the increase of hydrogen peroxide; as the amount of substrate increases‚ the more oxygen is produced from the enzymatic reaction of hydrogen peroxide. For example‚ when five drops of hydrogen peroxide was added‚ it can be seen that 16.2mL of oxygen collected in the gas syringe‚ whilst when 15 drops were added‚ 96.4mL of oxygen was indicated‚ strongly supporting the original hypothesis‚ which was that as more hydrogen peroxide was added to the yeast‚ the higher the rate of reaction. Graph 5 further
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Unlike carbohydrates‚ proteins and lipids are similar and contain monomers to make polymers. Unlike lipids‚ carbohydrates and proteins make up a larger group of molecules called macromolecules. Unlike proteins‚ carbohydrates and lipids are macronutrients. Proteins and carbohydrates differ slightly based on their chemical composition and dietary requirements. Proteins and lipids also differ
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possible to take place at normal temperatures. They were discovered in fermenting yeast in 1900 by Buchner‚ and the name enzyme means "in yeast". As well as catalysing all the metabolic reactions of cells (such as respiration‚ photosynthesis and digestion)‚ they may also act as motors‚ membrane pumps and receptors. The active site of RUBISCO‚ the key enzyme in photosynthesis‚ contains just 6 amino-acids. Substrate in active site Enzyme Structure Enzymes are proteins‚ and their function is determined
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Fermentation Lab: Conclusion & Evaluation of the Effect of Type of Carbohydrate on Amount of CO2 Produced IB Biology/Topic: 3.7 05 February 2013 Question: Which type of carbohydrate‚ glucose‚ sucrose‚ or starch‚ will produce the greatest amount of fermentation over the class period? Why? Hypothesis: If the carbohydrate starch is added to the set up of yeast‚ then it will create the greatest amount of fermentation because starch is a polysaccharides
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with the concomitant formation of ATP. Three fates of this pyruvate produced exist. In this practical the production of pyruvate and acetaldehyde by fermentation of glucose is established. A series of test tubes was set up each containing glucose and yeast suspension in buffers at different pH values. These test tubes were incubated for an hour at 37℃. Trichloro-acetic acid solution was then added to the first 2 of the 4 test tubes prior to centrifugation at 2500g. Solid ammonium sulphate and freshly
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reported by Arakane et al. (2000). This Pichia-produced chitinase showed also strong lytic activity against Fusarium oxysporum and Phytophthora nicotianae‚ wide pH and thermal stability‚ optimum activity at higher temperature such as 70oC‚ and high substrate affinity‚ thus indicating that we one can use this Pichia-produced yam chitinase as a bio-control agent. Key words: yam (Dioscorea oppsita Thunb); class IV chitinase; bio-control agent; recombinant Pichia pastoris; lytic activiy Introduction
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Additional analysis questions for Part 1: 1. Which part of this model represents the Chainobead polymerase enzyme? The person constructing the chainobeads represents the chainobead polymerase enzyme. 2. Which part of this model represents the substrate?
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Preliminary Experiment (4% yeast concentration) Hydrogen peroxide volume – 5 cm3 Water Volume -0 cm3 Concentration Volume- 20 vols Time in Seconds Volume of O2 (cm3) Experiment 1 Experiment 2 Average 30 95 94 94.5 60 100 100 100 90 100 100 100 120 100 100 100 150 100 100 100 180 100 100 100 Modifications The results from my preliminary experiment show that 100 cm3 of oxygen has been produced in the first 30 seconds.. This reaction is far too quick and will prevent me from analysing
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in which an organism converts a carbohydrate‚ such as starch or a sugar‚ into an alcohol or an acid. For example‚ yeast performs fermentation to obtain energy by converting sugar into alcohol. Bacteria perform fermentation‚ converting carbohydrates into lactic acid. Fermentation is the chemical transformation of organic substances into simpler compounds by the action of enzymes‚ complex organic catalysts‚ which are produced by microorganisms such as molds‚ yeasts‚ or bacteria. Enzymes act by hydrolysis
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8 Chemical and Physical Processes of Digestion NAME Dane Wilson LAB DATE/TIME august 4th Carbohydrate Digestion The following questions refer to Activity 1: Assessing Starch Digestion by Salivary Amylase. 1. At what pH did you see the highest activity of salivary amylase? Why? 7.0 because that is when the salivary is most effective and it breaks down carbohydrates. 2. How do you know that the amylase did not have any contaminating maltose? We used a negative
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