Population growth in yeast Aim: To study the population growth rate of yeast‚ a microorganism Saccharomyces cerevesiae Variables: | | Units | Independent variable | Time the readings were taken | Hours | Dependent variable | Absorbance (increasing yeast population) | - | Controlled variables | Units | Possible effects on result | The wave lengths | Nanometer | since the transmission and absorbance is being measured at a specific wave length‚ so if we change it the results
Premium
Misplaced Affection: Sexual Harassment Sexual Harassment is a serious crime as it is a willing sexual advance from one person to another. There are two forms‚ as defined by EEOC‚ quid pro quo that is when any sexual conduct is used to gain employment whether it is submission or rejection and hostile environment is any sexual conduct that has a purpose or effect of unreasonable interfering job performance or creating an intimidating‚ hostile‚ offensive environment (Bohlander‚ 2007‚ p. 112). In this
Premium Abuse Quid pro quo Harassment
Yeasts’ capability of undergoing ethanol fermentation‚ its ability to ferment other sugars and artificial sweeteners‚ and how lactase influences yeasts ability to use lactose as a food source Kristina Naydenova Father Michael Goetz Purpose Part A: To investigate whether yeast has the ability to ferment glucose to produce carbon dioxide gas and ethanol. Part B: To investigate whether yeast has the ability to ferment other sugars and artificial sweeteners and how lactase influences their
Premium Carbon dioxide Sugar Ethanol
Lab 6: Fermentation Introduction All heterotrophs go through the process of cellular respiration in order to make energy. To obtain the most energy per glucose cellular respiration is done by aerobic cellular respiration‚ but when no Oxygen is present fermentation is used. Fermentation is the anarobic process that most organisms and fungi use. It involves the breakdown of glucose into alcohol if no Oxygen is present. CO2 is also produced during this cycle. Temperature and environment can affect the
Premium
Optimal Level of Sugar for Yeast to Produce the Largest Volume of CO2? Purpose The purpose of this lab is to determine whether there is an optimal level of sugar added to well water for the added yeast to produce the largest volume of carbon dioxide. Background Information What is yeast? Yeast‚ whose scientific name is Saccharomyces Cerevisiae‚ are single-celled organisms that are a part of the fungi group. Yeast is very capable of alcoholic fermentation‚ where yeast cells primarily break down
Premium Yeast Carbon dioxide
product. This is different from respiration because respiration transforms chemical energy into energy usable by cells; in this case chemical energy is the source. Photosynthesis occurs in the chloroplasts‚ using the chlorophyll inside of the chloroplasts‚ while respiration occurs in the mitochondria. Photosynthesis produces oxygen as a by-product‚ while aerobic respiration requires oxygen to even work. Photosynthesis produces NADPH2 in its workings‚ while aerobic respiration produces NADH+. Photosynthesis
Free Photosynthesis Adenosine triphosphate Cellular respiration
+ 6O2 Process by which plants and some other organisms use light energy to convert water and carbon dioxide into oxygen and high-energy carbohydrates such as sugars and starches Chloroplast- site of photosynthesis Cellular Respiration- process that releases energy by breaking down glucose and other food molecules in the presence of oxygen; Aerobic
Premium Cell
and Aerobic metabolism using pea seedlings and yeast organisms [1]. Aerobically‚ sugars such as glucose are transformed into pyruvate [2] and then into Acetyl CoA. This is then put through the citric acid cycle which is a series of reactions that oxidize acetyl units into carbon dioxide [2]. Following
Premium Cellular respiration Adenosine triphosphate Metabolism
inorganic cofactor such as Magnesium to the rate of respiration of yeast was determined using Durham tube assembly with the substrate glucose. After thirty minutes‚ the test tube with the cofactor in the form of Magnesium sulphate MgSO4 showed the higher amount of carbon dioxide evolved which was measurable through volume and was one of the by- products of cellular respiration. This stated that the higher amount of CO2 evolved‚ the higher the rate of respiration. Thus‚ the hypothesis “If enzymes need
Premium Cellular respiration Carbon dioxide Oxygen
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
Premium Oxygen Glucose Adenosine triphosphate