Abstract: This experiment‚ which was used to explore the Theory of Evolution created by Charles Darwin. The use of natural selection was apparent in the artificial modification of an organism’s traits which aided in this investigation. Through this experiment the Wisconsin Fast Plant was used. It is a fast-growing organism developed to improve the resistance to disease in cruciferous plants. This plant aids scientist in the exploration of environmental effects on population due to the speed to
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Biology Guide 1. How is the human body organized? A= The levels of organization in the body include cells‚ tissues‚ organs‚ and organ systems. 2. Define cell A= Basic unit of structure and function in living things. 3. Define Tissue A= Group of cells that perform a single function. 4. CHECK OUT TYPES OF TISSUE ON PG. 863 5. What’s the epithelial tissue? A= Tissue that lines the interior and exterior body surfaces. 6. Connective tissue? A= Tissue that provides support
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Increased production of CO2 is a result of increased temperatures acceleration of the rate of fermentation. Abstract: We have tested the affects of increased temperature above room temperature on the rate of fermentation of yeast. We had 6 flasks filled with 6mL DI water‚ 2mL Yeast suspension and 6mL glucose of which 3 were at 25°C and 3 were at 37°C. The flasks at 37°C had each mixture pre-heated at 37°C for 2 minutes before being combined and then added to the flask where it was put into the
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respiration‚ or fermentation. In specific‚ how the type of sugar affects the rate of fermentation. The aim of this experiment was to find which type of sugar was best suited to produce ethanol. In the experiment‚ four different sugars were used‚ they included sucrose‚ glucose‚ lactose and fructose. This research is still relevant today‚ as alcohol is still consumed and is required on a large scale. This makes it crucial to companies to find the best sugar to use in the fermentation process. Cellular
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IB Biology Internal Assessment: Yeast Fermentation Rates Planning(a) Question- Growth: What is the effect on Yeast Growth/Expansion during fermentation when mixed in water of varying temperatures? Hypothesis- Temperatures above or below the recommended fermentation temperatures will contain less‚ or be void of growth‚ either due to inactivation or to yeast death. Variables- | | | | |
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Yeats Fermentation Lab Investigative Question: How does the sugar concentration affect the fermentation of yeast? Hypothesis: The percentage of sugar in a solution is directly proportional to the amount of produced CO2‚ as a result of Yeast fermentation. Data table: Amount of CO2 measured in cm. (Bubble length) | Trial | Percentage of sugar in solution | | | 0% | 5% | 10% | 15% | 20% | | 1 | 0 | 0.5 | 0.5 | 0.3 | 3.1 | | 2 | 0 | 0.3 | 1.3 | 0.4 | 5 | | 3 | 0 | 0.2 |
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Ch. 20 Vocabulary List 1. Genetic engineering – The direct manipulation of genes for practical purposes. 2. Gene cloning - The production of multiple copies of a gene. 3. Restriction enzyme – A degrading enzyme that recognizes and cuts up DNA (including that of certain phages) that is foreign to a bacterium. 4. Restriction site – A specific sequence on a DNA strand that is recognized as a cut site by a restriction enzyme. 5. Recombinant DNA – A DNA molecule made in vitro with segments from
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Lab 5 DECOMPOSITION (Nov 2‚ 2011) Introduction: Decomposition is the breakdown of organic material into its smaller molecules and elements. (This term is generally considered as a biotic process but one may find it also used to describe an abiotic process‚ e.g.‚ due to weathering.) The decomposing organisms may use the release of elements for nutrients and by breaking apart the carbon-carbon bonds in organic matter this can release energy for them. These smaller molecules and nutrient elements
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Processed Cheese Report 1.0 Abstract The effect of using emulsifying salts singularly or in combination‚ on processed cheese was studied. Emulsifying salts‚ sodium citrate‚ monosodium phosphate (MSP)‚ disodium phosphate (DSP)‚ trisodium phosphate (TSP)‚ sodium hexametaphosphate (SHMP)‚ and tetra sodium pyrophosphate (TSPP) were used. Young cheese (which gives textural property) and old cheese (which contribute to the flavour) were used in combination or by themselves in the processed cheese manufacture
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Cheese Assignment 2011 Course: Commercial Cookery Certificate III 1/. The five Cheeses that I am going to present on a Buffet cheese platter for 30 people are: 1. Cheddar Cheese 2. Blue Cheese 3. Jarlsberg Cheese 4. Brie 5. Pecorino Cheddar Cheese Name of Cheese: Cheddar Cheese Type/Category: Although Cheddar cheese is originally from England in 2011 it is widely made all over the world and manufactured
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