solutions being used for this experiment are glucose‚ maltose‚ and alanine. The issues this experiment addresses are cellular respiration occur in different stages which are glycolysis‚ citric acid cycle‚ and fermentation. In this lab the experiment determines the effect of different substrates on rate of cellular respiration. Maltose would result in the greatest rate of cellular respiration the rationale is because it gives more carbon than others. Glucose would be a good alternate and result in the
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research‚ the investigators have found out that fruit peelings from banana and apple can be one of the good sources in producing an ethanol fuel. In connection with this‚ banana peelings and apple peelings can be made into ethanol with the process of fermentation and distillation. The investigation aims to lessen the amount of wastes in the environment and also prevents the pollution in the country. The production of ethanol in this investigation is to relieve the energy crisis that is happening to the
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INTERNATIONAL JOURNAL SYSTEMATIC OF BACTERIOLOGY‚ 1976‚ p. 146-157 Apr. Copyright 0 1976 International Association of Microbiological Societies Vol. 26‚ No. 2 Printed in U . S A . Phenotypic Description‚ Numerical Analysis‚ and Proposal for an Improved Taxonomy and Nomenclature of the Genus Zymomonas Kluyver and van Niel 1936 J. DE LEY Laboratory of AND J. SWINGS Microbiology and Microbial Genetics‚ Faculty of Sciences‚ State University‚ K . L . Ledeganckstraat 35‚ B-9000 Gent‚ Belgium
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Fermentation of a Carbohydrate: Ethanol from Sucrose Abstract The purpose of this lab was to demonstrate the fermentation process of ethanol from the substrate sucrose. To make ethanol from sucrose two enzymes invertase and zymase were used. Vacuum filtration and fractional distillation were performed to get a more concentrated solution. The density of ethanol was .825 g/mL with a percent composition of 85% pure
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glycolysis fermentation Aerobic Krebs cycle electron transport system respiration pathways are different between prokaryotes General Formula for Respiration 1 glucose 6 oxygen 6 carbon dioxide 6 water energy Glycolysis (lysis breakdown) sugar is broken down First stage in all respiration pathways Takes place in cytoplasm Input glucose Products 2 pyruvic acids 2 ATPs 2 H atoms (NADH2) No oxygen required (anaerobic) Pyruvic acid is a three carbon molecule Glucose is a six
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ATP. NADH and FADH2 • Are electron carriers that are collected during cellular transport • Collects energy that will be turned into ATP during the Electron Transportation Chain. Stages of ATP Production: • Glycolysis: In glycolysis‚ glucose (a six carbon sugar) is split into two molecules of a three-carbon sugar. These 2 molecules are call Pyruvate. Glycolysis produces two molecules of ATP and 2 molecules of NADH . In the presence of oxygen‚ glycolysis is the first stage of Aerobic
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BENZOIC ACID & BENZOATES (210 –218) • Retards growth of bacteria and yeasts • Occurs naturally in many foods – a similar distribution to salicylate (but at a lower dose than as an additive) • Common food sources: Soft drink‚ cordial‚ fruit juice and cider Liquid essences and syrups Iceblocks‚ jelly‚ low joule jam‚ dips‚ pickles‚ olives Fish marinades and preserves • PABA (para-amino-benzoic-acid)
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A PROPOSED STUDY ON THE EFFECTS OF MECHANICAL PRETREATMENT ON Ulva reticulata FOR THE PRODUCTION OF BIOETHANOL Presented to: The Chemical Engineering Department College of Engineering and Architecture Cebu Institute of Technology – University Cebu City‚ Philippines In Partial Fulfillment of the Requirements for the Course Chemical Engineering Research 1 Macapaz‚ Donald G. Lluz‚ Ian Rome C. Alqueza‚ Mary Anne A. Mangila‚ Jennifer Y. Miparanum‚ Cherry Pearl A. October 2011 A PROPOSED
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Guimaras A Science Investigatory Project: Comparison of the Rate of Fermentation of Mangifera indica‚ Annona muricata‚ and Citrofortunella microcarpa juices Presented to: Mr. Ronelo Camarista Science Instructor ------------------------------------------- Jeth Gallenero Claire Sabilala Gregleen Ga Rona Marie Zaragoza Geraldine Wilson Charm Gaylan Olive Rose Poticar Comparison of the Rate of Fermentation of Mangifera indica‚ Annona muricata‚ and Citrofortunella microcarpa juices
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This concept of science refining the artistic merit of wine can be displayed in many areas of wine making however the points in particular interest are‚ the picking of the grapes which is considered to be the pinnacle fine wine‚ the chemical and yeast content added whilst the wine is being created and‚ most importantly the taste and how it can be altered. According to Foulkes‚ Chris topher (2001). (Larousse Encyclopedia of Wine)‚ “wine is an alcoholic beverage made from fermented grapes or other
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