Yeast Essays & Research Papers

Best Yeast Essays

  • Yeast - 1177 Words
    Ebrahim Abdulaziz Design Lab Report Research Question: How is the rate of yeast fermentation of 7.5g of yeast affected by using different companies of yeast (Bakon Yeast Inc., Lake States Yeast LLC, Lesaffre Yeast Corp, Red Star Yeast Company, and Minn-Dak Yeast CO Inc.)? Background Information: Yeast is a fungal microorganism that is used to manufacture mainly bread and beer. It reproduces rapidly. Fermentation is the process by which yeast takes in sugar and releases alcohol and...
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  • Yeast - 402 Words
    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...
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  • Essay on Yeast - 269 Words
    Yeasts are eukaryotic microorganisms classified in the kingdom Fungi, with 1,500 species currently described[1] (estimated to be 1% of all fungal species).[2] Yeasts are unicellular, although some species with yeast forms may become multicellular through the formation of a string of connected budding cells known as pseudohyphae, or false hyphae, as seen in most molds.[3] Yeast size can vary greatly depending on the species, typically measuring 3–4 µm in diameter, although some yeasts can reach...
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  • Yeast experiment - 456 Words
    Yeast experiment Using the hemocytometer Filling the hemocytometer chamber Take a portion of your sample by placing the glass pipet tip into the liquid mixture and letting it fill via capillary action (draw upwards automatically.) Blot a small portion on a paper towel prior to filling hemacytometer. Fill chamber by gently setting pipet tip on edge of chamber at etched cut. Be careful not to overfill; avoid getting sample into moat. Carefully place hemocytometer on microscope stage. As you...
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  • All Yeast Essays

  • yeast Lab - 676 Words
    Yeast Population Lab Report During this experiment we were trying to determine how food availability affects CO2 production (related to population growth). We investigated how one factor influences the change in yeast population growth as measured by the amount of carbon dioxide produced. The yeast that you buy in the store contains living organisms–invisible small one celled, microorganisms. As long as they are kept dry, they are inactive. When they are given food, moisture and warmth,...
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  • Yeast Lab - 415 Words
    Yeast fermentation Hypothesis - Yeast cells perform fermentation when supplied with a source of energy. Materials Two 250 mL Erlenmeyer flask Water, Sugar solution Bromothymol blue solution plastic tubing Rubber tubing Two rubber stopper 50 mL graduated cylinder Medicine dropper Blank slide...
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  • Yeast Information - 359 Words
    Scientific name -Kingdom- Fungi, Phylum- Ascomycota Class- Ascomycetes Order- Saccharomycetaler, Family- Saccharomycetaceae, Genus- Saccharomyces, Species- Cervisiae

    Description - Yeast is a unicellular organism that lacks chloroplasts. They are so small that it can't be seen by the naked eye and they are so small that it would take 4000 of them lined up side by side to measure an inch.

    Habitat - Yeast lives on and is nourished by dead or living plant or...
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  • yeast fermentation - 268 Words
    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%...
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  • Yeast Fermentation - 564 Words
    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...
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  • Yeast Fermentation - 674 Words
    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...
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  • Yeast Fermentation - 342 Words
    Yeast Fermentation Lab Report The purpose of this experiment was to observe the process in which cells must partake in a respiration process called anaerobic fermentation and as the name suggests, oxygen is not required. This particular procedure, which is catabolic meaning, it breaks down energy, can be present in to types of fermentation; alcohol in yeast or lactic acid in muscles. This is a continued reaction from glycolysis, where glucose is broken down into three carbon sugars. The...
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  • Yeast and Fermentation - 1907 Words
    Dinah Gibson Ms. Lunsford Honors Chemistry 12/6/2011 Abstract Yeast is widely used for making bread, beer, and wine. People all over the world drink and eat those products. This projects looks at which fruit juice with a higher 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...
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  • Bread Yeast - 704 Words
    Useful Microbes Making Bread with Yeast By Rebecca Coles Introduction Bread is such a common food, who would expect it to be made in such a fascinating and clever way? A simple loaf contains just four main ingredients; flour (the main ingredient), warm water (the yeast prefer the water warm), salt and of course the yeast, tiny microscopic fungi that help the bread rise. Although fascinating the process is surprisingly simple; first, the flour, sugar and water is mixed together with...
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  • Methyl Blue Staining on Yeast
    The methylene blue staining procedure is used to measure yeast viability based on the assumption that the methylene blue will enter the cells and be broken down by living yeast cells that produce the enzymes which breaks down methylene blue, leaving the cells colourless. The non- viable cells do not produce this enzyme (or enzymes) and as such the methylene blue that enters the cells are undegraded causing the cells to remain coloured (the oxidized form concentrates intracellularly). The...
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  • Yeast Fermentation Rates - 586 Words
    IB Biology Internal Assessment: Yeast Fermentation Rates Planning(a) Question- Growth: What is the effect on Yeast Growth/Expansion during fermentation when mixed in water of varying temperatures? Hypothesis- Temperatures above or below the recommended fermentation temperatures will contain less, or be void of growth, either due to inactivation or to yeast death. Variables- | | | | |...
