Lab 04: Sugar Respiration in Yeast Sugars are vital to all living organisms. The eukaryotic fungi‚ yeast‚ have the ability to use some‚ but not all sugars as a food source by metabolizing sugar in two ways‚ aerobically‚ with the aid of oxygen‚ or anaerobically‚ without oxygen. The decomposition reaction that takes place when yeast breaks down the hydrocarbon molecules is called cell respiration. As the aerobic respiration breaks down glucose to form viable ATP‚ oxygen gas is consumed and carbon
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FROM YEAST AND EFFECT OF pH ON ENZYMATIC ACTIVITY Jenelle C. Faustino‚ John Gambit B. Garcia‚ Fatima S. Jusay‚ Oliver Alexander B. Lao and Eunice L. Licudine Group 4 2 E Medical Technology Biochemistry Laboratory ABSTRACT Enzymes are substances that are produced by living organisms and act as catalysts in order to speed up or chance a chemical reaction without changing itself at the end of the reaction. Invertase was extracted first from baker’s yeast. Determination of the effects of
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Independent University‚ Bangladesh Admission Test (Sample) Math-Physics (Engineering) Total Marks: 50 Name Instructions: a) Turn-off all mobile communication devices (cell-phones‚ PDAs‚ laptops‚ etc.) b) There are 25 (twenty five) problems. You have to attempt all of them. c) Each problem has 5 (five) possible answers. Choose the correct answer‚ and fill the appropriate oval on the answer sheet. d) There is no negative marking. e) Do not fill more than one oval for any problem. f) It is preferable
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Introduction: The purpose of this experiment is to measure the effects of changes in temperatures and pH on enzyme activity in skeletal muscle‚ particularly the activity of lactate dehydrogenase (LDH). LDH is a glycolytic enzyme which converts pyruvate to lactate in the following equation: LDH Pyruvate+ NADH ------------ Lactate + NAD The reaction above can move in both directions‚
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Carbon Dioxide Production of Yeast in Different Sucrose Solutions Internal Assessment Azayleah Delgado October 27‚ 2013 Period 2 Carbon Dioxide Production of Yeast in Different Sucrose Concentrations Raw Data Tables: Sucrose concentration (%) Volume of CO2 captured (mL) 0 minutes 5 minutes 10 minutes 0 4.5 4.5 5.0 2.5 4.0 4.5 4.5 5 4.0 4.0 4.5 7.5 4.0 4.5 4.5 10 3 3.5 3.5 Table 1: Trail 1 of Volume of CO2 captured by sucrose concentration Sucrose concentration
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Properties of pH The manufacture’s claim is that Sensodyne toothpaste micro hardens tooth enamel to help protect against the effects of acid wear‚ helps stop the twinges of pain from sensitive teeth formulated with low abrasivity‚ neutral pH and gentle yet effective cleaning system. To find out if the manufactures claim on Sensodyne toothpaste is the correct level of pH. I expect the Sensodyne toothpaste to be a neutral pH level as the manufactures claim that this products pH level is neutral
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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
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examine the rate of alcoholic fermentation using various carbohydrates. Hypothesis: If the yeast is placed in 5% glucose or sucrose solutions‚ then carbon dioxide production will increase over time. If boiled yeast is placed in a 5% sucrose solution‚ then carbon dioxide production will remain constant. Variables Independent variable: Carbohydrate solutions (5% solutions of glucose and sucrose) and boiled yeast Dependent variable: Rate of reaction of alcoholic fermentation as calculated by size of
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concept and meaning of pH 2. Provide the student experience in measuring pH a. pH testing paper 3. Test the student’s hypothesis as it related to the pH of common solutions Hypothesis The pH of the tested solutions will be in the order of the following according to a pH scale: 1. Lime juice 2. Orange juice 3. Soda 4. Iced Tea 5. Milk 6. Water 7. Soapy water Material Required To facilitate this laboratory exercise‚ the experimenter needs the following: pH strips Sample reservoirs
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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 |
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