"Yeast Fermentation Lab Report" Essays and Research Papers

  • Yeast Fermentation Lab Report

    Yeast Fermentation Lab Report SBI4U Chaweewan. Sirakawin Present to Ms.Allinotte November 21. 2014 Introduction: Fermentation is a metabolic pathway that produce ATP molecules under anaerobic conditions (only undergoes glycolysis), NAD+ is used directly in glycolysis to form ATP molecules, which is not as efficient as cellular respiration because only 2ATP molecules are formed during the glycolysis. One type of fermentation is alcohol fermentation, it...

    Adenosine triphosphate, Carbon dioxide, Cellular respiration 876  Words | 7  Pages

  • Yeast Fermentation lab

    Type Of Sugar on Yeast Fermentation Lab Purpose: To measure and analyze the effects of various types and masses of sugar in an ethanol fermentation reaction with yeast. Introduction: Ethanol fermentation is a system in which hydrogen ions from NADH + H+ are broken down in order to release the trapped energy and regenerate NAD+. In the absence of a mitochondria or oxygen ethanol is formed, which is typically found in bacteria and some yeast. Yeast fermentation has been used commercially...

    Carbon dioxide, Disaccharide, Ethanol fermentation 2222  Words | 7  Pages

  • Yeast Fermentation Lab

    Temperature and Yeast Fermentation Introduction: Saccharomyces cerevisiae, commonly known as baker’s yeast, is an key ingredient used mainly when baking bread or making alcoholic beverages. The main role of the yeast is to convert the sucrose into carbon dioxide (CO2) and ethanol. For example, when baking bread, the yeast ferments the sucrose within the dough and so CO2 and ethanol is released, causing the bread to rise and expand. It does this using enzymesAlso, during this fermentation process, because...

    Alcohol, Alcoholic beverage, Brewing 1113  Words | 5  Pages

  • Yeast Lab Report

    * 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...

    Alcohol, Carbon dioxide, Cellular respiration 1084  Words | 4  Pages

  • Yeast and Fermentation

    12/6/2011 Abstract Yeast is widely used for making bread, beer, and wine. People all over the world drink and eat those products. This projects looks at which fruit juice with a higher 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...

    Bacteria, Baker's yeast, Bread 1907  Words | 7  Pages

  • Fermentation Lab Report

    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...

    Adenosine triphosphate, Carbon dioxide, Cellular respiration 1178  Words | 3  Pages

  • Yeast Fermentation

    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, Saccharomyces Cerevisiae Sterile...

    Beer, Brewing, Carbon dioxide 674  Words | 3  Pages

  • Yeast Lab Report

    Yeast Lab Report Guidelines 1. Lab reports are to be computer-generated and double-spaced. All sections of the report must be written in paragraph form. 2. Do not use encyclopedias (Internet or otherwise), dictionaries ((Internet or otherwise), or personal web pages as sources for the report, this includes Wikipedia. You may use a textbook, lab manual, and/or article(s) in a published journal. You can find journal articles by going to the library website: http://www.lib.clemson.edu/ and selecting...

    Basal metabolic rate, Citation, Experiment 1408  Words | 4  Pages

  • Fermentation Lab Report

    Title: Confirming the Presence of Fermentation in the Conversion of Milk to Kefir Authors: Michael Ahrens, Nicholas Fiore, Garrett Hages, Melissa Cullom University of Kansas, Biol 402, Fall 2014, 3:00pm room 6040 Abstract: In this experiment milk was fermented into Kefir, then a series of tests were used to confirm that fermentation actually occurred. The tests used to confirm the fermentation were a gas production test, pH test, Gram stain, and turbidity test. The results showed during the conversion...

    Bacterial cell structure, Carbon dioxide, Experiment 892  Words | 7  Pages

  • Caleb Lab Report Fermentation

    Caleb Campbell Larger Amounts of Sugar Result In Greater Fermentation Rates Introduction: This experiment was conducted to find out if using larger amounts of sugar in a water-yeast solution would cause higher rates of fermentation. Fermentation is an anaerobic (without oxygen) cellular process in which organic foods are converted into simpler compounds, and chemical energy (ATP) is produced (Biology-Online.org, 2008). Fermentation is a natural occurring process that humans have used and controlled...

