Will no gum or having gum improve test scores? Data Analysis The question being answered in this experiment is‚ “Which gum will improve memorization the best?” The hypothesis for this experiment is‚ “If the gum flavor is altered‚ then one flavor will improve memorization more than another flavor.” The independent variable is the flavor of the gum. The dependent variable is the scores after taking the test with the different flavors. The control group was the test scores without any gum.Experimental
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In this experiment‚ we used acquired observational data to develop an activity series describing the relative reactivity of the metals being tested. The elements within a periodic table often show different trends in physical and chemical properties depending on the period or group they are apart of. In a periodic table‚ elements are arranged by increasing atomic number in horizontal rows called periods. The atomic numbers represent the number of protons in each element. The periodic table is also
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acetone and butanol by means of solvent-producing strains of Clostridium spp. was one of the first large-scale industrial fermentation processes to be developed‚and during the first part of this century it ranked second in importance only to ethanol fermentation. The reason for the almost total demise of this fermentation in the early 1960s was the inability of the fermentation process to compete economically with the chemical synthesis of solvents. However‚ interest in the use of renewable resources
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*This is a lab report from a previous 181 lab written by a student. It has been modified and cut short a little to convey some important pointers to writing lab reports. The left columns indicate the pointers and some instructions. Please read those carefully. The text material has been provided so that you may have an example of a lab that you have already done. *You should not write the report in table format (this is only for illustration). Also‚ I expect graphs‚ tables‚ and math equations in
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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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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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Saccharomyces Cerevisiae‚ are single-celled organisms that are a part of the fungi group. Yeast is very capable of alcoholic fermentation‚ where yeast cells primarily break down the sugars glucose‚ fructose‚ and sucrose. The two end products of this fermentation are carbon dioxide and ethyl alcohol‚ which are then released into the surrounding area. When bread is being made‚ alcoholic fermentation is what is used
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Table of Contents 1.0 Abstract 2 2.0 Introduction 2 3.0 Aims 3 4.0 Theory 3 5.0 Apparatus 5 6.0 Procedure 5 7.0 Result 7 8.0 Calculation 10 9.0 Discussion 11 10.0 Conclusion 13 11.0 Recommendation 13 12.0 References 13 13.0 Appendix 14 1.0 Abstract In this experiment‚ Escherichia coli is used as a sample to study the growth kinetic of microorganism in shake flask. A different volume of E.coli was transferred into 250ml Erlenmeyer/shake flask containing media for the
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YEAST LAB REPORT PART I: ALCOHOLIC FERMENTATION Research Question: What will be the effect of increasing the number of yeast cells on the rate of fermentation? State your answer as a general hypothesis: Rate of fermentation: Amount of CO2 gas produced over a unit of time METHODS Table 1: Contents of the Yeast Fermentation Tubes | |Volume (milliliters) That You Need to Add | |Fermentation
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Of Sugar on Yeast Fermentation Lab Purpose: To measure and analyze the effects of various types and masses of sugar in an ethanol fermentation reaction with yeast. Introduction: Ethanol fermentation is a system in which hydrogen ions from NADH + H + are broken down in order to release the trapped energy and regenerate NAD+. In the absence of a mitochondria or oxygen ethanol is formed‚ which is typically found in bacteria and some yeast. Yeast fermentation has been used commercially
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