Metabolisms are all the chemical reactions that the living cells and organisms use to maintain life. It also divides into two categories: Catabolism – that breakdown the molecules to obtain energy and Anabolism – that creates all of the compounds that the cells need to function. Nutrition is an important part of the availability of nutrients that utilized in the reactions that either synthesize or catabolize the material that is employed by the cells to produce power. This power is a requirement
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of metabolism of a dried yeast culture with differing carbohydrate sources? In the current practical that was undertaken the growth rate of yeast (S. cerevisiae) with differing carbohydrates sources : Glucose (C6H12O6)‚ Fructose (C6H12O6)‚ Lactose (C12H22O11)‚ Xylitol “(CHOH)3(CH2OH)2” and Water (H2O) as a Control were observed. “ Yeast are single-celled fungi which consist of more than one thousand different species which have been identified. The most commonly used yeast is Saccharomyces Cerevisiae
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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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The Effect of Molecular Weight on the Rate of Diffusion of Potassium permanganate (KMNO4)‚ Potassium dichromate (K2Cr2O7) and Methylene blue ¹ ABSTRACT The effect of molecular weight on the rate of diffusion was determined using the Agar-water Gel Test. One drop of potassium permanganate (KMNO4)‚ potassium dichromate (K2Cr2O7) and methylene blue were used. Each substance has a respective molecular weight of 158 g/mol‚ 294g/mol and 374 g/mol. The diameters (in millimeter) were measured
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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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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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ANAEROBIC RESPIRATION IN YEAST AIM: See the effect of temperature in anaerobic respiration of yeast by counting carbon dioxide bubbles. HYPHOTESIS: Anaerobic respiration in yeast will decrease as temperature increases. VARIABLES: Independent: Temperature Dependent: Rate of anaerobic respiration in yeast Fix: Volume of sugar solution (40ml) ‚ Concentration of sugar solution‚ yeast mass (2g)‚ volume of solution of yeast & sugar all together (20ml) MATERIALS: Delivering tube 2 test tubes
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IB Biology Internal Assessment: Yeast Fermentation Rates Planning(a) Question- Growth: What is the effect on Yeast Growth/Expansion during fermentation when mixed in water of varying temperatures? Hypothesis- Temperatures above or below the recommended fermentation temperatures will contain less‚ or be void of growth‚ either due to inactivation or to yeast death. Variables- | | | | |
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The Relationship Between the Rate of Diffusion and Molecular Weight as Observed in Postassium manganate‚ Potassium dichromate‚ and Methylene Blue Elisha Padilla Group 3 Sec. X – 8L March 26‚ 20151 ABSTRACT The relationship between the rate of diffusion and the molecular weight of a substance was determined by introducing three substances (KMnO₄‚ K₂Cr₂O₇‚ C₁₆H₁₈N₃SCl) of different molecular weight to agar-water gel‚ and measuring the distance of diffusion every
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Glucose in Yeast Cells Glucose is absorbed across the cell surface membrane (plasma membrane) of most cells. A convenient way to investigate this is to use a solution of glucose and a suspension of yeast cells. The amount of glucose taken up from the glucose solution by yeast cells in a fixed length of time can be measured. At the end of the fixed length of time‚ further uptake of glucose is prevented by transferring the yeast suspension to a boiling water bath to kill the yeast cells. If the suspension
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