CO2‚ is produced. You will use a CO2 Gas Sensor to monitor the production of carbon dioxide as yeast respire using different sugars. The four sugars that will be tested are glucose (blood sugar)‚ sucrose (table sugar)‚ fructose (fruit sugar)‚ and lactose (milk sugar). B. VARIABLES manipulated: Type of Sugar Responding: Amount of CO2 Controlled variables: Test tubes‚ Same amount of sugar‚ Similar Yeast cells‚ Ambient temperature C. MATERIALS LabPro interface 600 mL beaker (for water bath)
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of irritable bowel. The stress of going school or work can bind your bowels and can easily bring on the cramps. Large meals can also bring symptoms upon you. IBS can be made worse if you suffer from lactose intolerance. You then not only have the discomfort from IBS but you also have it from the lactose intolerance. The constipation or diarrhea can also be worsened. There are many things that can set it off. Whether it is stress or caffeine or alcohol‚ if you know that you have IBS then learn what
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Quantitative & Semi-quantitative Viable Plate Counts Molly Wright‚ Jenny Cano‚ Rosa Ramirez BIOL 2420 Lab M/W 4/20/15 Professor Rotibi ABSTRACT: Accurate evaluation of bacterial colonization as a predictive index for alfalfa sprouts has relied on a quantitative culture technique that provides exact colony counts per gram of tissue by culture of five serial dilutions of the alfalfa water. In this study 1 package of alfalfa sprouts were cultured by a semi-quantitative technique that enumerated
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PHYSIOLOGIC VALUE OF FOOD Organic compounds * Protein * Lipids * Carbohydrates * Vitamins Inorganic elements * Water * Minerals Vit & min * Act as a catalysts which prompt the 3 major nutrients –carbohydrates ‚ protein‚fats METABOLISM * “Metabolismos”-to change or alter * Chemical process of transforming foods into complex tissue elements and of transforming complex body substance into simpler ones‚ along with the production of heat energy * Is the totality of the
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Milk: Physico-Chemical Properties Booklet No. 277 Dairy Management & Milk Products: DMMPS - 7 Contents Preface I. Introduction II. Physical Properties 1. Taste and odour 2. Colour 3. Specific gravity 4. Boiling point 5. Freezing point 6. Refractive index 7. Electrical conductivity 8. Specific gravity 9. Co-efficient of thermal expansion 10. Thermal conductivity 11. Viscosity 12. Surface
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What is milk? Milk is the first food we taste. It is therefore associated with comfort and strength. We live in a milk consuming society where infants‚ adolescents‚ and adults drink milk. Milk sales reach eleven billion dollars annually in the United States alone (McDougall). Incredible advertising campaigns‚ such as “got milk?” portray celebrities and beautiful‚ healthy people who ensure us that milk is essentially good for us. In 1999 alone‚ this campaign cost one hundred and thirty million dollars
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1. Draw a diagram of a villus in vertical section. (Total 5 marks) 2. Draw a diagram of the human digestive system. (Total 4 marks) 3. Describe the role of enzymes in the process of digestion of proteins‚ carbohydrates and lipids in humans. (Total 6 marks) 4. Draw a labelled diagram of the digestive system. (Total 5 marks) 5. State the sources‚ substrate‚ product‚ and optimum pH conditions for the enzyme amylase. (Total 4 marks) 6. Describe the role of enzymes in
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Chapter 7: Carbohydrates I. Carbohydrates A. Most abundant organic molecule in nature a) 3 major classes: Monosaccharides – simple sugar – polyhydroxy aldehyde or ketone; represent individual sugar Oligosaccharides – consist of short chains of monosaccharide units joined together by covalent bonds; 2-10 strings of sugar Polysaccharides – long chains having hundreds or thousands of monosaccharide units b) Functions: Provide energy thru oxidation – glucose oxidized for energy Supply carbon
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International Research Journal of Environment Sciences________________________________ ISSN 2319–1414 Vol. 2(2)‚ 48-52‚ February (2013) Int. Res. J. Environment Sci. Isolation‚ Characterization and Identification of Diesel Engine Oil Degrading Bacteria from Garage Soil and Comparison of their Bioremediation Potential Teli Nikhil1‚ Verma Deepa2‚ Gavankar Rohan1 and Bhalerao Satish3 1 Department of Biotechnology‚ Viva College‚ Virar (W)‚ Maharashtra‚ INDIA 2 Department of Botany‚ Viva College
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Chapter 18 The Genetics of Viruses and Bacteria Lecture Outline Overview: Microbial Model Systems Viruses and bacteria are the simplest biological systems—microbial models in which scientists find life’s fundamental molecular mechanisms in their most basic‚ accessible forms. Molecular biology was born in the laboratories of microbiologists studying viruses and bacteria. Microbes such as E. coli and its viruses are called model systems because of their use in studies that reveal broad biological
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