    Alcohol, Carbon dioxide, Ethanol fermentation 718  Words | 5  Pages

  • yeast lab report

    of metabolism of a dried yeast culture with differing carbohydrate sources? In the current practical that was undertaken the growth rate of yeast (S. cerevisiae) with differing carbohydrates sources : Glucose (C6H12O6), Fructose (C6H12O6), Lactose (C12H22O11), Xylitol “(CHOH)3(CH2OH)2” and Water (H2O) as a Control were observed. “ Yeast are single-celled fungi which consist of more than one thousand different species which have been identified. The most commonly used yeast is Saccharomyces Cerevisiae...

    Brewing, Carbohydrate, Disaccharide 1071  Words | 3  Pages

  • yeast Lab

    Yeast Population Lab Report During this experiment we were trying to determine how food availability affects CO2 production (related to population growth). We investigated how one factor influences the change in yeast population growth as measured by the amount of carbon dioxide produced. The yeast that you buy in the store contains living organisms–invisible small one celled, microorganisms. As long as they are kept dry, they are inactive. When they are given food, moisture and warmth, they...

    Bacteria, Brewing, Carbon dioxide 676  Words | 3  Pages

  • Lab Alcoholic Fermentation

    YEAST LAB REPORT PART I: ALCOHOLIC FERMENTATION Research Question: What will be the effect of increasing the number of yeast cells on the rate of fermentation? State your answer as a general hypothesis: Rate of fermentation: Amount of CO2 gas produced over a unit of time METHODS Table 1: Contents of the Yeast Fermentation Tubes | |Volume (milliliters) That You Need to Add | |Fermentation ...

    Carbon dioxide, Ethanol, Experiment 284  Words | 3  Pages

  • Yeast Fermentation Rates

    IB Biology Internal Assessment: Yeast Fermentation Rates Planning(a) Question- Growth: What is the effect on Yeast Growth/Expansion during fermentation when mixed in water of varying temperatures? Hypothesis- Temperatures above or below the recommended fermentation temperatures will contain less, or be void of growth, either due to inactivation or to yeast death. Variables- | | | | | ...

    Bread, Ethanol, Ethanol fermentation 586  Words | 4  Pages

  • Lab Report on Yeast Fermentation

    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;...

    Absolute zero, Celsius, Chemical reaction 482  Words | 1  Pages

  • Yeast

    Ebrahim Abdulaziz Design Lab Report Research Question: How is the rate of yeast fermentation of 7.5g of yeast affected by using different companies of yeast (Bakon Yeast Inc., Lake States Yeast LLC, Lesaffre Yeast Corp, Red Star Yeast Company, and Minn-Dak Yeast CO Inc.)? Background Information: Yeast is a fungal microorganism that is used to manufacture mainly bread and beer. It reproduces rapidly. Fermentation is the process by which yeast takes in sugar and releases alcohol and carbon...

    Alcohol, Bacteria, Bread 1177  Words | 4  Pages

  • Bio Lab Report

    moles of CO2 are produced in cellular respiration) and the release of energy during cellular respiration in this lab you will study cellular respiration in yeast cells. I will alter various factors that can affect the rate of cellular respiration. Comparison of different samples will allow you to determine what conditions are best for the yeast. I will vary the substrate provided to the yeast for use as fuel, I will vary pH, and will also investigate the effects of two inhibitors, Each inhibits cellular...

    Adenosine triphosphate, Carbon dioxide, Cellular respiration 849  Words | 3  Pages

  • Investigating Alcoholic Fermentation and the Affects of Yeast on Dough

    Biology Lab Report Investigating Alcoholic Fermentation and the Affects of Yeast on Dough Aim: The aim was simply to investigate whether or not yeast had any affect on causing dough to rise when baked and to experiment with alcoholic fermentation eg. to see if it gave off carbon dioxide. Introduction: Following a few weeks of fermentation theory, groups of three to four were assigned and told to conduct a series of experiments involving the affects of fermentation. My group consisted of...

    Alcohol, Alcoholic beverage, Carbon 962  Words | 3  Pages

  • Yeast Pre-Lab

    Yeasts’ capability of undergoing ethanol fermentation, its ability to ferment other sugars and artificial sweeteners, and how lactase influences yeasts ability to use lactose as a food source Kristina Naydenova Father Michael Goetz Purpose Part A: To investigate whether yeast has the ability to ferment glucose to produce carbon dioxide gas and ethanol. Part B: To investigate whether yeast has the ability to ferment other sugars and artificial sweeteners and how lactase influences their...

