OF INVERTASE FROM YEAST AND EFFECT OF pH ON ENZYMATIC ACTIVITY Jenelle C. Faustino‚ John Gambit B. Garcia‚ Fatima S. Jusay‚ Oliver Alexander B. Lao and Eunice L. Licudine Group 4 2 E Medical Technology Biochemistry Laboratory ABSTRACT Enzymes are substances that are produced by living organisms and act as catalysts in order to speed up or chance a chemical reaction without changing itself at the end of the reaction. Invertase was extracted first from baker’s yeast. Determination of
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Microbes are everywhere. Objectives: The experiment performed in the Lab was isolation of microbes taken from us and the environment. We used Nutrient Agar which is a growth medium used to culture microorganisms or small plants and Sabourand Dextrose Agar plates used to cultivate moulds and yeasts. The objective of it was to demonstrate that microbes are everywhere. We expected to find a variety of bacteria‚ moulds and yeasts. We were introduced to aseptic techniques as they help ensure that only
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(Reece et al. 2012). When the body is deprived of oxygen it will then begin to meet its energy needs through the slow process of fermentation. In our lab we investigated alcoholic fermentation by using yeast‚ which can flourish in an low energy environment in anaerobic conditions. In this lab our goal was to discover the rate at which yeast will ferment different sized molecules of carbohydrates. In order to perform our experiment we made use of water‚ glucose‚ sucrose‚ and starch. It was
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Design Experiment to investigate the effect of the concentration of Sodium Hydrogen Carbonate on the rate of photosynthesis using Cobomba plant. Aim: The aim of the experiment is to investigate the effect of the concentration of Sodium Hydrogen Carbonate (NaHCO3) on the rate of photosynthesis using a Cobomba plant. Hypothesis: As the concentration of NaHCO3 increases the rate of photosynthesis of the Cobomba plant should increase‚ as there is a greater presence of a carbon dioxide‚ obtained
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Respiration-Fermentation in Yeast Aim: To study the different of solution affect the gas forms during fermentation in yeast. Procedure: Refer to Lab manual Result: Questions: 1. Yes. 2. Sucrose. 3. When no oxygen the ATP will be produce. 4. Brewery. 5. Aerobic glucose and aerobic glucose oxygen. 6. CO2 and aerobic water. 7. CO2 and aerobic ethanol. Conclusion: The purpose of this experiment is to determine sucrose gas form during fermentation with yeast is the most CO2. Sucrose
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ABSTRACT The microevolution of Alu element TPA-25 was tested in the experiment through the examination‚ observation‚ and analysis of population alleles distribution under the Hardy-Weinberg Theory of Genetic Equilibrium. Alu elements affect the genome by causing insertion mutations‚ recombination between elements‚ gene conversion‚ and alterations in gene expression. In the lab PCR was used to amplify a short piece of DNA from human genome which allowed us to look for a DNA sequence called an Alu element
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experiment is to determine the effect that temperature has on the growth and respiration of yeast fermentation. The growth and respiration of the yeast can be determined by using a glucose/ yeast solution mixed with water in flasks set at different temperatures. Yeast in order to produce‚ has to make energy‚ to carry out all cellular functions (Spicer‚ & Holbrook‚ 2007). The concept that aerobic metabolism of all yeasts‚ is determined by the relative sizes of the transport rate of sugar into the cell and
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understand the process of fermentation of yeast in different concentrations of sucrose. The experiment worked with yeast and sugar (sucrose and glucose) to determine the rate of fermentation by testing the pressure of C02 in the test tube. The experiment tested the metabolic capability of yeast anaerobically meaning no oxygen was present (this was ensured by the thin layer of oil on the top of the solution). This means that the metabolic rate of the yeast could be determined by testing the pressure
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First of all‚ we would like to thank our friends for assisting and helping us in our research. We would like to thank our teacher for helping us how to do study. We would like to thank our librarian for letting us borrow some books‚ for the computer lab incharge for letting us use computers. We would like to thank our parents for their financial and never ending support‚ for the help in our study and for its success. And it would not be successful without God who guides us in our everyday life and
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SZT1 Task 1 Western Governors University Community Description and Data Interpretation DeKalb County is located in Northeastern Indiana with a population of 42‚307. DeKalb County ranks number 35 in size in the state of Indiana. The county was named for General Johann de Kalb‚ who was wounded at the Battle of Camden in South Carolina during the Revolutionary War. The county measures a total of 364 square miles. The major cities and towns that comprise the county are Altona
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