Dela Cruz‚ Karen Angelica Domalaon‚ Abegail Dulay‚ Shirley Ann Felipe Group 5 2C Medical Technology Biochemistry Laboratory ABSTRACT Invertase is a type of enzyme‚ a natural catalytic agent for biochemical reactions‚ can be obtained in Baker’s Yeast. Determination of the effect of pH on invertase activity is the primary objective of the experiment. Dinitrosalicyclic acid (DNS) Assay method is utilized to monitor the enzymatic activity of invertase. Invertase was subjected to different pH (3.87
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excellent value nutritionally‚ and of great importance to vegetarians. Edible mushrooms are excellent sources of protein‚ have low-fat content and are free of cholesterol. They are easily cultivable and are consumed either in fresh or processed form. Yeasts and filamentous fungi secrete a plethora of important enzymes in the growth medium together with other secondary metabolites. Most of these are hydrolytic in nature being employed in different food processing industries as well as in refinement of
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APPENDIX 5 - Writing Reports Report 1: Drosophila F1 Generation Report General Notes: This report is very much a practice run to get you used to this style of report writing‚ rather than simply filling in lab sheets. It should not be a long report (no longer than these notes‚ in fact). Scientific writing is not like writing essays in other genre. In many ways it is easier! There are three important rules to scientific writing and if you adhere to these‚ the rest is quite easy: 1. Sentences
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environmental samples and to enumerate the different microbial species observed. Methodology Results and Discussion Bacteria‚ molds and yeast have different colony morphologies and characteristics that are specific to the genus and species of the organism. Bacterial colonies can be classified by color‚ form‚ elevation‚ margin‚ opacity and size. Mold and yeast colonies can be classified and described by their color‚ texture‚ feature on the reverse side and more. Also‚ the source from which the bacteria
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(2006) Immobilized yeast cell system for continuous fermentation applications Biotechnol Lett ‚ 28:1515–1525 Li M Madden D.‚ Immobilisation of yeast in calcium alginate beads‚ 2007. National Centre for Biotechnology Education‚ University of Reading. Nevoigt E.‚ Progress in Metabolic Engineering of Saccharomyces cerevisiae‚ 2008. Microbiol Mol Biol Rev.‚ 72(3) pages. 379–412. Ro‚ et al.‚ 2006. Production of the antimalarial drug precursor artemisinic acid in engineered yeast. Nature 440‚ pages‚ 940-943
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Food and Beverage 1. Description of organizational procedures for use of legal measurement of drinks and the importance of doing so. I was employed as a waiter at Co.Fi restaurant in Brooklyn. According to their policies and procedures I was not allow to serve alcohol to any person under the age of 23. I was required to ask customers for identification. Although the South African Liquor Act states that any person over the age of 18 may be served with alcohol‚ Co.Fi did not allow that. I
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Procedure – Instructions followed as per procedure‚ specimens viewed through v-scope‚ using 10x‚ 20x‚ and 40x stained wet-mount. Observations compared amongst one another from cd-rom. Spirillum bacteria Bacillus Cheek Swab Yeast Analysis – Using the virtual microscope‚ the images seemed to be more clear and concise. Using the light microscope again for another experiment has increased my confidence in its utilization. Although the procedure was different‚ the experiment
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center. Because a biological agent‚ bakers ’ yeast‚ is being used to drive this reaction‚ the optical purity that results in the product is so stereo-selective that the major product‚ (+)‚ is formed for 89% of the product. Introduction: This experiment was preformed to study the chiral selectivity of the reduction of the ketone portion of Ethyl acetate to a secondary alcohol. This reaction was enzyme catalyzed with a common batch of baker ’s yeast. The reaction conditions of this process are therefore
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Catalyst = peroxide 3. At what approximate temperature do enzymes normally operate in the body of a warm-blooded animal? Would your answer change if the enzyme came from a plant or yeast? Enzymes normally operate in the body of a warm-blooded animal at the range of approximately 75°F - 100°F. If the enzyme came from a plant or yeast it would probably operate at a different temperature. 4. What allows peroxidase to be specific for its substrate? (In other words‚ why doesn’t peroxidase catalyze other types
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well colonized by the microorganisms used for the fermentation. These starters are formed using a specific cultivation medium and a specific mix of fungal and bacterial strains. microorganisms used in starters include various bacteria and fungi (yeasts and molds): Rhizopus‚ Aspergillus‚ Mucor‚ Amylomyces‚ Endomycopsis‚ Saccharomyces‚ Hansenula anomala‚ Lactobacillus‚ Acetobacter‚ etc. Tempe is a traditional food in Indonesia. It is made from soy beans which is fermented that resulting it to in
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