    Carbon dioxide, Enzyme, Ethanol 788  Words | 4  Pages

  • The Effects of Temperture on Yeast Growth and Fermentation

    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 cell and...

    Absolute zero, Boiling point, Carbon dioxide 1212  Words | 4  Pages

  • Cell Membranes lab report

    BioLab3 Lab Report 7 Cellular Respiration Answer Key Student Name: I. The ATP Cycle Define the following terms: Autotroph Heterotroph Aerobic respiration Anaerobic respiration Complete the chart below: Letter Defining Term A B C D II. Anaerobic Respiration Define the following terms: Alcoholic fermentation EXERCISE 1 – Alcoholic fermentation At intervals of 20, 40, and 60 minutes, the tubes are removed. Record the...

    Adenosine triphosphate, Carbon dioxide, Cellular respiration 617  Words | 5  Pages

  • Effects of Molasses Concentration on Yeast Fermentation

    Effects of Molasses Concentration on Yeast Fermentation The purpose of this lab was to determine how yeast cells are affected by the concentration of a food source, and for our purposes, the food sources were corn syrup and molasses. Our hypothesis was that the yeast cells would ferment the most when there was a higher concentration of molasses/corn syrup. In order to test this, we created 10 test tubes with decreasing concentrations of molasses/corn syrup using a serial dilution. Each test...

    Bacteria, Carbon dioxide, Ethanol 623  Words | 3  Pages

  • Comparing the Rate of Fermentation of Yeast in Solutions with Different Concentrations of Glucose

    Comparing the Rate of Fermentation of Yeast in Solutions with Different Concentrations of Glucose Brandon Bosley BIO 121 11/19/2013 Introduction: In our lab this week we tried to see how different amounts of substrates affect our organism, yeast, in its fermentation process. Yeast (Saccharomyces cerevisiae) is an organism that is cultured for the cells themselves, as well as the end products that they produce during fermentation. Yeasts are commonly known for the ethanol fermentation due to their...

    Carbon dioxide, Cellular respiration, Enzyme 1392  Words | 5  Pages

  • Lab Report

    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...

    Bacteria, Enterobacteriaceae, Escherichia coli 1053  Words | 4  Pages

  • Yeast Fermentation Lab

    Yeats Fermentation Lab Investigative Question: How does the sugar concentration affect the fermentation of yeast? Hypothesis: The percentage of sugar in a solution is directly proportional to the amount of produced CO2, as a result of Yeast fermentation. Data table: Amount of CO2 measured in cm. (Bubble length) | Trial | Percentage of sugar in solution | | | 0% | 5% | 10% | 15% | 20% | | 1 | 0 | 0.5 | 0.5 | 0.3 | 3.1 | | 2 | 0 | 0.3 | 1.3 | 0.4 | 5 | | 3 | 0 | 0.2 |...

    Brewing, Carbon dioxide, Chemistry 343  Words | 2  Pages

  • Yeast Respiration Lab

    “Investigate the factors affecting the rate of yeast respiration” Lab Report Introduction The aim of this experiment was to investigate the effect of different amounts of a substrate on the respiration rate of yeast and to compare this to the effect of different amounts of glucose on the rate of yeast respiration. The substrate which I chose to further investigate was fructose. Fructose is a fruit sugar which is one of the three, along with glucose and galactose, dietary monosaccharides that...

    Carbon dioxide, Disaccharide, Enzyme 1373  Words | 6  Pages

  • Honors Biology Laboratory Report: Yeast Laboratory Report

    Yeast Population Growth Laboratory Report Research Question: How do different treatments affect the fermentation and growth of yeast? Purpose: The purpose of conducting the two laboratory activities was to determine how yeast reacts to certain treatments. The effects of two simple sugars were tested, glucose and lactose, in relation to how the yeast ferment. Colony growth was also tested in relation to how yeast grows when plates are streaked with three different substances, glucose, lactose...

