Methods: An observation was made on whether or not the sugars‚ fructose and ribose would be fermented in yeast (Saccharomyces cerevisiae). By looking at the chemical structures of these sugars given in (Figure 1)‚ we looked for anything that might determine the metabolization of these sugars. An equal 6mL (milliliter) sample of 2.5% fructose and yeast suspension was pipetted into a fermentation tube. The same procedure above was performed with the sugar ribose which has a concentration of 2
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Yeast Mutations due to Ultra-Violet Light Exposure Summary: Mutations have played one of the most important roles throughout life on Earth. Without genetic mutations there would not be the diversity of living species that we see today. Understanding how mutations work and how they are created is an important step in controlling and isolating genes for experimentation. In this experiment we tested the effects of Ultra-Violet light on growing single-celled yeast. We did this by first creating serial
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During stage one raw materials must be converted to sugars through a process that is known as fermentation. Sugars in the form of sucrose are mostly used by humans (Alexander N.Glazer). Sugar cane and sugar beet are composed of 20% sucrose‚ 75% water‚ 5% cellulose and about 1% is inorganic salts (Alexander N.Glazer). Sucrose is extracted 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
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CHAPTER 10 MICROBES IN HUMAN WELFARE 10.1 Microbes in Household Products 10.2 Microbes in Industrial Products 10.3 Microbes in Sewage Treatment 10.4 Microbes in Production of Biogas 10.5 Microbes as Biocontrol Agents 10.6 Microbes as Biofertilisers Besides macroscopic plants and animals‚ microbes are the major components of biological systems on this earth. You have studied about the diversity of living organisms in Class XI. Do you remember which Kingdoms among the living
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Finally‚ ten beads of yeast‚ Saccharomyces cerevisiae‚ were placed into the vial‚ which added to the nutritional value of the food. The vial was topped off with a cotton-ball and tape. Concerning the fragile existence of the flies‚ various techniques were used to safely handle and record them
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running head: UNIT 10. ASSIGNMENT Environmental Microbiology With so much advertising for various antibacterial products‚ many people have gotten the impression that all bacteria are harmful and that maybe the Earth would be better off if all bacteria were eliminated. What would life be like in a bacteria-free world? Bacteria help decay materials and put vitamins and minerals‚ and gases into the atmosphere. Without them the world would be able to produce little food. Bacteria are woven into
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THE EFFECT OF GLUCOSE CONCENTRATION ON ANAEROBIC RESPIRATION IN YEAST INTRODUCTION: Yeast‚ also known as a saccharomyces cerevisiae‚ is single celled eukaryotic cells that are in the kingdom fungi and are unicellular organisms which normally reproduce asexually by budding at a very high rate. Scientists quite often decide to work with yeast because of its features fast growing rate and the fact that yeast ’s DNA can be easily manipulated. Some types of yeast can be found naturally on plant or in
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diagram you believe based on their shared characteristics. (a) Drosophila melanogaster (fruit fly) (b) Ectoedemia castaneae (moth) (c) Hyla cinerea (tree frog) (d) Rattus rattus (rat) (e) Danio rerio (zebrafish) (f) Homo sapiens (human) (g) Saccharomyces cerevisiae (yeast) (h) Lumbricus terrestris (earthworm) (i) Sus scrofa (pig) (j) Bos taurus (cattle) (k) Mus musculus (mouse) List the shared characteristics (you may want to review chapters 33 and 34 for identifiable shared characteristics among the
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Graph 2. Relationship Between ABV and Time in Secondary Fermentation There is a clear positive trend between the two variables: with the passing of time‚ the ABV is increasing. The trend seems to be linear and also relatively constant‚ with a slope of 0.0405. This may be because only a very limited number of trials were collected. The rate of the graph may possibly change throughout the time intervals‚ like that of the graph in primary fermentation. As the alcohol content in the must increases‚ this
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Introduction In this experiment‚ the growth of four cultures‚ which are Escherichia coli‚ Staphylococcus aureus‚ Saccharomyces cerevisiae (yeast) and Penicillum (mold) were examined under a range of acidic to alkaline environments to determine the pH requirements of the four species. By conducting this methodology‚ the range of acceptable pH limits‚ including the optimum pH for each organism‚ can be determined. The range of pH over which an organism grows is defined by three cardinal points: the minimum
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