iLab #2 Carbohydrate Tests INTRODUCTION - For this experiment we will be testing four different bacteria with four different tests‚ using glucose‚ lactose‚ and sucrose. Hopefully we will use the information from those test to be able to identify the organisms in each of the samples from the case studies. We will use the results from the four different tests along with the information of how different bacteria react to match up to the case
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produced. In this investigation‚ the rate of carbon dioxide production (cellular respiration) of yeast using different sugars and one artificial sugar will be measured. The natural sugars used in this investigation will be sucrose (table sugar) and lactose (in milk). The artificial sugar that will be used is aspartame (equal). The rate of respiration between the natural sugars will be compared to that of the artificial sugar. The molarity of the sugar will remain constant at 0.4M for all the sugars
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beta-galactosidase‚ is an active ingredient in Lactaid. Lactaid helps break down lactose. The second enzyme being used‚ alpha-galactosidase‚ is an active ingredient in Beano which catalyzes the breaking down of melibiose. Melibiose and lactose are both disaccharides composed of two simple sugars galactose and glucose. So‚ can Lactaid break down melibiose as well as lactose (the substrate it is specific to) or Beano break down lactose as well as melibiose (the substrate it is specific to)? How specific are
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the chain of enzymatic manipulations of the glycolytic pathway than glucose in the production of CO2 and alcohol. In the experiment in addition to the control water‚ two of the carbohydrate substrates did not evolve any CO2. These two sugars were Lactose and Starch. The amount of CO2 evolved is a measure of the yeasts ability to use the provided substrate for fermentation. Thus it can be said that the yeast was unable to utilize both of these substrates for fermentation. Starch was not efficiently
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Which essential questions will you ask a pediatric patient or their caregiver when the presenting complaint is bloody diarrhea? Will these questions vary depending upon the child’s age? Why or why not? Studies show that diarrhea disease is the third cause of death among children younger than 5 years of age. According to World Health Organization (WHO)‚ acute diarrhea is the passage of three of more loose or liquid stools per day‚ that last three or more and for less than 14 days. Also‚ American Academy
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artificial sweeteners‚ and how lactase influences yeasts ability to use lactose as a food source Kristina Naydenova Father Michael Goetz Purpose Part A: To investigate whether yeast has the ability to ferment glucose to produce carbon dioxide gas and ethanol. Part B: To investigate whether yeast has the ability to ferment other sugars and artificial sweeteners and how lactase influences their ability to use lactose as a food source. Question Part A: Does yeast have the ability of
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Section A Kwashiorkor Kwashiorkor is caused by the insufficient intake of protein but with sufficient intake of calories (Scheinfeld‚ 2015). Children between the ages of one to three years are affected (Unknown‚ Kwashiorkor‚ 2015). Kwashiorkor is not confined to a specific gender. The symptoms and signs include: changes in skin pigment; loss of muscle mass; diarrhoea; inability to gain weight and grow; fatigue; changes in the colour or texture of hair; more severe infections as a result of a weak
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incapable of fermenting glucose cannot utilize lactose. 2 enzymes necessary for a bacterium to take up lactose: A. β-galactoside permease – facilitates the entry of lactose molecules to bac cell wall B. β-galactosidase – breaks down lactose into β-D glucose and β-D galacatose LF possess both enzymes NLF do not possess β-galactosidase LLF do not possess β-galactoside permease Glucose fermenters only (true enteric pathogen) Glucose and lactose fermenter (most opportunistic enterics)
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respiration rate of 455 ppm/min. Sucrose is second with 391 ppm/min‚ then fructose with 231 ppm/min and lastly lactose with 92 ppm/min. We can see a clear trend‚ that glucose had the highest rates and that lactose was the lowest‚ so we see a clear downwards sloping trend‚ which was also expected. This suggests that yeast respires best with glucose instead of sucrose fructose or lactose. To explain this process‚ we must first understand how sugar affects yeast growth. First of all yeast is a fungus
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(saccharides/sugars) are divided into four chemical groups: monosaccharide‚ disaccharides‚ oligosaccharides and polysaccharides. * Monosaccharides include Glucose‚ Fructose‚ and Galactose etc. * Disaccharides include Sucrose‚ Maltose‚ and Lactose etc. * Polysaccharides include Starch‚ Glycogen‚ Cellulose and Chitin. * Aldehydes (–CHO) and ketones (= CO) are active groups or functional groups in carbohydrates. Carbohydrates contain many hydroxyl groups as well * Monosaccharidecontain
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