total of 15 points. To receive full credit for Exercise 8‚ you must submit the following: 1) The typed Exercise 8 report form‚ complete with all of your data recorded and questions answered. 2) A full scientific report for the Part I experiment that your group conducted. Use the supplemental guide to writing a scientific report to help you produce this report. Part 1: Does light matter? Table 8.1: Group and Class rates for Photosynthesis by Elodea sprigs. |Light Condition
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There are more than one forms of fermentation; yeast fermentation is probably the most common method. This process is used in many everyday products today. Yeast was first discovered in 1676‚ but was used before. It has also led to numerous scientific advances. Yeast expands‚ especially well with a good amount of sugar‚ the more of the amount the greater it expands. Yeast is a single-celled organism‚ a fungus to be more specific. They consume carbohydrates‚ mainly sugars‚ and produce carbon dioxide
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baking Yeast helps raise the dough and also yeast is used in the process of making wine.The Reason why yeast was chosen to was to see how yeast can metabolize different sugars and how much Co2 they release when when metabolizing.To test the yeast at the lab we used 4 different types of carbohydrates which are known as Glucose‚Lactose‚Sucrose‚and Starch.The main thing that make some of these carbohydrates different from each other is if it’s a Monosaccharide‚ Disaccharide‚or Polysaccharide. Monosaccharide
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Q1. Why should a four place analytical balance not be used in weighing a sample if the manual requests only one decimal place accuracy? Ans. We use the analytical balance where we need to weigh the small amount which needs a high degree of accuracy. Whereas‚ the manual requests only one decimal place accuracy which is not that much important and the time is consumed more to use the analytical balance with four decimal places. Q2. How is the pH meter calibrated? Ans. Firstly‚ The pH meter is calibrated
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percentage of sugar will produce more fermentation. The original purpose of this experiment was to determine the amount of fermentation of 3 different fruit juices after adding a certain amount of yeast. By measuring the type of fruit juice (independent variable) the amount of fermentation as shown by the reduction of sugar (dependent variable).My hypothesis my hypothesis is that the fruit juice with a higher percentage of sugar will produce more fermentation. The experimental results supported my
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oD 4.1 Respiration Why organisms undergo respiration What is respiration and why do we need it? Respiration is the process whereby energy is released from food molecules (most usually glucose). It takes place inside living cells‚ both eukaryotic and prokaryotic. The process takes place inside the cytoplasm and the mitochondria. Energy is used to synthesise adenosine triphosphate (ATP)‚ which acts as a short-term energy store in cells. All living organisms need energy to drive their
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cheese. Lactic acid bacteria(LAB)‚ a bacteria that can be found in the production of cheese‚ its stress gene was investigated in the experiment by using various biochemical and genetic techniques to identify and extract. The characterisation of the strain illustrates how identification of strains differ using different methods‚ such as gram stain and 16s rRNA screening. After the characterisation‚ the stress gene isolation assist the further understanding of the gene on LAB be giving different stress
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Title : Measuring the rate of oxygen uptake. Objectives : 1. To demonstrate the uptake of oxygen in respiration. 2. To measure the rate at which an organism respires. 3. To learn how to set up the apparatus for respirometers. Introduction : Respirometer A respirometer is a device that been used to measure the rate of respiration of a living organism. This can be measured by calculating the rate of exchange of oxygen and carbon dioxide. A simple respirometer designed to measure oxygen
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Using Selective Media to Monitor the Fermentation Process of Cabbage and Cucumber‚ for Fourteen Days Abstract: Introduction: The goal of the ecological succession lab is to demonstrate succession with the fermentation of cabbage and cucumbers. The cabbage will ferment into sauerkraut and the cucumber will ferment to pickles during fermentation process that will changes the species structure and the community of time. During the fermentation process we watched the pH become more acidic‚ since
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removed a tissue sample for examination and referred the patient to a gastroenterologist for a barium xray and colonoscopy. While utilizing the methods stated above‚ the bacterium found was a facultative anaerobe due to the Gram Negative Rods‚ fermentation‚ and the production of indole. The specific Gram Negative Enteric Bacilli was Shigella dysenteriae. There are many reasons for knowing how to control bacterial growth as well as such as antimicrobial drugs‚ which assist the body’s defenses against
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