consumption of its flesh. The peelings were then finely chopped and macerated. The peelings were left to ferment for about 5-7 days. There were two treatments used in this study. Treatment 1 is made up of extracted juice with macerated peelings and yeast. Treatment 2 is made up of extracted juice with macerated peelings and sugar. After seven days‚ the percent yield was determined for both treatments. The distillate was lit to show that there really is alcohol in the product. As the results show‚
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ABSTRACT The effect of inorganic cofactor such as Magnesium to the rate of respiration of yeast was determined using Durham tube assembly with the substrate glucose. After thirty minutes‚ the test tube with the cofactor in the form of Magnesium sulphate MgSO4 showed the higher amount of carbon dioxide evolved which was measurable through volume and was one of the by- products of cellular respiration. This stated that the higher amount of CO2 evolved‚ the higher the rate of respiration. Thus‚ the
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produced in the Krebs cycle is important as this is the dependant variable. Enzymes are proteins that can effectively increase the rate of a reaction by lowering the required energy (activation energy) needed in order for the reaction to occur. The substrate must be specific to the active site because if they were
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made. To act on a substrate‚ an enzyme must contain an active site. The active site is the area on the enzyme that allows the substrate and enzyme to fit together. The amino acids that are present in the active site are linked together in a certain unique order or sequence. The way that enzymes and substrates fit together is often compared to the way a key fits a lock; because the substrate that fits into the active site must have a the exact unique sequence. Once the substrate and enzyme are connected
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Experiment 14. Dehydrogenase in yeast During respiration‚ hydrogen atoms are removed from glucose molecules by enzymes called dehydrogenases and passed to various chemicals called hydrogen acceptors. As the hydrogen atoms pass from one hydrogen acceptor to another‚ energy is made available for chemical reactions in the cell. In this way‚ substances such as glucose provide energy for vital reactions in living organisms. In this experiment‚ a dye called methylene blue acts as an artificial hydrogen
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flour‚ rice flour and potatoes. I became interested in this idea when I saw some experiments on fermentation and wanted to find out some scientific facts about fermentation. The primary benefit of fermentation is the conversion of sugars and other carbohydrates‚ e.g.‚ converting juice into wine‚ grains into beer‚
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Genomes as Resources for Biocatalysis JON D. STEWART Department of Chemistry‚ University of Florida Gainesville‚ Florida 32611 I. II. III. IV. Introduction Yeast Dehydrogenase Gene Identification Expression and Isolation of Yeast Dehydrogenases Characterization of Yeast Dehydrogenases A. Results from Ethyl Acetoacetates B. Results from Higher Homologs C. Synthetic Applications V. Conclusions and Future Directions References 31 33 34 35 37 40 43 46 49 I. Introduction How well biocatalysis
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academicjournals.org/AJB ISSN 1684–5315 © 2008 Academic Journals Full Length Research Paper Ethanol production potential of local yeast strains isolated from ripe banana peels A. A. Brooks Department of Microbiology‚ University of Calabar‚ P.M.B. 1115‚ Calabar‚ Nigeria. E-mail: brooks.akan@yahoo.com. Tel: 08037956762. Accepted 16 May‚ 2008 The ability of different yeast strains isolated from ripe banana peels to produce ethanol was investigated. Of the 8 isolates screened for their fermentation
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commercial products or to carry out important chemical transformations. • This process is commonly referred to as Fermentation DEFINITION OF FERMENTATION “The process of deriving energy from the oxidation of organic compounds‚ such as carbohydrates‚ using an endogenous electron acceptor‚ which is usually an organic compound” • The term fermentation is derived from the latin verb "fevere" which means "to boil". FERMENTATION PROS • Extended shelf life of food (ex. Cheese) •
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respiration is respiration without oxygen; the process uses a respiratory electron transport chain but does not use oxygen as the electron acceptors. Cells that use it Aerobic respiration occurs in most cells. Anaerobic respiration occurs in bacteria‚ yeasts‚ some prokaryotes‚ erythrocytes (red blood cells)‚ and in muscle cells. Production of lactic acid Does not produce lactic acid Produces lactic acid (in lactic acid fermentation but not in alcoholic fermentation) Amount of energy released High (36-38
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