The Variation of Yeast Cells When Adding an Antibiotic Biology 1401- A October 21‚ 2013 Abstract. -- The main focus in this experiment was to find out if antibiotics affect yeast cells culture when added. The observation of the two cultures along with the yield of yeast cell reproduction between the two cultures was the sole purpose of the experiment; culture-A (- antibiotic) and culture-B (+ antibiotic). Our hypothesis stated whether antibiotic effects yeast cells cultures. This theory was
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of basic units of matter called atoms. When atoms are bonded together they make up a molecule. Often associated with nonliving things are inorganic molecules‚ and associated with organisms are biomolecules. Today in lab‚ a series of tests were ran. Tested were the biomolecules of cells which are lipids‚ sugars‚ proteins and starch. The purpose of these tests were to test for the presences of cellular biomolecules. Some of the things that fat consist of are one glycerol and three fatty acids. Proteins
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William Perez Cell Biology 2440 Lab on protein Myosin Proteins are chains of amino acids that perform the most important functions in living organism. Every protein will contain an amino group‚ carboxyl group‚ a different R group and an alpha carbon with two hydrogens. There are nine types of functions proteins can have‚ enzymes‚ motor‚ receptor‚ structural‚ storage‚ transport‚ signaling‚ and special purpose proteins(antibodies). There are four levels of protein structure‚ primary‚ secondary
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Gbengon‚Sennie Microbiology Lab Case study # 5 November 1‚2012 1. What evidence suggests that the young graduate student has contracted what disease? Ans: The signs and symptoms the young graduate student presented‚ show evidence of Lyme disease. 2. What is the environmental pathway for the vector of this disease? Ans: The environmental pathway for the vector of this disease would be a forested habitat. The black-legged tick or the deer tick is the principle vector of this disease (Lyme
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leaves prevent the large loss of water from leaf due to transpiration. For the lab‚ I observed six leaves collected from six different plants growing sporadically around the school campus. Using clear tape‚ sticking it to the bottom of each leaf‚ applying pressure‚ and carefully peeling the tape off for an imprint of the leaf. I stuck the tape onto a glass slide and placed it under the microscope and observed the cells. Adjusting the magnification down 1000x‚ it is noticeable that the stomata were
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(Photosynthesis Lab background)
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Effects of pH on the Function of Enzymes Rena Mototani Glen Rock High School Advanced Biology 2014-2015 Effects of pH on the Function of Catalase Rena Mototani Problem: How does the pH of a cell affect the function of the enzyme catalase? Introduction In this lab‚ we experimented the effects of pH on the function of the enzyme catalase. Catalase is an enzyme that brings about the reaction by which hydrogen peroxide is decomposed to water and oxygen (Encyclopedia Britannica). The
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Raw Data: • Table one; shows the effect of water temperature has on the rate at which the anthocyanin pigment leaves of a beetroot tap root cells • My groups results are highlighted in yellow and the class results are left blank Temperature ͦC (+/- 1 ͦC) Amount of green light that was absorbed by the solution (+/- 0.001) Group 1 Group 2 Group 3 Group 4 Group 5 Group 6 Group 7 20 0.099 0.188 0.202 0.141 0.152 0.143 0.157 30 0.274 0.173 0.205 0.170 0.262 0.180 0.233 40 0.285 0.127
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the chemical reaction required for a specific action or nutrient. They can either launch a reaction or speed it up. Catalase is a common enzyme found in nearly all living organisms exposed to oxygen. It is a very important enzyme in protecting the cell from oxidative damage by reactive oxygen species (ROS). The catalase used in this experiment will come from five different sources: Spinacia oleracea (Spinach)‚ Brassica oleracea (Broccoli)‚ Solanum tuberosum (Russet Potato)‚ Malus domestica (Apple)
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Name : Andi Nadya Amanda Period : 4 Grade : 11 Enzyme Lab Report Question How heats effect the length of reaction time of an enzyme? Hypothesis I think the heat will make the length of reaction time of an enzyme become slowly. Heat is one of a way to denature the substrate. It means the heat will break down the structure of substrate in order the reaction of enzymes that we activated into it become slowly. Method for Collecting Data First I will record the length of reaction time
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