Fermented Santol (Sandoricum koetjape) As a Vinegar Introduction Background of the Study Vinegar is a versatile liquid that results from the fermentation of ethanol. The key ingredient of vinegar is acetic acid‚ which gives it an acidic taste. While there may be additions of other kinds of acid like tartaric acid and citric acid‚ the typical pH of vinegar ranges anywhere from 2 to 3.5‚ although the store-bought kind usually measures 2.4. In food preparation procedures‚ it is a multi-purpose product
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stain | To determine the Gram reaction of the bacterium | Crystal violet‚ Iodine‚ Alcohol‚ Sarasin | Pink rod | Gram-negative rods | Carbohydrate (Glucose) fermentation | To determine the ability of a bacterium to fremnet a carbohydrate‚ make acid or gas | Durham tube | Color change from red to yellow‚ bubble in Durham tube | Positive carbohydrate fermentation‚ acid production and gas production | Tryptophan digestion | To determine the ability of an organism to split indole from tryptophan
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Respiration and Fermentation Facts to Remember 1. Cellular respiration is a catabolic series of reactions. 2. All living forms conduct some form of cellular respiration‚ either aerobic or anaerobic. a. Aerobic is in the presence of oxygen b. Anaerobic is in the absence of oxygen or none oxygen requiring. 3. The starting molecules consist of the biological molecules with carbohydrates (monosaccharides) as the first choice. The order of use is given below. a. Carbohydrates b. Lipids³acetyl
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Introduction: Biological organisms are classified uniformly in order to easily categorize and identify organisms. This classification‚ or taxonomy‚ uses the genus name followed by the species name‚ in Latin. By having a universal method of identifying bacteria allows for all scientists from any part of the world to identify the same species in an identical manner allowing for a precise of classification. Bacteria are distributed throughout the world in almost every conceivable habit. Bacteria are
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Manual Physics I LabPaq: PK-1 A Lab Manual of 13 Experiments for Independent Study Published by Hands-On Labs‚ Inc. Physics 1: Lab Manual of Experiments for the Independent Study of Physics Designed to accompany Physics LabPaq PK-1 081611 LabPaq® is a registered trademark of Hands-On Labs‚ Inc. (HOL). The LabPaq referenced in this manual is produced by Hands-On Labs‚ Inc. which holds and reserves all copyrights on the intellectual properties associated with the LabPaq’s unique design
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water. Carbohydrates‚ fats‚ and proteins can all be used as fuels in cellular respiration‚ but glucose is most commonly used as an example to examine the reactions and pathways involved. Cellular Respiration can be divided into three metabolic processes; Glycolysis that occurs in the cytoplasm‚ Krebs cycle that takes place in the matrix of the mitochondria‚ and Oxidative phosphorylation that occurs via the electron
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cream is coconut milk intended. The naming of nata de coco in Spanish because the Philippines had been a colony of Spain. Nata de coco is a dessert that looks like jelly‚ white to translucent and chewy texture. This food is produced from the fermentation of coconut water. Coconut water can be used as a medium for the production of nata de coco. Nata de coco is fermented coconut water with the help of microbe Acetobacter xylinum‚ a solid‚ white‚ transparent‚ sweet tasting chewy textured clan
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2011). The chemical constituents of the crescentiacujete; the crude carbohydrate found in the fruit is 18%. The fruit can be considered a good source of crude carbohydrate. Carbohydrate supplies energy to the cells. The mean value of sucrose content of the fruit is fifty-nine percent. The high carbohydrate and sucrose content of the fruit is 59% which makes the fruit a good source for ethanol production through fermentation. The mean energy value is high when compared with those of banana and other
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Produces lactic acid (in lactic acid fermentation but not in alcoholic fermentation) Amount of energy released High (36-38 ATP molecules) Low (2 ATP molecules) Products Carbon dioxide‚ water‚ ATP Lactic Acid Fermentation - lactic acid‚ ATP Alcoholic Fermentation - ethyl alcohol‚ ATP‚ carbon dioxide Reactants glucose‚ oxygen glucose Site of reactions Cytoplasm and mitochondria Cytoplasm Stages Glycolysis‚ Krebs cycle‚ Electron Transport Chain Glycolysis‚ Fermentation combustion complete incomplete
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Positive Pink (vegetative ) – Negative 3. Acid fast Positive control – M. smeagmatis Blue – negative Pink /red- positive 4. Motility Positive control - P.vulgaris A. Non motile is negative test B. Motile is a positive test 5. Carbohydrates fermentation (test for gram -) ( glucose ‚ manitol‚ lactose) Positive control – E.coli (yellow) Red- no color change – negative test Yellow – color change – positive test 6. MaConkey’s Agar Positive control - E.coli Selective for negative gram stain
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