Cellular Respiration and Fermentation: Experimenting With CO2 and Redox Reactions Julius Engel; Section 8 Abstract In this experiment‚ the subjects of study were fermentation‚ mitochondrial respiration‚ and redox reactions. In the first experiment‚ yeast was grown in various carbohydrate solutions at various temperatures. In the second experiment‚ succinate was added to various samples of a mitchondrial suspension‚ DPIP‚ and a buffer. Then after two blanks were used‚ the samples
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REPORT PART I: ALCOHOLIC FERMENTATION Research Question: What will be the effect of increasing the number of yeast cells on the rate of fermentation? State your answer as a general hypothesis: Rate of fermentation: Amount of CO2 gas produced over a unit of time METHODS Table 1: Contents of the Yeast Fermentation Tubes | |Volume (milliliters) That You Need to Add | |Fermentation |
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Penicillin has greatly impacted the world. If it weren’t for the accidental discovery of this antibiotic‚ the development during the war‚ and its mass production‚ the lives of 82‚000‚000 people may not have had a second chance. That is a grand amount of people’s lives that penicillin accounted for. Penicillin was initially noticed by Ernest Duchesne‚ a medical student in 1896‚ he did not go on to explore it because he didn’t think of it as something that would be influential. Later on in 1928
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Aim: The aim of this experiment was to investigate the effect of different amounts of a substrate on the respiration rate of yeast and to compare this to the effect of different amounts of glucose on the rate of yeast respiration. The substrate which I chose to further investigate was fructose. Fructose is a fruit sugar which is one of the three‚ along with glucose and galactose‚ dietary monosaccharides that are directly absorbed into the bloodstream during digestion. Materials: 2% yeast
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Several naturally occurring penicillins have now been isolated‚ and numerous derivatives of these substances have been synthetically produced. All have structures containing a four-membered β-lactam ring (4 membered cyclic amide) fused with a five-membered thiozolidine ring. The carbon atom of the amide on the β-lactam ring can be bonded to any substituent‚ called the ’R-group’. Penicillins as well as cephalosporins are called beta-lactam antibiotics and are characterized by three fundamental structural
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Penicillin V is a first-generation penicillin used to treat infections generally caused by gram-positive bacteria. Penicillin V consists of 16 carbons‚ 18 hydrogens‚ two nitrogen‚ five oxygens and a sulfur atom. The beta-lactam group is the ring composed of two nitrogen‚ a sulfur atom‚ and an oxygen double-bound to a carbon. Penicillin works by bursting a bacteria’s cell wall; this is done by inhibiting the proteins that link peptidoglycans together in the cell wall‚ which prevents the bacteria from
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Lab 6: Fermentation Introduction All heterotrophs go through the process of cellular respiration in order to make energy. To obtain the most energy per glucose cellular respiration is done by aerobic cellular respiration‚ but when no Oxygen is present fermentation is used. Fermentation is the anarobic process that most organisms and fungi use. It involves the breakdown of glucose into alcohol if no Oxygen is present. CO2 is also produced during this cycle. Temperature and environment can affect the
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structure of all the penicillins consists of a thiazolidine ring fused with a beta-lactam ring‚ creating a fundamental nucleus (also known as 6-amino penicillanic acid) crucial for their antibacterial activity. A wide variety of semisynthetic penicillins are produced by altering the composition of the side chains attached to this nucleus.The molecular formula of penicillin is C16H18N2O4S and weight of 334.39 g/mol‚ each base with a variable side chain‚ “R” that differentiates the penicillins from one another
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Introduction As stated in the Bio 107 Laboratory Manual‚ alcohol fermentation in yeast breaks down sugars into carbon dioxide and ethanol which is very important in many fields such as biofuel‚ industrial‚pharmaceutical and others. Amylase is an enzyme that break down starch/amylose in plants. Corn kernel contains starch‚ sugars and cellulose. This experiment focused on the effect of amylase on corn extract in respect to the rate of fermentation. Since amylase breaks down starch‚ the part of corn that contains
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Penicillin would be used to treat infections that wounded and ill soldiers suffered during World War II. This proved that penicillin had a vital importance to save lives. Penicillin prevented thousands of wartime deaths. After the attack on Pearl Harbor by Japan on December 7‚ 1941‚ it became clear that a mass amount of penicillin needed to be produced in order to win the war. The U.S. was able to produce 2.3 million portions of penicillin in order to prepare for the D-Day invasion of Normandy. Penicillin
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