"Carbohydrate fermentation labpaq" Essays and Research Papers

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    ABSTRACT Rising energy prices and environmental problems led to the increase in alcohol demands in many aspects‚ like in making fuels. Many people are doing researches about making their own product so as to lessen their everyday expenses. Right now‚ Filipino scientists are in think of the search for alternative fuels‚ with the experts from the University of the Philippines in both Diliman and Los Banos campuses searching all over the archipelago for energy sources from the forests to the bottom

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    Microbiology Labs

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    MBK Lab 01 – Lab Report Name: ____________________ Section: ___________________ EXPERIMENT 1 TITLE: Observing Bacteria and Blood OBJECTIVE: To gain functional knowledge of microscope operations through practical applications of a microscope in the observation of bacteria and blood. PROCEDURES: Using the microscope‚ an oil immersion lens and observing Bacteria Cultures in Yogurt . Preparing a Blood Slide and observing Blood: After reviewing the section of the manual

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    M9 Exp

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    Module 9‚ Experiment 8: Carbohydrate Fermentation Testing Preparation of Bacterial Cultures: Incubate the culture tubes at 35°C - 37°C for 12 hours. Do not let the cultures incubate for more than 24 hours as you may not get an accurate result! Record your observations here. Questions: A. What is fermentation? It is a metabolic process that allows the production of ATP without need for oxygen. B. What is the reason that it is important to not incubate the fermentation tubes beyond 24 hours?

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    Cellular Respiration

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    Lab 8 Cellular Respiration and Fermentation Objectives: 1. Observe the effects of cellular respiration on temperature in a closed system. 2. Investigate carbon dioxide production in both germinating pea seeds and crickets. 3. Perform an investigative study of the rate of cellular respiration in both pea seeds and crickets at various temperatures. 4. Compare the alcoholic fermentation of glucose‚ sucrose‚ and starch by yeast. Introduction All organisms must have a continual

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    Unknown Lab Report

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    following tests were performed: 1) Adonitol Fermentation 2) Cellobiose Fermentation 3) Maltose Fermentation 4) Lactose Fermentation 5) Raffinose Fermentation 6) Sorbitol Fermentation 7) Sucrose Fermentation 8) Melibiose Fermentation 9) Indole Production Results Table 1: Biochemical Tests Results Test | Purpose | Reagents | Observations | Results | Adonitol Fermentation | To determine if the microbe can ferment the carbohydrate (sugar) adonitol as a carbon source. | None |

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    Ast 3

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    Tolentino Maryanne Uno EXERCISE NO. 3 Fermentation Definition of Fermentation The word "fermentation" is derived from the Latin meaning "to boil‚" since the bubbling and foaming of early fermenting beverages seemed closely akin to boiling. The science of fermentation is also known as zymology or zymurgy. Fermentation is a process used to produce wine‚ beer‚ yogurt and other products is a metabolic process in which an organism converts a carbohydrate‚ such as starch or a sugar‚ into an alcohol

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    Differentiation is made on the basis of differences in carbohydrate fermentation patterns and hydrogen sulfide production. To facilitate observation of carbohydrate utilization patterns- TSI agar slants contain lactose and sucrose (1%) concentrations and glucose (0.1%) concentration which permits detection of the utilization of this substrate only. The acid base indicator phenol red- also incorporated to detect carbohydrate fermentation that is indicated by a change in color of the medium from

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    yeast lab report

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    Are there any differences in the rate of metabolism of a dried yeast culture with differing carbohydrate sources? In the current practical that was undertaken the growth rate of yeast (S. cerevisiae) with differing carbohydrates sources : Glucose (C6H12O6)‚ Fructose (C6H12O6)‚ Lactose (C12H22O11)‚ Xylitol “(CHOH)3(CH2OH)2” and Water (H2O) as a Control were observed. “ Yeast are single-celled fungi which consist of more than one thousand different species which have been identified. The most commonly

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    by heating/burning a portion of the food item and catching the heat released into a known mass of water in a calorimeter. We will also identify units of measuring heat such as calories and joules. We will use basic lab equipment provided in our labpaq and we will use several household items as well. We will follow all safety requirements and standard procedures for this lab. We learned from the chapter that a “calorie: is a unit of energy‚ just like a kilowatt-hour or a joule. These units

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    divided into two types; namely‚ alcohol fermentation and lactic acid fermentation. In alcohol fermentation‚ pyruvate (product of glucose in glycolysis) is converted to 2 molecules of ethanol (C2H5OH) and 2 molecules of carbon dioxide (CO2) while in lactic acid fermentation‚ pyruvate is reduced directly into lactic acid (Campbell and Reece‚ 2008). A good example of organism which produces ethyl alcohol and carbon dioxide through the process of alcohol fermentation is yeast (Madur‚ 2009). As a unicellular

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