tests were prepared and applied. The first procedure that was done was the gram stain. Under a microscope‚ if the gram stain is purple‚ the bacterium is gram positive‚ if the stain is red‚ it is gram negative. The next test was the fermentation tests for glucose‚ sucrose and lactose. If an organism is able to ferment the carbohydrate‚ there will be acid produced‚ which will turn the broth yellow. Homofermentation shows that only one product was produced-acid. Other organisms will carry out heterofermentation
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A PROPOSED STUDY ON THE EFFECTS OF MECHANICAL PRETREATMENT ON Ulva reticulata FOR THE PRODUCTION OF BIOETHANOL Presented to: The Chemical Engineering Department College of Engineering and Architecture Cebu Institute of Technology – University Cebu City‚ Philippines In Partial Fulfillment of the Requirements for the Course Chemical Engineering Research 1 Macapaz‚ Donald G. Lluz‚ Ian Rome C. Alqueza‚ Mary Anne A. Mangila‚ Jennifer Y. Miparanum‚ Cherry Pearl A. October 2011 A PROPOSED
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Microorganisms are classified according to their structure. By means of flow charts‚ diagrams and tables explain the differences between Viruses‚ Bacteria‚ Cyanobacteria‚ Achaea and Fungi. Bacteria or bacterium are unicellular microorganisms. They are essentially only a few micrometres long and form of various shapes including the spheres‚ rods and spirals. A BACTERIAL CELL Illustration courtesy of Wikipedia. A Virus (from the Latin noun virus‚ meaning toxic or poison) is a sub-microscopic
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The question being addressed in this lab is which ingredient will produce the most bubbles? If baking powder‚ baking soda‚ and salt are added to different test tubes of sugar water‚ then baking soda will have the most effect on the rate of fermentation (create the most bubbles). This hypothesis is rejected. Based off of data‚ the hypothesis was rejected. The ingredient that produced the most bubbles was baking powder. In the experiment finishing at 20 min.‚ the control had 2.5 cm of bubbles produced
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Making from Banana Peelings I. Raw Materials For every kilogram of banana peels (Cavendish or saba)‚ add 170 g of sugar‚ 225 g vinegar (starter liquor)‚ 0.879 g bakers yeast‚ 907 g water‚ and 7.05 g ammonium sulfite. II. Procedure Vinegar making is a fermentation of sugar into acetic acid. This fermentation for vinegar production from banana peelings would make use of the stored sugar or starch in the banana peels. First‚ the banana peelings are collected and washed with tap water
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Michelle Gordon‚ TJ (Group 4) Section 33 Yeast Cell Respiration 10/04/2010 Part B: Explanation of Results All cells carry out the process of cell respiration in order to meet their energy needs. It is advantageous for cells to have the ability to metabolize different substrates. In this experiment‚ we investigated each sugar’s (glucose‚ lactose‚ sucrose‚ fructose‚ and lactose/lactaid) cell respiration rate. When referring to my group’s graph and data‚ glucose ended up with the highest
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Writing of Lab Reports __________________________________________________________________________ W hy should I bother writing lab reports in the correct way?” The Foundation Programme is designed to prepare you for undergraduate studies at UTAR which will require the writing of lab reports all years generally. At the end of your third year‚ you may have an opportunity to work on scientific projects which will culminate in an official scientific report. Depending on the quality of your report
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1. What organic molecules make up the largest part of a cell membrane? a. Lipids 2. Which of the following is presumed to have been engulfed by an ancestral eukaryote and became a eukaryote organ? b. Chloroplast 3. Which of the following is correct about mitochondria? c. Most cells plants contain a mitochondria 4. Horse eating hay is an example of? d. a consumer eating a producer 5. Structure of ATP is MOST similar to the structure of? e. RNA molecules
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Final Biology Exam Review Unit One: Cellular Processes Definitions: Apoptosis – Known as cell suicide‚ lysosomes break open and decompose the entire cell. Triglyceride – A lipid molecule composed of glycerol and three fatty acids. Simple diffusion – Movement of particles from an area of high concentration to an area of low concentration. It goes through the phospholipid bilayer. Facilitated diffusion – Diffusion of particles through the cell membrane‚ assisted by transmembrane proteins
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up to humans to embellish‚ improve‚ or totally obliterate what nature has provided‚ to which anyone with extensive wine tasting experience can attest. There are five basic components or steps to making wine: harvesting‚ crushing and pressing‚ fermentation‚ clarification‚ and aging and bottling. Undoubtedly‚ one can find endless deviations and variations along the way. In fact‚ it is the variants and little deviations at any point in the process that make life interesting. They also make each wine
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