DRIED MALUNGGAY (Moringa oleifera) LEAVES IN ETHANOL PRODUCTION A Research Proposal Presented to Carmona National High School Special Science Curriculum In Partial Fulfillment of the Requirements for Research I Proponents: Catangay‚ Jhantal A. Gicana‚ Emchie Elaine R. Marasigan‚ Jan Ian B. Natividad‚ Abigail Jacinthe B. Viaje‚ Kyrinne Kate M. Zara‚ Hazel Jane Muriel C. March 2012 CHAPTER 1 THE PROBLEM AND ITS BACKGROUND We all know that ethanol or ethyl alcohol has a very
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industry where fungi are used. Many mushrooms are edible for humans and those species that are cultivated for sale worldwide. Fungi are also widely used in the production of many foods and drinks‚ the main being cheese‚ beer‚ wine and bread. Saccharomyces cerevisiae is the binomial name given to yeast‚ which is a fungi used in brewing‚ baking and wine making. In brewing yeast is added to the cooled wort in the fermenting vessel. The yeast is initially exposed to high oxygen levels so they can divide
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UTILIZATION OF BANANA PEEL WASTE TO PRODUCE ETHANOL I Introduction Due to increasing demand for energy‚ renewable energy sources particularly waste products like banana peel waste can be utilized to produce ethanol‚ as the vitality of ethanol are well known in science world‚ besides the methods of producing it is incomplex and it can give big impact to the world. II Body A Ethanol is widely recognized these days as a very promising alternative source of energy (Low & Isserman
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A Short Summary of Crohn’s Disease (Inflammatory Bowel Disease) Epidemiology • Age of onset: 15-30 and 60-80 • Equal incidence between males and females • Jewish>White Caucasian>African Americans>Hispanic>Asians • Ashkenazi Jews risk is 2x that of an Israeli born Jew. • Urban areas>Rural areas • High socioeconomic > low socioeconomic classes Causes 1. Immune mediated • Pro-inflammatory>Anti-inflammatory • T-helper cells activation through cytokines to promote fibrinogenesis
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Yeasts & Molds 4. Helminthes III. Why study Microbiology/Applications of Microbiology A. Food Production 1. Lactobacillus‚ Streptococcus‚ 2. Saccharomyces cerevisiae B. Oxygen production C. Nitrogen Fixation D. Decomposition E. Bioremediation F. Antibiotics G. Biotechnology and research H. Normal flora
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The 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
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unique self-carbonated dairy beverage [Saloff-Coste‚ 199]. Kefir grains contain a complex microbial symbiotic mixture of lactic acid bacteria (Lactobacillus‚ Lactococcus‚ Leuconostoc‚ and Streptococcus spp.)‚ and yeasts (Kluyveromyces‚ Candida‚ Saccharomyces and Pichia) [Farnworth‚ 2005 & Witthuhn et al.‚ 2005]. Ricotta cheese is a high moisture soft cheese [Modler & Emmons‚ 2001]. It can be produced using cheese whey or milk‚ or a mixture of both [Pizzillo et al.‚2005]. Ricotta cheese is very mild
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2 Production of Protein from Cloned Genes Now that we have covered the basic techniques involved in gene cloning and DNA analysis and examined how these techniques are used in research‚ we can move on to consider how recombinant DNA technology is being applied in biotechnology. This is not a new subject‚ although biotechnology has received far more attention during recent years than it ever has in the past. Biotechnology can be defined as the use of biological processes in industry and technology
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Chagas disease is a public health problem in Latin America with a great impact in Brazil. The latest estimates show that about seven million people in the world are infected by the kinetoplastid protozoa Trypanosoma cruzi (1). In spite of this‚ there are no vaccines against Chagas Disease (2). The current drugs used for treating this disease are effective only in the acute phase‚ with limited efficacy in the chronic stage of the disease and many toxic side effects (3) (4). Therefore‚ there is
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Ethanol Production from Waste Banana (Musa paradisiaca l.) Peelings Researchers: * Mitzi B. Pamulaklakin * Irish Jane B. Balisoro * Janina M. Lobusta * Angielyn N. Miranda * Krissa Mae A. de Villa * Albert D. Cruz * Mark Darwin D. Hernandez * Gelbert B. dela Cruz * Rhandell M. Sode Mrs. Flor P. Lapitan Science Teacher Abstract: This study entitled “Ethanol Production from Waste Banana (Musa paradisiaca l.) Peelings” aims to produce
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