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  • Yeast Pre-Lab - 788 Words
    Yeasts’ capability of undergoing ethanol fermentation, its ability to ferment other sugars and artificial sweeteners, and how lactase influences yeasts ability to use lactose as a food source Kristina Naydenova Father Michael Goetz Purpose Part A: To investigate whether yeast has the ability to ferment glucose to produce carbon dioxide gas and ethanol. Part B: To investigate whether yeast has the ability to ferment other sugars and artificial sweeteners and how lactase influences...
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  • Yeast Lab Report - 1084 Words
    * Would yeast produce more carbon dioxide with the presence of sugar at room temperature or in an incubator? | -Observing Cellular respiration in yeast cells. | Yeast Lab Background Information: Yeast is a tiny unicellular fungus that obtains energy from outside sources (a heterotroph) mostly sugars in order to grow and reproduce. Yeast is often used in bread dough to make the dough rise. With the presence of oxygen a yeast cell creates energy by performing cellular respiration...
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  • Lab Report on Yeast Fermentation
    Yeast Experiment – Temperature Yeast fermentation is affected by temperature as an outcome of the many different temperatures that yeasts are exposed to. The accepted value for yeasts optimum temperature is approximately 66.667 degrees Celsius. If yeast is exposed to their optimum temperature, then this would create the most amount of fermentation. In this experiment however, the yeast were exposed to temperatures below their optimum. The chemical reactions within yeast are facilitated by...
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  • Yeast Fermentation lab - 2222 Words
    Examining the Effects of Mass and Type Of Sugar on Yeast Fermentation Lab Purpose: To measure and analyze the effects of various types and masses of sugar in an ethanol fermentation reaction with yeast. Introduction: Ethanol fermentation is a system in which hydrogen ions from NADH + H+ are broken down in order to release the trapped energy and regenerate NAD+. In the absence of a mitochondria or oxygen ethanol is formed, which is typically found in bacteria and some yeast....
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  • Effect of Temp on Yeast Cells
    Bio coursework Methylene blue Yeast cells – explanation of respiration hence colour change etc Low temp colour change should be visible as the yeast cells are not necessarily dead, just inactive. Activity increases from 20-45 c High rate around 30-40 Starts to slow down – basically enzyme curve see bio 1 100 degrees will kill all cells Do a few preliminary keep working down until first blue solution appears in unit of ten Then work to find degree. If more accuracy then...
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  • Chem File- Effect of Yeast
    The Effect of Yeast on Different Fruit Juices | Researched by Kristyn S. 2001-02 | * PURPOSE * HYPOTHESIS * EXPERIMENT DESIGN * MATERIALS * PROCEDURES * RESULTS * CONCLUSION * RESEARCH REPORT * BIBLIOGRAPHY * ACKNOWLEDGEMENTS * ABOUT THE AUTHOR | PURPOSEThe purpose of this experiment was to determine the amount of fermentation of four different fruit juices after adding yeast. I became interested in this idea when I saw the fruit in my family’s...
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  • Yeast Lab Report - 1408 Words
    Yeast Lab Report Guidelines 1. Lab reports are to be computer-generated and double-spaced. All sections of the report must be written in paragraph form. 2. Do not use encyclopedias (Internet or otherwise), dictionaries ((Internet or otherwise), or personal web pages as sources for the report, this includes Wikipedia. You may use a textbook, lab manual, and/or article(s) in a published journal. You can find journal articles by going to the library website: http://www.lib.clemson.edu/ and...
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  • Aerobic respiration in yeast - 738 Words
    Aerobic respiration in yeast Research question: What was the effect of anaerobic respiration in different environments determined the increase in size of a dough by the temperature? Hypothesis: It is hypothesized that if the temperature increases the dough will become bigger and bigger. Independent variable: (change) • Temperature • Height of the dough Dependent variable: (doesn't change) • Amount of vegetable oil • Time • Volume of yeast solution Control variables:...
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  • Fermentation Using Yeasts - 1773 Words
    *This is a lab report from a previous 181 lab written by a student. It has been modified and cut short a little to convey some important pointers to writing lab reports. The left columns indicate the pointers and some instructions. Please read those carefully. The text material has been provided so that you may have an example of a lab that you have already done. *You should not write the report in table format (this is only for illustration). Also, I expect graphs, tables, and math equations...
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  • Yeast Fermentation Lab - 1113 Words
    Mark Duanmu, Rika Fujita, Alex Chung October 8, 2011 Biology (Honors) P7 Gill Temperature and Yeast Fermentation Introduction: Saccharomyces cerevisiae, commonly known as baker’s yeast, is an key ingredient used mainly when baking bread or making alcoholic beverages. The main role of the yeast is to convert the sucrose into carbon dioxide (CO2) and ethanol. For example, when baking bread, the yeast ferments the sucrose within the dough and so CO2 and ethanol is released, causing the...
