molecules in three stages‚ glycolysis: in the cytosol‚ the citric acid cycle: in the mitochondrial matrix and oxidative phosphorylation: at the mitochondrial inner membrane (1). The 6-carbon molecule of Glucose is broken down into 3-carbon pyruvate molecules during the nine stages of glycolysis. However‚ for this reaction to occur‚ 2 ATP molecules must be broken down to power the segregation process of glucose into 2 pyruvates (3). Throughout this process‚ glycolysis produces four ATP‚ which results
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Introduction: During this unknown lab report various test were performed to differentiate microbes from each other and to compare metabolic and biochemical process. The gram stain distinguishes between Gram positive and Gram negative bacteria based on the composition of the cell wall. The Gram stain procedure distinguishes between Gram positive and Gram negative groups by coloring these cells red or violet. Gram positive bacteria stain violet due to the presence of a thick layer of peptidoglycan
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Glycolysis Regulation Task 3 (D4) Glycolysis is the breakdown of glucose into a compound called pyruvate. A net of two ATPs are produced as the process uses two ATPs and produces four. Glycolysis consists of ten chemical reactions; each reaction is catalysed using a different enzyme. Oxygen is not required during glycolysis so it is considered anaerobic respiration. Glycolysis must be regulated so that energy is produce only when required. During glycolysis there are three enzymes that catalyse
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How Carboxylic Acids and Alcohols React to Produce Esters: Esters and Ester Production: Esters are abundant and ever present‚ and are the chemical basis of almost all fatty acids and oils. Small esters are responsible for the aroma of fruits‚ perfumes and‚ by extension‚ wines and other alcohols. Esters are formed when a carboxylic acid and an alcohol chemically combine‚ losing a molecule of water in the process. Carboxylic acids are organic molecular compounds that form a homologous series
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the chemical bonds that hold the molecule together” (Exercise Physiology: Tennis Physiology). ATP results from energy being produced from either an aerobic system or anaerobic system. The production of ATP can come from systems such as ATP-PC and glycolysis‚ which is what tennis players use predominantly during a match. Tennis uses different types of intensities for different lengths of time. Tennis requires constant movement‚ running side to side‚ back and forth. The muscle force
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An experiment to demonstrate the effect of temperature on fermentation by yeast The purpose of this laboratory is to observe how temperature affects the metabolism of Grape juice by visibly noting the volume changes of identical food mixes containing yeast at different temperatures. Background Information If yeast is added to a liquid containing sugar and other nutrients‚ kept at an appropriate temperature (and deprived of oxygen)‚ it will turn the sugars into ethanol (alcohol) and carbon
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Fermentation Fermentation is a natural process that has been going on in nature since before humans existed. For centuries we have been practicing food fermentation‚ knowingly or unknowingly. Every food culture in the world throughout history has been using fermentation in their food in some way. Bread making originated in Egypt 3500 years ago. Fermented drinks were being produced and consumed in Babylon(now Iraq) 7000 years ago. China is thought to be the birth place of fermented vegetables. A
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This scientific report will be based on cellular respiration‚ 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
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Chemistry II Lab 9 Fermentation of a Carbohydrate: Ethanol from Sucrose * Introduction Ethanol is one of the oldest alcohols and also the least toxic one. Industrially‚ ethanol is made most economically by hydration of ethylene. However‚ ethanol that is intended for human consumption must‚ by law‚ be prepared by fermentation. By either method‚ ethanol‚ of course‚ has the same formula‚ structure‚ and properties. The fermentation takes place with the assistance of enzymes from yeast in 2 steps:
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Investigation of Fermentation Introduction Introduction Yeast (Saccharomyces)is a single-celled microorganism in the Fungi family. It anaerobically respires sugars to produce ATP‚ as well as the waste products ethanol and carbon dioxide gas. This process is known as fermentation. There are various factors that affect the rate at which yeast respires. Aim To investigate the effect of concentration of table salt (sodium chloride) on the rate of fermentation of sucrose using yeast‚ measured in the
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