5.05 Mixtures & Solutions Lab Report By Nathan Mitchell 4/23/15 Background Information & Research 1. Paper Chromatography is a method used for the separation of colors which are also referred to as colored chemicals/substances or pigments. This method is used for experiments‚ to identify coloring agents and to separate out a compound into its various components. 2. 3 real-world uses for paper chromatography include forensic testing‚ performance enhancing drug testing‚ and Ebola immunization. 3.
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Fermentation Fermentation is a natural process that has been going on in nature since before humans existed. For centuries we have been practicing food fermentation‚ knowingly or unknowingly. Every food culture in the world throughout history has been using fermentation in their food in some way. Bread making originated in Egypt 3500 years ago. Fermented drinks were being produced and consumed in Babylon(now Iraq) 7000 years ago. China is thought to be the birth place of fermented vegetables. A
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Brittany Gecik Dr. Sowa Experimental Foods Lab February 13‚ 2013 Crystallization‚ Sugar‚ and Fudge Lab Report Introduction: Controlled crystal formation is important to acquire a certain texture in crystalline candy. Crystalline candies are smooth‚ creamy‚ and easily chewed with a definite structure of small crystals that resemble tiny snowflakes. Examples of crystalline candies are fondant‚ fudge‚ and penuche. When a concentration of sugar is higher than 121 degrees Celsius‚ it is an
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Fermentation of lignocellulosic hydrolysates involves the conversion of sugars to ethanol which is mainly performed by bacteria or yeast. The organism chosen should possess certain characters in terms of tolerance I‚e towards inhibitors ‚sugars and ethanol concentrations in the hydrolysates and should also withstand higher temperatures and lower pH and with minimal by product formation [161]. Fermentation is the key component where advancement in technology plays key role and is required to be feasible
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tionStudent Name: Laura Scott Student Number: C11356616 Lab Partners Name: Charlotte Weir Experiment Name: Yeast Fermentation Experiment Date: 2nd and 9th November 2011 Submission Date: 23rd November 2011 Title Yeast Fermentation Purpose To allow for fermentation of the yeast‚ Saccharomyces Cerevisiae‚ in Grape and Apple juice. Materials provided Test-tube containing Grape juice and a Durham tube Test-tube containing Apple juice and a Durham tube Plate culture of the yeast
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Aaron Santos Ralph Reyes LBYMATB V26B Report Title Of Activity: Yogurt Making Date Performed: October 4‚ 2012 I. Introduction Last October 4‚ the group performed an activity that involved making our own yogurt. The group prepared the materials and followed the procedures to make the said yogurt. In the activity paper that was given‚ it dictated that during the yogurt making process‚ the bacteria underwent fermentation. “Fermentation is any process where microorganisms use an external
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Introduction: During this unknown lab report various test were performed to differentiate microbes from each other and to compare metabolic and biochemical process. The gram stain distinguishes between Gram positive and Gram negative bacteria based on the composition of the cell wall. The Gram stain procedure distinguishes between Gram positive and Gram negative groups by coloring these cells red or violet. Gram positive bacteria stain violet due to the presence of a thick layer of peptidoglycan
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Microbiology-2460 Lab-003 March 31‚2008 Lab Report-Escherichia coli Abstract The purpose for this lab report was to identify and inform of an unknown bacteria that has been causing a patient to have lower abdominal and pelvic pain. To obtain the identification of this unknown bacterium‚ several biochemical tests needed to be performed in order to prescribe the correct medication to treat and cure the symptoms. Introduction In a lab today‚ I am to identify an unknown bacterium that is
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How Carboxylic Acids and Alcohols React to Produce Esters: Esters and Ester Production: Esters are abundant and ever present‚ and are the chemical basis of almost all fatty acids and oils. Small esters are responsible for the aroma of fruits‚ perfumes and‚ by extension‚ wines and other alcohols. Esters are formed when a carboxylic acid and an alcohol chemically combine‚ losing a molecule of water in the process. Carboxylic acids are organic molecular compounds that form a homologous series
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Design: Investigation of Fermentation Introduction Introduction Yeast (Saccharomyces)is a single-celled microorganism in the Fungi family. It anaerobically respires sugars to produce ATP‚ as well as the waste products ethanol and carbon dioxide gas. This process is known as fermentation. There are various factors that affect the rate at which yeast respires. Aim To investigate the effect of concentration of table salt (sodium chloride) on the rate of fermentation of sucrose using yeast‚ measured
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