    Carbohydrate, Disaccharide, Fructose 820  Words | 5  Pages

  • Bio Lab Alcoholic Fermentation

    Purpose: To find which of solutions will produce the most alcoholic fermentation by measuring the depth of the carbon dioxide bubbles and the diameter of the balloon. Apparatus and Material: Funnel 4 test tubes Cups Sugar Water Yeast Knife Ruler Balloon Marker Tape Method: 1) Put tape on each test tube and label them, 0%, 1%, 5% or 10%. 2) Fill up water in each cup. 3) Add 10 ml of water in each test tube 4) For the test tube labeled 1%, add 0.1 ml of sugar. 5) Add 0.5 ml of...

    Alcohol, Brewing, Carbon dioxide 542  Words | 4  Pages

  • Lab Report

    INTRODUCTION: In this laboratory exercise explore the differences of microorganism and continue our use of specialized media and use some biochemical testing.This report discloses the basic laboratory instruments will be used in each of our practices .It is of great importance to recognize and identify the different instruments and laboratory tools, because in this way will we be able to use them properly and also to call them by name and know why. Listen Read phonetically   Dictionary - View...

    Bacteria, Gram staining, Metabolism 527  Words | 4  Pages

  • Lab Report

    Laboratory Report The Plasma Membrane I. Introduction The Plasma membrane is the edge of life, the boundary that separates the cell from its surroundings. It controls the traffic of materials in and out of the cell. (Reece, 2011). It is incredibly thin that is very vital in maintaining the integrity of the cell. Not only does the plasma membrane bind the other organelles, it also forms a dynamic structure which gives them their remarkable activity and selectivity. (Hickman, 2008). Diffusion...

    Cell membrane, Chemistry, Diffusion 1439  Words | 5  Pages

  • Bio lab report

    Bio Lab Report Erica Patterson September 10,2013 Intro to cellular and molecular Biology Lab Abstract: In the Biology Laboratory Manual by Darrell S. Vodopich and Randy Moore are results to a similar experiment. The studied the hypothesis of carbon dioxide production by yeast fed sugar is not significantly different than the carbon dioxide production by the yeast fed in protein. Their hypothesis is the one that has helped formulate ours. We also will be answering the same to questions “What...

    Carbon dioxide, Enzyme, Metabolism 610  Words | 3  Pages

  • Lab Report

    Microbiology Laboratory Report Identification of Unknown Bacteria 03/10/05- 04/01/05 Authors: Richard Hendricks, Jessica Prebish; NMU Abstract: Broth culture 16 was randomly selected by our group and subjected to qualitative tests for taxonomic identification. The culture did appear homogenous throughout the testing period and is currently retained by Northern Michigan University’s department of Microbiology. We suggest that culture 16 is an example of Escherichia coli. Background: Techniques...

    Bacteria, Enterobacteriaceae, Escherichia coli 1587  Words | 6  Pages

  • Yeast Viability Measurements in Fermentation Studies

    FlowCAM® Application Note #105 Yeast Viability Measurements in Fermentation Studies Objective An important component of fermentation processes is to continually monitor yeast growth and viability. The most common method for doing this is using the ASBC hemocytometer count method. In this method, samples are taken from the fermentation vessel, stained with methylene blue, and then counted manually under a microscope using a hemocytometer. While this method is well known and documented...

    Bacteria, Budding, Cell nucleus 820  Words | 6  Pages

  • Fermentation Using Yeasts

    *This is a lab report from a previous 181 lab written by a student. It has been modified and cut short a little to convey some important pointers to writing lab reports. The left columns indicate the pointers and some instructions. Please read those carefully. The text material has been provided so that you may have an example of a lab that you have already done. *You should not write the report in table format (this is only for illustration). Also, I expect graphs, tables, and math equations in...

    Adenosine triphosphate, Carbon dioxide, Cellular respiration 1773  Words | 11  Pages

  • Cellular Respiration Through Alcoholic Fermentation

    Cellular Respiration through Alcoholic Fermentation Abstract: The experiment was conducted to determine the impact different yeast amounts had on yeast fermentation. It was hypothesized that the more yeast added the more CO2 would be produced. The carbon dioxide production was measured in the fermentation of yeast with solution of no yeast in test tube 1, 1mL yeast in test tube 2, and 3mL of yeast in test tube 3 over a period of twenty minutes. All of the yeast amounts produced CO2, but test tube...

