breaks down glucose to form viable ATP‚ oxygen gas is consumed and carbon dioxide is produced. This lab focuses on studying the rate of cellular respiration of saccharomyces cerevisiae‚ baker’s yeast‚ in an aerobic environment with glucose‚ sucrose‚ lactose‚ artificial sweetener‚ and water as a negative control. A CO2 Gas Sensor Probe is used to measure the amount carbon dioxide produced as the cellular respiration occurs which is proportional to how much of the molecule is decomposed. For this experiment
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of its similarities. 2. Maltose most likely acts as a competitive inhibitor to lactose because lactose is broken down by lactase at a much quicker rate without the presence of maltose. This shows that when maltose is present lactose is not being broken down quite as quickly meaning that it is an inhibitor to lactose. The reason for which
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and a bubble in the Durham tube indicates that a gas was formed. In this study‚ carbohydrate fermentation tests for the presence of glucose‚ maltose‚ lactose‚ and sucrose in Proteus Vulgaris were performed. The results were then compared to the results of prior experiments. Materials and Methods: Four tubed broths (Glucose‚ Maltose‚ Lactose‚ and Sucrose) are obtained. The tubes were inoculated with Proteus Vulgaris‚ and were incubated for 24 hours at 35°C. After incubation‚ tubes were
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adheres to beta-lactoglobulin o Lactose (4.8% w/v): disaccharide (glucose + galactose) o limited sweetness (unsuitable as a sweetening agent‚can be improved by hydrolysis) o reducing sugar (Maillard rxn upon heating) o limited solubility in water (crystallization in highly concentrated dairy foods: ice cream!‚ whey cheese‚ sweetened condensed milk) o bacteria utilize lactose in fermentations (LAB) o Lactose intolerance: do not secrete enough lactase‚ lactose escapes digestion‚ builds up in
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Biology Unit 1 – Section 3.1.1 Microorganisms as Pathogens To be considered a pathogen it must: Gain entry Colonise the tissues Resist the defences Cause damage to the tissues Pathogens include bacteria‚ viruses and fungi How do microorganisms enter the body Many pathogens enter through the gas exchange system (including ones that cause flu and TB) Food and water can carry pathogens into the stomach and intestines via the mouth and into the digestive system (including
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Abstract The experiment aims to observe if simpler substrates makes the rate of cellular respiration faster. Using yeast‚ smith fermentation tubes and different substrates namely‚ starch‚ lactose‚ sucrose‚ glucose and fructose‚ which are from different kinds of carbohydrates‚ ranging from the simplest sugars glucose and fructose to the polysaccharide starch and water as the control‚ the hypothesis was tested. With the span of thirty minutes with five-minute intervals‚ the height of carbon dioxide
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Cherno Okafor Aida Stefani SBI4U Octover 20th‚ 2012 Assignment 1: Cellular Biology furthers technology-Enzymes in the Dairy Industry Since ancient times‚ enzymes have played an important role in food production. Especially in the diary industry‚ some enzymes are required for the production of cheese‚ yogurt‚ and other dairy products‚ while others are used in a more specialized fashion such as improving texture or flavour of the product. Enzymes are used to catalyze the desirable reactions in industrial
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the negative control shows no activity as expected. Looking at the mutant‚ a large positive trend is seen in Miller Units overtime‚ more so than the positive control. Thus‚ the assumption can be confidently made the the mutant can in fact ferment lactose‚ which aligns with the MAC photos seen earlier. This also means that the mutation itself is likely not in the Lac-Z gene nor the promoter as both would prevent transcription and thereby production of beta-galactosidase. The gene that possess a mutation
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The aim of our investigation is to find out whether the use of different sugar isomers with yeast‚ will affect the rate at which the yeast respires at. The sugars to be tested are fructose‚ galactose‚ glucose‚ lactose and sucrose. Their effects on the respiration rate of yeast to be observed through the measurement (cm3) of the displaced water‚ which will tell us how much CO2 has been respired over 2 minutes. To compare the effects an average will be calculated for each and a result will be drawn
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Tests used Pre-enrichment- lactose broth Selective enrichment broth- with Tetrathionate Brilliant Broth Selective Plating- Brilliant Green Agar Isolation of salmonella conformation- is preformed using TSI and LIA Test results Tetrathionate Brilliant Green Broth (TGBG)was inoculated from the whirl pack spinach infected bag. TBGB inhibits the growth of organisms other than salmonella. The next test preformed was the Brilliant Green Agar (BGA)
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