Experiment 1: Basic Laboratory Techniques Briana S. Golar Laboratory Partners: Dayreal Brown Valerie Marcellus Andrew Thompson January 16‚ 2013 Conclusion Introduction: The intent of the experiment is to sucessfully understand that chemistry is an experimental science which is dependent upon certain observation and the use of good laboratory techniques. The experimenter should become familiar with basic operations necessary
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Effects of SO2 On Fermentation Rates Purpose SO2 is the primary inhibitor for natural microbiological growth in wine. It prevents the browning of juice by inhibiting phenol oxidase activity and kills the natural yeast cells for the utilization of fermentation-controlled commercial Saccharomyce strands (Boulton et al. 1996). SO2 is pH and temperature dependent and can exist as several forms. The bisulfate form (HSO3-) can complex with soluble solids such as anthocyanins and acetaldehydes to become
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Lab 1: Microscopy and the Metric System Part A: 1. List the components of the compound microscope and their function. 2. determine the total magnification given that you are using a compound microscope with the following objectives: 4x‚ 10x‚ 40x‚ and 100x 3. what is meant by the depth of field? 4. what is meant by the field of view? 5. describe the process of making a wet mount. ________________________________________________________________________________ 1. -Focal adjustment; used
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Lab 04: Sugar Respiration in Yeast Sugars are vital to all living organisms. The eukaryotic fungi‚ yeast‚ have the ability to use some‚ but not all sugars as a food source by metabolizing sugar in two ways‚ aerobically‚ with the aid of oxygen‚ or anaerobically‚ without oxygen. The decomposition reaction that takes place when yeast breaks down the hydrocarbon molecules is called cell respiration. As the aerobic respiration breaks down glucose to form viable ATP‚ oxygen gas is consumed and carbon
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Cellular Respiration through Alcoholic Fermentation Abstract: The experiment was conducted to determine the impact different yeast amounts had on yeast fermentation. It was hypothesized that the more yeast added the more CO2 would be produced. The carbon dioxide production was measured in the fermentation of yeast with solution of no yeast in test tube 1‚ 1mL yeast in test tube 2‚ and 3mL of yeast in test tube 3 over a period of twenty minutes. All of the yeast amounts produced CO2‚ but test tube
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LAB 1: Footprinting a Network One of the most astounding side-effects of the Internet is how readily accessible information is about individuals‚ organizations‚ and computer systems. This assignment is designed to give you some experience in obtaining this information. Materials Needed: Computer Internet connection with “Ping” command available Activity Use “Ping” command to determine the IP address of www.google.com and www.uhv.edu e.g. launch the command prompt and type in “ping www
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Carbon Dioxide Production of Yeast in Different Sucrose Solutions Internal Assessment Azayleah Delgado October 27‚ 2013 Period 2 Carbon Dioxide Production of Yeast in Different Sucrose Concentrations Raw Data Tables: Sucrose concentration (%) Volume of CO2 captured (mL) 0 minutes 5 minutes 10 minutes 0 4.5 4.5 5.0 2.5 4.0 4.5 4.5 5 4.0 4.0 4.5 7.5 4.0 4.5 4.5 10 3 3.5 3.5 Table 1: Trail 1 of Volume of CO2 captured by sucrose concentration Sucrose concentration
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Everyone has yeast in the body‚ but it is required in minimal quantities. However due to various reasons like lifestyle change‚ medications‚ foods we eat‚ and type of clothing that we use‚ you find many people struggling with yeast infections. It is also referred to as Candida. Women are the most hit though a few men too finds themselves in this mess. But have you realized that apart from the doctor’s medications there are natural ways one can end this menace? Try this homemade easy‚ and natural
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SCIENCE EXPERIMENT REPORT AIM : To show the percentage of oxygen in air. HYPOTHESIS : The percentage of oxygen in air is about 20%. APPARATUS AND MATERIALS : Glass trough‚ gas jar stand‚ metre ruler‚ candle‚ marker pen‚ matches‚ plasticine. Figure 1 VARIABLE : i. kept constant : the size of the candle ii. manipulated : the amount of oxygen inside the gas jar iii. responds : the level of water in the gas jar PROCEDURES : 1. Use some plasticine to fix a
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The Effect of Yeast on Different Fruit Juices | Researched by Kristyn S. 2001-02 | * PURPOSE * HYPOTHESIS * EXPERIMENT DESIGN * MATERIALS * PROCEDURES * RESULTS * CONCLUSION * RESEARCH REPORT * BIBLIOGRAPHY * ACKNOWLEDGEMENTS * ABOUT THE AUTHOR | PURPOSEThe purpose of this experiment was to determine the amount of fermentation of four different fruit juices after adding yeast. I became interested in this idea when I saw the fruit in my family’s refrigerator
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