The methylene blue staining procedure is used to measure yeast viability based on the assumption that the methylene blue will enter the cells and be broken down by living yeast cells that produce the enzymes which breaks down methylene blue‚ leaving the cells colourless. The non- viable cells do not produce this enzyme (or enzymes) and as such the methylene blue that enters the cells are undegraded causing the cells to remain coloured (the oxidized form concentrates intracellularly). The coloured
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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
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Yeast Experiment – Temperature Yeast fermentation is affected by temperature as an outcome of the many different temperatures that yeasts are exposed to. The accepted value for yeasts optimum temperature is approximately 66.667 degrees Celsius. If yeast is exposed to their optimum temperature‚ then this would create the most amount of fermentation. In this experiment however‚ the yeast were exposed to temperatures below their optimum. The chemical reactions within yeast are facilitated by enzymes;
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The Effect of Yeast on Different Fruit Juices | Researched by Kristyn S. 2001-02 | * PURPOSE * HYPOTHESIS * EXPERIMENT DESIGN * MATERIALS * PROCEDURES * RESULTS * CONCLUSION * RESEARCH REPORT * BIBLIOGRAPHY * ACKNOWLEDGEMENTS * ABOUT THE AUTHOR | PURPOSEThe purpose of this experiment was to determine the amount of fermentation of four different fruit juices after adding yeast. I became interested in this idea when I saw the fruit in my family’s refrigerator
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Would yeast produce more carbon dioxide with the presence of sugar at room temperature or in an incubator? | -Observing Cellular respiration in yeast cells. | Yeast Lab Background Information: Yeast is a tiny unicellular fungus that obtains energy from outside sources (a heterotroph) mostly sugars in order to grow and reproduce. Yeast is often used in bread dough to make the dough rise. With the presence of oxygen a yeast cell creates energy by performing cellular respiration and producing
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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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Cellular Respiration of Yeast! Purpose: ! The purpose of this lab is to determine if the quantity glucose solution will increase or decrease the rate at which cellular respiration occurs at within the tested 20% yeast suspension.! Question:! What are the effects of increasing or decreasing the quantity of 0.06mol/L glucose solution on the cellular respiration within the tested yeast molecules?! Hypothesis: ! When the quantity of glucose solution is increased‚ the rate at which cellular respiration occurs
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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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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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Vaginal yeast infection (Candida Vaginalis) Vaginal yeast infection is an infection of the vagina‚ most commonly due to the fungus Candida albicans. Causes Most women will have a vaginal yeast infection at some time. Candida albicans is a common type of fungus. It is often present in small amounts in the vagina‚ mouth‚ digestive tract‚ and on the skin. Usually it does not cause disease or symptoms. Candida and the many other germs or microorganisms that normally live in the vagina keep each other
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