A FERMENTER OR BIOREACTOR MICROBE INPUT :- The microorganisms that will carry out the fermentation process are cultured separately until they are growing well. These are introduced into the fermenter through the microbe input. NUTRIENT INPUT :- The microorganisms require an energy source to carry out fermentation. The energy source is usually a carbohydrate. Growth materials like amino acids for protein synthesis are also added through the nutrient input. STERILE CONDITIONS:- It is necessary
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DIFFERENT TYPES OF AGAR Mac Conkey‘s Agar plate MacConkey (also McConkey) agar is a culture medium designed to grow Gram-negative bacteria and stain them for lactose fermentation. It contains bile salts (to inhibit most Grampositive bacteria‚ except Enterococcus and some species of Staphylococcus)‚ crystal violet dye (which also inhibits certain Gram-positive bacteria)‚ neutral red dye (which stains microbes fermenting lactose)‚ lactose and peptone. QUALITY CONTROL Results after 24 hrs at
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chain. Understand how the proton gradient connects electron transport with ATP synthesis. Calculate the number of ATP molecules produced by aerobic respiration. Distinguish between aerobic respiration and fermentation. Identify the conditions under which aerobic respiration or fermentation will be preferred. Identify the points at which proteins and fats enter energy metabolism. Advanced Key Concepts After the Cell respiration lectures‚ students should be able to: Differentiate substrate
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Abstract The experiment aims to observe if simpler substrates makes the rate of cellular respiration faster. Using yeast‚ smith fermentation tubes and different substrates namely‚ starch‚ lactose‚ sucrose‚ glucose and fructose‚ which are from different kinds of carbohydrates‚ ranging from the simplest sugars glucose and fructose to the polysaccharide starch and water as the control‚ the hypothesis was tested. With the span of thirty minutes with five-minute intervals‚ the height of carbon dioxide
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sugar/yeast-solution. This raises a further question: What is the effect of different kinds of sugars on the fermentation process of yeast? The fermentation process was followed at a constant temperature and four different types of sugars were used. By measuring the release of carbon dioxide‚ we could see what type of sugar had the biggest effect on the fermentation process of yeast‚ which resulted in Sacharose. Fermentation‚ sugars‚ yeast‚ carbon dioxide mass measurements Introduction Yeast are able to metabolize
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By: Shivam Dubey Roll No: BM-011203 PREFACE The project entitled as “MANAGING WASTE AND UNDERSTANDING THE PROCESS OF ETHANOL MAKING IN INDIA GLYCOL LTD.” is basically a study about the production process of ethanol making ‚fermentation and waste management in INDIA GLYCOL LTD. Gorakhpur U.P. The major aspects of the process are been covered and a study on the loopholes in the process is done to detect the process and provide the alternative route for the use of waste ‚ in continuation
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Cellular Respiration and Fermentation Facts to Remember 1. Cellular respiration is a catabolic series of reactions. 2. All living forms conduct some form of cellular respiration‚ either aerobic or anaerobic. a. Aerobic is in the presence of oxygen b. Anaerobic is in the absence of oxygen or none oxygen requiring. 3. The starting molecules consist of the biological molecules with carbohydrates (monosaccharides) as the first choice. The order of use is given below. a. Carbohydrates b.
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cellular respiration and producing a high amount of ATP‚ but when in bread dough the absence of oxygen causes the yeast to perform alcoholic fermentation. The yeast breaks down sugars in the dough through glycolysis and alcohol fermentation and produces a small amount of ATP‚ will also release carbon dioxide. The carbon dioxide produced by alcoholic fermentation causes the dough to rise. Carbon dioxide is made by yeast as a waste product and the quantity of carbon dioxide is a sign of growth. Yeast
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ATP (Adenosine Triphosphate) * 1st Law of Thermodynamics- Energy not created or destroyed 1. The sum of energy in universe- constant * 2nd Law of Thermodynamics- energy transfer results in increase entropy (less organization!!) * Adenosine is bonded to 3 phosphates 2. When cell needs energy… it splits off that 3rd P 3. Energy is released‚ ADP + P is formed‚ cell uses that energy for whatever it needs 4. Destination of the broken Phosphate??- Used as part of an endergonic
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Chapter 4 - Methane production 4.1 Microbial consortia and biological aspects of methane fermentation 4.2 Molecular biology of methanogens 4.3 Developments in bioreactor technology References Methane fermentation is a versatile biotechnology capable of converting almost all types of polymeric materials to methane and carbon dioxide under anaerobic conditions. This is achieved as a result of the consecutive biochemical breakdown of polymers to methane and carbon dioxide in an environment
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