Part I - Introduction Enzymes are proteins that act as catalysts to regulate metabolism by selectively speeding up chemical reactions in the cell without being consumed during the process. During the catalytic action‚ the enzyme binds to the substrate – the reactant enzyme acts on – and forms an enzyme-substrate complex to convert the substrate into the product. Each type of enzyme combines with its specific substrate‚ which is recognized by the shape. In the enzymatic reaction‚ the initial rate
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The purpose of the cheese making lab was to determine which curdling agent‚ when added to milk‚ produced the most amount of curds‚ as well as the curdling agent that produced curds the fastest. It was expected that buttermilk would produce the most amount of curds and Chymosin would produce curds the fastest. In reality‚ both buttermilk and Chymosin produce the most amount of curds‚ and Chymosin produced curds the fastest‚ which is in line with the hypothesis. Both buttermilk and Chymosin produced
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The Story of a Cheese Sandwich. A cheese sandwich is made up of – well‚ bread and cheese. The bread’s made of carbohydrates and fibre and the cheese of fat‚ protein and calcium. First the sandwich is chewed with our teeth; the incisor teeth and canine teeth bite it into chunks. The premolar and molar’s grind the chunks of food into much smaller pieces. Saliva’s produced that helps the food become a paste. Here‚ the amylase enzymes turn the starch molecules (from the bread) into maltose – which
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1: Cheesemaking with Enzymes 9E Chihiro Okada Introduction 1. Enzymes - are biological catalyst. 2. Enzymes - are proteins that catalyze chemical reactions. Emporase – an enzymes that speeds up the production of cheese. 3. First milk is pasteurized by heating it to 72℃ for 15 seconds to kill any harmful bacteria. Then‚ the milk is cooled and either a special blend of bacteria or an acidic solution - such as vinegar or lemon juice - is added. The milk is left
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Yvonne Bell-White The Catholic University of America This paper was prepared for Financial Decision Making‚ MBU 652‚ Summer 2011‚ taught by Professor Howard S. Steed‚ PhD Abstract In this analysis paper I choose to learn about Chuck E. Cheeses. I demonstrate my understanding of the categories of Financial Statement Analysis‚ which includes – profitability‚ liquidity‚ activity and debt (leverage). Our class was assigned a company for financial scrutiny and to obtain financial statements
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Comparing the Rate of Fermentation of Yeast in Solutions with Different Concentrations of Glucose Brandon Bosley BIO 121 11/19/2013 Introduction: In our lab this week we tried to see how different amounts of substrates affect our organism‚ yeast‚ in its fermentation process. Yeast (Saccharomyces cerevisiae) is an organism that is cultured for the cells themselves‚ as well as the end products that they produce during fermentation. Yeasts are commonly known for the ethanol fermentation due to their
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Lissette Rivera Chapters 38-40 Answer all questions on looseleaf or type the answers in from the website and print. PART A: 1. Draw a general diagram of the life cycle of a seed plant. Indicate which steps are haploid and which are diploid. 2. Define microsporogenesis and megasporogenesis. In what portion(s) of the flower does each of these processes occur? What is the end product
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Part 2: Effects of Environment on Mitosis. Experimental Hypothesis: If we put onion root tips in IAA solution then the rate of Mitosis will increase. Null Hypothesis: There will be no difference Part 1- Post Lab Question If a cell contains a set of duplicated chromosomes‚ does it contain any more genetic information than the cell before the chromosomes were duplicated? No‚ because if it is duplicated‚ it would have the same number of chromosomes unless there was a
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Effects of Temperature on the Formation of Cheese Curds This lab was performed in order to find what temperature the enzyme chymosin is most effective at forming cheese curds. An enzyme is a protein that acts as a catalyst to speed up biological reactions in cells. They work by lowering the activation energy and help to orient the molecules correctly. Chymosin was originally taken from the stomachs of calves‚ and was called rennet‚ and then purified to make rennin. Eventually to catch up with
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Lab 6: Fermentation Introduction All heterotrophs go through the process of cellular respiration in order to make energy. To obtain the most energy per glucose cellular respiration is done by aerobic cellular respiration‚ but when no Oxygen is present fermentation is used. Fermentation is the anarobic process that most organisms and fungi use. It involves the breakdown of glucose into alcohol if no Oxygen is present. CO2 is also produced during this cycle. Temperature and environment can affect the
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