Chapter 1 INTRODUCTION Wine is an alcoholic beverage produced through the partial or total fermentation of grapes‚ other fruits and plants such as berries‚ apples‚ cherries‚ dandelions elder berries ‚ palm and rice can also be fermented. Grapes belong to the botanical family vitaceae of which there are many species. The species that are most widely used in wine production are Vitislabrusca and specially Vitisvinefara‚ which has long been the most widely used wine grape throughout the world
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Dela Cruz‚ Karen Angelica Domalaon‚ Abegail Dulay‚ Shirley Ann Felipe Group 5 2C Medical Technology Biochemistry Laboratory ABSTRACT Invertase is a type of enzyme‚ a natural catalytic agent for biochemical reactions‚ can be obtained in Baker’s Yeast. Determination of the effect of pH on invertase activity is the primary objective of the experiment. Dinitrosalicyclic acid (DNS) Assay method is utilized to monitor the enzymatic activity of invertase. Invertase was subjected to different pH (3.87
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Cr Craig Ventor first first self-replicating‚ synthetic bacterial cell ROCKVILLE‚ MD and San Diego‚ CA (May 20‚ 2010)— Researchers at the J. Craig Venter Institute (JCVI)‚ a not-for-profit genomic research organization‚ published results today describing the successful construction of the first self-replicating‚ synthetic bacterial cell. The team synthesized the 1.08 million base pair chromosome of a modified Mycoplasma mycoides genome. The synthetic cell is called Mycoplasma mycoides JCVI-syn1
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environmental samples and to enumerate the different microbial species observed. Methodology Results and Discussion Bacteria‚ molds and yeast have different colony morphologies and characteristics that are specific to the genus and species of the organism. Bacterial colonies can be classified by color‚ form‚ elevation‚ margin‚ opacity and size. Mold and yeast colonies can be classified and described by their color‚ texture‚ feature on the reverse side and more. Also‚ the source from which the bacteria
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Food and Beverage 1. Description of organizational procedures for use of legal measurement of drinks and the importance of doing so. I was employed as a waiter at Co.Fi restaurant in Brooklyn. According to their policies and procedures I was not allow to serve alcohol to any person under the age of 23. I was required to ask customers for identification. Although the South African Liquor Act states that any person over the age of 18 may be served with alcohol‚ Co.Fi did not allow that. I
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center. Because a biological agent‚ bakers ’ yeast‚ is being used to drive this reaction‚ the optical purity that results in the product is so stereo-selective that the major product‚ (+)‚ is formed for 89% of the product. Introduction: This experiment was preformed to study the chiral selectivity of the reduction of the ketone portion of Ethyl acetate to a secondary alcohol. This reaction was enzyme catalyzed with a common batch of baker ’s yeast. The reaction conditions of this process are therefore
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Catalyst = peroxide 3. At what approximate temperature do enzymes normally operate in the body of a warm-blooded animal? Would your answer change if the enzyme came from a plant or yeast? Enzymes normally operate in the body of a warm-blooded animal at the range of approximately 75°F - 100°F. If the enzyme came from a plant or yeast it would probably operate at a different temperature. 4. What allows peroxidase to be specific for its substrate? (In other words‚ why doesn’t peroxidase catalyze other types
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Procedure – Instructions followed as per procedure‚ specimens viewed through v-scope‚ using 10x‚ 20x‚ and 40x stained wet-mount. Observations compared amongst one another from cd-rom. Spirillum bacteria Bacillus Cheek Swab Yeast Analysis – Using the virtual microscope‚ the images seemed to be more clear and concise. Using the light microscope again for another experiment has increased my confidence in its utilization. Although the procedure was different‚ the experiment
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A‚ Robert Day Allen. 1978. Cytoplasmic Streaming in Green Plants. http://www.damtp.cam.ac.uk/user/gold/pdfs/allen78.pdf. September 29‚ 2012. 7. Kitamura K‚ Yamamoto Y. 1972. Purification and properties of an enzyme‚ zymolyase‚ which lyses viable yeast cells. http://www.enzymestuff.com/conditionyeastresearch.htm. September 27‚ 2012
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energy that makes a proton gradient which makes ATP‚ this cannot occur unless oxygen is present. Fermentation is an anaerobic process in which converts sugars into acids‚ alcohol‚ or alcohol. This process occurs in yeast and bacteria as well as muscle cells that have no oxygen left. In yeast fermentation produces ethyl alcohol and carbon dioxide from glucose and fructose. Fermentation in bacteria cells the process of fermentation produces ethanol‚ while in human muscle cells fermentation produces lactic
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