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    Yeast Sucrose Lab Report

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    with water by using mechanical pressure from the sugarcane. On the other hard the beet is peeled and crushed. Sucrose that was extracted from sugarcane is a highly effective substrate that is used during yeast fermentation (Alexander N.Glazer). An enzyme that breaks down sugar is produced by the yeast . The enzyme is produced in the cytoplasm as well as in a secreted form. This enzyme is a catalyst for the

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    Yeast Fermentation Lab

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    Yeats Fermentation Lab Investigative Question: How does the sugar concentration affect the fermentation of yeast? Hypothesis: The percentage of sugar in a solution is directly proportional to the amount of produced CO2‚ as a result of Yeast fermentation. Data table: Amount of CO2 measured in cm. (Bubble length) | Trial | Percentage of sugar in solution | | | 0% | 5% | 10% | 15% | 20% | | 1 | 0 | 0.5 | 0.5 | 0.3 | 3.1 | | 2 | 0 | 0.3 | 1.3 | 0.4 | 5 | | 3 | 0 | 0.2 |

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    Yeast Population Growth

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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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    Substrate concentration and yeast catalase Aim: To see how the substrate concentration in hydrogen peroxide affects the rate of an enzyme controlled reaction using yeast catalase. Introduction: An enzyme is a biological catalyst made of protein. Enzymes are protein molecules found in living organisms and in this case I will use a yeast catalase. Catalase is an enzyme that catalyzes the reduction of hydrogen peroxide. Hydrogen peroxide is a poisonous by-product of metabolism‚ so it is very

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    Co2 In Yeast Solutions

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    Carbon Dioxide Production of Yeast in Different Sucrose Solutions Internal Assessment Azayleah Delgado October 27‚ 2013 Period 2 Carbon Dioxide Production of Yeast in Different Sucrose Concentrations Raw Data Tables: Sucrose concentration (%) Volume of CO2 captured (mL) 0 minutes 5 minutes 10 minutes 0 4.5 4.5 5.0 2.5 4.0 4.5 4.5 5 4.0 4.0 4.5 7.5 4.0 4.5 4.5 10 3 3.5 3.5 Table 1: Trail 1 of Volume of CO2 captured by sucrose concentration Sucrose concentration

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    Yeast Experiment – Temperature Yeast fermentation is affected by temperature as an outcome of the many different temperatures that yeasts are exposed to. The accepted value for yeasts optimum temperature is approximately 66.667 degrees Celsius. If yeast is exposed to their optimum temperature‚ then this would create the most amount of fermentation. In this experiment however‚ the yeast were exposed to temperatures below their optimum. The chemical reactions within yeast are facilitated by enzymes;

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    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 of lactic

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    Yeast Fermentation Lab Report SBI4U Chaweewan. Sirakawin Present to Ms.Allinotte November 21. 2014 Introduction: Fermentation is a metabolic pathway that produce ATP molecules under anaerobic conditions (only undergoes glycolysis)‚ NAD+ is used directly in glycolysis to form ATP molecules‚ which is not as efficient as cellular respiration because only 2ATP molecules are formed during the glycolysis. One type of fermentation is alcohol fermentation‚ it produces

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    Comparing the Rate of Fermentation of Yeast in Solutions with Different Concentrations of Glucose Brandon Bosley BIO 121 11/19/2013 Introduction: In our lab this week we tried to see how different amounts of substrates affect our organism‚ yeast‚ in its fermentation process. Yeast (Saccharomyces cerevisiae) is an organism that is cultured for the cells themselves‚ as well as the end products that they produce during fermentation. Yeasts are commonly known for the ethanol fermentation due

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    cell

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    Cell Respiration Respiration is the process by which organisms burn food to produce energy. The starting material of cellular respiration is the sugar glucose‚ which has energy stored in its chemical bonds. You can think of glucose as a kind of cellular piece of coal: chock-full of energy‚ but useless when you want to power a stereo. Just as burning coal produces heat and energy in the form of electricity‚ the chemical processes of respiration convert the energy in glucose into usable form. Adenosine

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