By: Shivam Dubey Roll No: BM-011203 PREFACE The project entitled as “MANAGING WASTE AND UNDERSTANDING THE PROCESS OF ETHANOL MAKING IN INDIA GLYCOL LTD.” is basically a study about the production process of ethanol making ‚fermentation and waste management in INDIA GLYCOL LTD. Gorakhpur U.P. The major aspects of the process are been covered and a study on the loopholes in the process is done to detect the process and provide the alternative route for the use of waste ‚ in continuation
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Respiration in Yeast Lab Report Form Your Name: Katlin Moore “What do you think? – What do you know?” Questions: In this lab‚ we will investigate the effect of sucrose concentration on the rate of cellular respiration in yeast. Under specific conditions‚ yeast will convert sucrose into glucose and then use this glucose in cellular respiration. Yeasts have been used by humans in the development of civilization for millennia. What is yeast? How have humans used yeasts? * Yeast is a fungi
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The most important simple carbohydrate is glucose. It is found as a major component of other carbohydrates. For example‚ maltose is a carbohydrate composed of two glucose units. Lactose (milk sugar) contains one glucose unit and one galactose unit‚ sucrose (table sugar) contains one glucose unit and one fructose unit‚ and maltose (malt sugar) contains two glucose units. Each of these disaccharides is composed of two monosaccharides connected to each other with a glycosidic (ether) bond.
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following terms: Autotroph Heterotroph Aerobic respiration Anaerobic respiration Complete the chart below: Letter Defining Term A B C D II. Anaerobic Respiration Define the following terms: Alcoholic fermentation EXERCISE 1 – Alcoholic fermentation At intervals of 20‚ 40‚ and 60 minutes‚ the tubes are removed. Record the volume of gas produced in each fermentation tube. Each tube is graduated in tenths of a milliliter. (HINT: Look
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of them; 37 features were variable. By numerical analysis all strains formed one cluster above the simple matching coefficient of 0.88. There were no significant differences between motile and nonmotile strains or between sucrosefermenting and non-sucrose-fermenting strains. A strain from sick cider in Bristol‚ United Kingdom‚ was a border case in its phenotypic features‚ deoxyribonucleic acid relatedness‚ and protein electropherograms. We propose: (i) to discontinue the use of the species name of
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which developed long before the beginning of recorded history. Foods are not only nutritious to consumers‚ but are also excellent source of nutrients for microbial growth. Depending upon the microorganisms present‚ foods may spoil or preserved by fermentation. Microorganisms can be used to transform raw foods into fermented delights‚ including yoghurt‚ cheese‚ sausages‚ tempeh‚ pickles‚ wine‚ beers and other alcoholic products. On the other hand‚ foods also can act as a reservoir for disease transmission
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Differentiation is made on the basis of differences in carbohydrate fermentation patterns and hydrogen sulfide production. To facilitate observation of carbohydrate utilization patterns- TSI agar slants contain lactose and sucrose (1%) concentrations and glucose (0.1%) concentration which permits detection of the utilization of this substrate only. The acid base indicator phenol red- also incorporated to detect carbohydrate fermentation that is indicated by a change in color of the medium from orange-red
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project would not have come forth. fermentation of the following fruit or vegetable juices. i. Apple juice ii. Carrot juice (1) INTRODUCTION to the topic Fermentation is the slow decomposition of complex organic compound into simpler compounds by the action of enzymes. Enzymes are complex organic compounds‚ generally proteins. Examples of fermentation are: souring of milk or curd‚ bread making‚ wine making and brewing. The word Fermentation haed from Latin (Ferver which means
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Temperature‚ pH and Osmotic Limitations on the growth of a various kind of bacteria. RESULTS 1. Oxygen Requirements Depict the pattern of growth of the organisms in the thioglycollate broth and state the type of growth (aerobic‚ anaerobic or facultatively anaerobic). E. coli P. fluorescens L. bulgaricus C. butyricum 2. Temperature Range of Growth Score growth using - for no growth and +1 to +4 for growth. Temperature Organism 4°C 25°C 37°C
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Food Fermentation Microbiology sasimalani@msu.edu.my INTRODUCTION • Industrial microbiology uses microorganisms‚ typically grown on a large scale‚ to produce valuable commercial products or to carry out important chemical transformations. • This process is commonly referred to as Fermentation DEFINITION OF FERMENTATION “The process of deriving energy from the oxidation of organic compounds‚ such as carbohydrates‚ using an endogenous electron acceptor‚ which is usually an organic
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