material from the cell. This test measures for the salt content in the solution. In the glucose test‚ Benedict’s test is performed using a 1:1 ratio of Benedict’s test to solution. These tests for the glucose in each solution. Finally the sucrose/lactose test uses the same content as the glucose test. Benedict’s test is performed using a 1:1 ratio of Benedict’s test to solution. This test measures for reducing sugars. The indicator for each test is color. When there is a color change to the solution
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Identify food sources for each of the monosaccharides: • Glucose: • Fructose: • Galactose: Identify food sources for each of the disaccharides listed: • Sucrose: • Lactose: Describe the condition called lactose intolerance. What causes lactose intolerance? Lactose intolerance: Cause: Are there any treatments for lactose intolerance? What foods may be better tolerated? The Complex Carbohydrates: Starch Starches Complex carbohydrates include ________________ and ________________
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Alyse Rose Microbiology Lab Bacterial Unknown March 25‚ 2013 Bacterial Unknown Report Each student was given an unknown bacteria to figure out. I was given the unknown bacteria S38. Everybody is supposed to do all sorts of test to identify the bacteria. The first thing I did was smear my bacteria on a liquid medium. I then proceeded to incubate the medium for 24-48 hours. 1. GRAM STAIN The next step I took in finding my unknown bacteria was to gram stain it. This is used to differentiate
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for gram positive‚ since unknown number five was determined to be gram positive rod. The other tests were performed in this order: Mannitol Salt (MSA) streak‚ Blood Agar streak‚ Catalase test‚ Nitrate Reduction test‚ and Phenyl Red Broth test for lactose and sucrose fermentation. After performing a gram stain on unknown number five‚ number five was determined to be gram positive rod. On the TSA plate‚ number five had the following morphology: very large‚ raised‚ opaque cream color colonies that
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Amino Acids Glycine is the smallest of the amino acids. It is ambivalent‚ meaning that it can be inside or outside of the protein molecule. In aqueous solution at or near neutral pH‚ glycine will exist predominantly as the zwitterion. Alanine is a hydrophobic molecule. It is ambivalent‚ meaning that it can be inside or outside of the protein molecule. The α carbon of alanine is optically active; in proteins‚ only the L-isomer is found. Serine differs from alanine in that one of the methylenic
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test results were negative. An EMB plate of the bacteria was examined to identify whether the bacterium was S. typhi or E. coli. The growth on the EMB plate was shiny and metallic green‚ meaning that it was positive for lactose fermentation. S. typhi exhibits intermediate lactose fermentation with pink or purple growth on an EMB plate‚ so it was eliminated as the possible identity of Bacteria A. To confirm the identity of Bacteria A as E. coli‚ an Enterotube test inoculated with Bacteria A was observed
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Six substrates were used. They were the following with the volume of carbon dioxide they produced in cm3. Sucrose –34.35‚ fructose –33.84‚ glucose –31.81‚ starch –1.57‚ and both lactose and distilled water got zero. Some substrates have simple compositions and are easy to break down unlike while some have complex compositions and are hard to break down during the process of respiration. With the conditions that some sugars still
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in today’s lab was extracted from human cells‚ I hypothesize that the optimal pH level is 7‚ which is the average pH level in humans. Experiment 7.3 tests enzymatic specificity. Knowing that lactase is specific for the substrate lactose‚ lactase will only bind to lactose and not work with the other substrate used in this experiment‚ maltose. The last experiment of the lab‚ 7.4‚ was done to determine the cofactors of the enzyme‚ lactase. I hypothesize that EDTA‚ a cofactor inhibitor‚ will have a negative
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Milk it not only does the body good but increased my knowledge! 1. I ate/drank milk. The macromolecular level of milk is carbohydrate‚ fat‚ and protein. Protein is called a casein which is di –is the lactose‚ Carbohydrate is Mono- is the glucose (simple sugar)‚ Fat is a straight chain fatty acids that are saturated and is poly – I think. 2. The monomer for the protein is amino acid – milk has all 9-essential amino acids. The monomer for the carbohydrate is monosaccharide‚ which is a simple sugar
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rate of metabolism of a dried yeast culture with differing carbohydrate sources? In the current practical that was undertaken the growth rate of yeast (S. cerevisiae) with differing carbohydrates sources : Glucose (C6H12O6)‚ Fructose (C6H12O6)‚ Lactose (C12H22O11)‚ Xylitol “(CHOH)3(CH2OH)2” and Water (H2O) as a Control were observed. “ Yeast are single-celled fungi which consist of more than one thousand different species which have been identified. The most commonly used yeast is Saccharomyces
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