doctor away. First let me say that apple cider vinegar is a completely natural product‚ resulting from the fermentation of apple juice to hard apple cider followed by a second fermentation to apple cider vinegar. This natural product retains all the nutritional goodness of the apples from which it was made plus it is fortified with the extra acids and enzymes produced during the two fermentation steps. It’s the sum of all these ingredients that give apple cider vinegar its amazing health benefits
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test. Through these three tests‚ I was able to detect the ability of the microorganism to ferment a specific carbohydrate. Fermentation reactions are observed by the color change in pH. In class‚ we used phenol red as the pH indicator and the result was a yellow color which indicated that enough acids products have been produced by fermentation (Phenol Red Carbohydrate Fermentation Broth lab handout). Next was the catalase test. After adding hydrogen peroxide to my sample‚ the
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to change color in response to increased acidity when it is fermented. On an EMB plate‚ the colony color of a lactose fermenter might range in appearance from intensely pink to purple/black to a metallic green depending on the degree of lactose fermentation. On an SS plate‚ lactose fermenters will appear pink. In addition‚ SS agar contains thiosulfate‚ which if reduced to hydrogen sulfide by an organism‚ will react with ferric iron in the medium to produce a black center in the bacterial colonies
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Chapter 9- Cellular Respiration & Metabolism Life is Work! Living Cells- we all require transfusion of energy from the outside For us- it comes from food Plant Friends- sun (light) Most ecosystems- flows in as sunlight & out as heat Panda- obtains energy from eating plants Catabolic Pathways Yield energy by oxidizing food Exergonic reaction- gives up energy Ex. Cellular Respiration Most efficient Take in food‚ break it down‚ yields energy Yield energy by transferring electrons Redox Reaction
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using Aspergillus oryzae and then an additional fermentation step utilizing bacteria and yeasts. Bread is produced by fermenting the sugar to produce carbon dioxide‚ which rises the bread. In addition‚ many food and drinks are produced by fermentation‚ such as soy sauce and other soybean products. Another use of fungi is to process cheese. Some cheeses are inoculated with Penicillium roquefortii to impart a strong and pungent flavour.
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tapai‚ cheese‚ bread and others. Starter cultures is used in these food production. A starter culture is a microbiological culture which actually perform fermentation. These starters usually consist of a cultivation medium‚ such as grains‚ seeds‚ or nutrient liquids that have been well colonized by the microorganisms used for the fermentation. These starters are formed using a specific cultivation medium and a specific mix of fungal and bacterial strains. microorganisms used in starters include
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to metabolize each carbohydrate. The bacteria quickly metabolized the glucose‚ initially producing an acid slant and an acid butt in a few hours. After further incubation glucose is consumed because the bacteria could not use lactose or sucrose. o Sugar fermentation tests are positive when the pH turns acidic. How are media for these tests modified to allow production of acids to be detected? The MR test employs the addition of the pH indicator methyl red‚ to
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glycolysis.(2) Answer: ATP is used to phosphorylate the fuel molecules. Question 9.12: Compare in tabulated form the processes of fermentation and cellular respiration. (6) Answer: Fermentation The final electron acceptor is an Cellular respiration The final electron acceptor is oxygen organic molecule pyruvate ( lactic acid fermentation) or acetaldehyde (alcohol fermentation) Harvests less energy Harvests more energy Yields 2 ATPs Yields 38 ATPs Anaerobic conditions Aerobic conditions 3 BLG1501/201/S2/2012
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Chemistry – Heats of combustion. To determine the heats of combustion of selected alkanols and to use this information to determine the heat of combustion for a longer chain alkanols. Formula ΔH=-mCΔT Heat of combustion ΔH/n = molar heat of combustion. Materials -100 degrees thermometer -glass stirring rod -aluminium beaker -electronic balance -bosshead and clamp -retort stand Method 1) Set up the apparatus as shown above. 2) Measure the weight of aluminium can 3) Use the
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from one another and to compare how their metabolic and biochemical processes differ from species to species to determine the unknown sample. The tests included: Triple sugar iron agar (TSAI)‚ the Sulfide Indole Mobility (SIM) test‚ Glucose fermentation‚ the Methyl Red test‚ the Voges-Proskauer test‚ Citrate test‚ the Urease Test‚ and finally the Gelatin test. The microbes that were tested during this lab were: Escherichia coli‚ Enterobacter aerogenes‚ Klebsiella pneumoniae‚ Proteus mirabilis
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