    Adenosine triphosphate, Carbon dioxide, Cellular respiration 850  Words | 3  Pages

  • Lab Report

    Chem 105 Guide to the Formal Laboratory Report The purpose of a formal report is to communicate effectively to another person the goal, procedure, data analysis method, and results of your laboratory work. The report is divided into several well-defined sections. Each section must be present in a complete report. To earn an outcome point for the laboratory report, a student must submit a formal lab report that earns a score of at least 90/100. Each error (factual, grammatical, typographical...

    Chemistry, Erlenmeyer flask, Error 1317  Words | 5  Pages

  • LAB REPORT

    Institute Physics Course 2014 - Rocket Lab Report Title: RockSim and Electronic Altimeter Measurement Techniques Name: Scarlet Henriquez Email: scarletpatricia94@aol.com LAB SESSION ___8____Assignment _____7_____ Due Date: ___7/8/14______ Objective: Launch a smaller rocket to learn how to compare RockSim predictions (computer based) to an actual instrument measurement carried by the rocket (Electronic Altimeter). This Lab shows how better the electronic measurement...

    Aircraft, Altimeter, Calculation 401  Words | 8  Pages

  • lab reports

    Writing Laboratory Reports Lab reports for Biology may seem different than other classes you have taken. As you progress further in science, you will see variations in styles of lab reports, though they all contain the same basic principles. Lab report sections are as follows: Cover Page Introduction Objective Materials and Procedures Results/Data Conclusions Works Cited **Not every lab report will contain every section. I will give you specific instructions for each lab write-up** ...

    Scientific method 1210  Words | 5  Pages

  • catalase lab report

    [Name] [Teacher] [Course] [Date] Catalase Lab Report An enzyme is something that helps to speed up a chemical reaction. The enzyme changes from reaction to reaction, but it always has the same impact. However, certain variables may cause the enzyme to have a more or less significant impact on the speed of each reaction. One of these variables that changes the effectiveness of an enzyme is temperature. There is an optimal functioning temperature for each enzyme in each reaction, depending on...

    Acid, Catalase, Chemical reaction 1470  Words | 4  Pages

  • lab report

    CHM1032L pre/post lab instructions Preparation is a key to success in this lab. For this reason, you are required to thoroughly read through the experiment information presented in the lab manual, and complete a pre-lab for each experiment you do. The prelab must be completed prior to the day of the experiment. Each Friday I will ask to see your completed prelab before I allow you to enter the lab. If you have not finished the pre-lab, I will not allow you to enter the lab and you will receive...

    Experiment, Laboratory, Logic 1036  Words | 4  Pages

  • Unknown Lab Report

    Name: Danielle Title: Unknown Lab Report Introduction: There are many reasons for identifying an unknown bacterium. The reasons range from medical purposes, such as determining if the unknown could cause ailments in living things or knowing what microorganisms are needed to make antibiotics. The experiment was done by applying methods in order to identify an unknown bacterium. An unknown bacterium was handed out by Dr. Honer. The appropriate tests were prepared and applied. The...

    Antibiotic resistance, Bacteria, Enterobacteriaceae 891  Words | 4  Pages

  • Unknown Lab Report

    Unknown Lab Report #1 Unknown #1 April 25, 2012 Microbiology Spring 2012 MCB2010C Unknown #1 Introduction Identity of a microorganism has proven to be very significant. Doing so can help identify diseases and created treatment and cures for such diseases. As a result, various laboratory tests were performed to an unknown microbe (Unknown #1) found in the water of a nearby pond. By identify the microbe, the safety of the water will be known to those around it. Materials and Methods ...

    Bacteria, Disaccharide, Enterobacteria 1055  Words | 6  Pages

  • Unknown Microbiology Lab Report

    UNKNOW BACTERIA LAB REPORT UNKNOWN 36 Introduction The purpose of this lab was to identify two unknown bacteria from a mixed culture. The reason for identification of unknown bacteria was to help students recognize different bacteria through different biochemical tests and characteristics. This is important in the medical field because identification of unknown bacteria can help treat a patient by knowing the contributing source of a disease. Also knowledge of different bacteria helped others...

    Bacteria, Bacteriology, Escherichia coli 1118  Words | 4  Pages

  • Lab Report

    Year 11 Lab Report Template Experiment – Modelling A. Title • A brief concise descriptive title B. Aim • What are you trying to find out? • What do you want to learn? C. Hypothesis • Write a possible solution to the problem. • If ………………………………………………………………………………………….then ………………………………………………………………………………………………………. • Make sure the above statement is testable. • The Independent variable is …………………………………………………….. ...

