academicjournals.org/AJB ISSN 1684–5315 © 2008 Academic Journals Full Length Research Paper Ethanol production potential of local yeast strains isolated from ripe banana peels A. A. Brooks Department of Microbiology‚ University of Calabar‚ P.M.B. 1115‚ Calabar‚ Nigeria. E-mail: brooks.akan@yahoo.com. Tel: 08037956762. Accepted 16 May‚ 2008 The ability of different yeast strains isolated from ripe banana peels to produce ethanol was investigated. Of the 8 isolates screened for their fermentation
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antibiotics were mixed with yeast cells‚ the antibiotics decreased the yield of yeast cells. However‚ this is unexpected result because yeast is not a bacteria and therefore antibiotics should have no effect on them. The hypothesis that was tested was that antibiotics decrease the yield of yeast cells. In general the materials that were used in this experiment were a clean hemacytometer‚ a pipette‚ a solution of yeast with no antibiotics (culture A)‚ and a solution of yeast
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anaerobic respiration in yeast. Research and Rationale: My investigation consists of researching and carrying out experiments in order to obtain results on how the rate of respiration is affected by temperature. In the experiment I will use one sugar but will be changing the temperatures. In my investigation I will carry out an experiment where one sugar is used to test how changes in temperature (10⁰C - 60⁰C) affect the rate of anaerobic respiration in yeast. I will be carrying out
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Experiment 14. Dehydrogenase in yeast During respiration‚ hydrogen atoms are removed from glucose molecules by enzymes called dehydrogenases and passed to various chemicals called hydrogen acceptors. As the hydrogen atoms pass from one hydrogen acceptor to another‚ energy is made available for chemical reactions in the cell. In this way‚ substances such as glucose provide energy for vital reactions in living organisms. In this experiment‚ a dye called methylene blue acts as an artificial hydrogen
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Health Period 2 Disease: Candidiasis (Yeast Infection) Definition: Candidiasis is the most common type of yeast infection. A yeast infection results from an overgrowth of yeast (a type of fungus) anywhere in the body. These fungi live on all surfaces of our bodies. Under certain conditions‚ they can become so numerous they cause infections‚ particularly in warm and moist areas. Examples of such infections are vaginal yeast infections‚ thrush (infection of tissues of the oral cavity)‚ skin and
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Lab 7 – Cellular Respiration Objectives: • To be able to define cellular respiration and fermentation. • To give the overall balanced equations for aerobic respiration and alcoholic fermentation. • To distinguish between inputs‚ products‚ and efficiency of aerobic respiration and those of fermentation. • Understand the relationship between respiration and photosynthesis. Note: You should perform experiments as described in this handout‚ which are adapted from Starr and
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batch. Starting hydrometer reading of about 90. Do not exceed 100. Add 1 to 3 ozs of yeast per 10 gallons of mash. Heat one fourth of your water to 120 or 130 degrees only hot enough to melt the sugar‚ then stir in your sugar and then the honey last. Pour it into your fermenter and finish filling with cool water to cool it down to 80 degrees. Take a hydrometer reading and adjust as needed. The add your yeast. 6 to 14 days to ferment. Stonewalls Agave One 23.5 oz bottle of agave nectar (from
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products of anaerobic respiration in yeast Apparatus and Materials: boiling tubes‚ delivery tube‚ bungs‚ sugar‚ yeast‚ lime water‚ liquid paraffin‚ Bunsen burner Procedure: Water was first boiled in the boiling tube. A small amount of sugar was then dissolved into the boiled water‚ which was allowed to cool. A little bit of yeast was added then stirred. Apparatus was set up as shown in Figure 4. A layer of liquid paraffin was added to the surface of yeast/sugar mixture using the pipette. The
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Hydrogen Peroxide in the Presence of Yeast Abstract A number of different variables‚ such as the concentration of the hydrogen peroxide solution or the temperature at which the reaction occurs‚ can affect the rate at which yeast breaks down hydrogen peroxide. To prove this we first tested the solution with 3% concentration of peroxide‚ the paper that was soaked in yeast rose in 1.7 seconds. After that we changed our concentration to 2.25%‚ 1.5%‚ and .75% of hydrogen peroxide to see the effects
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Respiration and Fermentation Lab on-line #10 Objectives: Monitor respiration activity in yeast by observing CO2 production as sugar is metabolized Investigate the effects of temperature on yeast fermentation Respiration Living cells use ATP (adenosine triphosphate) as their energy "currency". The energy released when a molecule of ATP is hydrolyzed (ATP ADP + PO4) is used to drive cellular reactions. To stay alive‚ a cell must continually regenerate its supply of ATP (from ADP
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