210 Comparing Fermentation Rate of the S. cerevisiae Yeast in the presence of MgSO4‚ NaF and Sodium Pyruvate Hypothesis In the fermentation of rate of yeast‚ S. Cerevisiae‚ there will be a higher/ faster rate of ethanol production‚ However‚ using catalytic enzymes would make the rate more faster‚ and MgSo4 will have a higher rate of CO2 than that of NaF and Sodium pyruvate as it act as a more better catalytic enzyme than the others. Methods Preparation of Tubes A solution of yeast and glucose was
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“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
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detoxifying hydrogen peroxide and preventing the formation of carbon dioxide bubbles in the blood. This laboratory exercise involves the use of an enzyme that will react with hydrogen peroxide. The enzyme is catalase and hydrogen peroxide (H2O2) is the substrate. The reaction is as follows: catalase 2H2O2 2H2O + O2 Ingested hydrogen peroxide is a poison‚ while external use of this substance is not. However‚ the generation of oxygen gas requires careful handling
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throughout my experiments‚ so that temperature would not have an effect on my results. This would help me obtain more reliable and accurate results. Also‚ I made sure that I was drawing the solution up in the pipette beforehand‚ so that I could put it into the cuvette at exactly 30 seconds. This would make my results more accurate‚ as the solution would be put into the cuvette at precisely 30 seconds and so time would not have an effect on my results. I also used separate pipettes to measure out the
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what are the possible effects of phobia to the ones experiencing it‚ and what are the treatments and therapies that can be done. Our research paper is divided into five subtopics that are full of useful information. Significance of the Study We made this research paper to give the readers more knowledge about the topic‚ phobias. This will help them understand and learn everything they need to know about phobias. This includes its definition‚ kinds‚ causes and effects‚ and treatments. The following
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What is yeast? To most people yeast is just something that is in the food that we eat; However to the scientific community yeast is much more then that. According to the Dictionary of Student Science yeast is a one-celled fungi that can cause the fermentation of carbohydrates‚ producing carbon dioxide and alcohol. ( ) Yeasts are found in the soil‚ in water‚ on the surface of plants‚ and on the skin of humans and other animals. Like other fungi‚ yeasts obtain food from the organic matter around
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What are Carbohydrates? Carbohydrates are the sugars‚ starches‚ and fibers found in fruits‚ grains‚ vegetables and milk products. Carbohydrates are sugars that break down inside the body to create glucose. Glucose is moved around the body in the blood and is the primary source of energy for the brain‚ muscles‚ and other essential cells. There are two types of carbohydrates‚ simple and complex; Simple carbohydrates refer to sugars with a simple molecular construction of one or two parts. Because
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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
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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
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Measuring the efficiency of various carbohydrate substrates in yeast fermentation. Cherrishe Brown October 3‚ 2007 Dieldrich Bermudez BSC 2010L Sect# 0560 Discussion As expected in the experiment Glucose‚ Fructose‚ and Sucrose were all utilized for fermentation. Based on the rate of evolution of CO2 the yeast was most efficiently able to utilize the substrate Glucose‚ followed by Sucrose and Fructose respectively. Given more time I believe that Sucrose would have surpassed glucose in total
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