    Control, Experiment, Hypothesis 399  Words | 3  Pages

  • Micro Unknown Lab Report

    | Gram Negative Unknown | Biology 3444-006 | | Lena Wallace | 11/7/2011 | | Abstract: The purpose of this lab was to identify an unknown bacteria culture using differential tests. The identification of the unknown culture was accomplished by identifying the bacteria based on its specific metabolic characteristics and morphology. It is suggested that culture 11 is a sample of Enterobacter aerogenes. Introduction: This experiment was centered on metabolic and biochemical testing...

    Bacteria, Enzyme, Gram staining 2042  Words | 6  Pages

  • Lab Report-

    Student's Name Date of Experiment- 11/27/12 Date Report Submitted 11/27/12 Title: Caloric Content of Food Purpose: to be able to measure the energy content of foods Procedure: We are going to take food items and burn them to heat water to be able to determine the amount of “energy” a food source can emit. Data Tables: |Data Table 1: Food Item - Observations ...

    Carbon dioxide, Energy, Heat 456  Words | 3  Pages

  • Lab Report

    Lab Report: Stoichiometry Lab Oct. 27, 2011 Claire Elizabeth Lab Partners: Hannah Signature:___________________ Introduction- Baking soda and vinegar are two common materials found in almost every household. That, plus the fact that all the starting and finishing materials are non hazardous and safe, is why this is one of the first chemical reactions that many people are exposed to The purpose of this experiment tests which of the two reactants (vinegar and baking soda) is the limited...

    Acetic acid, Chemical reaction, Force 579  Words | 3  Pages

  • Lab Report

    in the vase cools down and the cooler air contracts. The cooling air inside of the vase creates a vacuum. - See more at: http://www.stevespanglerscience.com/lab/experiments/why-does-thewater-rise#sthash.66YmM6Iw.dpuf Elephant toothpaste Foam is awesome! The foam you made is special because each tiny foam bubble is filled with oxygen. The yeast acted as a catalyst (a helper) to remove the oxygen from the hydrogen peroxide. Since it did this very fast, it created lots and lots of bubbles. Did you notice...

    Energy, Heat, Liquid 673  Words | 3  Pages

  • Chem File- Effect of Yeast

      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...

    Alcoholic beverage, Brewing, Carbon dioxide 2316  Words | 7  Pages

  • Lab Report

    Title Cricket Chirp Rate Lab The Effects of Atmospheric Pressure By Abigail Charpentier E Block Date October 2, 2013 Objective The objective of this study is to determine which environmental factors influence the rate of how fast a cricket chirps, to review and practice the steps of the scientific method, to learn how to use an online computer simulation https://www.gc.maricopa.edu/biology/glacier/scientific_method/ to review and practice constructing data charts and graphs...

    Atmospheric pressure, Chirp, Chirp rate 287  Words | 3  Pages

  • The Ability of Yeast to Ferment Sugar Molecules

    cellular respiration and fermentation. (Hyde,2012). Fermentation is a way of harvesting chemical energy that does not require oxygen. (Reece et al. 2012). When the body is deprived of oxygen it will then begin to meet its energy needs through the slow process of fermentation. In our lab we investigated alcoholic fermentation by using yeast, which can flourish in an low energy environment in anaerobic conditions. In this lab our goal was to discover the rate at which yeast will ferment different...

    Adenosine triphosphate, Carbohydrate, Carbon dioxide 1118  Words | 4  Pages

  • lab report

     Lab Report: Scientific Method Your Name: Taylah Harness Purpose of this Lab What is the goal of this lab? What question is it trying to answer, or what problem is it trying to explain? The goal for this lab is to be able to get the boiling water's temperature to increase by adding table salt. The problem it is trying to explain is, how does table salt affect the boiling temperature of water? does it increase or decrease? or does it stay the same? Hypothesis After reading the...

