Topic 8: Cell respiration and Photosynthesis 8.1 Cell respiration 8.1.1 State that oxidation involves the loss of electrons from an element‚ whereas reduction involves a gain of electrons; and that oxidation frequently involves gaining oxygen or losing hydrogen‚ whereas reduction frequently involves losing oxygen or gaining hydrogen Oxidation involves the loss of electrons from an element‚ whereas reduction involves a gain of electrons; and that oxidation frequently involves gaining oxygen
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Testing for Cellular Respiration by Balloon Inflation Experiment Number 2 Abstract: Through a timed test it was discovered which substance A or substance B contained glucose and when combined with yeast results in respiration; it was found that substance A contained glucose and resulted in respiration when combined with yeast. At 0 minutes all four balloon’s circumference was 9 centimeters; substance B and salt remained the same circumference‚ 9 centimeters‚ for
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Lab #2: Energy in Cell Virtual Lab - Week 3 NAME: ________________________________________ 1. What is the importance of the light and dark reactions in photosynthesis? Photosynthesis works by absorbing light. Our sun gives off energy and the chlorophyll from the plant absorb this energy. The energy is then used to separate water into hydrogen and oxygen and then they combine hydrogen and carbon dioxide to make sugars. 2. What happens to food energy during photosynthesis? During
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01) The Cell Structure and function Abstract In this lab the structures of various cells were viewed through a compound microscope. The bacteria in yogurt was viewed a long with a slice of potato‚ and a thin skin of red onion. The potato was dyed with iodine while the red onion was dyed with methane blue. The students had to assemble the first three slides. Two more slides were provided these are the yeast and protozoa cells. Those two are also viewed
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Student Number: C11356616 Lab Partners Name: Charlotte Weir Experiment Name: Yeast Fermentation Experiment Date: 2nd and 9th November 2011 Submission Date: 23rd November 2011 Title Yeast Fermentation Purpose To allow for fermentation of the yeast‚ Saccharomyces Cerevisiae‚ in Grape and Apple juice. Materials provided Test-tube containing Grape juice and a Durham tube Test-tube containing Apple juice and a Durham tube Plate culture of the yeast‚ Saccharomyces Cerevisiae Sterile
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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 solution Large beaker Small beaker Conical flask
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Comparing Plant and Animal Cells Hypothesis: I predict I will see the following organelles when observing a plant and animal cell under a microscope: the cell membrane‚ cell wall‚ nucleus‚ and the endoplasmic reticulum. Frog Blood: Analysis: 1. The shape of the frog blood cell was in a circle‚ or oval. The edges were a little irregular‚ but it could still be identified as‚ basically‚ a circular shape. 2. The cells were produced by an animal‚ a frog. 3. The cell wall was not present
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Ms. Lunsford Honors Chemistry 12/6/2011 Abstract Yeast is widely used for making bread‚ beer‚ and wine. People all over the world drink and eat those products. This projects looks at which fruit juice with a higher percentage of sugar will produce more fermentation. The original purpose of this experiment was to determine the amount of fermentation of 3 different fruit juices after adding a certain amount of yeast. By measuring the type of fruit juice (independent variable) the amount
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The concentration of 1-kestose isomer increased steadily with time from 0 - 80 min. During this time‚ sucrose was significantly influencing the rate of 1-kestose formation and hence the optimum concentration of the 1-kestose isomer was observed at 80 min. After 80 min‚ the 1-kestose concentration gradually decreased. This was because the invertase active sites had become saturated with sucrose (substrate) or sucrose had been used up in the reaction. Therefore‚ there was a gradual decrease observed
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Making Bread with Yeast By Rebecca Coles Introduction Bread is such a common food‚ who would expect it to be made in such a fascinating and clever way? A simple loaf contains just four main ingredients; flour (the main ingredient)‚ warm water (the yeast prefer the water warm)‚ salt and of course the yeast‚ tiny microscopic fungi that help the bread rise. Although fascinating the process is surprisingly simple; first‚ the flour‚ sugar and water is mixed together with yeast to make the bread
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