This experiment shows the effects of changing the pH level has on Catalase. As predicted‚ the farther away the pH levels got from the optimum pH (7.2)‚ the lower the reaction rate. At a pH of 7.2‚ the foam of the reaction measures 6cm. At a ph of 3 it measures 2.5 cm‚ at a pH of 5 it measures 2.75 cm‚ at ph 9 it measures 2.3 and at 11cm it measures 2cm. pH measures the hydrogen ion concentration of a substrate. By changing the pH of the catalase‚ the enzyme was denatured. Denaturing is the result
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As with many other unicellular organisms‚ yeast ‚cannot carry out cellular respiration and tends to participate in fermentation and produces ethanol. In has been suggested
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Armadillium vulgare taxis response to different pH levels. Abstract The terrestrial isopod‚ Armadillium vulgare is commonly referred to as a slater or pill bug. Since transitioning from the sea to land and originally colonizing in Mediterranean regions‚ it has adapted throughout evolution to inhabit local microhabitats. The pill bug is bound by several parameters and also has specific requirements that need to be met for optimal biological functioning. As such‚ behavioural and physiological
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EFFECT OF pH LEVEL ON THE ENZYME ACTIVITY OF INVERTASE John Dale Cruz‚ Michael Ray Dela Cruz‚ Karen Angelica Domalaon‚ Abegail Dulay‚ Shirley Ann Felipe Group 5 2C Medical Technology Biochemistry Laboratory ABSTRACT Invertase is a type of enzyme‚ a natural catalytic agent for biochemical reactions‚ can be obtained in Baker’s Yeast. Determination of the effect of pH on invertase activity is the primary objective of the experiment. Dinitrosalicyclic acid (DNS) Assay method is utilized to monitor
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Bio coursework Methylene blue Yeast cells explanation of respiration hence colour change etc Low temp colour change should be visible as the yeast cells are not necessarily dead‚ just inactive. Activity increases from 20-45 c High rate around 30-40 Starts to slow down basically enzyme curve see bio 1 100 degrees will kill all cells Do a few preliminary keep working down until first blue solution appears in unit of ten Then work to find degree. If more accuracy then half
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Abdulaziz Design Lab Report Research Question: How is the rate of yeast fermentation of 7.5g of yeast affected by using different companies of yeast (Bakon Yeast Inc.‚ Lake States Yeast LLC‚ Lesaffre Yeast Corp‚ Red Star Yeast Company‚ and Minn-Dak Yeast CO Inc.)? Background Information: Yeast is a fungal microorganism that is used to manufacture mainly bread and beer. It reproduces rapidly. Fermentation is the process by which yeast takes in sugar and releases alcohol and carbon dioxide. Fermentation
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The Effect of Yeast on Different Fruit Juices | Researched by Kristyn S. 2001-02 | * PURPOSE * HYPOTHESIS * EXPERIMENT DESIGN * MATERIALS * PROCEDURES * RESULTS * CONCLUSION * RESEARCH REPORT * BIBLIOGRAPHY * ACKNOWLEDGEMENTS * ABOUT THE AUTHOR | PURPOSEThe purpose of this experiment was to determine the amount of fermentation of four different fruit juices after adding yeast. I became interested in this idea when I saw the fruit in my family’s refrigerator
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lab is to determine the pH level of common household products. Introduction Liquids are either acidic‚ basic‚ or neutral. We are able to figure out which one it is based on properties‚ along with the pH. Acids taste sour‚ and bases taste bitter. Using the pH scale‚ you are able to know how strong of an acid or base a liquid is. High concentration of [H+] ions means that the liquid has a low pH. Therefore a liquid with a low concentration of [H+] would have a high pH. A pH of less than 7 represents
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Effects of Molasses Concentration on Yeast Fermentation The purpose of this lab was to determine how yeast cells are affected by the concentration of a food source‚ and for our purposes‚ the food sources were corn syrup and molasses. Our hypothesis was that the yeast cells would ferment the most when there was a higher concentration of molasses/corn syrup. In order to test this‚ we created 10 test tubes with decreasing concentrations of molasses/corn syrup using a serial dilution. Each test
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The effects of pH on mung beans Gloria Cheng Winsy Cheung Lily Wong Christine Yen January 15‚ 1998 Abstract This experiment explores how different pH environments affect the growth of mung beans. The mung beans were grown in water with various pH levels‚ consisted of pH levels 5‚ 6‚ 7‚ 8‚ and 9. A replicated design was used consisting of 3 runs for each pH level. The following results are listed in order of pH levels allowing most growth to least growth of the mung beans: 7‚ 8‚ 6‚ 5‚ and 9. These
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