Alcohol has many effects on the body‚ especially the teenage body. Alcohol abuse and alcohol dependence are not only adult problems -- they also affect a significant number of adolescents and young adults between the ages of 12 and 20‚ even though drinking under the age of 21 is illegal (Dimeff 204). Alcohol is created when grains‚ fruits‚ or vegetables are fermented. Fermentation is a process that uses yeast or bacteria to change the sugars in the food into alcohol. Fermentation is used to
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Drinking alcohol is like taking a drug. It is a form of drug abuse‚ and drug addiction. This is a worldwide problem that many people are involved in. There are good effects of alcohol if it is in small amounts‚ and in moderation. On the other hand there are bad short and long term effects. The effects that a person will get are all based on certain factors like‚ how much and how often alcohol is consumed‚ the age of the person‚ when the person started and how long they have been drinking for‚ gender
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Yeast fermentation Hypothesis - Yeast cells perform fermentation when supplied with a source of energy. Materials Two 250 mL Erlenmeyer flask Water‚ Sugar solution Bromothymol blue solution plastic tubing Rubber tubing Two rubber stopper 50 mL graduated cylinder Medicine dropper Blank slide
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Effects Of Alcohol On Nutrition Term Papers While the free essays can give you inspiration for writing‚ they cannot be used ’as is’ because they will not meet your assignment’s requirements. If you are in a time crunch‚ then you need a custom written term paper on your subject (effects of alcohol on nutrition) Here you can hire an independent writer/researcher to custom write you an authentic essay to your specifications that will pass any plagiarism test (e.g. Turnitin). Waste no more time!
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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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THE EFFECTS OF ALCOHOL IN THE BODY Excessive alcohol use can cause the pancreas to produce toxic substances that interfere with proper functioning. The resulting inflammation is called pancreatitis‚ a serious problem that can destroy the pancreas. One of the most frequent causes of chronic pancreatitis are alcohol abuse. Alcoholism has been an issue in our contemporary society. It is dangerous.It is becoming extremely tough for the government to fight against alcoholism in Kenya. Central Nervous
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Making Bread with Yeast By Rebecca Coles Introduction Bread is such a common food‚ who would expect it to be made in such a fascinating and clever way? A simple loaf contains just four main ingredients; flour (the main ingredient)‚ warm water (the yeast prefer the water warm)‚ salt and of course the yeast‚ tiny microscopic fungi that help the bread rise. Although fascinating the process is surprisingly simple; first‚ the flour‚ sugar and water is mixed together with yeast to make the bread
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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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I am investigating how the rate of reaction differs when we change the concentration of Hydrochloric Acid whilst reacting with Magnesium. The rate of reaction is explained by the Collision Theory. This theory explains how various factors affect the reaction rates and how chemical reactions occur. The 4 factors of the Collision Theory are: • Temperature • Concentration • Surface area • Catalyst I am investigating how different concentrations of acids affect the rate of reaction. However I must
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not the sugars‚ fructose and ribose would be fermented in yeast (Saccharomyces cerevisiae). By looking at the chemical structures of these sugars given in (Figure 1)‚ we looked for anything that might determine the metabolization of these sugars. An equal 6mL (milliliter) sample of 2.5% fructose and yeast suspension was pipetted into a fermentation tube. The same procedure above was performed with the sugar ribose which has a concentration of 2.5% as well. Once this was done‚ the tubes were turned
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