    Boiling, Boiling point, Celsius 962  Words | 5  Pages

  • Lab Report

    10/24/2013 LAB TITLE: Single Replacement Reaction of Solid Copper with Silver Nitrate PURPOSE The purpose of this lab is to: • Observe a single replacement reaction, and • Calculate the mole ratio of silver (Ag) to copper (Cu) in the reaction MATERIALS • Copper wire (30 cm) • Large test tube • 250 ml beaker • Silver nitrate (AgNO3) powder • Dilute AgNO3 solution • Distilled water • Electronic balance • Glass stir rod • Watch glass PRE-LAB DISCUSSION A single...

    Chemical reaction, Chemistry, Copper 711  Words | 4  Pages

  • Lab Report

    LAB Report #3 Introduction: In this lab we have focus on Isolation of bacteria from environment. Microorganisms are found throughout the environment: in the air and water; on the surface of any object such as clothes, walls, furniture; in soil and dust; and on and in our own bodies (skin and mucous membranes). In order to demonstrate the ubiquity and diversity of microbes in the environment, samples from immediate areas of the environment and/or from your body will be obtained and cultured...

    Agar plate, Bacteria, Growth medium 794  Words | 3  Pages

  • Enzyme Catalysis Lab Report

    512 Enzyme Catalysis Lab Report Pre-lab Questions: 1. Write a balanced chemical equation with state symbols for the reaction catalyzed by peroxidase. 2H2O2  2H2O + O2 (4H1 4O)  (4H + 2O + 2O) 2. What is the substrate(s) of this reaction? What is the catalyst? Substrate = H2O2 hydrogen peroxide Catalyst = peroxide 3. At what approximate temperature do enzymes normally operate in the body of a warm-blooded animal? Would your answer change if the enzyme came from a plant or yeast? Enzymes normally operate...

    Catalysis, Chemical kinetics, Chemical reaction 1002  Words | 5  Pages

  • Lab Report

    MEC 325/580 Lab Report CNC Machining Lab Report Date: March 18, 2013 Group Leader: Jian Wu Team Members: Group Number: G4 Regment No.: D Insturctor: CONTENTS 1.Objective and introduction. 2.Principles and practice. 3.Design and result. 4.Conclusion and recommendations. Appendices 1. Objective and introduction * Objectives Operate the CNC milling machine using G-codes, M-codes in a CNC program. * Equipment: Minitech CNC machine (Series 2) * Machine...

    Electrical discharge machining, G-code, Machine tool 1099  Words | 4  Pages

  • Lab Report

    Lab Report: Toothpickase and Enzymes September 19, 2012 Olivia DePhillips Lab Partner: Joy Morgan Meyers Signature: Introduction Enzymes are biological molecules that catalyze chemical reactions. In enzymatic reactions, the molecules at the beginning of the process, called substrates, are converted into different molecules, called products. Almost all chemical reactions in a biological cell need enzymes in order to occur at rates sufficient for life. Like all catalysts, enzymes work...

    Activation energy, Catalysis, Chemical equilibrium 1017  Words | 4  Pages

  • Yeast Population Lab Report

    Yeast Population Dynamics Lab How Environmental Factors Affect a Yeast Population’s Ability to Reproduce OBJECTIVE The objective of this experiment is to emphasize the influence that limiting factors have on a population. This lab tests yeast, a common component in baking, against two environmental factors (changes in temperature or concentration) to see what effect these have on the population dynamics of the yeast over a period of 72 hours. There are two sections of tests included in this...

    Abiotic component, Biotic component, Carbon dioxide 2220  Words | 12  Pages

  • lab report

    Erin Arroyo  Lab report June 11, 2013 Biology 123 Professor K Title: Scientific Investigation of the Peroxidase Enzyme & Temperature Abstract:  In this lab we tested the effect temperature has on the rate of enzyme activity. The way we figured this out was by taking four different temperatures and testing the different absorbance levels they produced every 20 seconds for two minutes straight using a spectrophotometer. The important part of this experiment was the temperature...

    Catalysis, Chemical reaction, Chemistry 1725  Words | 8  Pages

  • Lab Report

    Lab Report: Halogen Reactions Purpose: This experiment will allow for exploration into some of the properties of Group 17 elements (halogens) and their compounds. More specifically, the solubility properties of these halogens will be used to predict their reactions. The relative electronegativities of the halogens will be determined. Halides,such as Cl-, Br-, and I- will be used to make these determinations. Because this lab is qualitative rather than quantitative, there are no calculation...

    Bromine, Chlorine, Electronegativity 621  Words | 3  Pages

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