Cell Respiration & Photosynthesis BIO STUDY GUIDE (Ch. 9.1-9.5‚ 10.1-10.3) I) CELLULAR RESPIRATION A) Catabolic Pathways A.1) Fermentation: partial degradation of sugar that occurs w/o oxygen A.2) Cellular Respiration: oxygen is used A.3) Redox Reactions (Oxidation-Reduction that exchanges electrons) Oxidation: loss of electrons (energy must be added) Reduction: addition of electrons. (-) charged electrons added to atom reduce amount of (+) charge of that atom A.4) Stepwise Energy Harvest
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formula is: C2H5OH. Glucose from plant material is converted into ethanol and carbon dioxide by fermentation. The enzymes found in yeast (single-celled fungi) are the natural catalysts that can make this process happen. Here is the word equation: Sugar → Ethanol + Carbon Dioxide Fermentation of glucose using yeast You measure 15ml of yeast solution in a conical flask and add 25ml of sucrose
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The lactose test appeared pink still‚ which indicated no fermentation had happen and no gas was found either. The sucrose test appeared yellow indicating that sucrose was fermented turning the tube acidic and surprisingly no gas was found. After these tests and with the red growth on the TSA media it was confirmed
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CHAPTER TWO Beneficial bacteria in the environment and their uses. In today’s world‚ the environment and its related issues are steadily gaining a lot of importance. Some bacteria are helpful and are used to obtain balance in the environment. It has been seen that helpful bacteria are useful in dissolving organic sludge from water‚ breaking down the growth of algae‚ reducing the various noxious odours such as hydrogen sulfide odours‚ reducing ammonia levels‚ promoting faster growth of fish in the
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from starch to sugar). And then‚ the mash is boiled‚ so we sterilized. Fermentation A Lactic-acid bacterium is added to the mash for two reasons; to increase the acidity and to sterilize it. The mash is poured into large stainless-steel tanks‚ and yeast (yeast converts the sugars into ethyl alcohol) is added‚ then tanks remained closed‚ for the next two to four days; that fermentation is completed. After the fermentation we have a product with 8% ABV approximately. Distillation and rectification
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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 food source for energy. This process is done in a fermenter‚ conditions are controlled by mixing‚ water jacket.” – URL: http://scienceaid.co.uk/biology/micro/fermentation.html Below is
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bacteria produced the enzyme catalase. This helped me narrow my unknown down to Micrococcus and Staphylococcus. I inoculated my unknown onto a mannitol salt agar. The growth and color change to yellow indicated mannitol fermentation because acid was produced. The acid fermentation is a characteristic of the pathogen
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Tea Cultivation Today tea leaves are prepared by being plucked by hand from the tea bushes‚ dried (either in the sun or in drying pans or ovens)‚ then rolled‚ and finally heated ("fired") in kilns to assure complete drying. In Japan the tea leaves may first be steamed before drying‚ which tends to produce a slightly different flavor‚ one sometimes described as more "grassy." "… the tea plant yields a crop after it has been planted three years‚ and there are three gatherings during the year: one
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Bibliography: http://oxforddictionaries.com/us/definition/american_english/pineapple http://firstvitaplus.net/vit_talboskamote.html http://science.howstuffworks.com/dictionary/biology-terms/fermentation-info.html http://www.crfg.org/pubs/ff/banana.html http://www.medicalhealthguide.com/articles/kangkong.html http://www.naturalfoodbenefits.com/display.asp?CAT=1&ID=27 Documentation
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Ruminant Digestive System By Susan Schoenian sheep101.info |Why are sheep always chewing? | |Sheep belong to the ruminant classification of animals. Ruminants are characterized by their "four" stomachs and "cud-chewing" behavior. The cud is a food bolus | |that has been regurgitated.
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