My hypothesis for this experiment is that the greater the concentration of glucose will be added‚ the faster the rate of respiration will be. This is because more glucose added to the yeast will mean more glucose to break down‚ therefore producing ethanol and carbon dioxide. Also to support my hypothesis I would mention that‚ more concentration of glucose will result in the more heat energy produced and so more molecules will move around and collide. Anaerobic Respiration equation: GLUCOSE →
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Microorganisms Anaerobic respiration takes place in yeast and some bacteria‚ producing ethanol and carbon dioxide. They have been used in the making of many foods such as bread‚ yoghurt and vinegar‚ Lactic acid bacteria are the key ingredient in yogurt production as they they initiate the fermentation process. Many of the species used in yogurt provide added health benefit to those who eat them regularly and are often referred to as probiotics. Probiotics are believed to strengthen your immune
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In partial fulfillment of the requirements for High IV Science Research Comparison and Evaluation of Volatile Oils From Two Different Extraction Methods for Sampaguita Flower Submitted by: Ang‚ Mark Jesfferson Ang‚ Michael Yu‚ Pamela Yung‚ Clarisse Anne IV-Jehoshaphat Submitted to: Mr. Ronald Allan Vaguchay 2013 Chapter I Introduction Sampaguita flowers are blooming almost everywhere in the Philippines. Nevertheless‚ only a few people are knowledgeable of the full uses
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Results and discussion Pyrolysis is one of the thermochemical technologies for converting biomass into energy and chemical products consisting of liquid bio-oil‚ solid biochar‚ and pyrolytic gas. It is derived from the complex conversion network of the three main components in biomass: cellulose‚ hemicellullose and lignin (Kan et al.‚ 2016). Degradation Characteristics of A. magnium wood The purpose of this research is to determine the main points of A. magnium thermal degradation‚ based on DTG
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production of acetone and butanol by means of solvent-producing strains of Clostridium spp. was one of the first large-scale industrial fermentation processes to be developed‚and during the first part of this century it ranked second in importance only to ethanol fermentation. The reason for the almost total demise of this fermentation in the early 1960s was the inability of the fermentation process to compete economically with the chemical synthesis of solvents. However‚ interest in the use of renewable resources
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P H A R M A C EU TIC A L S O LU TIO N S PA R T I Pharmaceutical Technology II PHAR 2332 LEARN IN G O BJECTIVES At the end of the lecture‚ the students should be able to; 1. Define pharmaceutical solutions. 2. Discuss the advantages & drawbacks of pharmaceutical solutions as dosage form. 3. Explain the formulation components in pharmaceutical solutions. 4. Describe types of pharmaceutical solutions. Solutions are: Dosage forms prepared by dissolving the active ingredient(s) in an aqueous or
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The sugarcane undergoing fermentation produced a volume of carbon dioxide that was nearly nine times more than the corn‚ wheat grain and wheat stalk. Wheat grain and corn was nearly doubled that of the wheat stalk and the control (Figure 1). Sugarcane was the leading plant material producing the highest volume of carbon dioxide (mean= 19.9 ± 0.996 mL) while other than the control; the wheat stalk produced the lowest volume of carbon dioxide (mean= 1.33 ± 0.036 mL). As time elapsed‚ the sugarcane
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ALAK Many cultures use alcohol or “ALAK” in Philippines as a social lubricant and a way to relax. People also drink alcohol because of peer or media pressure‚ to cope with stress or other problems or because of genetic factors. The ethyl alcohol‚ or ethanol‚ in alcoholic drinks such as beer‚ wine and liquor is a central nervous depressant‚ which has short-term and long-term effects on the body. People drink for different reasons. For example‚ adolescents may drink because of peer pressure‚ to cope with
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The reaction tube is placed on an ice bath to cool down and increase the product yield. Then‚ for vacuum filtration‚ the product is rinsed with cold water and let it air dried for 5 minutes. The product is then recrystallized by warm 3 mL of 50% ethanol placed on a hot water bath‚ and the product is cooled down at room temperature. The product is weight and the melting point is recorded. Also‚ some of the product is mixed
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juniper berries and other botanicals with traces of impurities and flavourings and it has 32.5 percent alcohol by volume (65 proof). The experiment aimed to separate its components‚ alcohol and water‚ and to determine its percent concentration of ethanol by using the Fractional distillation method. A certain volume (25 mL) of G.S.M. Blue was placed on the distillation set-up and was heated constantly. A certain volume (1.o mL) of distillate was collected in every test tube until the temperature reached
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