highest rates and that lactose was the lowest‚ so we see a clear downwards sloping trend‚ which was also expected. This suggests that yeast respires best with glucose instead of sucrose fructose or lactose. To explain this process‚ we must first understand how sugar affects yeast growth. First of all yeast is a fungus‚ meaning that it needs sugars to supply it energy. Yeast can also release oxygen like human beings‚ called respiration. So technically speaking the more sugars there are the more
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Fermentation Lab: Conclusion & Evaluation of the Effect of Type of Carbohydrate on Amount of CO2 Produced IB Biology/Topic: 3.7 05 February 2013 Question: Which type of carbohydrate‚ glucose‚ sucrose‚ or starch‚ will produce the greatest amount of fermentation over the class period? Why? Hypothesis: If the carbohydrate starch is added to the set up of yeast‚ then it will create the greatest amount of fermentation because starch is a polysaccharides
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PURPOSE What sugar will get the most rise out of yeast‚ so you can get the best bread or baked goods possible. Sugar when mixed with yeast and water will produce carbon dioxide. The carbon dioxide from the yeast sugar and warm water will make the balloon on top of the water bottle blow up. I hypothesize that brown sugar will make the balloon blow up the most HYPOTHESIS If I were to mix brown sugar‚ with yeast‚ and warm water together it should have a different reaction as opposed to other sugars
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of the specialized underlying structures of these life-forms. In order for us to appreciate these special adaptation‚ we first need to know how a typical plant or an animal cell organelle behaves in different water and solute concentrations. In this lab‚ we will determine the effects of hypertonic‚ isotonic and hypotonic solutions on plant and animal cells. In general when an animals cell’s placed in hypertonic solution it shrivels; a plant cell on the other hand undergoes plasmolysis. When an animal
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MBK Lab 01 – Lab Report Name: ____________________ Section: ___________________ EXPERIMENT 1 TITLE: Observing Bacteria and Blood OBJECTIVE: To gain functional knowledge of microscope operations through practical applications of a microscope in the observation of bacteria and blood. PROCEDURES: Using the microscope‚ an oil immersion lens and observing Bacteria Cultures in Yogurt . Preparing a Blood Slide and observing Blood: After reviewing the section of the manual
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Introduction In this lab a study of fruit fly genetics was done these creature are readily used for genetic studies .they are easy to maintain. And the females lay a lot off eggs which develop in about two weeks. Fruit fly’s have for distinct stages‚ the egg‚ larva‚ pupa and adult. the egg and larva stages last for eight days‚ the pupal stage last for six days and then the adult stage which last for many weeks this period of growth is called instars. In this lab a dihybrid cross was performed to
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Morgan Kimmerle Monday Lab Dr. McCorkell Abstract The purpose of this study was to cross and analyze the reciprocal crosses of wild flies and mutant flies. In this lab Drosophila melanogaster commonly known as fruit flies were used to understand some important genetic principles that were once proposed by Gregor Mendel. Mutant traits can be autosomal dominant‚ autosomal recessive traits‚ or even sex-linked dominant and sex-linked recessive. F1 and F2 generations were obtained by performing
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Toxicology Lab 1. In this investigation‚ a wide range of concentrations of Sodium Chloride (NaCl) solution were created and the effects that they had on radish seeds were tested. This ultimately created a doseresponse experiment in which it was detectable whether or not radish seeds were a reliable bioassay for the toxicity of NaCl. The goal of this experiment was to determine a correlation between toxicity and seed germination/radicle
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Chemistry II Lab 9 Fermentation of a Carbohydrate: Ethanol from Sucrose * Introduction Ethanol is one of the oldest alcohols and also the least toxic one. Industrially‚ ethanol is made most economically by hydration of ethylene. However‚ ethanol that is intended for human consumption must‚ by law‚ be prepared by fermentation. By either method‚ ethanol‚ of course‚ has the same formula‚ structure‚ and properties. The fermentation takes place with the assistance of enzymes from yeast in 2 steps:
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Investigating a factor that affects the rate of enzyme activity Enzymes speed up reactions. They have an area with a very particular shape called the ‘active site’. When the right molecule comes along (substrate molecule) it will fit perfectly into the active site and there will be a reaction. After the reaction the products then leave the active site. This process is often referred to as the lock and key theory as only one enzyme can carry out one type of reaction. The catalase enzyme speeds
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