Aloe Vera’s Profile Lavanessa Young American Public University Whitney Elmore 06/17/14 Introduction Aloe is often described as a succulent stemless or very short-stemmed plant with a slimy and soothing sap. Binomially‚ this plant is known as Aloe vera‚ but it is a species with a good number of synonyms‚ including Aloe vulgaris‚ Aloe indica‚ Aloe perfoliata ‚ and Aloe barbadensis. It’s important to point out the fact that Carl Linnaeus was the first scientist to describe this species. Aloe vera
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Fermentation and affects it has on foods Fermentation is described as the transformative action of organisms and the metabolic change either anaerobic or aerobic processes converting energy needed to turn raw product to a finished fully fermented food. Fermenting food has become more popular because people are realizing that if it were not for fermenting as a collection of people we would be in trouble. Fermenting has been done for hundreds of years because if not for fermenting letting foods just
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ABSTRACT The hypothesis which states that the simpler the nature of substrate‚ the faster the rate of cellular respiration of yeast was tested using the smith fermentation tube method. The experiment used six smith fermentation tubes‚ distilled water and sugar substrates. It composed of six set-ups which used 15ml of 10% yeast suspension‚ 15 ml distilled water and 15 ml of their assigned sugar substrate namely: starch‚ lactose‚ sucrose glucose and fructose respectively. Set-up six was the
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Fermentation Fermentation is a natural process that has been going on in nature since before humans existed. For centuries we have been practicing food fermentation‚ knowingly or unknowingly. Every food culture in the world throughout history has been using fermentation in their food in some way. Bread making originated in Egypt 3500 years ago. Fermented drinks were being produced and consumed in Babylon(now Iraq) 7000 years ago. China is thought to be the birth place of fermented vegetables. A
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There are more than one forms of fermentation; yeast fermentation is probably the most common method. This process is used in many everyday products today. Yeast was first discovered in 1676‚ but was used before. It has also led to numerous scientific advances. Yeast expands‚ especially well with a good amount of sugar‚ the more of the amount the greater it expands. Yeast is a single-celled organism‚ a fungus to be more specific. They consume carbohydrates‚ mainly sugars‚ and produce carbon dioxide
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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
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reaction loses a –OH hydroxyl group and the alcohol loses a single hydrogen to allow bonding to occur between the carbon and oxygen atoms. Esters are polar molecules‚ or molecules that are separated in polarity by differences in electronegativity and each individual atom’s pull on electrons. Basically‚ one part of the molecule is slightly positive and the other slightly negative. Whilst esters have dipole-dipole interactions and dispersion forces at work‚ they are not hydrogen-bond donors‚ as they
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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 of sugar (dependent variable).My hypothesis my hypothesis is that the fruit juice with a higher percentage of sugar will produce more fermentation. The experimental results supported my
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tionStudent Name: Laura Scott 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
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in the cytosol – glycolysis – only 2 ATP saved - By the end of the process‚ you get 2 pyruvate – 3-carbon molecules NO O2 - Fermentation 1. Lactic Acid – your muscles ache because of the accumulation of lactic acid. 2. Alcohol Fermentation- ethanol is fancy word for alcohol. Alcohol fermentation is alcohol + CO2 O2 Aerobic * Respiration * Mitochondria * Matrix – Krebs Cycle – C6 – gives you 2 more ATP * Innermembrane- ETS – 34 ATP Mitochondria is only involved in
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