Experiment 1 Cyanobacteria Oxygen Production Through Photosynthesis Date Performed: September 2‚ 2014 I. Introduction a. Background Cyanobacteria or blue green algae are renowned for their tolerability and susceptibility even in wide range of environmental conditions‚ a characteristic of many primitive organisms. CNB are believed to be the agents of autotrophic origin of life thus they probably represent the survivors of the earliest photosynthetic plants‚ along with photosynthetic and chemosynthetic
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tation lab report Lab Exercise 7 The Effect of Temperature on the Rate of Carbon Dioxide Production in Saccharomyces I. Student Objectives 1. The student will use this lab exercise as the basis for writing a scientific method report. 2. The student will understand how the rates of chemical reactions are affected by temperature. 3. The student will understand the overall fermentation reaction by yeast‚ starting with glucose as an energy source. 4. The
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Purpose This experiment shows how different concentrations of acids and bases in a solution affect its pH level. When acids and bases are combined in a solution‚ they neutralize each other. This means that depending on the concentration of both acids and bases in a solution‚ the pH will vary. A neutral pH level is 7; anything below that level is known as an acidic solution‚ while anything above is known as a basic solution. To find out the pH‚ the solutions will be diluted and tested with different
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AEROBIC METABOLISM Lab 5 BCEM 341 – Winter 2014 Nebojsa Kuljic 10066717 Partner: Kendra Skalyn B02 Introduction Cells of all organisms can obtain energy through the combustion of sugars‚ either in the presence of oxygen (Aerobically) or without oxygen (Anaerobically). The purpose of this experiment was to perform a quantitative investigation of the differences between Anaerobic and Aerobic metabolism using pea seedlings and yeast organisms [1]. Aerobically‚ sugars
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Yeast Population Dynamics Lab How Environmental Factors Affect a Yeast Population’s Ability to Reproduce OBJECTIVE The objective of this experiment is to emphasize the influence that limiting factors have on a population. This lab tests yeast‚ a common component in baking‚ against two environmental factors (changes in temperature or concentration) to see what effect these have on the population dynamics of the yeast over a period of 72 hours. There are two sections of tests included in this
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Purpose: The purpose of this lab was to gain a complete understanding around the rate of cellular respiration within multicellular organisms‚ also to research and understand how to use a CO2. Background: Living systems require free energy and matter to maintain order‚ to reproduce‚ and grow. Energy deficiencies cause disruptions at the population and ecosystem levels as well. 1 mol of H2O produces 1 mol of CO2 through cellular respiration. Autotrophic organisms capture free energy from the environment
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Factors Affecting Fermentation of Glucose by Yeast Introduction: Fermentation is anaerobic respiration whereby food is altered into more simple compounds and energy in the form of chemicals is produced‚ an example being adenosine triphosphate (biology-online.org/dictionary/Fermentation). All this occurs with the lack of atmospheric oxygen. At the end of the day alcohol and carbon dioxide are the end products when yeast is used in the fermentation procedure. But end products like acetic acid
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Lab: Cellular Respiration in Yeast Lab Report Form Your Name: “What do you think? – What do you know?” Questions: In this lab‚ we will investigate the effect of sucrose concentration on the rate of cellular respiration in yeast. Under specific conditions‚ yeast will convert sucrose into glucose and then use this glucose in cellular respiration. 1. Yeasts have been used by humans in the development of civilization for millennia. What is yeast? How have humans used yeasts? They are most
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ABSTRACT The hypothesis which states that the simpler the nature of substrate‚ the faster the rate of cellular respiration of yeast was tested using the smith fermentation tube method. The experiment used six smith fermentation tubes‚ distilled water and sugar substrates. It composed of six set-ups which used 15ml of 10% yeast suspension‚ 15 ml distilled water and 15 ml of their assigned sugar substrate namely: starch‚ lactose‚ sucrose glucose and fructose respectively. Set-up six was the
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Experiment 1: Error‚ Uncertainties and Measurements Laboratory Report Jan Luke Mendoza‚ Alexis Vienne Munar‚ Paula Murakami‚ Giorla Joanne Negre Department of Math and Physics College of Science‚ University of Santo Tomas Espana‚ Manila Abstract Throughout the experiment the main goal is to find out about the realities in taking measurements‚ that is‚ that there will always be an uncertainty for each acquired value. And to find out and recognize these uncertainties was handled in the
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