Yeast Population Dynamics Lab How Environmental Factors Affect a Yeast Population’s Ability to Reproduce OBJECTIVE The objective of this experiment is to emphasize the influence that limiting factors have on a population. This lab tests yeast‚ a common component in baking‚ against two environmental factors (changes in temperature or concentration) to see what effect these have on the population dynamics of the yeast over a period of 72 hours. There are two sections of tests included in this
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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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Bioenergetics Photosynthesis & Respiration Laboratory Report Exercise 6 PBIO101 ________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ Gina Dedeles Minda Dimaano-Kho Group 5 Felicita‚ Haniel Paulo‚ Gisselle Mildred V. Aniseta‚ Carmelus*Absent but present
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water to form carbonic acid during cellular respiration. Phenolphthalein can be used to help detect any changes in pH because of production of CO2 during cellular respiration. Phenolphthalein usually appears clear or colorless in acidic solutions‚ and red in basic solutions. Procedures: In the first lab‚ seven test tubes were attained and six of them were filled with the solutions that were listed (Na Pyruvate‚ MgSO4‚ NaF‚ Glucose‚ Water‚ and yeast suspension). The last test tube was filled
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cannot be used as directly by cell as a source of energy so cells use ATP as their immediate source of energy. * This conversion of glucose into ATP takes place during cellular respiration and there are 2 different forms of cellular respiration depending upon whether oxygen is available or not * Aerobic respiration requires oxygen and produces CO2‚ water and lots of ATP. * Aerobic has 4 stages: 1) Glycolysis – the splitting of the 6-carbon glucose molecule into 2 3-carbon molecule
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Candidiasis Commonly known as the Yeast Infection Candidiasis is an infection caused by Candida fungi‚ especially Candida Albicans. These fungi are found almost everywhere in the environment. Some may live harmlessly along with the abundant "native" species of bacteria that normally grow the mouth‚ gastrointestinal tract and vagina. Usually‚ Candida is kept under control by the native bacteria and by the body’s immune defenses. If the native bacteria are decreased by antibiotics or if the person’s
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effect of temperature on the rate of fermentation in yeast by measuring the height of CO2 produced in a graduated cylinder at varying degrees Celsius. Yeast can perform cellular respiration and fermentation‚ the first needing oxygen (aerobic) and the second not (anaerobic). Cellular respiration is the normal way human bodies’ make energy‚ but when lacking oxygen‚ cells undergo fermentation‚ which creates less energy than respiration‚ CO2‚ and lactic acid (though in yeast‚ ethel alcohol is made instead
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Science Form 3 note SMART STUDY - GOOD LUCK Teacher zaidi@maher2010 Chapter 1: Respiration Respiration Human Breathing Mechanism Transport of oxygen Importance of a healthy respiratory system Respiratory system Diffusion of oxygen by blood Harmful substances lungs Transport of oxygen by blood Effects of pollutants inhalation Diffusion of oxygen into cell Respiratory diseases. Good habit to improve air quality. exhalation Human Respiratory
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Population growth in yeast Aim: To study the population growth rate of yeast‚ a microorganism Saccharomyces cerevesiae Variables: | | Units | Independent variable | Time the readings were taken | Hours | Dependent variable | Absorbance (increasing yeast population) | - | Controlled variables | Units | Possible effects on result | The wave lengths | Nanometer | since the transmission and absorbance is being measured at a specific wave length‚ so if we change it the results
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Yeasts’ capability of undergoing ethanol fermentation‚ its ability to ferment other sugars and 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
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