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  • Yeast Expression System - 2856 Words
    Protein expression system 1. Cell free: In vitro, using biomolecular translation machinery extracted from cells. eg-; E. coli, Rabbit Reticulocyte (RRL), Wheat germ, insect, Human. 2. Bacterial: popular, easy to culture, wide range of Host, Vector etc. produce commercially, often non functional Eucaryotic protein. 3. Eucaryotic I. Yeast: Simplest Eucaryotes II. Insect: Baculovirus Expression System, Insect Select StableExpression System...
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  • Yeast Fermentation Lab - 343 Words
    Yeats Fermentation Lab Investigative Question: How does the sugar concentration affect the fermentation of yeast? Hypothesis: The percentage of sugar in a solution is directly proportional to the amount of produced CO2, as a result of Yeast fermentation. Data table: Amount of CO2 measured in cm. (Bubble length) | Trial | Percentage of sugar in solution | | | 0% | 5% | 10% | 15% | 20% | | 1 | 0 | 0.5 | 0.5 | 0.3 | 3.1 | | 2 | 0 | 0.3 | 1.3 | 0.4 | 5 | | 3 | 0 | 0.2...
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  • yeast lab report - 1071 Words
    Are there any differences in the rate of metabolism of a dried yeast culture with differing carbohydrate sources? In the current practical that was undertaken the growth rate of yeast (S. cerevisiae) with differing carbohydrates sources : Glucose (C6H12O6), Fructose (C6H12O6), Lactose (C12H22O11), Xylitol “(CHOH)3(CH2OH)2” and Water (H2O) as a Control were observed. “ Yeast are single-celled fungi which consist of more than one thousand different species which have been identified. The most...
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  • Yeast Fermentation Lab Report
     Yeast Fermentation Lab Report SBI4U Chaweewan. Sirakawin Present to Ms.Allinotte November 21. 2014 Introduction: Fermentation is a metabolic pathway that produce ATP molecules under anaerobic conditions (only undergoes glycolysis), NAD+ is used directly in glycolysis to form ATP molecules, which is not as efficient as cellular respiration because only 2ATP molecules are formed during the glycolysis. One type of fermentation is alcohol...
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  • Kinetics of Growth and Sugar Consumption in Yeasts
    Antonie van Leeuwenhoek63: 343-352,1993. © 1993KluwerAcademicPublishers. Printedin the Netherlands. Kinetics of growth and sugar consumption in yeasts J ohannes R van Dijken, Ruud A. Weusthuis & Jack T. Pronk D epartment of Microbiology and Enzymology, Kluyver Laboratory of Biotechnology, Julianalaan 67, 2628 BC Delft, The Netherlands K ey words: a lcoholic fermentation, chemostat culture, Crabtree effect, respiration, Saccharornyces cerevisiae, y easts A bstract A n overview is...
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  • The Ability of Yeast to Ferment Sugar Molecules
    INTRODUCTION: All cells need to have a constant energy supply. The two processes by which this energy is attained from photosynthetic materials to form ATP are cellular respiration and fermentation. (Hyde,2012). Fermentation is a way of harvesting chemical energy that does not require oxygen. (Reece et al. 2012). When the body is deprived of oxygen it will then begin to meet its energy needs through the slow process of fermentation. In our lab we investigated alcoholic fermentation by using...
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  • Yeast and Sugar - the Chemistry Must Be Right
    Yeast and Sugar - The Chemistry must be right Jansen, C. Gymnasium Felisenum, The Netherlands 14-04-2010 Summary Yeast can metabolize sugar in two ways, aerobically, with the aid of oxygen, or anaerobically, without oxygen. In this experiment yeast ferment sugars anaerobically. When yeast ferments the sugars anaerobically, however, CO2 production will cause a change in the weight of the sugar/yeast-solution. This raises a further question: What is the effect of different kinds of...
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  • Yeast Viability Measurements in Fermentation Studies
    FlowCAM® Application Note #105 Yeast Viability Measurements in Fermentation Studies Objective An important component of fermentation processes is to continually monitor yeast growth and viability. The most common method for doing this is using the ASBC hemocytometer count method. In this method, samples are taken from the fermentation vessel, stained with methylene blue, and then counted manually under a microscope using a hemocytometer. While this method is well known and...
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  • The Effects of Temperture on Yeast Growth and Fermentation
    Introduction The purpose of this experiment is to determine the effect that temperature has on the growth and respiration of yeast fermentation. The growth and respiration of the yeast can be determined by using a glucose/ yeast solution mixed with water in flasks set at different temperatures. Yeast in order to produce, has to make energy, to carry out all cellular functions (Spicer, & Holbrook, 2007). The concept that aerobic metabolism of all yeasts, is determined by the relative sizes of...
