Effect of Sugar Type on Rate of Energy Production During Yeast Fermentation Sarah Sulon Biology Lab 111L Dr. Murray October 25 2010 Abstract The experiment was conducted to determine the impact different sugar types have on yeast fermentation. It was hypothesized that glucose‚ sucrose and fructose would all produce energy through yeast fermentation‚ but that sucrose would have the greatest rate of energy production. The carbon dioxide production was tracked in the fermentation of yeast with
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The use of yeast as a food dates all the way back to the Ancient Egyptians. Note that unlike the yeast used to leaven bread‚ nutritional yeast is inactive. It has been deactivated so that it cannot be used to make bread rise or convert sugar into alcohol. It is also different from brewer’s yeast‚ though the two are strains of the same fungus. The main difference is the source. As its name suggests‚ brewer’s yeast is a product of the brewing industry; it is typically bitter because it is grown
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E X E R C I S E 4 Endocrine System Physiology O B J E C T I V E S 1. To define the following terms: metabolism‚ hormone replacement therapy‚ type 1 diabetes‚ type 2 diabetes‚ and glucose standard curve. 2. To explain the role of thyroxine in maintaining an animal’s metabolic rate. 3. To explain the effects of thyroid-stimulating hormone on an animal’s metabolic rate. 4. To understand how estrogen affects bone density. 5. To explain how hormone replacement therapy works
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ids Acids‚ Bases‚ Buffers and Respiration Darlene E. McDonald WCCC Fall 2012 Ap Lab 071-07 Dr. Roxanne Levandosky August 31‚ 2012 I. INTRODUCTION: A.PURPOSE: a. To define and understand the key terms. ~acid ~buffer system ~base ~acidosis ~pH ~alkalosis ~pH scale ~hypoventilation ~pH indicators ~hyperventilation b. To determine the acidic or base nature and actual pH of various substances. c. To discuss the formation of the carbonic acid/bicarbonate ion
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Analysis: In this lab we measured the rate of respiration of germinating mung beans and germinating peas at room temperature and 10 degrees Celsius. The rates of respiration at room temperature were higher than the rates of respiration in cold water. The reaction rate of the germinating peas at room temperature was .0125 ml/min and the reaction rate of the peas at 10 degrees Celsius was .0095 ml/min. The same is true for the germinating mung beans. At room temperature the rate of reaction was .0105
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dioxide to make sugars. 2. What happens to food energy during photosynthesis? During cellular respiration? In Photosynthesis light energy along with carbon dioxide are used to make molecules or (food energy). In Cellular Respiration food energy is broken down to form ATP. 3. Why is photosynthesis important to you? Photosynthesis is important because plants‚ bacteria‚ and small animals use photosynthesis to eat. Photosynthesis converts light energy into sugars and other proteins
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Title : FOOD TESTS Aim : To determine whether given unknown solutions A‚B‚C‚D‚E‚F and G contain Reducing/NonReducing Sugars‚ Lipids‚ Proteins or Starch. Apparatus/Materials: - Bunsen burner - Solutions A‚ B‚ C‚ D‚ E‚ F and G (unknown) - Measuring Syringes - Stirring Rod - Beakers - Test tubes (7)plus holder and tray - Copper sulphate solution (CuSO4) - White dropping ray - tripod stand and mesh -stopwatch - Biuret͛s solution - Sodium Hydroxide solution (NaOH) (or Potassium Hydroxide
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Testing for reducing sugars‚ non-reducing sugars‚ starch‚ lipids and proteins in unknown substances: Our aim: was to find out which substances from our five samples have reducing sugars present to determine what they may be for example; they could be monosacchrides or disaccharides. This was carried out by using Benedict’s test. To find out which substances from our five samples were non-reducing sugars‚ since some disaccharides are reducing sugars and this would be carried out by using Benedict’s
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temperature affects the dissolving of sugar in liquid. Everything in our universe is made up of particles which are in constant motion. In a solid state particles move the slowest while in a liquid state particles move the fastest. Under the right conditions‚ solid particles (the solute) when mixed in liquid (the solvent) can form a solution. This occurrence is called dissolving. I wanted to answer the question; does the temperature of water affect the speed at which sugar dissolves? According to my research
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Escobedo Sugar and slave trade Sugar is filled with sweetness‚ but the sweetness of sugar was covered up by the saltiness of sweat. Sugar has been started all over the world‚ from the labor from Africa‚ markets from Europe and its origins in Asia. The sugar and slavery trade included Africa‚ Asia and Europe. This was called the triangular trade. Demands‚ land‚ capitol and labor were things that drove the sugar and slave trade. One thing that drove the sugar trade was the demand for sugar. Demand
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