Agave may be one of the most popular natural sweeteners today‚ but its rise in popularity in the U.S. didn’t begin until around 2003. Now it’s commonly used as an alternative to sugar‚ honey‚ or maple syrup for cooking‚ baking‚ and sweetening everything from coffee to oatmeal. Agave nectar (or syrup) is produced from the agave plant – the same plant used to make tequila. It tastes similar to honey with a hint of molasses and is manufactured by extracting the juice from the plant’s core‚ which is
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Throughout literature‚ the roles of secondary characters’ often bear inferiority in value to their stories. Agave‚ however‚ shows otherwise in Euripides’ play The Bacchae. Her role is responsible for major events in the play’s plot and the creation of the plays conflict. By analyzing Agave throughout the text of the Bacchae it becomes clear how influential she is on the story. Agave‚ in Euripides’‚ The Bacchae‚ maintains the status of a secondary character‚ but she is one of the play’s most important
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Increased production of CO2 is a result of increased temperatures acceleration of the rate of fermentation. Abstract: We have tested the affects of increased temperature above room temperature on the rate of fermentation of yeast. We had 6 flasks filled with 6mL DI water‚ 2mL Yeast suspension and 6mL glucose of which 3 were at 25°C and 3 were at 37°C. The flasks at 37°C had each mixture pre-heated at 37°C for 2 minutes before being combined and then added to the flask where it was put into the bath
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conducted to evaluate ethanol as a fuel‚ the experiments are Fermentation and Calorimetry. Fermentation will find the best combination of sugar and yeast for optimum ethanol production and the Calorimetry experiments test ethanol against other alcohols and fuels to see how it matches up in terms of energy production. Fermentation shows glucose and baker’s yeast as the fastest producers of ethanol and the calorimetry proves that ethanol and other alcohols produce more heat energy than other fuels. Introduction
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CELLULAR RESPIRATION Prepared by: Ms. Kinsley Meg G. Perez Figure 1. Energy flow and chemical recycling involved in photosynthesis and cellular respiration. Cellular respiration * a process by which energy from food is converted into chemical energy of ATP. * two types of cellular respiration are aerobic and anaerobic respiration. Table 1. Comparison between aerobic and anerobic respiration. Type of respirationCharacteristics | Aerobic | Anaerobic | Requires oxygen | YES |
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A cyclist rides her bike up a very steep hill. Which choice below properly describes this example in energetic terms? Both a) and d) are correct. Every time a source of energy is converted from one form to another: some of the energy is converted to heat‚ which is not a very usable form of kinetic energy. A green plant will grow if given nothing more than: water‚ light‚ and carbon dioxide The leaves of plants can be thought of as "eating" sunlight. From an energetic perspective this makes
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eat the plants‚ and take the carbon in the sugars‚ inside their cells they take the energy from the food‚ this is cellular respiration‚ which takes oxygen (product of photosynthesis) and makes carbon dioxide (also used in photosynthesis) ‚ it then gives energy by breaking down the food molecules‚ this is the link between the two. There are two types of cellular respiration; aerobic and anaerobic. Both use the same steps‚ where the sugar created during photosynthesis is broken down. (Audesirk‚ T
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investigate two endangered species‚ the Arizona agave plant endemic of Arizona‚ and the Mexican Wolf (Lobo) of the Southwest. The Arizona agave‚ also known as Agave arizonica‚ is rare and native to central Arizona. This species is somewhat small‚ and measures at about
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carbohydrate‚ such as starch or a sugar‚ into an alcohol or an acid. For example‚ yeast performs fermentation to obtain energy by converting sugar into alcohol. Bacteria perform fermentation‚ converting carbohydrates into lactic acid. Fermentation is the chemical transformation of organic substances into simpler compounds by the action of enzymes‚ complex organic catalysts‚ which are produced by microorganisms such as molds‚ yeasts‚ or bacteria. Enzymes act by hydrolysis‚ a process of breaking down or predigesting
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Enzymes An enzyme is a protein used to speed up the rate of a chemical reaction. Because they regulate the rate of chemical reactions‚ they are also called catalysts. There are many‚ many different types of enzymes‚ because for each chemical reaction that occurs‚ an enzyme specific to that reaction must be made. To act on a substrate‚ an enzyme must contain an active site. The active site is the area on the enzyme that allows the substrate and enzyme to fit together. The amino acids that are present
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