-------------------------------- 1 A scientific paper submitted in partial fulfillment of the requirements in HNF 12 laboratory‚ 2nd sem.‚ 2012-2013. OBJECTIVES 1. To enumerate the principle and methods in fermentation; and 2. to identify the factors that affect the efficiency of fermentation. INTRODUCTION Vinegar has been traditionally used as a food preservative. Vinegar retards microbial growth and contributes sensory properties to a number of foods. The wide diversity of products containing
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antibiotics. For this reason‚ it is important to test and observe unknown organisms in the lab to continually improve the health and well being of society. The objective of this report was to first isolate a single colony of an unknown culture on a LB agar plate. From here‚ a slant was made and used for multiple types of testing in order to determine the identity of the unknown organism. The tests performed to identify the unknown organism included Gram Staining‚ Fluid thioglycollate/aero-tolerance test
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Alcoholic Fermentation Lab Kylie Johnson 11-10-12 Introduction: Since we are regular human beings‚ of course we are going to consume a lot of energy in our lifetime. Most of the energy we consume comes from fossil fuels. Fossil fuels are a nonrenewable resource‚ and we are using these non-reusable ones uncontrollably. This is why we need to use more renewable resources. A way that we could do that is by the alcoholic fermentation of ethanol. Ethanol is a byproduct in corn‚ and it is one product
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Chris Brunelle Biology 112-online Professor Gaskin September 10‚ 2014 Minimal Organism “A minimal genome is generally defined as the smallest set of genes that allows for replication of the organism in a particular environment (Cho‚ M.‚ 1999). The creation of these minimal genomes can be helpful and harmful at the same time. There are many opinions out there about the subject‚ I will share some of those and my position on the subject. First let me just start with my personal position on minimal
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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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One major ways for the survival of all organisms is called adaptation. When it comes to Intertidal Organisms their no different. Intertidal Organisms inhabit the specific area between low tide and high tide next to the rocks on the coasts‚ marshes and or wetlands. Theses organisms can be from sea stars to types of algae and many more. As the tides come in‚ the habitat of intertidal organisms are sprayed with salt water. Then after the tide depletes‚ the habitat is exposed to the sun. It makes
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In this lab‚ the class tested the effect of temperature on the rate of fermentation in yeast by measuring the height of CO2 produced in a graduated cylinder at varying degrees Celsius. Yeast can perform cellular respiration and fermentation‚ the first needing oxygen (aerobic) and the second not (anaerobic). Cellular respiration is the normal way human bodies’ make energy‚ but when lacking oxygen‚ cells undergo fermentation‚ which creates less energy than respiration‚ CO2‚ and lactic acid (though
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Drug Screening Teachers Prepared for: The Board of Education Abstract Currently‚ new hire teachers are not drug tested. This policy needs to be changed because teachers highly impact the students they come in contact with. This paper is a proposal written in APA format in order to persuade the Board of Education to change the drug screening policy for new hires in local the school system. In order to be eligible to earn a Tennessee teacher certification
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Lab 6: Fermentation Introduction All heterotrophs go through the process of cellular respiration in order to make energy. To obtain the most energy per glucose cellular respiration is done by aerobic cellular respiration‚ but when no Oxygen is present fermentation is used. Fermentation is the anarobic process that most organisms and fungi use. It involves the breakdown of glucose into alcohol if no Oxygen is present. CO2 is also produced during this cycle. Temperature and environment can affect the
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Aim: 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 are directly absorbed into the bloodstream during digestion. Materials: 2% yeast
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