The Effect of Sugar Type on Rate of Energy Production During Yeast Fermentation Sarah Sulon Biology Lab 111L Dr. Murray October 25 2010 Abstract The experiment was conducted to determine the impact different sugar types have on yeast fermentation. It was hypothesized that glucose‚ sucrose and fructose would all produce energy through yeast fermentation‚ but that sucrose would have the greatest rate of energy production. The carbon dioxide production was tracked in the fermentation of yeast
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To check the antimicrobial properties of red pepper in the fermentation of Kimchi food.. BI-206 Microbiology Project 2 Section no. Submitted by : Submitted to : Gurpreet Singh Katarzyna Mysiura-Mizinak 300808932 Amanpreet kaur 300808751 Objective : The main purpose of this project is to find out the effects of antimicrobial properties of red pepper powder on kimchi fermentation. To find the number of colonies formed on MRS media after each week period and their characteristics
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MICROBIOLOGY COURSEWORK The effect of antibiotic concentration on bacterial growth Introduction Null Hypothesis- Increasing the antibiotic concentration has no effect on bacterial growth. Experimental Hypothesis- Increasing the antibiotic concentration decreases bacterial growth. Scientific Theory Bacteria are prokaryotes and can be identified by their shape. Spherical bacteria are called cocci‚ rod shaped bacteria are called bacilli‚ spiral shaped bacteria are called spirilla and
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How Enzyme Concentration can Affect Rate of Reaction The purpose of this investigation was to see how the concentration of an enzyme affected the rate at which a substance was broken down. We did this by using a white protein called casein. Casein is found in milk powder‚ it is a protein and used mainly as a binding agent in foods‚ because it is mad to proteins and joins to a phosphoric acid it belong to a group called the phophoproteins. In terms of in milk it is said to be healthier if it is
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sugar consumption in yeasts J ohannes R van Dijken‚ Ruud A. Weusthuis & Jack T. Pronk D epartment of Microbiology and Enzymology‚ Kluyver Laboratory of Biotechnology‚ Julianalaan 67‚ 2628 BC Delft‚ The Netherlands K ey words: a lcoholic fermentation‚ chemostat culture‚ Crabtree effect‚ respiration‚ Saccharornyces cerevisiae‚ y easts A bstract A n overview is presented of the steady- and transient state kinetics of growth and formation of metabolic b yproducts in yeasts. Saccharomyces cerevisiae
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Could a substance that is legal in the United State‚ single handily destroy a Cultural society? Alcohol is considered to be one of the great privileges allowed to be consumed by adults. It is often used as a social lubricant to make an individual more comfortable. Despite the many negative effects it might have‚ it typically outweighs the resistance to not drink. For decades now‚ the resistance to not drink in the Native American culture has been a battle. A study was done by the centers for disease
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Alcohol can have many affects on the body good and bad. Alcohol Is a drug considered as a depressant it slows down reaction time‚ cause slurred speech‚ unsteady movements‚ and disturbed perceptions. An overdose in alcohol can have very serious effects on the body and mind. Some of the effects of overdose are inability to feel pain‚ vomiting‚ finally unconsciousness‚ or worse coma or death. This all depends on how much you drink and how fast you drink it. There are different types of alcohol one
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Yeast Population Lab Report During this experiment we were trying to determine how food availability affects CO2 production (related to population growth). We investigated how one factor influences the change in yeast population growth as measured by the amount of carbon dioxide produced. The yeast that you buy in the store contains living organisms–invisible small one celled‚ microorganisms. As long as they are kept dry‚ they are inactive. When they are given food‚ moisture and warmth‚ they
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positive and negative effects of alcohol. Most of the negative effects come from over consumption of alcohol. How much effect alcohol has on someone depends on a lot of factors. Different people react differently to alcoholic beverages. Some people have higher tolerances for different types of alcohol than others. For example‚ one person might be able to drink a lot of hard liquor but might feel the same effect of being drunk from only a few beers‚ while others may have the opposite effect. In any case over
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Mixing Alcohol and Energy Drinks In recent years the consumption of energy drinks combined with alcohol has become popular for young adults in North America. Energy drinks are caffeinated beverages that intend to provide a burst of energy and/or enhance alertness. The principle active ingredients in energy drinks are caffeine‚ high doses of sugar (or a sugar substitute)‚ they generally include B vitamins‚ an amino acid‚ and plant/herbal extracts. Alcohol is a highly addictive and most commonly
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