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  • IB BIo Final Yeast Lab
    Kimberly Prete 10.5.14 IB Biology Yeast Fermentation Lab Problem Statement The purpose of this lab is to identify the optimal pH at which enzyme activity is the greatest depending on how many bubbles are produced during the fermentation of Saccharomyces Cerevisiae. The independent variable is the pH; this is because it is modified as the controlled factor. The dependent variable is enzyme activity that is measured in number of carbon dioxide bubbles produces per sixty seconds. It is the...
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  • Experiment 6: Respiration-Fermentation in Yeast
    Time(minute) | Tube 1 | Tube 2 | Tube 3 | Tube 4 | Tube 5 | 0 | 0 | 0 | 0 | 0 | 0 | 1 | 0 | 0.01 | 0 | 0.04 | 0 | 2 | 0 | 0.02 | 0.01 | 0.07 | 0 | 3 | 0 | 0.03 | 0.02 | 0.11 | 0 | 4 | 0 | 0.05 | 0.03 | 0.15 | 0.01 | 5 | 0 | 0.07 | 0.04 | 0.19 | 0.02 | 6 | 0 | 0.09 | 0.05 | 0.23 | 0.02 | 7 | 0 | 0.10 | 0.06 | 0.27 | 0.03 | 8 | 0 | 0.12 | 0.07 | 0.31 | 0.03 | 9 | 0 | 0.14 | 0.08 | 0.35 | 0.04 | 10 | 0 | 0.15 | 0.09 | 0.39 | 0.05 | 11 | 0 | 0.16 | 0.10 | 0.43 | 0.05 | 12 |...
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  • Effects of Molasses Concentration on Yeast Fermentation
    Effects of Molasses Concentration on Yeast Fermentation The purpose of this lab was to determine how yeast cells are affected by the concentration of a food source, and for our purposes, the food sources were corn syrup and molasses. Our hypothesis was that the yeast cells would ferment the most when there was a higher concentration of molasses/corn syrup. In order to test this, we created 10 test tubes with decreasing concentrations of molasses/corn syrup using a serial dilution. Each...
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  • Biology - yeast and bread making prac conclusion
    Conclusion: In order to make bread, yeast is required. Yeast is a singled celled fungus that contains protein and is part of the fermentation process. As explained in question nine, fermentation is the process of the breakdown of sugars by bacteria and yeast using a method of respiration without oxygen (anaerobic respiration). It involves a culture of yeast and a solution of sugar, producing ethanol and carbon dioxide with the aid of the enzymes. The process of fermentation and bread making...
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  • An Investigation Into the Effects of Sugar Concentration on Yeast Activity
    An investigation into the effects of sugar concentration on yeast activity Introduction: Yeasts are eukaryotic micro organisms belonging to the kingdom fungi. Yeasts live on sugars and produce ethanol and carbon dioxide as by-products. [James Mallory, 1984]When Yeasts are given water and sucrose they convert the sucrose into glucose then convert the glucose into carbon dioxide and ethanol following the following reaction: C₆H₁₂O₆ ( 2(C₂H₅OH + CO₂ [Brady Burkhart, Terrell Grayson and...
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  • Investigating Alcoholic Fermentation and the Affects of Yeast on Dough
    Biology Lab Report Investigating Alcoholic Fermentation and the Affects of Yeast on Dough Aim: The aim was simply to investigate whether or not yeast had any affect on causing dough to rise when baked and to experiment with alcoholic fermentation eg. to see if it gave off carbon dioxide. Introduction: Following a few weeks of fermentation theory, groups of three to four were assigned and told to conduct a series of experiments involving the affects of fermentation. My group consisted of...
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  • Honors Biology Laboratory Report: Yeast Laboratory Report
    Yeast Population Growth Laboratory Report Research Question: How do different treatments affect the fermentation and growth of yeast? Purpose: The purpose of conducting the two laboratory activities was to determine how yeast reacts to certain treatments. The effects of two simple sugars were tested, glucose and lactose, in relation to how the yeast ferment. Colony growth was also tested in relation to how yeast grows when plates are streaked with three different substances, glucose,...
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  • The Effect of Glucose Concentration on Anaerobic Respiration in Yeast
    THE EFFECT OF GLUCOSE CONCENTRATION ON ANAEROBIC RESPIRATION IN YEAST INTRODUCTION: Yeast, also known as a saccharomyces cerevisiae, is single celled eukaryotic cells that are in the kingdom fungi and are unicellular organisms which normally reproduce asexually by budding at a very high rate. Scientists quite often decide to work with yeast because of its features fast growing rate and the fact that yeast's DNA can be easily manipulated. Some types of yeast can be found naturally on plant or...
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  • Effect of the Nature of Different Substrates on the Rate of Cellular Respiration of Yeast
    Cellular respiration is defined as an enzyme mediated process in which organic compounds such as glucose is broken down into simpler products with the release of energy (Duka, Diaz and Villa, 2009). It is a series of metabolic processes and oxidation-reduction reactions. Oxidation of substrates, such as glucose, is a fundamental part of cellular respiration (Mader, 2009). As a catabolic process, it may or may not require the presence of oxygen. The process that requires oxygen is called aerobic...
