Austin Peay State University Department of Chemistry CHEM 1021 IDENTIFYING CARBOHYDRATES (adapted from Blackburn et al.‚ Laboratory Manual to Accompany World of Chemistry‚ 2nd ed.‚ (1996) Saunders College Publishing: Fort Worth) Purpose: To become familiar with some of the characteristic reaction of carbohydrates. To identify an unknown carbohydrate. Caution: Wear eye protection because of the possible shattering of dropped glassware and because acids are used in this experiment
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expected in raw yogurt in room temperatures is an alcoholic fermentation by yeasts‚ followed by the oxidation of the alcohol and yogurt acids by film yeast or molds growing on the surface if it is exposed to air or the oxidation of the alcohol to acetic acid if acetic acid bacteria are present. In additional to the usual alcoholic fermentation‚ yogurt may undergo other changes caused by microorganisms: 1. The lactic acid fermentation of sugars‚ mostly by heterofermentative lactic acid bacteria
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tests were performed on this unknown: 1 Colony Appearance 2 Motility 3 Gram Stain 4 Thyoglycollate aerobic vs. anaerobic 5 Innoculate T soy slant 6 Optimum growth temperature 37o vs. 42o 7 Nitrate test 8 Methyl Red 9 Carbohydrate fermentation 10 Catalase Test 11 Oxidase test
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knew the role yeast played during the beer making process. Ale yeasts flocculate at the top of the fermentation tank and are brewed from malted barley using a warm fermentation. The yeast ferments the beer quickly‚ which gives it a full bodied and fruity taste. They also contain hops‚ which gives the bitter herbal flavor that helps balance the sweetness of malt and preserve the beer. After fermentation‚ ales are usually aged no more than a few weeks or so. Most are served close to room temperature
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how about drinking a nice cold one with some buddies after work at a local bar‚ sound nice doesn ’t it? Beer has been around for many years and will probably be around for many more. A beer is any variety of alcoholic beverages produced by the fermentation of starchy material derived from grains or other plant sources. The production of beer and some other alcoholic beverages is often called brewing. Most every culture has there own tradition and the own take on beer‚ thus producing many different
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reactionReduction of carbon compoundsOxidation of carbon compoundsEnergy carrier(s)NADPNAD and FAD Some main points on respiration respiration releases energy for use by the organism respiration involves four biochemical systems Anaerobic 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
Free Cellular respiration Adenosine triphosphate
germination. The peat used to power the kiln can affect the final flavor of the whiskey. This process is called malting‚ and the newly formed product (no surprise) is the malt. Malting releases the soluble sugars in the grain that are needed for fermentation. Once the malt is made‚ it is ground down and cleaned‚ forming what is called grist. The grist is added to warm water to dissolve the sugars off the malt‚ and the sugar-saturated water‚ called wort‚ is then drained into the bottom of the mash
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results were negative. An EMB plate of the bacteria was examined to identify whether the bacterium was S. typhi or E. coli. The growth on the EMB plate was shiny and metallic green‚ meaning that it was positive for lactose fermentation. S. typhi exhibits intermediate lactose fermentation with pink or purple growth on an EMB plate‚ so it was eliminated as the possible identity of Bacteria A. To confirm the identity of Bacteria A as E. coli‚ an Enterotube test inoculated with Bacteria A was observed. The
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inter preted as a positive reaction‚ orange should be considered negative. Lactose Bacterial fermentation of lactose‚ which results in the formation of acidic end products‚ is indicated by a change in color of the Indicator present in the medium from red (alkaline) to yellow (acidic). Any sign of yellow should be interpreted as a positive reaction; orange should be considered negative. Arabinose Bacterial fermentation of arabinose‚ which results in the formation of acidic end products‚ is indicated by a
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analysis. Results show that the integrated first and second generation ethanol production process from sugarcane leads to better economic results when compared with the stand-alone plant‚ especially when advanced hydrolysis technologies and pentoses fermentation are included. 1. Introduction Increasing concerns about climate change and energy security have motivated the search for alternative forms of energy (Karuppiah et al.‚ 2008). Since the transportation sector is responsible for a significant fraction
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