solution to each of the four test tubes. We mixed the contents of the test tubes by swirling them and allowed them to stand for ten minutes. We then added 5 ml of Benedict’s solution using a pipetman to test the tubes for the presence of glucose and fructose‚ mixed the contents of each of the tubes‚ and heated them in a boiling water bath for two minutes. Results After we heated the test tubes‚ the colors in tubes 2‚ 3‚ and 4 changed. Test tube 2 turned orange‚ test tube 3 turned green‚ and test tube
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released by Yeast during aerobic respiration? 2. HYPOTHESIS: If the type of sugar is changed‚ the amount of carbon dioxide created will then increase because sugar is needed to for respiration so occur. If Fructose is added to the Yeast it will then respire the most Co2 because fructose is the largest sugar‚ its like using a hundred dollar bill instead of single dollars. 3. EXPERIMENTAL DESIGN: A. Background Information (: Yeast are able to metabolize some foods‚ but not others. In order
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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 is a process that living organisms
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test: orange to brick red Tollen’s test: metallic silver Starch iodine test: blue-black 3. Identify each of the samples in Part 1 as monosaccharide‚ disaccharide or polysaccharide. Water = not a saccharide Glucose = monosaccharide Fructose = monosaccharide Galactose = monosaccharide Sucrose = disaccharide Lactose = disaccharide Starch = polysaccharide Honey = primarily monosaccharides with some disaccharide Saccharine = not a saccharide Nutrasweet = not a saccharide
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components of the walls that surround plant cells. * The carbohydrates (saccharides/sugars) are divided into four chemical groups: monosaccharide‚ disaccharides‚ oligosaccharides and polysaccharides. * Monosaccharides include Glucose‚ Fructose‚ and Galactose etc. * Disaccharides include Sucrose‚ Maltose‚ and Lactose etc. * Polysaccharides include Starch‚ Glycogen‚ Cellulose and Chitin. * Aldehydes (–CHO) and ketones (= CO) are active groups or functional groups in carbohydrates
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Place beaker on scales and zero the scales 2. Measure 5g of fructose by placing it in the beaker 3. Take beaker off the scales and add 100mL of distilled water and stir for 30seconds to form a sugar solution 4. Measure 5g of yeast powder in the plastic container on the scales 5. Add the yeast to the sugar solution
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Compare the Rate of Carbon Dioxide Production by Yeast under Anaerobic Conditions using different Carbohydrate Substrates. Hypothesis. The hypothesis that I draw is that "" out the five carbohydrate substrates that I will use‚ Glucose will produce the highest volume of Carbon Dioxide at every five-minute interval. Null Hypothesis. The null hypothesis that I am composing is that "" the five carbohydrate substrates that I am to use will not produce any Carbon Dioxide. Scientific Research. Under
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resistance.2 Specifically those that are high in fructose have been shown to cause metabolic challenges resulting in weight gain‚ hypertension‚ and de nova lipogenesis.2‚ 3‚
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Second‚ the sugar breaks down into fructose and glucose. Third‚ fructose and glucose decompose into smaller particles. They allow people to smell the sugar because they become more volatile. Fourth‚ fructose and glucose oligomerization‚ which is a process of combining the fructose and glucose molecules and forming di-D-fructose Dianhydride‚ happens. Fifth‚ Di-D-fructose continues to react and form caramelan‚ caramelen‚ and caramelins‚ which make the sugar
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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 substrates
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