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  • Comparing the Rate of Fermentation of Yeast in Solutions with Different Concentrations of Glucose
    Comparing the Rate of Fermentation of Yeast in Solutions with Different Concentrations of Glucose Brandon Bosley BIO 121 11/19/2013 Introduction: In our lab this week we tried to see how different amounts of substrates affect our organism, yeast, in its fermentation process. Yeast (Saccharomyces cerevisiae) is an organism that is cultured for the cells themselves, as well as the end products that they produce during fermentation. Yeasts are commonly known for the ethanol fermentation...
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  • Introduction to Microbiology (CP4089) - Experiment 4: Colony Count Methods: Viable Cell Number of Commercial Active Dried Yeasts
    Summary This purpose of this experiment was for students to do the colony count methods, estimating the viable cell number of commercial active dried yeasts (ADY). This experiment allowed the students to perform the plate count technique by serial dilution and two common methods, spread plate and pour plate to determine the colony forming unit (CFU) of yeasts A ten-fold dilution is used in this experiment, the sample is diluted until it reached the 10-9 dilution. Plating for spread plate...
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  • Lab Alcoholic Fermentation - 284 Words
    YEAST LAB 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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  • Fermentation of Juices - 1055 Words
    Chemistry Project CERTIFICATETHIS IS TO CERTIFY THAT Kshitij Navet HAS SATISFACTORILY COMPLETED THE CHEMISTRY PROJECT FOR THE YEAR 2012-2013INTERNALEXAMINER, SIGNATURE EXTERNAL EXAMINER, SIGNATURE PRINCIPAL SCHOOL STAMP |...
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  • Bio Lab Report Guide
    DESIGN: Research Question What effect does varying the alcohol concentration of yeast have on its fermentation? Introduction Fermentation is the stage during which most CO2 is produced. When no oxygen is available, yeast will switch to an alternate metabolic pathway utilizing sugars for energy and producing, primarily, CO2 and ethanol. Yeast divides rapidly in this phase, reaching its carrying capacity (about 50 million cells/ml) in the wort, or must, and remains...
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  • ethanol production - 2468 Words
    African Journal of Biotechnology Vol. 7 (20), pp. 3749-3752, 20 October, 2008 Available online at http://www.academicjournals.org/AJB ISSN 1684–5315 © 2008 Academic Journals Full Length Research Paper Ethanol production potential of local yeast strains isolated from ripe banana peels A. A. Brooks Department of Microbiology, University of Calabar, P.M.B. 1115, Calabar, Nigeria. E-mail: brooks.akan@yahoo.com. Tel: 08037956762. Accepted 16 May, 2008 The ability of different yeast...
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  • Yeasty Beasties - 1270 Words
    Yeasty Beasties By   Abstract Yeast is a fungus that exist almost everywhere in nature and it is also alive! For many years people baked bread, using yeast as an ingredient, without knowing just why it made bread dough bubble and rise. When you smell bread you mostly smell the scent of the yeast. This project looks how different conditions will cause the yeast to be most active during fermentation. We put a different mixture in each bottle along with 1/3 cup of water....
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  • Red Dye Lab - 1247 Words
    Biology Lab report #1 The uptake of neutral red dye in a yeast cell using different solutions Abstract Every cell transports materials in and out throught something called a membrane. There are many different methods of transport in the cell Saccharomyces cerevisiae (Serrano, 1977) We want to know does adding higher concentrations of azide more effectively block dye transport? We tested the transport of dye in yeast cells with a metabolic inhibitor. When we did this we showed no...
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  • Grade 12 Biology Enzymes
    Enzymes: Food & Nutrition What are enzymes Enzymes are a type of protein produced by a living organism used to catalyze chemical reactions in cells. These reactions allow the cell to build things or take things apart as needed in order to grow and reproduce. How do enzymes work - in steps 1) Substrate floats near enzyme 2) Substrate and enzyme connect – which breaks it into products 3) Products are released ex) BreadFast & Co.’s use of enzymes The company uses many...
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  • Hunting For Mutants In Saccharomyces Cerevisiae
    David Kennedy Bio 260 Section 301 6/5/13 Hunting for Mutants in Saccharomyces cerevisiae Purpose: This experiment was conducted in order to understand patterns of inheritance through mutations that occur to the model organism Saccharomyces cerevisiae (budding yeast). The experiment found auxotrophic and temperature sensitive mutants. Auxotrophic mutants are mutants that have defect(s) in one or more genes involved in biosynthetic pathways. Temperature sensitive mutants in this experiment,...
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  • The Effect of Convallaria Root Concentration on the Rate of Fermentation
    Total CO2 Evolved by Different Concentrations of Convollaria roots. Actual values are the graduated pipette readings. For CO2 evolved values, subtract the initial reading from the actual reading. This is the amount of CO2 accumulated over time. | Time (min) | Tube 1 | Tube 2 | Tube 3 | Tube 4 | | Actual | CO2 Evolved | Actual | CO2 Evolved | Actual | CO2 Evolved | Actual | CO2 Evolved | | (A) | (A-I) | (A) | (A-I) | (A) | (A-I) | (A) | (A-I) | Initial reading (I) | 0.05 | |...
