The effect of environmental factors such as temperature‚ osmotic pressure‚ oxygen concentration and pH on microbial growth and survival Abstract: Microbial growth can be affected by different environmental factors such as temperature‚ osmotic pressure‚ oxygen concentration and pH. Six experiments were carried out in this report testing for microbial growth against different environmental factors. Good aseptic techniques were used to prevent contamination‚ resulting in a uniform set of results
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Biology Investigation: Effect of different concentrations of sucrose solutions on the mass of potatoes Research question Is the mass of potatoes going to be smaller or bigger in different sucrose concentration? Introduction Osmosis is a process that occurs at a cellular level that entails the spontaneous net movement of water through a semi-permeable membrane from a region of low solute concentration to an area of high solute concentration in order to equalize the level of water in
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Introduction: The purpose of this experiment is to measure the effects of changes in temperatures and pH on enzyme activity in skeletal muscle‚ particularly the activity of lactate dehydrogenase (LDH). LDH is a glycolytic enzyme which converts pyruvate to lactate in the following equation: LDH Pyruvate+ NADH ------------ Lactate + NAD The reaction above can move in both directions‚
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obesity percentages. Sucrose is the leading added sweetener in in the manufacture of foods in the Unites States and is the biggest source of fructose. Sucrose and high fructose corn syrup (HFCS) are metabolized identically and react the same way to insulin‚ leptin and ghrelin. Sucrose is indifferent from HFCS in causing obesity. Compared to glucose‚ sucrose is extracted directly from the liver while glucose goes directly to the bloodstream causing larger sugar spikes. HFCS and sucrose have an identical
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Amylopectin The absorbance value(x) read from cuvette containing starch and water represents the total amount of starch-iodine complex. The absorbance value(y) read from cuvette containing starch‚ water and α-amylase at the respective temperature or pH represents the amount of starch-iodine complex which is left after the enzyme has hydrolyzed the starch.In order to get the amount of product;P (maltose and glucose) formed‚ need to subtract the (y) value from the (x) value.
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Sucrose Synthesis by D. DeWitt‚ PhD v1.5 11/10/12 Introduction | Condensation Reaction | Plant Synthesis | A. Introduction Although it might seem straight forward‚ the synthesis of sucrose‚ either as a simple condensation reaction (a.k.a. dehydration synthesis)‚ or what actually happens in plants is complicated. Before we explore sucrose’s creation‚ let’s take a look at its structure. In Figure 1‚ the space-filling model is pretty but rather useless at this point in our journey. We
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After the seven days of quantitative and qualitative data collection‚ the results showed that the substances individually had a significant effect on their respective plant. Furthermore‚ the original hypothesis was shown to be accurate regarding the sucrose and caffeine receiving plants‚ and inaccurate in the case of the plant receiving carbonated water. To begin with‚ it is important to note the control plant experienced unusual results‚ as the plant had a sharp decrease in the quantity of blooms. However
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at different sucrose concentrations? Hypothesis The raisin in the beaker with most diluted sucrose solution will gain the most mass‚ therefore the control (0% sucrose solution) should be the most successful (in relation to the aim.) Background Information / theory Osmosis may occur when there is a partially permeable membrane‚ such as a cell membrane. When a cell is submerged in water‚ the water molecules pass through the cell membrane from an area of low solute concentration (outside the
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Enzymes lower the activation energy of chemical reactions but they themselves are not consumed or altered when doing so. These catalysts work best at optimum temperatures and pH’s. The temperature and pH at which the reaction occurs the quickest is the ideal condition for the enzymatic reaction. Alpha amylase converts starch into glucose and when starch is combined with I2KI indicator a dark purple solution forms. As the enzyme breaks down the starch the absorbency will decrease. The absorbency
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effect of low temperatures Nicole MORE‚ Roy M. DANIEL* and Helen H. PETACH on enzyme activity Thermophile Research Unit‚ University of Waikato‚ Private Bag 3105‚ Hamilton 2001‚ New Zealand The stability of two enzymes from extreme thermophiles (glutamate dehydrogenase from Thermococcales strain ANI and f‚- enzymes‚ glucosidase from Caldocellum saccharolyticum expressed in Escherichia coli) has been exploited to allow measurement of activity over a 175 °C temperature range‚ from +
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