Q1. Why should a four place analytical balance not be used in weighing a sample if the manual requests only one decimal place accuracy? Ans. We use the analytical balance where we need to weigh the small amount which needs a high degree of accuracy. Whereas‚ the manual requests only one decimal place accuracy which is not that much important and the time is consumed more to use the analytical balance with four decimal places. Q2. How is the pH meter calibrated? Ans. Firstly‚ The pH meter is calibrated
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210 Comparing Fermentation Rate of the S. cerevisiae Yeast in the presence of MgSO4‚ NaF and Sodium Pyruvate Hypothesis In the fermentation of rate of yeast‚ S. Cerevisiae‚ there will be a higher/ faster rate of ethanol production‚ However‚ using catalytic enzymes would make the rate more faster‚ and MgSo4 will have a higher rate of CO2 than that of NaF and Sodium pyruvate as it act as a more better catalytic enzyme than the others. Methods Preparation of Tubes A solution of yeast and glucose was
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“Investigate the factors affecting the rate of yeast respiration” Lab Report Introduction The aim of this experiment was to investigate the effect of different amounts of a substrate on the respiration rate of yeast and to compare this to the effect of different amounts of glucose on the rate of yeast respiration. The substrate which I chose to further investigate was fructose. Fructose is a fruit sugar which is one of the three‚ along with glucose and galactose‚ dietary monosaccharides that
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detoxifying hydrogen peroxide and preventing the formation of carbon dioxide bubbles in the blood. This laboratory exercise involves the use of an enzyme that will react with hydrogen peroxide. The enzyme is catalase and hydrogen peroxide (H2O2) is the substrate. The reaction is as follows: catalase 2H2O2 2H2O + O2 Ingested hydrogen peroxide is a poison‚ while external use of this substance is not. However‚ the generation of oxygen gas requires careful handling
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throughout my experiments‚ so that temperature would not have an effect on my results. This would help me obtain more reliable and accurate results. Also‚ I made sure that I was drawing the solution up in the pipette beforehand‚ so that I could put it into the cuvette at exactly 30 seconds. This would make my results more accurate‚ as the solution would be put into the cuvette at precisely 30 seconds and so time would not have an effect on my results. I also used separate pipettes to measure out the
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what are the possible effects of phobia to the ones experiencing it‚ and what are the treatments and therapies that can be done. Our research paper is divided into five subtopics that are full of useful information. Significance of the Study We made this research paper to give the readers more knowledge about the topic‚ phobias. This will help them understand and learn everything they need to know about phobias. This includes its definition‚ kinds‚ causes and effects‚ and treatments. The following
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What is yeast? To most people yeast is just something that is in the food that we eat; However to the scientific community yeast is much more then that. According to the Dictionary of Student Science yeast is a one-celled fungi that can cause the fermentation of carbohydrates‚ producing carbon dioxide and alcohol. ( ) Yeasts are found in the soil‚ in water‚ on the surface of plants‚ and on the skin of humans and other animals. Like other fungi‚ yeasts obtain food from the organic matter around
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Alcoholic Fermentation Lab Kylie Johnson 11-10-12 Introduction: Since we are regular human beings‚ of course we are going to consume a lot of energy in our lifetime. Most of the energy we consume comes from fossil fuels. Fossil fuels are a nonrenewable resource‚ and we are using these non-reusable ones uncontrollably. This is why we need to use more renewable resources. A way that we could do that is by the alcoholic fermentation of ethanol. Ethanol is a byproduct in corn‚ and it is one product
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Yogurt Fermentation Yogurt is made by lactic acid fermentation. The main (starter) cultures in yogurt are Lactobacillus bulgaricus and Streptococcus thermophilus. The function of the starter cultures is to ferment lactose (milk sugar) to produce lactic acid. The increase in lactic acid decreases pH and causes the milk to clot‚ or form the soft gel that is characteristic of yogurt. The fermentation of lactose also produces the flavor compounds that are characteristic of yogurt. Lactobacillus
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YEAST LAB REPORT PART I: ALCOHOLIC FERMENTATION Research Question: What will be the effect of increasing the number of yeast cells on the rate of fermentation? State your answer as a general hypothesis: Rate of fermentation: Amount of CO2 gas produced over a unit of time METHODS Table 1: Contents of the Yeast Fermentation Tubes | |Volume (milliliters) That You Need to Add | |Fermentation
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