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  • Brine Shrimp And Ethanol Research Paper
    Brine shrimp and Ethanol research paper Ethanol is an alcohol substance that has effects on growth in organisms. Brine shrimp are used to tell the different levels of acidity in environments. Organisms absorb the substance around it; sometimes it has no effect on them sometimes it does. The best way to figure out if the environment has an acidity level too high for normal growth is to put the organism in a dish and watch carefully and observe any changes that occur in comparison to a normal...
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  • Production of Ethanol from Mango (Mangifera Indica L.) Peel by Saccharomyces Cerevisiae Cftri101
    INTRODUCTION The excessive consumption of fossil fuels, particularly in large urban areas, has greatly contributed to generation of high levels of pollution. There is a need for environmentally sustainable energy sources to find a viable and long-term substitute for liquid petroleum. As a step to solve this problem, the use or addition of biofuels to gasoline, which reduces emission of carbon monoxide and unburned hydrocarbons that form smog, has widely been enforced in recent years...
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  • Ethanol the Fuel of the Future - 3335 Words
    Abstract Research will be done and two experiments will be conducted to evaluate ethanol as a fuel, the experiments are Fermentation and Calorimetry. Fermentation will find the best combination of sugar and yeast for optimum ethanol production and the Calorimetry experiments test ethanol against other alcohols and fuels to see how it matches up in terms of energy production. Fermentation shows glucose and baker’s yeast as the fastest producers of ethanol and the calorimetry proves that ethanol...
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  • Water Lilies - 3022 Words
    ABSTRACT There has been an increase in the demand for bio-ethanol from different countries, including the Philippines in response to the wide implementation of environment protection laws. Bio-ethanol is ethanol derived from biomass has provided a sustainable source of energy fuel for transportation without increasing environmental hazard(...
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  • Application of Fungi - 495 Words
    Name: Chong Shao Hong Mentor Group: M13205 BL2104 Diversity of life in the Micro-Kingdoms Topic chosen: Application of the named organism in industries (fungi) Individual Assignment Summary of article Many Fungi have useful properties. As such, they are utilized by using their metabolism and metabolites produced. There are many important uses of fungi, including food processing, drug production and bio-control agents, to name a few. Yeast are used to ferment sugar into carbon dioxide and...
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  • Fermentation of Carrot and Apple Juice
    OBJECTIVE The Objective of this project is to study the rates of fermentation of the following fruit or vegetable juices. i. Apple juice ii. Carrot juice INTRODUCTION Fermentation is the slow decomposition of complex organic compound into simpler compounds by the action of enzymes. Enzymes are complex organic compounds, generally proteins. Examples of fermentation are: souring of milk or curd, bread making, wine making and brewing. The word Fermentation has...
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  • Production of Wine from Jackfruit Jam (Research Paper)
    INTRODUCTION Background of the Study Jackfruit (Artocarpus heterophyllus L) is an evergreen tree that grows up to 10 feet under favorable conditions. They are an important food wherever grown. Archeological findings have revealed that jackfruit were cultivated in India 3000 to 6000 years ago. Jackfruit is widely grown in Bangladesh, Burma, Sri Lanka, Malaysia, and Indonesia, Philippines, Brazil and other tropical countries. It bears fruits that are green or yellow in the exterior when ripe....
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  • Gram Negative - 1567 Words
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    MANAGING WASTE AND UNDERSTANDING THE PROCESS OF ETHANOL MAKING IN INDIA GLYCOL LTD. Summer Internship Project Report Submitted towards Partial fulfillment of Post Graduate Diploma in Management (Approved by AICTE, Govt. of India) Academic Session 2011-2013 Under the Guidance of: Industry Guide Mr. Praveen Srivastava SR. Manager (Production) Faculty Guide Mr. Anoop kumar Srivastava Dr. Shailendra Dube DY. Manager Professor...
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  • Cell Communication Lab - 1156 Words
     Pre-Laboratory Questions 1. Yeast cells look like separate little spheres; they cannot walk or swim. Brainstorm methods by which yeast cells might communicate with each other. Record your list of possibilities in the space below. I. Signal Cascade II. Hormones III. Pheromones IV. Receptors embedded in the cell V. Growth near another cell Guided Activity: Table Charts Alpha – Type Culture Single Haploid Cells Budding Haploid cells Time 0 Field 1 3 3 Field 2 1 1 Field 3...
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  • Metabolic Engineering of Saccharomyces Cerevisiae to Produce Butanol
    Microbial Cell Factories BioMed Central Open Access Research Metabolic engineering of Saccharomyces cerevisiae for the production of n-butanol Eric J Steen1,2, Rossana Chan1,3, Nilu Prasad1,3, Samuel Myers1,3, Christopher J Petzold1,3, Alyssa Redding1,3, Mario Ouellet1,3 and Jay D Keasling*1,2,3,4 Address: 1Joint BioEnergy Institute, 5885 Hollis Avenue, Emeryville, CA 94608, USA, 2Department of Bioengineering, University of California, Berkeley, CA 94720, USA, 3Physical...
