Fermentation Lab Report Introduction: Fermentation‚ a type of anaerobic respiration that breaks down glucose into ethanol and carbon dioxide without the use of oxygen‚ is extremely vital in food processing. Especially useful in the making of bread and wine is yeast‚ a single-celled fungus. The rate of fermentation of these products can be done by measuring the amount of carbon dioxide produced by the work of the yeast. The specific variable we tested was the volume of fructose in each vial solution
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this project is to study the rates of fermentation of the following fruit or vegetable juices. i. Apple juice ii. Carrot juice INTRODUCTION Fermentation is the slow decomposition of complex organic compound into simpler compounds by the action of enzymes. Enzymes are complex organic compounds‚ generally proteins. Examples of fermentation are: souring of milk or curd‚ bread making‚ wine making and brewing. The word Fermentation has been derived from Latin (Ferver which
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Introduction As stated in the Bio 107 Laboratory Manual‚ alcohol fermentation in yeast breaks down sugars into carbon dioxide and ethanol which is very important in many fields such as biofuel‚ industrial‚pharmaceutical and others. Amylase is an enzyme that break down starch/amylose in plants. Corn kernel contains starch‚ sugars and cellulose. This experiment focused on the effect of amylase on corn extract in respect to the rate of fermentation. Since amylase breaks down starch‚ the part of corn that contains
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Company profile Date of Establishment | 1935 | Revenue | 1386.83 ( USD in Millions ) | Market Cap | 249989.56450195 ( Rs. in Millions ) | Corporate Address | Mumbai Central‚‚Mumbai-400008‚ Maharashtra www.cipla.com | Management Details | Chairperson - Y K Hamied MD - Y K Hamied Directors - Amar Lulla‚ H R Manchanda‚ K A Hamied‚ M K Hamied‚ M R Raghavan‚ Mital Sanghvi‚ Pankaj Patel‚ Ramesh Shroff‚ S A A Pinto‚ S Radhakrishnan‚ V C Kotwal‚ Y K Hamied | Business Operation | Pharmaceuticals &
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ingest. Genetically modified organisms are seen as being either unnatural and detrimental‚ or beneficial and healthier. Genetically modified organisms can be found in the majority of food products and crops. Genetic alteration in crops is when scientists clip a gene from the DNA of one plant and splice it into the DNA of another. (Smith 2). This alteration is what causes the characteristics in plants to be changed. The market for genetically modified organisms has increased dramatically with
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Phelps‚ Biology 205 MW 2:10pm. Unknown Organism Paper The unknown organism tested in the Mesa lab was collected from in between the toes of my puppy‚ Riley. The original culture grown consisted of dozens of visibly different organisms of varying colony colors and growth patterns. I chose to test a smaller‚ red colony for my experiments. Based on its gram reaction and oxygen requirements‚ the following tests were performed to reach my presumptive ID: Test Performed Result Gram Stain +
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Family | Campylobacteraceae | Genera | Helicobacter | Genus/Species | Helicobacter pylori | Description | Helicobacter pylori is a motile‚ curved‚ spiral‚ or straight‚ slightly plump‚ gram-negative rod. It is believed to be a major cause of gastritis and peptic ulcers although it resides solely on the gastric mucosa and does not enter cells. Microscopic description for the family Campylocbacteraceae | Shape: Spiral ShapedStaining Reaction (Gram): NegativeUnique Characteristic: Spiral
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Chameleons Organism Physiology Brianna Kibler October 1‚ 2014 Principles of Biology BIO/101 Matthew Scholten Organism Physiology We know that an organism is anything that is living and can function by itself. This paper will help understand chameleons and how they have evolved to adapt to their surroundings. It will also discuss their physical features inside and out. Myths and facts will be revealed‚ as well as a few comparisons between sexes. Though there are many species of chameleons
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Lab #9- Yeast Fermentation Dates of performed work: 3/26/18 Date submitted: 4/23/18 Abstract Yeast are unicellular fungi which act as facultative anaerobes. This means that yeast is able to produce ATP by aerobic respiration while oxygen is present‚ but are also capable of anaerobic respiration if oxygen is not available. This is called fermentation. Fermentation allows glycolysis to continue in the
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is the sequence of reactions that converts glucose to pyruvate with the concomitant formation of ATP. Three fates of this pyruvate produced exist. In this practical the production of pyruvate and acetaldehyde by fermentation of glucose is established. A series of test tubes was set up each containing glucose and yeast suspension in buffers at different pH values. These test tubes were incubated for an hour at 37℃. Trichloro-acetic acid solution was then added to the first 2 of the 4 test tubes prior
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