little energy input and produces a limited or no amount of waste and pollutant*. The next portion of this research deals with taking this sugar and converting it into butanol fuel via fermentation. This will be done by genetically modifying the metabolic pathways of‚ Clostridium beijerinckii‚ to convert the glucose (sugar) into high yields butanol fuel. The objective here is to perform gene deletion in an attempt to direct the metabolic pathways of the microbe in such a way where it will produce
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MONOSACCHARIDES STRUCTURES FISCHER HAWORTH CHAIR Glucose Fructose DISACCHARIDES (Haworth and Chair structures only) Lactose Sucrose HAWORTH CONFORMATION HAWORTH CONFORMATION CHAIR CONFORMATION CHAIR CONFORMATION Maltose HAWORTH CONFORMATION CHAIR CONFORMATION POLYSACCHARIDES Amylose CHAIR CONFORMATION HAWORTH CONFORMATION Glycogen B. BENEDICT’S TEST FOR REDUCING SUGARS Compound Color Reducing Sugar (yes/no) Water Blue No Glucose Red Yes Fructose Reddish-Orange Yes Sucrose
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purity analysis‚ water analysis. * ANALYSIS OF BEER: test of bitterness‚ test of diacetyl or vicinal diketones‚ test of carbon dioxide‚ test of haze. * MICROBIOLOGICAL ANALYSIS: yeast cell counting INDEX 1. CALIBRATION OF LAB INSTRUMENT 2. LABORATORY ANALYSIS OF BEER a) Online fermentation analysis b) Finished product analysis 3. MALT ANALYSIS 4. BREWING AND ITS ANALYSIS 5. MICROBIOLOGICAL ANALYSIS 6. PACKAGING AND ITS ANALYSIS 7. WATER TREATMENT
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sun. (http://en.wikipedia.org/wiki/Bio_ethanol) In the production of bio ethanol fuel‚ the process of anaerobic respiration is included in the process of fermentation. In this process‚ the glucose (C6H12O6) from the feedstock is broken down into two molecules of pyruvic acid through glycolysis. With the presence of yeast molecules from the yeast (Saccharomyces serevisicie)‚ the pyruvic acid is broken down into Carbon Dioxide (CO2) and Acetaldehyde. The acetaldehyde then acts as acceptor of the hydrogen
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How is Vitamin C manufactured? Ascorbic Acid Also known as: l-ascorbic acid‚ vitamin C‚ ascorbate A six carbon compound related to glucose. It is found naturally in citrus fruits and many vegetables. Ascorbic acid is an essential nutrient in human diets‚ and necessary to maintain connective tissue and bone. Its biologically active form‚ vitamin C‚ functions as a reducing agent and coenzyme in several metabolic pathways. Vitamin C is considered an antioxidant. http://pubchem.ncbi.nlm.nih.gov/summary/summary
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gradient and there in a source of potential energy. 2) Redox reactions are just the transferring of electrons from one molecule to another molecule. 3) Carbohydrates‚ sugar‚ are primary energy molecules made in photosynthesis. G3P is half of a sugar glucose molecule. I. Cellular Respiration A. This is the process of releasing energy contained in organic molecules (mainly sugar) to do work. (This is an example of catabolism.) 1. The process is for making ATP using oxygen‚ if available. 2. The process
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It is either mass-produced by fermentation of sugars or from cellulose. Wheat or corn kernels are ground in a hammer-mill to expose the starch‚ the ground grain is then mixed with water‚ heated briefly and enzymes are added to convert the starch to sugar using a chemical reaction called hydrolysis. Yeast is added to ferment the sugars to ethanol and finally the ethanol is separated from the mixture by distillation. The fermentation process is quite simple; a glucose molecule is broken down into ethanol
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Fermentation Lab Report Hannah Newman Fermentation is the chemical process converting sugar to gases and occurs in yeast and bacteria. In the experiment we conducted‚ we used sucrose and yeast and measured the fermentation carbon dioxide formation. The factors affecting fermentation that we tested in this experiment were temperature and the effect of a disinfectant. We measured the fermentation carbon dioxide formation by using a ruler and measuring the amount of bubbles in the tube that were
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throughout this description of perry making. This document is organised into a number of sections. Firstly‚ the principal stages of the fermentation are described‚ followed by an overview of the perry making process‚ a discussion of the characteristics of the pear juice‚ the microbiology of the process‚ the changes in the composition of the perry during fermentation‚ and finally a description of how to make your own perry. Unlike cider making‚ you do need to know some of the technical detail to make
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organism? Q. 3. What are enzymes? Q. 4. Explain the action of saliva secreted from salivary glands on the food? Q. 5. Name the common process‚ both in the aerobic and anaerobic respirations? Q. 6. Name the products produced by the fermentation of glucose by the yeast cell? Q. 7. Why is it necessary to separate oxygenated and deoxygenated blood in mammals and birds? Q. 8. Name the functional unit of human kidney? Q. 9. The xylem in plants is responsible for __________. Q. 10. Define photosynthesis
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