"Production of penicillin through fermentation" Essays and Research Papers

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    hard for our civilization to appreciate the medical advancements we have today due to the invention of penicillin‚ the medical miracle. Penicillin was considered the miracle cure when it was discovered by Alexander Fleming in 1928 and it saved several lives including our soldiers but have we abused this medical miracle? However‚ it is imperative for our civilization to understand how penicillin was invented‚ the war it saved‚ and the resistance that it has sir come. Alexander Fleming was born

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    Yeast and Fermentation

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    percentage of sugar will produce more fermentation. The original purpose of this experiment was to determine the amount of fermentation of 3 different fruit juices after adding a certain amount of yeast. By measuring the type of fruit juice (independent variable) the amount of fermentation as shown by the reduction of sugar (dependent variable).My hypothesis my hypothesis is that the fruit juice with a higher percentage of sugar will produce more fermentation. The experimental results supported my

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    The Discovery and Research of Penicillin Alexander Fleming’s discovery of penicillin while examining a stray mold in his London laboratory in 1928‚ and its eventual development by Howard Florey and Ernst Chain at Oxford University‚ created a major break through to another world of antibiotics and medicine. Antibiotics like penicillin have become the most important family of drugs of this era. During the 1940’s (World War 2) penicillin became a life saving drug to thousands of soldier’s‚ it also

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    History of Penicillin

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    Makayla Cook Ms. Barbee Honors Chemistry 5-16-14 History of Penicillin The advancement in technology has been of great benefit to society but has also contributed to the spread of diseases. The food produced is processed using chemicals which in turn make people less immune and vulnerable to developing disease. Reports indicate that there are a significant number of people in the society suffering from various diseases (Shorter and David 155). Therefore‚ scientists worked to make antibiotics

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    Penicillin Discovery

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    According to Mary Bellis from “The History of Penicillin‚” “Penicillin is one of the earliest discovered and widely used antibiotic agents‚ derived from the Penicillium mold” (123). Penicillin is a vital part of today’s society and is considered a major drug in modern society. This drug has risen to be an important drug because of its discovery‚ and the development of the antibiotic. Penicillin could not cure so many people if it was never discovered. Accidents are a major factor of how many discoveries

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    How Carboxylic Acids and Alcohols React to Produce Esters: Esters and Ester Production: Esters are abundant and ever present‚ and are the chemical basis of almost all fatty acids and oils. Small esters are responsible for the aroma of fruits‚ perfumes and‚ by extension‚ wines and other alcohols. Esters are formed when a carboxylic acid and an alcohol chemically combine‚ losing a molecule of water in the process. Carboxylic acids are organic molecular compounds that form a homologous series

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    Why us is penicillin the miracle drug? We all know that penicillin is one of the top known class of antibiotics prescribed today. Although this drug has been getting numerous applauds since the mid 1900s on its effectiveness; it did not start at that way. The biggest challenge to this discovery was it mass production‚ which later came down the road. This drug was discovered in a very unusual way by Alexander Fleming in 1920. Fleming had returned from a summer vacation and began sorting petri dishes

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    Yeast Fermentation

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    tionStudent Name: Laura Scott Student Number: C11356616 Lab Partners Name: Charlotte Weir Experiment Name: Yeast Fermentation Experiment Date: 2nd and 9th November 2011 Submission Date: 23rd November 2011 Title Yeast Fermentation Purpose To allow for fermentation of the yeast‚ Saccharomyces Cerevisiae‚ in Grape and Apple juice. Materials provided Test-tube containing Grape juice and a Durham tube Test-tube containing Apple juice and a Durham tube Plate culture of the yeast

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    Fermentation Notes

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    - Always starts anaerobic in the cytosol – glycolysis – only 2 ATP saved - By the end of the process‚ you get 2 pyruvate – 3-carbon molecules NO O2 - Fermentation 1. Lactic Acid – your muscles ache because of the accumulation of lactic acid. 2. Alcohol Fermentation- ethanol is fancy word for alcohol. Alcohol fermentation is alcohol + CO2 O2 Aerobic * Respiration * Mitochondria * Matrix – Krebs Cycle – C6 – gives you 2 more ATP * Innermembrane- ETS – 34 ATP Mitochondria

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    Design: Investigation of Fermentation Introduction Introduction Yeast (Saccharomyces)is a single-celled microorganism in the Fungi family. It anaerobically respires sugars to produce ATP‚ as well as the waste products ethanol and carbon dioxide gas. This process is known as fermentation. There are various factors that affect the rate at which yeast respires. Aim To investigate the effect of concentration of table salt (sodium chloride) on the rate of fermentation of sucrose using yeast‚ measured

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