has to be used to make certain foods. This experiment was done by applying methods in order to identify an unknown bacterium. An unknown bacterium was handed out by the lab instructor. The methods that have been learned so far in identifying bacteria were applied to this unknown. Procedures were followed as stated in the lab manual and biochemical test handouts. The first procedure that was done was a gram stain followed by a streak of the unknown on a TSA plate in order to determine the gram
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SCIE211 Phase 2 Lab Report Title: Speciation Instructions: You will need to write a 1-page lab report using the scientific method to answer the following question: • What would happen if a species within a population were suddenly split into 2 groups by an earthquake that creates a physical barrier like a canyon? When your lab report is complete‚ post it in Submitted Assignment files. Part I: Use the animated time progression of speciation to help you write up your lab report. Part II: Write
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studying the effect of pH on catalase activity. Catalase by scavenging hydrogen peroxide to water and oxygen is an important enzyme of cell defense mechanisms against oxidative stress in all living organisms (Dat et al.‚ 2003). Cells use catalase because it is the most efficient enzyme as an antioxidative enzyme which lowers hydrogen peroxide or superoxide to accumulate to toxic levels in plant growth (Bowler et al. 1992). The formula that involves catalase as the enzyme is . pH is a measure of the
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Are there any differences in the rate of metabolism of a dried yeast culture with differing carbohydrate sources? In the current practical that was undertaken the growth rate of yeast (S. cerevisiae) with differing carbohydrates sources : Glucose (C6H12O6)‚ Fructose (C6H12O6)‚ Lactose (C12H22O11)‚ Xylitol “(CHOH)3(CH2OH)2” and Water (H2O) as a Control were observed. “ Yeast are single-celled fungi which consist of more than one thousand different species which have been identified. The most commonly
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PUSAT PENGAJIAN TEKNOLOGI INDUSTRI IMG 103/3 FOOD CHEMISTRY LAB REPORT Experiment 3 : Qualitative Test for Carbohydrate Date of Experiment: 27/03/2013 Date of Submission: 17/04/2013 Submitted by: Name: Te Hui Min Matric No.: 115615 Group: 4 Title Qualitative test for carbohydrate Introduction Carbohydrates are essential in foods as an energy source (starch is the main source of human calories)‚ a flavouring (simple sugars are usually sweet) and as a functional
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Abstract: This lab tests how temperature and pH affect how enzymes will function. The lab showed that temperature will denature an enzyme when past its optimal working temperature and won’t denature in cold temperatures‚ but have slowed molecular activity. pH will also have an affect on an enzymes efficiency‚ when out of optimal pH the enzyme will not function as it is supposed to and if to far out of the optimal pH the enzyme will change shape and no longer work. Enzymes also showed to be reusable
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The catalase test is used to differentiate staphylococci (catalase-positive) from streptococci (catalase-negative). The enzyme‚ catalase‚ protects the bacteria from the toxic by-products of oxygen metabolism. This enzyme is produced by bacteria that respires using oxygen. The catalase-positive bacteria include strict aerobes. Catalase-negative bacteria may be anaerobes‚ or they may be facultative anaerobes do not respire using oxygen as a terminal electron acceptor. The test reaction is very fast
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ryhansen@kaplan.edu Dixie earned her LPN and ADN from Hawkeye Community College. She then went on to complete her MSN at Walden University. At Kaplan she serves as a full time nursing educator working specifically with Medical Surgical students in clinical‚ lab and classroom settings. In her spare time Dixie enjoys spending time with her husband‚ three children‚ one grandson and her pets. She loves spending time outdoors and especially loves water-related activities like jet skiing and swimming. Congrats
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For the preparation of the filtrate solution at the beginning of the class our Instructor‚ Marshall Douglas added about four to five strawberries in the blender along with 100 ml of detergent/ enzyme/ salt solution. They were blended until thoroughly homogenized if foaming occurred more detergent solution was added to prevent it. Then the blended solution was poured into a beaker and left to incubate at 60C for 15 minutes. Also‚ the mixture solution was cooled on ice for 5 minutes and filter through
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Purpose: To find how pH and temperature levels affect the enzyme Background: Enzymes are a type of protein vital to sustaining life‚ it works with vitamins and minerals as a biological catalyst‚ which lowers the activation energy for a reaction to occur. Each individual type of enzyme does a specific job‚ and they do not die‚ they are reused. For example‚ catalase is an enzyme found in almost all living cells that will break down hydrogen peroxide and turn it into water and oxygen. The
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