October 12th 2014! The Effect of Glucose on The Cellular Respiration of Yeast! Purpose: ! The purpose of this lab is to determine if the quantity glucose solution will increase or decrease the rate at which cellular respiration occurs at within the tested 20% yeast suspension.! Question:! What are the effects of increasing or decreasing the quantity of 0.06mol/L glucose solution on the cellular respiration within the tested yeast molecules?! Hypothesis: ! When the quantity of glucose solution is increased
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Anaerobic digestion Anaerobic digestion is a series of processes in which microorganisms break down biodegradable material in the absence of oxygen‚ used for industrial or domestic purposes to manage waste and/or to release energy. The digestion process begins with bacterial hydrolysis of the input materials in order to break down insoluble organic polymers such as carbohydrates and make them available for other bacteria. Acidogenic bacteria then convert the sugars and amino acids into carbon dioxide
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Making Bread with Yeast By Rebecca Coles Introduction Bread is such a common food‚ who would expect it to be made in such a fascinating and clever way? A simple loaf contains just four main ingredients; flour (the main ingredient)‚ warm water (the yeast prefer the water warm)‚ salt and of course the yeast‚ tiny microscopic fungi that help the bread rise. Although fascinating the process is surprisingly simple; first‚ the flour‚ sugar and water is mixed together with yeast to make the bread
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Fermentation is a process performed by cells in the absence of oxygen to produce small amounts of ATP. During this process the six-carbon sugar glucose is broken down into two molecules of the three-carbon organic acid‚ pyruvic acid‚ coupled with the transfer of chemical energy to make adenosine triphosphate (ATP). Fermentation is used by many producers to make many of the commodities which we are used to today. Some of these commodities include yogurt‚ cheese‚ wine‚ bread‚ beer‚ rum‚ and even
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Yeasts’ capability of undergoing ethanol fermentation‚ its ability to ferment other sugars and artificial sweeteners‚ and how lactase influences yeasts ability to use lactose as a food source Kristina Naydenova Father Michael Goetz Purpose Part A: To investigate whether yeast has the ability to ferment glucose to produce carbon dioxide gas and ethanol. Part B: To investigate whether yeast has the ability to ferment other sugars and artificial sweeteners and how lactase influences their
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Aerobic and Anaerobic Biodegradation This document provides an in‐depth explanation‚ detailing the processes of aerobic and anaerobic biodegradation. It is intended for general audiences and will provide the reader with the necessary information to understand what is happening during the biodegradation process. For those interested in the biochemical processes of the microbial organisms this document will provide a high level explanation of the aerobic and anaerobic processes. Biodegradation
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-------------------------------- 1 A scientific paper submitted in partial fulfillment of the requirements in HNF 12 laboratory‚ 2nd sem.‚ 2012-2013. OBJECTIVES 1. To enumerate the principle and methods in fermentation; and 2. to identify the factors that affect the efficiency of fermentation. INTRODUCTION Vinegar has been traditionally used as a food preservative. Vinegar retards microbial growth and contributes sensory properties to a number of foods. The wide diversity of products containing
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Title: Inhibition of Yeast Glycolysis Abstract: The purpose of this experiment was to study carbon dioxide emissions from yeast‚ as well as their respiratory rate and to use that data to study how glycolysis inhibitors affect the respiratory rate. In our experiment‚ we tested how 8.75% glucose + 1.25% NaCl‚ 8.75% glucose + 1.25% glucose-6-phosphate‚ 8.75% glucose + 1.25% citric acid‚ and yeast solution‚ all mixed with distilled water‚ affect carbon dioxide volumes and respiratory rate. Our results
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Experiment #1 Preparation of Ethanol from Sucrose Based on R. Weglein & C.L> Yau‚ CHEM 203 Experiments in Organic Chemistry II Laboratory‚ 5th Edition‚ 2006‚ p29-32. Statement of Purpose: An aqueous solution of ethanol is prepared by the fermentation of sucrose. The percent alcohol is the resulting solution and the percent conversions of the sucrose are to be determined. Introduction: Sucrose is a molecule containing glucose and fructose. http://faculty.tcc.fl.edu/scma/phelpsj/experiments/ethanol
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Q1. Why should a four place analytical balance not be used in weighing a sample if the manual requests only one decimal place accuracy? Ans. We use the analytical balance where we need to weigh the small amount which needs a high degree of accuracy. Whereas‚ the manual requests only one decimal place accuracy which is not that much important and the time is consumed more to use the analytical balance with four decimal places. Q2. How is the pH meter calibrated? Ans. Firstly‚ The pH meter is calibrated
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