Yeast and Sugar - The Chemistry must be right Jansen‚ C. Gymnasium Felisenum‚ The Netherlands 14-04-2010 Summary Yeast can metabolize sugar in two ways‚ aerobically‚ with the aid of oxygen‚ or anaerobically‚ without oxygen. In this experiment yeast ferment sugars anaerobically. When yeast ferments the sugars anaerobically‚ however‚ CO2 production will cause a change in the weight of the sugar/yeast-solution. This raises a further question: What is the effect of different kinds of sugars
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Biology IB Standard Level 2012-2014 Index Topic 1 Topic 2 Topic 3 Topic 4 Topic 5 Topic 6 Topic 7 Topic 8 Topic 9 Topic 10 Topic 11 Statistical analysis Cells The chemistry of life Genetics Ecology and evolution Human health and physiology Nucleic acids and proteins Cell respiration and photosynthesis Plant science Genetics Human health and physiology Topic
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To what extent does Ocean Park’s marketing strategy for its re-development phase meet the preferences of its customers? Session: May 2010 IB Subject of Essay : Business and Management Supervisor Name : Mr. Philippe Cosentino Word Count : 3902 Abstract In this essay‚ I shall be responding to the research question: “To what extent does Ocean Park’s marketing strategy for its re-development phase meet the preferences of its customers?” The purpose of this essay is for me
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sugar consumption in yeasts J ohannes R van Dijken‚ Ruud A. Weusthuis & Jack T. Pronk D epartment of Microbiology and Enzymology‚ Kluyver Laboratory of Biotechnology‚ Julianalaan 67‚ 2628 BC Delft‚ The Netherlands K ey words: a lcoholic fermentation‚ chemostat culture‚ Crabtree effect‚ respiration‚ Saccharornyces cerevisiae‚ y easts A bstract A n overview is presented of the steady- and transient state kinetics of growth and formation of metabolic b yproducts in yeasts. Saccharomyces cerevisiae
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Is the neural pathway significantly longer for a visual stimulus or a sound stimulus (or a pressure stimulus) Data collection and processing Table 1a: Data collected by John Rha and Arthur Hamilton by dropping ruler for calculation of length of the neural pathways (Visual‚ Auditory and Sensual) Trial# | Visual | Auditory(Sound) | Sensual(Pressure) | | (cm±0.1cm) | (cm±0.1cm) | (cm±0.1cm) | | John | Arthur | John | Arthur | John | Arthur | 1 | 43.9 | 24.1 | 33.1 | 34.6 | 50.1 | 50
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Measuring the efficiency of various carbohydrate substrates in yeast fermentation. Cherrishe Brown October 3‚ 2007 Dieldrich Bermudez BSC 2010L Sect# 0560 Discussion As expected in the experiment Glucose‚ Fructose‚ and Sucrose were all utilized for fermentation. Based on the rate of evolution of CO2 the yeast was most efficiently able to utilize the substrate Glucose‚ followed by Sucrose and Fructose respectively. Given more time I believe that Sucrose would have surpassed glucose in total
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FlowCAM® Application Note #105 Yeast Viability Measurements in Fermentation Studies Objective An important component of fermentation processes is to continually monitor yeast growth and viability. The most common method for doing this is using the ASBC hemocytometer count method. In this method‚ samples are taken from the fermentation vessel‚ stained with methylene blue‚ and then counted manually under a microscope using a hemocytometer. While this method is well known and documented
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Effects of Sucrose Concentration On Cell Respiration In Yeast Abstract This lab investigates the effects of Sucrose concentration on cell respiration in yeast. Yeast produces ethyl alcohol and CO2 as a byproduct of anaerobic cellular respiration‚ so we measured the rate of cellular respiration by the amount of CO2 produced per minute. The results show a trend wherein increased concentrations of sucrose increase the rate of cellular respiration. Introduction All living cells require energy
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Economics IB past paper questions Structural questions 1. (a) “The price elasticity of demand and the price elasticity of supply for many primary commodities tend to be low.” Explain what is meant by this statement‚ and how this contributes to the problem of price instability for primary commodity producers. [10 marks] (b) Evaluate the view that it is best to allow primary commodity prices to be determined purely through the free interaction of market forces. [15 marks] 2. Explain what
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The effect of changing volumes of NaF added to 1mL of 35 °C yeast on the level of respiration in the solution‚ as measured by the degree of colour change after 10 minutes. | Degree of colour change in yeast solution at 35 °C after 10 minutes | Concentration of NaF drops in the yeast solution (+/-1 drops) | Group 1 | Group 2 | | Trial 1 | Trial 2 | Trial 3 | Trial 4 | Trial 5 | Trial 1 | Trial 2 | Trial 3 | Trial 4 | Trial 5 | A=0 drops | 1 | 2 | 2 | 2 | 2 | 1 | 1 | 1 | 1 | 1 | B=5 drops
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