OF INVERTASE FROM YEAST AND EFFECT OF pH ON ENZYMATIC ACTIVITY Jenelle C. Faustino‚ John Gambit B. Garcia‚ Fatima S. Jusay‚ Oliver Alexander B. Lao and Eunice L. Licudine Group 4 2 E Medical Technology Biochemistry Laboratory ABSTRACT Enzymes are substances that are produced by living organisms and act as catalysts in order to speed up or chance a chemical reaction without changing itself at the end of the reaction. Invertase was extracted first from baker’s yeast. Determination of
Premium PH Enzyme Chemical equilibrium
have a huge impact on the communication between cells. Cell communication is a crucial process necessary for cells to carry out various functions. Drugs such as Methylenedioxymethamphetamine (MDMA)‚ known as ecstasy‚ can create barriers or confusion to cells. Cell to cell communication carry messages from signaling cells to target cells. Usually a cell will bind with a target cell through a receptor protein in the plasma membrane of the target cell
Premium Psychology Sociology English-language films
Yeast Population Lab Report During this experiment we were trying to determine how food availability affects CO2 production (related to population growth). We investigated how one factor influences the change in yeast population growth as measured by the amount of carbon dioxide produced. The yeast that you buy in the store contains living organisms–invisible small one celled‚ microorganisms. As long as they are kept dry‚ they are inactive. When they are given food‚ moisture and warmth‚ they
Premium Yeast Carbon dioxide Metabolism
Cellular Respiration in Yeast Lab Report Form Your Name: “What do you think? – What do you know?” Questions: In this lab‚ we will investigate the effect of sucrose concentration on the rate of cellular respiration in yeast. Under specific conditions‚ yeast will convert sucrose into glucose and then use this glucose in cellular respiration. 1. Yeasts have been used by humans in the development of civilization for millennia. What is yeast? How have humans used yeasts? They are most common
Premium Carbon dioxide Cellular respiration Oxygen
The Blues is a musical form and genre‚ which originated in South America within the African-American communities. It originated near the end of the 19th century‚ and was rooted from spirituals‚ work songs‚ field hollers (which are very similar to work songs‚ but some do not have lyrics)‚ shouts and rhymes. The blues form in jazz‚ rhythm and blues and rock and roll; and each is characterised by a specific chord progression‚ the most common being the twelve bar blues. The blues notes‚ are played or
Free Blues
breaks down glucose into ethanol and carbon dioxide without the use of oxygen‚ is extremely vital in food processing. Especially useful in the making of bread and wine is yeast‚ a single-celled fungus. The rate of fermentation of these products can be done by measuring the amount of carbon dioxide produced by the work of the yeast. The specific variable we tested was the volume of fructose in each vial solution. Hypothesis: The vial with the highest volume of fructose will produce the most carbon dioxide
Premium Carbon dioxide Enzyme Yeast
Introduction Yeasts are a Leading cause of spoilage of yogurt‚ doogh and fermented milks in which the low pH provides a selective environment for their growth (Fleet‚ 1990; Rohm‚ Eliskasses‚ & Bräuer‚ 1992; Hansen and Jakobsen‚ 2004). Yogurts and doogh having initial counts of >100 CFU/g tend to spoil quickly. Yeasty and fermented off-flavors and Swelling of the doogh and yoghurt package are often detected when yeasts grow to 105–106 CFU/g (Fleet‚ 1990). Green and Ibe (1986)‚ Viljoen et al (2003)
Premium Nutrition Obesity Food
Experiment title: Preparation of Biological Materials for Microscopic Examination Objectives: 1. To learn how to use a microscope. 2. To study the cell structure of starch grains‚ onion cells and cheek cells. 3. To differentiate the difference between starch grains‚ onion cells and cheek cells. Introduction: Microscope is an optical instrument use to magnify micro objects that hardly or impossible to be observed by naked eyes‚ so that the objects can be studied. Compound light microscope
Free Cell Microscope
RaeAnne Smith HL Biology Y2 Soule: Period 7 10 October 2011 Affect of Sugars on Yeast Respiration Introduction Cellular respiration can be defined as the release of energy‚ or the breakdown of carbohydrates into carbon dioxide and water1. Cell respiration takes place in the mitochondria of animals and in the cytoplasm of plants. The formula for aerobic cellular respiration is: c6H12O6+ 6O2→6CO2+6H2O Aerobic respiration occurs when oxygen is present‚ while anaerobic respiration occurs when
Premium Glucose Sugar Carbon dioxide
(HCl‚ M = 36.4611 g/mole; dAve = 10.8 cm). The agar-water gel set up was composed of a petri dish of agar-water gel containing three wells. Drops of potassium permanganate (KMnO4)‚ potassium dichromate (K2Cr2O7) and methylene blue were simultaneously introduced to each well. Methylene blue‚ having the largest molecular weight‚ displayed the smallest diameter (18 mm) and diffused at the slowest rate (0.3668 mm/min.). Thus‚ the higher the molecular weight‚ the slower the rate of diffusion. INTRODUCTION
Premium Molecular diffusion Hydrochloric acid Ammonia