Effects of Sucrose Concentration On Cell Respiration In Yeast Abstract This lab investigates the effects of Sucrose concentration on cell respiration in yeast. Yeast produces ethyl alcohol and CO2 as a byproduct of anaerobic cellular respiration‚ so we measured the rate of cellular respiration by the amount of CO2 produced per minute. The results show a trend wherein increased concentrations of sucrose increase the rate of cellular respiration. Introduction All living cells require energy
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learn the meaning of some scientific terms used in experiments. Materials: (as projected on screen) Method/ Procedure: I. CARBOHYDRATES: REDUCING SUGARS The reducing sugars include all monosaccharides‚ such as glucose and fructose‚ and some disaccharides‚ such as maltose. Test Benedict’s test Add 2cm3 of a solution of the reducing sugar to a test-tube. Add an equal volume of Benedict’s solution. Shake and place into boiling water. Boil for 2-5 minutes; shake continuously to minimise spitting
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Unit 1: Biochemistry Review Chemical Bonding Three types of bonds Ionic bond: 2 oppositely charged atoms (Na and Cl) Polar covalent: Unequally shared electrons (H and O) Non polar covalent: Equally shared electrons (C and C) or similar electronegativity Electronegativity and chemical bonding Electronegativity is a measure of the strength in which an atom can attract electrons. A difference of < 0. 5 is non polar covalent bond A difference of 0.5 – 1.7 is polar covalent bond A difference of > 1
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down directly. So‚ instead the body uses multiple forms of procedures to break down the molecule into a usable size‚ such as glucose. The body begins breaking it down with salivary amylase. This is the process of chewing it in your mouth. The disaccharides then go through intestinal digestion which break them down
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Increased production of CO2 is a result of increased temperatures acceleration of the rate of fermentation. Abstract: We have tested the affects of increased temperature above room temperature on the rate of fermentation of yeast. We had 6 flasks filled with 6mL DI water‚ 2mL Yeast suspension and 6mL glucose of which 3 were at 25°C and 3 were at 37°C. The flasks at 37°C had each mixture pre-heated at 37°C for 2 minutes before being combined and then added to the flask where it was put into the
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with a hydrogen:oxygen atom ratio of 2:1 (as in water); in other words‚ with the empirical formula Cm(H2O)n. The carbohydrates (saccharides) are divided into four chemical groupings: monosaccharides‚ disaccharides‚ oligosaccharides‚ and polysaccharides. In general‚ the monosaccharides and disaccharides‚ which are smaller (lower molecular weight) carbohydrates‚ are commonly referred to as sugars. 2)industrial application of cellulose :- The kraft process is used to separate cellulose from
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Baby Investigatory Project :D Ingredients 1 cup of boiling water 3 tablespoons White Flour 4 tablespoons cold water 1 tablespoon sugar Materials Tablespoons Measuring Cup Pot Whisk Matches Container Refrigerator Nganong ang flour makapilit man unsay naa ana niya ? For me its because when wee add Flour into the water it becomes sticky Flour Flour is a powder which is made by grinding cereal grains‚ or other seeds or roots (like Cassava). It is the main ingredient of bread‚
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Identification of Macromolecules Introduction The purpose of this lab is to test for the presence of macromolecules in various foods. Tests are performed to describe the basic structure of proteins‚ lipids‚ glycerides‚ and carbohydrates. We are to recognize the positives and negatives in these macromolecules. Also we are to identify the roles that proteins‚ lipids‚ minerals‚ vitamins‚ and carbohydrates play in the body’s construction and metabolism. Procedure / Results 5.1 Carbohydrate
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in digestion of fats. It is seen in the stomach‚ pancreatic juice and food fats. Amylase I and II are secreted by the salivary glands initially and then by the pancreas. They break the bonds between carbohydrate molecules and produce disaccharides and disaccharides. Amylase I is activated by chewing and convert starch to maltose. Amylase II is
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Molecules of Life 4 Critical large Molecules- 1.) Carbohydrates 2.)Lipids 3.)Proteins 4.) Nucleic Acids -On the molecular scale‚ members of three of these classes--- Carbohydrates‚proteins‚ and nucleic acids--- are huge and therefore called Macromolecules. - Architecture of a large biological molecule helps explain how that molecule works. ---------------------------------------------------------------------------------------------------------------------------- Macromolecules
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