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  • Fermantation Lab/Breadmaking - 827 Words
    Fermentation Lab Introduction For bacteria and many single-celled protists fermentation is a common anaerobic pathway that the cells use to collect energy from carbohydrates to form ATP. The process for fermentation begins in the cytoplasm with a process called glycolysis, which converts one molecule of glucose into two molecules of pyruvate. When glycolysis is complete four ATP would be produced but the net yield would be two ATP taking into account the initial investment of two...
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  • A2 biology - 2569 Words
    A2 Biology Coursework A1- Develop a hypothesis Outline your biological knowledge or research related to the problem under investigation Yeast are eukaryotic species and make up approximately one percent of species in the kingdom Fungi. One of the most well studied yeast species, Saccharomyces cerevisiae, commonly known as bakers yeast, and also used in the fermentation of alcohols, is a model species for the study of eukaryotic cells. They are known to reproduce either sexually, by...
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  • benedict - 956 Words
    Food Fermentation Microbiology sasimalani@msu.edu.my INTRODUCTION • Industrial microbiology uses microorganisms, typically grown on a large scale, to produce valuable commercial products or to carry out important chemical transformations. • This process is commonly referred to as Fermentation DEFINITION OF FERMENTATION “The process of deriving energy from the oxidation of organic compounds, such as carbohydrates, using an endogenous electron acceptor, which is usually an...
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  • Identification of Fungi - 567 Words
    Laboratory Exercise #5 Identification of Fungi Fungi, like bacteria, may be useful in industry but also problematic. Many produce important products including foods, chemicals, enzymes and pharmaceuticals such as antibiotics and hormones. Molds, however, in particular, are also common contaminants in industry. It is important to be able to recognize and identify them, therefore, in the laboratory. In today’s laboratory session you will examine some common molds and attempt to identify them....
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  • Pest Analysis - 1048 Words
    PEST POLITICAL ECONOMIC Over the years, the Philippines has gone from being one of the richest countries in Asia to being one of the poorest. It has experienced growth and development since World War II. The current administration under President Gloria Macapagal-Arroyo is aiming for a more rapid growth in the coming years. In 2004, the Philippine economy grew by 6.1% surprising everyone. In 2005, the Philippine peso appreciated by 6%, the fastest in the Asian region for that...
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  • Differential Staining - 1608 Words
    Differential Staining Purpose: The purpose of this experiment was to become familiar with subtypes of culture media and the uses for each, learn and employ the streak and pour dish techniques, and generate a pure culture of a specific organism. Set Up: For this experiment I needed: 1 Distilled water, 1 Paper towels, 1 10%-bleach or 70% alcohol solution, 1 Zip bag, 1 Pan to heat agar, 1 Isopropyl alcohol (rubbing alcohol), 1 Cultures: S. epidermidis and L. acidophilus, 1 Gloves,...
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  • Microbes and Food Relationship - 3479 Words
    MICROBES AND FOOD – A ‘RELATIONSHIP’ Microbes and food have always had a love-hate relationship. Food producers have learned to harness their power -- and sometimes for good use. There is no doubt that organically grown fruits and vegetables are superior in flavor. Now, despite arguments to the contrary made by food manufacturers, they may well be more nutritious for a variety of reasons. There are always studies available to prove any point, especially...
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  • volatile oil extraction - 671 Words
    Definition of Terms The following terms were defined for the readers to have a better understanding of the reserch paper. Active constituent. It refers to the component of the plant responsible for the exhibitory activity of the drug.1 Agar. It is gelatinous colloidal extractive of a red alga (as of the genera Gelidium, Gracilaria, and Eucheuma) used especially in culture media or as a gelling and stabilizing agent in foods.2 Agar-well diffusion method.3 It is a method of bioassay...
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  • N-Butanol Production from S. Cerevisiae
    Introduction The energy consumption grows year by year with the economical development of the countries such as China and Japan despite the boisterous events. With the ‘Arab Spring’ in 2011, energy market was shook in terms of both production and consumption of the oil with the loss of one of the suppliers, also the massive earthquake and tsunami that hit Japan coast caused immediate action for nuclear power and other fuels around the world. Due to those events, oil prices reached an all-time...
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  • chemistry project - 959 Words
    -457200315912500RATES OF FERMENTATION OF FRUIT AND VEGETABLE JUICES -1598295325501000OBJECTIVE The objective of this project is to study the rates of fermentation of the following fruit or vegetable juices. Apple juice 125412559309000Carrot juice INTRODUCTION Fermentation is a slow decomposition of complex organic compound into simpler compounds by the action of enzymes. Enzymes are complex organic compounds, generally proteins. Examples of fermentation are souring of milk curd, bread...
