fermentation (anaerobic) or respiration (aerobic). Both of these processes involve oxidation of foodstuffs‚ yet only the latter requires oxygen. Cellular respiration is a very complex process that consists of many steps that take place inside the cell‚ in an organelle called a mitochondrion. Mitochondria are responsible for converting digested nutrients into the energy-yielding molecule adenosine triphosphate (ATP) to fuel the cell’s activities. This function‚ known as aerobic respiration‚ is the reason mitochondria
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understand the process of fermentation of yeast in different concentrations of sucrose. The experiment worked with yeast and sugar (sucrose and glucose) to determine the rate of fermentation by testing the pressure of C02 in the test tube. The experiment tested the metabolic capability of yeast anaerobically meaning no oxygen was present (this was ensured by the thin layer of oil on the top of the solution). This means that the metabolic rate of the yeast could be determined by testing the pressure
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Biology Fermentation Practical "A comparison of the respiration of yeast in different sugar substrates" Aim: The aim was to compare the respiration of yeast in different substrates of sugars‚ i.e. between a monosaccharide (glucose) and a disaccharide (maltose) Theory: There are three types of Carbohydrates‚ monosaccharides‚ disaccharides‚ and polysaccharides. The two‚ which I will be looking at‚ are‚ monosaccharide (glucose) and the disaccharide (maltose) Classification and major properties of
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Mashrek International School Investigate the Factors that Affect the Rate of Respiration in Yeast. (Temperature) Fawzi El Ansari Biology HL Title: Investigate the Factors that Affect the Rate of Respiration in Yeast. (Temperature) Aim: The aim of this experiment is to investigate the effect of changing the temperature on the rate of respiration in yeast. This will be done by placing equal amounts of yeast in each beaker that contains the same pH solution. Each beaker will be mixed with glucose
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Title: Respiration-Fermentation in Yeast Aim: To study the different of solution affect the gas forms during fermentation in yeast. Procedure: Refer to Lab manual Result: Questions: 1. Yes. 2. Sucrose. 3. When no oxygen the ATP will be produce. 4. Brewery. 5. Aerobic glucose and aerobic glucose oxygen. 6. CO2 and aerobic water. 7. CO2 and aerobic ethanol. Conclusion: The purpose of this experiment is to determine sucrose gas form during fermentation with yeast is the most
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The effect of enzyme concentration‚ substrate concentration‚ pH‚ and temperature on the enzyme catalase. Introduction: Enzymes are biological catalysts; proteins and RNA. They are required for most biological reactions and they are highly specific. Each enzyme has an active site. The active site is the spot on the enzyme where a substrate fits in. Substrates binds with enzymes through the active site. Enzymes‚ being highly specific‚ only fit with one certain substrate. Enzymes and substrates
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Title: “The Effect of Substrate Concentration‚ Enzyme Concentration‚ pH and Temperature on Enzyme Activity” Abstract: In the following experiments we will measure precise amounts of potato extract as well as Phenylthiourea‚ combined with or without deionized water and in some instances change the temperature and observe and record the reaction. We will also investigate the different levels of prepared pH on varying samples of the potato extract and the Phenylthiourea and record the results.
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The Effects of Substrate Concentration‚ Reaction Time and Enzyme Concentration on Enzyme Reactions Corey von Ellm-St. Croix Rachael Kwan ID#: 20427841 Matthew Hrycyshyn & Saeideh Mayanloo Biol 130L‚ Section 017 Wednesday‚ 9:30am-12:20pm‚ 151 November 09‚ 2011 A living system controls its activity through enzymes. Enzymes are made from hundreds or even thousands of amino acids connected in a very unique and specific order. Almost all enzymes are proteins‚ except for ribozymes. The chain
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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
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Affect of enzyme concentration to the rate of reaction Aim: With the experiment of protein solution‚ in this case egg white added to different pepsin concentrations (0%‚ 0.2%‚ 0.4%‚ 0.6%‚ 0.8%‚ 1.0%) shows‚ as the egg white is a protein and the pepsin works as an enzyme‚ how a higher pepsin concentration and therefore a larger amount of enzymes effect the rate of reaction. Hypothesis: An increased concentration of pepsin speeds up the time the mixture needs to come clear. Introduction:
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