Reason why yeast was chosen to was to see how yeast can metabolize different sugars and how much Co2 they release when when metabolizing.To test the yeast at the lab we used 4 different types of carbohydrates which are known as Glucose‚Lactose‚Sucrose‚and Starch.The main thing that make some of these carbohydrates different from each other is if it’s a Monosaccharide‚ Disaccharide‚or Polysaccharide. Monosaccharide are basic sugars
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INTRO: Cellular respiration is a process that happens in all living eukaryotic cells. What cellular respiration does is turn food often carbohydrates into energy for our bodies. Cellular respiration starts with a carbohydrates sugar called glucose. What it does is alter and break down the six carbon molecule glucose and altering it creating two three carbon molecules called pyruvic acids in an anaerobic process called glycolosis (Cellular respiration). What this process does is create two ATP molecules
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P. Harley‚ and by the instructor: 1. Carbohydrate fermentation 2. Sulfide Indole Motility (SIM) test 3.
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Abstract The experiment aims to observe if simpler substrates makes the rate of cellular respiration faster. Using yeast‚ smith fermentation tubes and different substrates namely‚ starch‚ lactose‚ sucrose‚ glucose and fructose‚ which are from different kinds of carbohydrates‚ ranging from the simplest sugars glucose and fructose to the polysaccharide starch and water as the control‚ the hypothesis was tested. With the span of thirty minutes with five-minute intervals‚ the height of carbon dioxide
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Lab 7 – Cellular Respiration Objectives: • To be able to define cellular respiration and fermentation. • To give the overall balanced equations for aerobic respiration and alcoholic fermentation. • To distinguish between inputs‚ products‚ and efficiency of aerobic respiration and those of fermentation. • Understand the relationship between respiration and photosynthesis. Note: You should perform experiments as described in this handout‚ which are adapted from Starr and
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Explain how photosynthesis and respiration are linked in order to provide you with energy from the food you eat: Photosynthesis is the process in which certain life forms are able to use sunlight to create energy. This energy is created by making carbohydrates from carbon dioxide and water in the presence of chlorophyll. Plants release large amounts of oxygen into the atmosphere as they produce much more than needed during the photosynthesis process. Aerobic respiration is an important process in life
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OBJECTIVE: 1. To distinguish the bacteria abilities to metabolize various substrates and end products formed. 2. To observe the growth of different bacteria species in term of structures and its morphology based on different chemical substance applied. 3. To observe physiological and immunological properties utilized by different species of bacteria. INTRODUCTION: Bacteria biochemical testing can determine the types and numbers in terms of colony forming units of bacteria present in a
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MICROBES AND FOOD – A ‘RELATIONSHIP’ Microbes and food have always had a love-hate relationship. Food producers have learned to harness their power -- and sometimes for good use. There is no doubt that organically grown fruits and vegetables are superior in flavor. Now‚ despite arguments to the contrary made by food manufacturers‚ they may well be more nutritious for a variety of reasons. There are always studies available to prove any point‚ especially one
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The plasma membrane of a cell is extremely important to the transportation of substances into and out of the cell. The outer membrane of a cell is made up of lipids and proteins. Most of the lipids in plasma membranes are phospholipids. The phospholipids have a hydrophilic head and two hydrophobic tails. When engulfed in water‚ they arrange themselves such that all the hydrophobic tails clump together‚ surrounded by the hydrophilic heads‚ protecting the tails from the exposure to the water. In cells
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billions of living microorganisms and is usually defined as a microbial supplement with beneficial effects on consumers. Most of the probiotics fall into the group of organisms known as the lactic acid bacteria (LAB) and are normally produce through fermentation process. These strains are also known for its therapeutic effects because they are the predominant indigenous microorganisms (Gregor Reid‚ 2007). According to the Food and Agricultural Organization (FAO)‚ these living bacteria that when administered
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