This laboratory allowed for an establishment of different rates in which yeast is tested with anaerobic conditions and the amount of time it would take to get to the result of fermentation with different sugars. This fermentation rate was calculated with water displacement using pipettes to discover the span of time before the release of air bubbles known as Carbon Dioxide. Sucrose had the highest fermentation rate in comparison to all of the other sugars that were tested. The results confirm the
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Experiment 4 Synthesis of Salicylic Acid Introduction Throughout history‚ botanical extracts have been used as medicines. Approximately 30% of all medicines have a plant origin. This number increases to 60% if you consider medicines that at one time were derived from plants‚ but have been synthesized in the laboratory. Salicylic acid is a white crystalline compound that can be isolated from the bark of birch trees. Since it is a valuable substance that can be isolated from nature‚ it is called
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sources of starch- Foods that are high in starch include breads‚ grains‚ cereals‚ pasta‚ rice‚ potatoes‚ peas‚ corn and beans – in other words‚ grains‚ legumes and some vegetables. 2. What are the end products of hydrolysis of glycogen? Of starch? * The end product of hydrolysis of both glycogen and starch is glucose (homopolysaccharides). 3. How do starch and glycogen differ structurally? * Starch‚ a complex carbohydrate‚ is a polymer of glucose molecules. It occurs in two main forms:
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ABSTRACT There has been an increase in the demand for bio-ethanol from different countries‚ including the Philippines in response to the wide implementation of environment protection laws. Bio-ethanol is ethanol derived from biomass has provided a sustainable source of energy fuel for transportation without increasing environmental hazard( ganguly
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off-flavors and off-odors are usually reported. Rather than the breakdown of the unsaturated fat molecules‚ there are four types of fat deterioration. Hydrolysis is the formation of free fatty acids and glycerol‚ which will give ¡§soapy¡¨ flavor. Nevertheless‚ triglycerides with fatty acids having shorter chain lengths normally produce off-flavors upon hydrolysis. The autoxidation of unsaturated fatty acids resulting in a mixture of volatile components leading to off-flavors is rancidity. By the oxidation
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1. Introduction Ice cream is a favorite of millions‚ because a delicious‚ attractive and relatively inexpensive food item (Marshal and Arbuckle‚ 1996)P2‚7. The protein content of ice cream has an excellent biological value because it contains the essential amino acids such as tryptophan and lysine. So target groups such as elderly can get their required protein from ice cream(Goff and Hartel‚ 2013)P35. In the modern diet‚ here is a concern that excessive usage of fats leads to increasing propagation
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productexpels one of its substituents which is originallybonded to the carbonyl carbon forming a newcarbonyl compound. The reaction is callednucleophilic acyl substitution reaction.The procedure for acyl halides‚ acid anhydrides‚esters and amides is hydrolysis. Hydrolysis issimply the reaction with water to yield acarboxylic acid. Also for acetyl chloride isalcoholysis: Schotten-Bauman Reaction. It is thereaction with an alcohol to yield an ester. Thealcohol used here was ethanol. Again for acetylchloride and
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What are the central ideas of Cells? • What are cells? – Cells are the smallest basic unit of living things. • What do they do? – Cells take in raw materials and making new substances. • Why do they do this? – In cells‚ organelles carry out activities to keep the organism alive. – E.g. synthesising proteins and fats‚ releasing energy from glucose. What are the central ideas of Movement of Substances? • What processes describe how substances move from one region to another? –
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Experimental Analysis on Enzymatic Behavior of Human and Fungal Amylase Lab name and number: Enzymes‚ Lab #5 Panther I.D: 2640403 Shayra Medal Instructor: Emily Nodine Section U21 October 26‚ 2011 X_______________________ Abstract Section The concept of this experiment was to analyze the enzyme Amylase and its environmental behavior. Amylase breaks down the biological macromolecule‚ carbohydrates‚ specifically starch into condensed subunits categorized as monosaccharaides or disaccharides
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supplies are low: 1. 1.Hydrolysis of creatine phosphate 2.Glycolysis 3.The Krebs cycle and oxidative phosphorylation 5. An immediate source of energy is _____ creatine phosphate________________ (CP)‚ but the supplies are limited and rapidly depleted. One molecule of CP produces __one_ ATP. 6. Glucose is a major source of energy for synthesizing ATP. List the two sources of glucose: 1. .Glucose enters the muscle cell directly from the blood. 2.Glucose is produced by hydrolysis of glycogen stored in
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