may lead to yeast cells hindering a collision thus lessening the reaction. The respiration rate increases as more yeast is added because it gives more opportunities for molecular collisions and so the amount of successful
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discovered that certain types of solutions were created by biological processes. As he investigated this phenomenon he was led to investigate the field of fermentation where he essentially discovered the aerobic and anaerobic bacteria responsible for fermentation. This discovery‚ that a biological agent was responsible for the fermentation (and also for the spoiling) of wine and beer‚ shook the scientific world as many at the time believed in spontaneous eruption. But
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Mass % of Sucrose in Chewing Gum Purpose To find the mass percentage of sucrose in chewing gum and compare the actual mass to the mass indicated on the package and compare the masses to that of different brands of chewing gum. Hypothesis The theoretical mass percentage of sucrose (C12H22O11) in chewing gum. Materials - Sample of chewing gum + wrapper - Electronic balance Procedure 1. Form groups of 3‚ and distribute a different brand of gum to each member of the group. 2. Record the brand
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