of the cells VS the solution water will move in or out. Hypothesis: If the potato cores are exposed to a higher concentration of sucrose in water‚ then Variables: Independent- Sucrose concentration of water Dependent- Potato size Controlled- Water level‚ size of cores‚ size of cups‚ type of potatoes Materials: * Potato cores (4 per condition) * Sucrose solutions (.2‚ .4‚ .6‚ .8‚ 1.0) * Distilled water * Electronic balance * Plastic weighing tray * Plastic cups (6)
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had to demonstrate the process of osmosis using potatoes‚ and to determine the concentration of the cytoplasm of the potato. To demonstrate this‚ we had 6 test tubes and poured in different sucrose solutions of the following concentrations: 0.0M‚ 0.1M‚ 0.2M‚ 0.5M‚ and 1.0M. Once added in with all the sucrose solutions‚ we added in the 6 cylindrical potatoes of equal diameter and length. Before and after putting it in the potatoes‚ we had to weigh the initial and the final mass of each potato. After
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The Egyptian Center for Studies of Export & Import اد وا تا را ى آ ا ا The Global Sugar Industry 2009/2010 "The End of Cheap Food" Our Summary Report’s Notes: Abbreviations and Explanatory Notes Introduction: • • • • Sugar Definition Sugar Cane Definition Sugar Beet Definition Ethanol from Sugar Definition • Factors impacting sugar to ethanol viability The EU converts refined sugar to ethanol Market • • • Production and consumption Production
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conducted to determine the impact different sugar types have on yeast fermentation. It was hypothesized that glucose‚ sucrose and fructose would all produce energy through yeast fermentation‚ but that sucrose would have the greatest rate of energy production. The carbon dioxide production was tracked in the fermentation of yeast with solution of no sugar‚ glucose‚ fructose‚ and sucrose over a period of twenty minutes. All of the sugars produced energy‚ but glucose was the most efficient of the three
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water for a longer period of time‚ then more water will travel through the selectively permeable membrane due to the effects of diffusion on the solution. If the level of sucrose within the solution increases‚ then the effects of osmosis will cause the change in mass to also increase due to higher concentrations of sucrose and the increased net movement of the water molecules within the solution. Analysis - When the glucose and starch solution was placed in the beaker of water for 25 minutes‚
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sodium chloride‚ sucrose‚ and p-dichlorobenzene. Sodium chloride is an ionic bond. It is soluble in water‚ but is not soluble in heptane. Sodium chloride has a high melting point‚ meaning that it takes high temperatures to melt it from a solid into a liquid. When wafted‚ sodium chloride has a mild scent‚ which means that it has a moderate volatility level. Electric conductivity in sodium chloride is very strong in water‚ and literally non-existent in its dry‚ solid form. Sucrose‚ with its polar
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or fermentation. In specific‚ how the type of sugar affects the rate of fermentation. The aim of this experiment was to find which type of sugar was best suited to produce ethanol. In the experiment‚ four different sugars were used‚ they included sucrose‚ glucose‚ lactose and fructose. This research is still relevant today‚ as alcohol is still consumed and is required on a large scale. This makes it crucial to companies to find the best sugar to use in the fermentation process. Cellular respiration
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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 trapped in the tube was measured. The results showed that with the substrate fructose‚ the rate of carbon dioxide (2.51 ml/min) production was highest followed by sucrose (1.60 ml/min)
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0560 Discussion As expected in the experiment Glucose‚ Fructose‚ and Sucrose were all utilized for fermentation. Based on the rate of evolution of CO2 the yeast was most efficiently able to utilize the substrate Glucose‚ followed by Sucrose and Fructose respectively. Given more time I believe that Sucrose would have surpassed glucose in total rate (ml CO2/hr) as time and energy was taken as the yeasts cells broke Sucrose down into its glucose and Fructose monomers. That being said with all the
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graph we can tell how clearly glucose has highest respiration rate of 455 ppm/min. Sucrose is second with 391 ppm/min‚ then fructose with 231 ppm/min and lastly lactose with 92 ppm/min. We can see a clear trend‚ that glucose had the highest rates and that lactose was the lowest‚ so we see a clear downwards sloping trend‚ which was also expected. This suggests that yeast respires best with glucose instead of sucrose fructose or lactose. To explain this process‚ we must first understand how sugar affects
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