Assignment 1 UNIT 1 Question 1 (5 marks): Discuss the rate-limiting factor. Why is it important to consider when studying exercise physiology and training? Provide one example to clarify your understanding. The rate-limiting factor is the “step” that limits performances (the “slow step”). If we know the rate-limiting step in a certain physiological pathway or training situation‚ we can manipulate the factors of this step to change and increase the rate of the pathway. This will improve overall training
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Physics Coursework- Ohm’s Law Aim: To investigate the factors of affecting the resistance of a wire. In this experiment I will be using a metal nichrome wire to show the resistance when the length and width is changed. Variables Variables that I am going to keep the same. Variables that I am going to change. Width- 0.36mm2 Material- Nichrome wire Voltage- 2V Temperature- Room Temperature Length- 10cm‚ 20 cm‚ 30cm‚ 40cm‚ 50cm Material- Nichrome Length- 50cm Voltage- 2V Temperature- Room
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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 solution Large beaker
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Cellular Respiration of Yeast! Purpose: ! The purpose of this lab is to determine if the quantity glucose solution will increase or decrease the rate at which cellular respiration occurs at within the tested 20% yeast suspension.! Question:! What are the effects of increasing or decreasing the quantity of 0.06mol/L glucose solution on the cellular respiration within the tested yeast molecules?! Hypothesis: ! When the quantity of glucose solution is increased‚ the rate at which cellular respiration occurs
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An experiment to demonstrate the effect of temperature on fermentation by yeast The purpose of this laboratory is to observe how temperature affects the metabolism of Grape juice by visibly noting the volume changes of identical food mixes containing yeast at different temperatures. Background Information If yeast is added to a liquid containing sugar and other nutrients‚ kept at an appropriate temperature (and deprived of oxygen)‚ it will turn the sugars into ethanol (alcohol) and carbon
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Factors Affecting Profitability: An Empirical Study on Ethiopian Banking Industry Amdemikael Abera A Thesis Submitted to The Department of Accounting and Finance Presented in Partial Fulfillment of the Requirements for the Degree of Master of Science (Accounting and Finance) Addis Ababa University Addis Ababa‚ Ethiopia June 2012 Addis Ababa University School of Graduate Studies This is to certify that the thesis prepared by Amdemikael Abera‚ entitled: Factors Affecting Profitability:
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In the yeast discovery lab we had to decided what the outcome would be then perform the experiment. The experiment was done during class time‚ so everyone’s results would be the same. There were four bottles with warm water in them and to those bottles were added yeast. Then to one of each bottle there was added sugar‚ corn syrup‚ corn starch. To the fourth bottle there was only yeast added and used as a control group. Balloons were then stretched onto the top of the bottles to catch any gas the
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highest respiration rate of 455 ppm/min. Sucrose is second with 391 ppm/min‚ then fructose with 231 ppm/min and lastly lactose with 92 ppm/min. We can see a clear trend‚ that glucose had the highest rates and that lactose was the lowest‚ so we see a clear downwards sloping trend‚ which was also expected. This suggests that yeast respires best with glucose instead of sucrose fructose or lactose. To explain this process‚ we must first understand how sugar affects yeast growth. First of all yeast is a
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Factors that affect climate Latitude: Ocean Currents: Wind and air masses: Elevation: Relief: Near water: Global Factors that Affect Climate As the suns UV rays hit the earth they hit is directly at the equator causing more heat. Because these rays are direct and they hit direct at one spot. For part a‚ the earth start to slope‚ in which the sun’s rays have to hit a larger areas‚ and have to travel further distances. As the latitude increases‚ the average annual temperatures decreases. In North
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Factors Affecting Fermentation of Glucose by Yeast Introduction: Fermentation is anaerobic respiration whereby food is altered into more simple compounds and energy in the form of chemicals is produced‚ an example being adenosine triphosphate (biology-online.org/dictionary/Fermentation). All this occurs with the lack of atmospheric oxygen. At the end of the day alcohol and carbon dioxide are the end products when yeast is used in the fermentation procedure. But end products like acetic acid
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