Aerobic respiration in yeast Research question: What was the effect of anaerobic respiration in different environments determined the increase in size of a dough by the temperature? Hypothesis: It is hypothesized that if the temperature increases the dough will become bigger and bigger. Independent variable: (change) • Temperature • Height of the dough Dependent variable: (doesn’t change) • Amount of vegetable oil • Time • Volume of yeast solution Control variables: Variable
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Courtney S. 4th Period SINKERS and FLOATERS Purpose:The purpose of this investigation is to provide an overview of photosynthesis and to design and conduct an experiment to test the factors that affect the rate of photosynthesis. Hypothesis:If 10 leaf discs are placed into 2 plungers and placed under a lamp the CO2 rate will speed up the process of photosynthesis. Materials: -Fluorescent lamp - Hole punch - 1 Sharpie marker -20 leaf discs -Syringes -12 mL cups Data Table Start 2 4 6 8
Free Carbon dioxide Oxygen Adenosine triphosphate
Diversity and Ubiquity of Microbes Pre-Laboratory Questions 1. What environmental settings would you expect to provide rich sources of microbes‚ in terms of overall numbers and different microbial types? Since the most of the microbes are ubiquitous‚ they are readily found in public bathrooms‚ phones‚ countertops‚ door handles‚ kitchen sinks‚ and human body parts such as the face and hands (Sherwood‚ 2017). In addition‚ public places exemplified by hospitals‚ grocery stores‚ and schools present an
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Independent University‚ Bangladesh Admission Test (Sample) Math-Physics (Engineering) Total Marks: 50 Name Instructions: a) Turn-off all mobile communication devices (cell-phones‚ PDAs‚ laptops‚ etc.) b) There are 25 (twenty five) problems. You have to attempt all of them. c) Each problem has 5 (five) possible answers. Choose the correct answer‚ and fill the appropriate oval on the answer sheet. d) There is no negative marking. e) Do not fill more than one oval for any problem. f) It is preferable
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What is yeast? To most people yeast is just something that is in the food that we eat; However to the scientific community yeast is much more then that. According to the Dictionary of Student Science yeast is a one-celled fungi that can cause the fermentation of carbohydrates‚ producing carbon dioxide and alcohol. ( ) Yeasts are found in the soil‚ in water‚ on the surface of plants‚ and on the skin of humans and other animals. Like other fungi‚ yeasts obtain food from the organic matter around
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Name of Student: Bal Krishna Maharjan Course: Food Microbiology 17/FA Describe how to isolate and differentiate between molds and yeasts? Answer: Isolation of molds: Isolation of molds can be done in two ways: 1. Direct isolation: Under this different methods can be selected depending upon the nature of molds and need of study. The following are the different direct isolation techniques. a. Direct transfer: Involves simple transfer of a mold from its source to a pure culture‚ usually consists of
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blah i just want to be able to read this essay so I’m sorry if this isdissappointing to you hold on Physics Pre-AP Projectile Motion Lab Report Purpose The purpose of this lab was to determine how angle and gravity affects velocity and range. Procedure Materials Projectile launcher Marble Two measuring sticks Tin foil Pencil Procedure Set the angle of the projectile launcher to 30 degrees (make sure that the bottom of the launcher is even with the desk). Put the marble inside the
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Bio coursework Methylene blue Yeast cells explanation of respiration hence colour change etc Low temp colour change should be visible as the yeast cells are not necessarily dead‚ just inactive. Activity increases from 20-45 c High rate around 30-40 Starts to slow down basically enzyme curve see bio 1 100 degrees will kill all cells Do a few preliminary keep working down until first blue solution appears in unit of ten Then work to find degree. If more accuracy then half
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3 Yeast Metabolism Metabolism refers to the biochemical assimilation (in anabolic pathways) and dissimilation (in catabolic pathways) of nutrients by a cell. Like in other organisms‚ in yeast these processes are mediated by enzymic reactions‚ and regulation of the underlying pathways have been studied in great detail in yeast. Anabolic pathways include reductive processes leading to the production of new cellular material‚ while catabolic pathways are oxidative processes which remove electrons
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of Glucose in Yeast Cells Glucose is absorbed across the cell surface membrane (plasma membrane) of most cells. A convenient way to investigate this is to use a solution of glucose and a suspension of yeast cells. The amount of glucose taken up from the glucose solution by yeast cells in a fixed length of time can be measured. At the end of the fixed length of time‚ further uptake of glucose is prevented by transferring the yeast suspension to a boiling water bath to kill the yeast cells. If the
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