products of anaerobic respiration in yeast Apparatus and Materials: boiling tubes‚ delivery tube‚ bungs‚ sugar‚ yeast‚ lime water‚ liquid paraffin‚ Bunsen burner Procedure: Water was first boiled in the boiling tube. A small amount of sugar was then dissolved into the boiled water‚ which was allowed to cool. A little bit of yeast was added then stirred. Apparatus was set up as shown in Figure 4. A layer of liquid paraffin was added to the surface of yeast/sugar mixture using the pipette. The
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Identification of Bacterial Pathogens basic skills in diagnostic bacteriology Dr.T.V.Rao MD Dr.T.V.Rao MD 1 Identification of Microorganisms • For many students and professionals the most pressing topic in microbiology is how to identify unknown specimens. • Why is this important? • Labs can grow‚ isolate and identify most routinely encountered bacteria within 48 hrs of sampling. • The methods microbiologist use fall into three categories: ♣Phenotypic- morphology (micro and
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Module 2.1: Biological Molecules * State the functions of biological molecules in organisms Carbohydrates – energy storage and supply‚ structure (in some organisms) Proteins – Structure‚ transport‚ enzymes‚ antibodies‚ most hormones Lipids – Membranes‚ energy supply‚ thermal insulation‚ protective layers/padding‚ electrical insulation in neurones‚ some hormones Vitamins and minerals – From parts of some larger molecules and take part in some metabolic reactions‚ some act as coenzymes or
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kefiranofaciens ATCC 8007. The bacterium was activated in Man-Rogosa-Sharpe (MRS) agar medium (Difco‚ BD Diagnostic Systems‚ Maryland‚ USA) consisting of (g L1): peptone casein‚ 30; meat extract‚ 10; yeast extract‚ 6.0; sodium acetate‚ 5.0; ammonium citrate‚ 2.0; glucose‚ 0.2; magnesium sulfate‚ 0.2; manganese sulfate‚ 0.05; dipotassium phosphate‚ 2.0. The pH of the medium was adjusted to 6.5. The master cell bank culture was inoculated into agar plates
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to be used in yeast? Starches: · All potable alcohol and most fermentation industrial alcohol is currently made principally from grains. · Fermentation of starch from grain is somewhat more complex than fermentation of sugars because starch must first be converted to sugar and then to ethanol. · Starch is converted enzymatically to glucose either by diastase presents in sprouting grain or by fungal amylase. · The resulting dextrose is fermented to ethanol with the aid of yeast producing CO2
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MBK Lab 01 – Lab Report Name: ____________________ Section: ___________________ EXPERIMENT 1 TITLE: Observing Bacteria and Blood OBJECTIVE: To gain functional knowledge of microscope operations through practical applications of a microscope in the observation of bacteria and blood. PROCEDURES: Using the microscope‚ an oil immersion lens and observing Bacteria Cultures in Yogurt . Preparing a Blood Slide and observing Blood: After reviewing the section of the manual
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the anaerobic cellular respiration occurs which is called fermentation. In anaerobic respiration produces ethyl alcohol (Audesirk‚ et al‚ 2008‚ p.58). We use fermentation as a process in the making of various foods and wines. We use the alcohol and yeast to make certain foods and the process used is called fermentation.
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bonds brake and change the shape of the active site. This then means that the substrate no longer fits so there can be no end product. The PH can also affect the enzyme action as enzymes can only work under the conditions that they are suited to. Another factor is the concentration substrates because if there are more substrate there is more chance that the substrate and enzyme will find each other to make an enzyme-substrate complex. Inhibition can also affect enzymes‚ there are two types of inhibitors
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Abstract Enzyme catalysis was observed in order to analyze how changes in temperature‚ pH‚ enzyme concentration‚ and substrate concentration affected an enzyme-catalyzed reaction. This experiment analyzed the rate of enzyme-catalyzed reactions and observed the correlation between catalase activity and products formed. It was found out that the rate of an enzyme-catalyzed reaction starts off rapidly‚ decreases‚ and levels off or completely stops‚ and can be further affected by environmental factors
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photosynthesis 3. Cells have cellulose cell walls 4. They store carbohydrates as starch or sucrose. Examples include flowering plants‚ such as a cereal (e.g. maize) and a herbaceous legume (e.g. peas or beans). Animals: 1. Multicellular organisms 2. Cells do not contain chloroplasts and are not able to carry out photosynthesis 3. Cells have no cell walls 4. They have a nervous system 5. They often store carbohydrate as glycogen Examples include mammals (e.g. humans) and insects
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