In the yeast discovery lab we had to decided what the outcome would be then perform the experiment. The experiment was done during class time‚ so everyone’s results would be the same. There were four bottles with warm water in them and to those bottles were added yeast. Then to one of each bottle there was added sugar‚ corn syrup‚ corn starch. To the fourth bottle there was only yeast added and used as a control group. Balloons were then stretched onto the top of the bottles to catch any gas the
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Yogurt Fermentation Yogurt is made by lactic acid fermentation. The main (starter) cultures in yogurt are Lactobacillus bulgaricus and Streptococcus thermophilus. The function of the starter cultures is to ferment lactose (milk sugar) to produce lactic acid. The increase in lactic acid decreases pH and causes the milk to clot‚ or form the soft gel that is characteristic of yogurt. The fermentation of lactose also produces the flavor compounds that are characteristic of yogurt. Lactobacillus
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Methods: An observation was made on whether or not the sugars‚ fructose and ribose would be fermented in yeast (Saccharomyces cerevisiae). By looking at the chemical structures of these sugars given in (Figure 1)‚ we looked for anything that might determine the metabolization of these sugars. An equal 6mL (milliliter) sample of 2.5% fructose and yeast suspension was pipetted into a fermentation tube. The same procedure above was performed with the sugar ribose which has a concentration of 2.5%
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October 12th 2014! The Effect of Glucose on The Cellular Respiration of Yeast! Purpose: ! The purpose of this lab is to determine if the quantity glucose solution will increase or decrease the rate at which cellular respiration occurs at within the tested 20% yeast suspension.! Question:! What are the effects of increasing or decreasing the quantity of 0.06mol/L glucose solution on the cellular respiration within the tested yeast molecules?! Hypothesis: ! When the quantity of glucose solution is increased
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Microbiology-2460 Lab-003 March 31‚2008 Lab Report-Escherichia coli Abstract The purpose for this lab report was to identify and inform of an unknown bacteria that has been causing a patient to have lower abdominal and pelvic pain. To obtain the identification of this unknown bacterium‚ several biochemical tests needed to be performed in order to prescribe the correct medication to treat and cure the symptoms. Introduction In a lab today‚ I am to identify an unknown bacterium that is
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project is to study the rates of fermentation of the following fruit or vegetable juices. 1. i. Apple juice 2. ii. Carrot juice 1 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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Cellular Respiration and Fermentation: Experimenting With CO2 and Redox Reactions Julius Engel; Section 8 Abstract In this experiment‚ the subjects of study were fermentation‚ mitochondrial respiration‚ and redox reactions. In the first experiment‚ yeast was grown in various carbohydrate solutions at various temperatures. In the second experiment‚ succinate was added to various samples of a mitchondrial suspension‚ DPIP‚ and a buffer. Then after two blanks were used‚ the samples
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Aaron Santos Ralph Reyes LBYMATB V26B Report Title Of Activity: Yogurt Making Date Performed: October 4‚ 2012 I. Introduction Last October 4‚ the group performed an activity that involved making our own yogurt. The group prepared the materials and followed the procedures to make the said yogurt. In the activity paper that was given‚ it dictated that during the yogurt making process‚ the bacteria underwent fermentation. “Fermentation is any process where microorganisms use an external
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Using Selective Media to Monitor the Fermentation Process of Cabbage and Cucumber‚ for Fourteen Days Abstract: Introduction: The goal of the ecological succession lab is to demonstrate succession with the fermentation of cabbage and cucumbers. The cabbage will ferment into sauerkraut and the cucumber will ferment to pickles during fermentation process that will changes the species structure and the community of time. During the fermentation process we watched the pH become more acidic‚ since
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respiration and fermentation is easy to learn. However it is more difficult to learn the process of glucose being converted into energy. Cellular respiration has four stages‚ of which a phase can consist of eight or ten steps. In the Krebs Cycle alone‚ there are ten steps‚ where the input of Acetyl CoA is eventually reconverted back into oxaloacetate. Fermentation is also no different. It can be difficult for students to understand what the role of NADH is in the fermentation process. For these
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