BIO FINAL STUDY GUIDE Scientific Method: 1) Observe something interesting 2) Educated idea = hypothesis (if – change/IV -… then – measure/DV… because) 3) Experiments 4) Analyze + conclude 5) Report it to world Science | Pseudoscience | -uses scientific method | -doesn’t use scientific method | -good hypothesis (falsifiable –provable) | -bad hypothesis (unfalsifiable) | -Repeatable + predictable | -unrepeatable | -1 variable | -none or many variables | -ex. Aliens
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Type of Metabolisms • Generally speaking‚ the type of terminal (final) electron acceptor determines the type or metabolism. • Aerobic respiration – Final electron receptor is oxygen (O2) • Anaerobic respiration – Final electron acceptor is an inorganic molecule (not O2) • Fermentation – Final electron acceptor is an organic molecule Aerobic respiration C6H12O6 + 6O2 6CO2 + 6H2O ∆G = -686kcal/mol of glucose ∆G can be even higher than this in a cell • This large amount
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Throughout his life‚ Louis Pasteur became a world-famous scientist known for his astute role in the pasteurization process and its new discoveries. Not only excelling in fermentation and other bacteria‚ Pasteur helped contribute to saving France’s silk production when he discovered Flacherie‚ the disease plaguing the silkworms in the nation. Striving from his previous discoveries‚ Pasteur’s most successful proposition was when he introduced advancements to The Germ Theory‚ which gave an explanation
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AND DOSAI MAAVU NOT GETTING PROPERLY FERMENTED 1) Both batters need Bio activity. So if there is not enough bacteria/Fungus/Yeast present in the batter‚ the maavu will not ferment or will not ferment properly. 2) If you are using chlorinated‚ Iodised water or bacteria free water or Ozonized water in your house‚ you will not be able to get proper fermentation in batter as all these chemicals have residual disinfection property.(except Ozone) . 3) If the atmospheric temparature is
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CHAPTER 13 HOW CELLS OBTAIN ENERGY FROM FOOD 2009 Garland Science Publishing The Breakdown and Utilization of Sugars and Fats 13-1 Glycolysis is an anaerobic process used to catabolize glucose. What does it mean for this process to be anaerobic? (a) No oxygen is required. (b) No oxidation occurs. (c) It takes place in the lysosome. (d) Glucose is broken down by the addition of electrons. 13-2 Which of the following stages in the breakdown of the piece of toast you had for breakfast generates
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Abstract Yeast is a fungus that exist almost everywhere in nature and it is also alive! For many years people baked bread‚ using yeast as an ingredient‚ without knowing just why it made bread dough bubble and rise. When you smell bread you mostly smell the scent of the yeast. This project looks how different conditions will cause the yeast to be most active during fermentation. We put a different mixture in each bottle along with 1/3 cup of water. My hypothesis was that when yeast is mixed with
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ACKNOWLEDGEMENT It is a matter of greatest pride for me that I have done my project work from United Spirits Limited Rosa‚ Shahjahanpur (UP)‚ a part of world famous UB Group. This work of mine is the result of my concern regarding the biggest challenge facing all over the world i.e. industrial waste like spent wash I want to share my deepest gratitude to Mr. Devender Saxena Manager Personnel Management‚
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AP Biology‚ Chapter 9 Cellular Respiration and Fermentation Life is Work 9.1 Catabolic pathways yield energy by oxidizing organic fuels Intro Catabolic Pathways and Production of ATP 1. Distinguish fermentation and cellular respiration. Fermentation Partial degradation of glucose Uses no O2 Yields some ATP Cellular respiration Complete degradation to CO2 and H2O Requires O2 = aerobic Yields much more ATP 2. Describe the summary equation for
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Dear Ms Sunarty AHMAD Executive Client Services Removing the need to clear anymore rainforest is the key to clearing the skies over Singapore. I can optimise the Palm Oil industry and move to planting new plantations on Imperata grasslands this removes the need to fell anymore trees. The suggestions that I have for solving the ‘smoke haze’ would require a significant amount of discussion to enable you to understand the processes. I am wary of exposing our intellectual property‚ but I also realise
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making the wine the basics of the fermentation process. . II. Decisions‚ Decisions * Wine from the kit… designed to drink sooner (some less than 30 days‚ from start to finish) a. Convenient‚ everything is premeasured and equipped with specific instructions - nearly Idiot-proof b. Wine from scratch… -. Complete creative control (more of an art than a process) - More enjoyable - You choose your supplies/chemicals: fruit‚ specific yeast etc. III. Equipment Needed…
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