CHAPTER 1 THE PROBLEM AND ITS BACKGROUND Introduction Most of this day the business organizations are using latest technology to ease their transaction and to improve their business process to another level. They are now applying computerized systems to their transactions according to their needs. Point of sale system is one of the most systems that are used of many businesses. It helps to improve the process and to fasten the transaction with the customers. Point of sale system is commonly used
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CAT - Measuring the pH of common household substances 1. Predict the pH value of substances & estimate the pH value by using the universal indicator. 2. Use the indicator to identify acidic‚ basic‚ and neutral substances found in any home 3. Classify household items as acids and bases 4. Collect organise and analyse results in tables and graphs (if necessary) 5. Analyse results and explain the reason the substances have the pH obtained. Aim – To use a universal
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THE EFFECT OF INHIBITORS AND MANIPULATION IN ENERGY PRODUCTION OF YEAST CELLS FOR GLYCOLYSIS AND FERMENTATION INTRODUCTION The aim of this experiment was to study the process of alcoholic fermentation in Saccharomyces cerevisiae (yeast cells) and measure the rate of Co2 production during anaerobic breakdown of the respiratory substrate‚ sucrose‚ in the yeast cells. The effects of an inhibitor on respiratory enzyme were also looked at. It is hypothesized that the five different reaction mixtures
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Conclusion: In order to make bread‚ yeast is required. Yeast is a singled celled fungus that contains protein and is part of the fermentation process. As explained in question nine‚ fermentation is the process of the breakdown of sugars by bacteria and yeast using a method of respiration without oxygen (anaerobic respiration). It involves a culture of yeast and a solution of sugar‚ producing ethanol and carbon dioxide with the aid of the enzymes. The process of fermentation and bread making requires
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Factors Affecting Fermentation of Glucose by Yeast Introduction: Fermentation is anaerobic respiration whereby food is altered into more simple compounds and energy in the form of chemicals is produced‚ an example being adenosine triphosphate (biology-online.org/dictionary/Fermentation). All this occurs with the lack of atmospheric oxygen. At the end of the day alcohol and carbon dioxide are the end products when yeast is used in the fermentation procedure. But end products like acetic acid
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Objectives: Review Guide for PH 150E Red= Source of Info Blue= Objective Black= answer Side note from review... Diff between social networks and social support: social networks--> social interactions social support--> derived resources from social networks. (ex of resources: be able to borrow money in case of emergency‚ emergency child care... basically someone to rely on in case of need) Politics of placemaking: zoning‚ redlining‚ why does development occur in some places vs others
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Monica Mahmoudi 02072798 Bandaruk Mon-Wed 12:45 PH Balance in the Human Body As we all know every solution is either acid or alkaline. Alkaline is often called base. These solutions can be anything from body fluids‚ to fruits‚ vegetables‚ seawater‚ beverages you name it. Acid and alkaline is measured in pH. It starts as low as zero being very acidic and works its way up to fourteen being the most basic. The pH of our stomach is 2‚ obviously to digest food‚ wine is 3.5‚water is 7(neutral)‚ arterial
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A pH meter is an electronic device used for measuring the pH (acidity or alkalinity) of a liquid (though special probes are sometimes used to measure the pH of semi-solid substances). A typical pH meter consists of a special measuring probe (a glass electrode) connected to an electronic meter that measures and displays the pH reading. A colorimeter is a device used in colorimetry. In scientific fields the word generally refers to the device that measures the absorbance of particular wavelengths
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Catalase enzyme Hydrogen peroxide (toxic) oxygen + water In the investigation I am doing‚ these are the factors I could change: * The concentration of the enzyme * Increase the temperature * Increase the PH I have chosen to investigate how the concentration of the enzyme affects the rate of reaction. I expect that the more concentrated the enzyme the faster the reaction time will be. Changing the concentration of the enzyme will affect the rate of the
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The effect of environmental factors such as temperature‚ osmotic pressure‚ oxygen concentration and pH on microbial growth and survival Abstract: Microbial growth can be affected by different environmental factors such as temperature‚ osmotic pressure‚ oxygen concentration and pH. Six experiments were carried out in this report testing for microbial growth against different environmental factors. Good aseptic techniques were used to prevent contamination‚ resulting in a uniform set of results
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