The use of yeast as a food dates all the way back to the Ancient Egyptians. Note that unlike the yeast used to leaven bread‚ nutritional yeast is inactive. It has been deactivated so that it cannot be used to make bread rise or convert sugar into alcohol. It is also different from brewer’s yeast‚ though the two are strains of the same fungus. The main difference is the source. As its name suggests‚ brewer’s yeast is a product of the brewing industry; it is typically bitter because it is grown
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tract) and into cells. Elimination‚ which is when material that cannot be digested is expelled. Digestive anatomy includes: Mouth = entrance to gastrointestinal (GI) tract‚ contains: teeth- cuts and grinds food to increase its SA to improve the rate of digestive reactions salivary glands- 3 pairs that lubricates food with saliva‚ containing salivary amylase (breaks starch into disaccharides) and antibacterial enzymes. Saliva dissolves some food. taste buds- identify the type and quality
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Is the neural pathway significantly longer for a visual stimulus or a sound stimulus (or a pressure stimulus) Data collection and processing Table 1a: Data collected by John Rha and Arthur Hamilton by dropping ruler for calculation of length of the neural pathways (Visual‚ Auditory and Sensual) Trial# | Visual | Auditory(Sound) | Sensual(Pressure) | | (cm±0.1cm) | (cm±0.1cm) | (cm±0.1cm) | | John | Arthur | John | Arthur | John | Arthur | 1 | 43.9 | 24.1 | 33.1 | 34.6 | 50.1 | 50
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Biology Enzymes IA Design Introduction: Enzymes are globular proteins‚ they are responsible for most of the chemical activities of a living organism. They act as catalysts‚ substances that affects the reaction of other substances without being destroyed or altered during the process. They are extremely efficient in the body system of living organisms‚ one enzyme may catalyse over a thousand chemical reactions every second. But there are certain conditions that need to be fulfilled in order for the
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Purpose: The purpose of this lab was to test how objects slightly acidic or slightly basic will affect the way catalase‚ the enzyme tested‚ denatures‚ or breaks down. Hypothesis: If the potato is acidic‚ it will react with the H2O2 more than it will with the raw‚ plain potato because the acid will denature the enzyme faster. The manipulated/independent variable is the raw‚ plain potato while the responding/dependent variable is the other types of potatoes used in the experiment. Materials:
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digestive power of pepsin is greatest at the acidity of normal gastric juice (pH 1.5–2.5). In the intestine the gastric acids are neutralized (pH 7)‚ and pepsin is no longer effective. "Pepsin (biochemistry)." Encyclopedia Britannica Online. Encyclopedia Britannica‚ n.d. Web. 10 Dec. 2012. Research Question: Does changing the pH of pepsin affect the ability to break down the protein (mass of jello). Variables: independent- Ph level dependent- The mass of the jello
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Abdulaziz Design Lab Report Research Question: How is the rate of yeast fermentation of 7.5g of yeast affected by using different companies of yeast (Bakon Yeast Inc.‚ Lake States Yeast LLC‚ Lesaffre Yeast Corp‚ Red Star Yeast Company‚ and Minn-Dak Yeast CO Inc.)? Background Information: Yeast is a fungal microorganism that is used to manufacture mainly bread and beer. It reproduces rapidly. Fermentation is the process by which yeast takes in sugar and releases alcohol and carbon dioxide
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N10/4/BIOLO/HPM/ENG/TZ0/XX 88106001 Biology HigHer level PaPer 1 Tuesday 2 November 2010 (afternoon) 1 hour INSTRUCTIONS TO CANDIDATES • Do not open this examination paper until instructed to do so. • Answer all the questions. • For each question‚ choose the answer you consider to be the best and indicate your choice on the answer sheet provided. 8810-6001 17 pages © International Baccalaureate Organization 2010 – 2 – 1. N10/4/BIOLO/HPM/ENG/TZ0/XX [Question and image
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AP Biology Cellular Respiration – Part 1 (Associated Learning Objectives: 1.15‚ 1.16‚ 2.2‚ 2.4‚ 2.5‚ 2.13‚ 2.14‚ 2.22‚ 4.1‚ 4.4‚ 4.17) Important Content from previous topics: 1) The electron transport chain is a series of redox reactions‚ occurring on a membrane‚ intended to create a concentration gradient and there in a source of potential energy. 2) Redox reactions are just the transferring of electrons from one molecule to another molecule. 3) Carbohydrates‚ sugar‚ are primary energy
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The goal of this experiment was to explore how temperature would influence the rate of cellular respiration of beans. It was hypothesized that as the temperature of the beans increased‚ the rate of cellular respiration would increase as well. In this experiment‚ the independent variable was the temperature‚ which gradually increased as time went by‚ and the dependent variable was the rate of cellular respiration‚ which was shown by the change in the amount of CO2 and O2 in the container. During the
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