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  • Yeah. - 2936 Words
    Ethanol Production from Waste Banana (Musa paradisiaca l.) Peelings Researchers: * Mitzi B. Pamulaklakin * Irish Jane B. Balisoro * Janina M. Lobusta * Angielyn N. Miranda * Krissa Mae A. de Villa * Albert D. Cruz * Mark Darwin D. Hernandez * Gelbert B. dela Cruz * Rhandell M. Sode Mrs. Flor P. Lapitan Science Teacher Abstract: This study entitled “Ethanol Production from Waste Banana (Musa paradisiaca l.) Peelings” aims to...
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  • Microbial Survey, Smear Preparation, and Simple Stain
    MICROBIAL SURVEY, SMEAR PREPARATION, AND SIMPLE STAIN Instructional Objectives 1. Define Roccal = green, liquid disinfectant. Pathogen = an agent which causes disease. Wet Mount Slide = a microscope slide of a liquid specimen covered with a cover glass. Yeast = a single celled fungi. Budding = a true characteristic method of asexual reproduction among yeasts where budding of a new cell from a parent cell can be observed. Mold = multicellular masses of filamentous fungal growth....
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  • Chemistry Green Ethanol - 353 Words
    Activity AC7.21 Greener alcohol (Ethanol) In this activity you will find out why ethanol is an important chemical. You will study three ways of making industrial ethanol. Then decide which of the methods is ‘greenest’, or most sustainable, in the UK. To doGo to the website http://www.greener-industry.org.uk Click on ‘Contents’ from the menu on the left, and then ‘ethanol’. There are 8 pages of information to look at in order to gather information about ethanol production. To find out...
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  • Fermentation Lab Report - 1178 Words
    Increased production of CO2 is a result of increased temperatures acceleration of the rate of fermentation. Abstract: We have tested the affects of increased temperature above room temperature on the rate of fermentation of yeast. We had 6 flasks filled with 6mL DI water, 2mL Yeast suspension and 6mL glucose of which 3 were at 25°C and 3 were at 37°C. The flasks at 37°C had each mixture pre-heated at 37°C for 2 minutes before being combined and then added to the flask where it was put into...
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  • Antimicrobial Agents - 999 Words
    DELA CRUZ, CYNTHIA GRACE C. 2008-13749 FS 125 March 10, 2012 ANTIMICROBIAL AGENTS 1. Introduction Food preservation has long been practiced since the olden times with processes such as heating , drying, fermentation and refrigeration. In spite of this, physical methods are not enough to eliminate all microorganisms found in foods. Therefore, antimicrobial agents are needed to destroy these foodborne pathogens, so that the food will have a longer shelf-life. As technology progresses,...
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  • Phyla, Ascomycota, Zygomycota, & Basidiomycota
     Zygomycota may be more commonly as mold found on bread and fruits. They are both sexual and asexual; its main characteristic is zygospores. To reproduce sexually, two mating strains conjugate and create a zygospore. Zygospores are enclosed in a thick resistant cell wall that stores nutrients and reproduce sexually in a favorable environment. They live in terrestrial habitats, in soil or on plants or animals and obtain nutrients from decaying organisms. When the vegetative part of the...
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  • fruity ethanol producers - 3660 Words
     Ateneo de Iloilo Santa Maria Catholic School Pison Ave., San Rafael, Mandurriao, Iloilo City “Fruity Ethanol Producers” An Investigative Project In Partial Fulfillment of the Requirements in Physics Submitted to: Mrs. Menchie Libo-on Pagay Submitted by: Erika Jill Loraňa Baldevieso Zachary Khan Amargo Golez Josef Alan Del Socorro Morales March 2014 Chapter 1 Introduction Background of the Study Do you often eat fruits like bananas, apples and...
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  • Resumen de Articulos de Levaduras
    How does temperature affect the fermentation of yeast? In science, we stretched a balloon over the top of a bottle filled with sugar, warm water, and dry yeast. It inflated a little after a few minutes. We did the same thing with another bottle filled with sugar, cold water and dry yeast. The balloon didn't inflate. Apparently fermentation occurs more in hot temperatures than in cold. Why is this? Chemical reactions within yeast are facilitated by enzymes, which are large organic catalysts....
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  • PASTEUR - 1401 Words
     Louis Pasteur And The Alcoholic Fermentation Abstract: Louis Pasteur (1822-1895) was a French chemist and microbiologist known for his discoveries in the field of vaccination, pasteurization and microbial fermentation. His discoveries have saved many lives and his contributions to science, technology, and medicine are nearly without precedent. This paper will focus on one of the aspect of his work that relates mostly to chemistry: the alcoholic fermentation....
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  • Perry making - 3203 Words
    Perry Making This page is designed to be read in conjunction with the cider making guide. The basic processes of cider and perry making are very similar, however the differances are important. References and comparisons will be made to the cider making process throughout this description of perry making. This document is organised into a number of sections. Firstly, the principal stages of the fermentation are described, followed by an overview of the perry making process, a discussion of...
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  • demand analysis of himalaya products
    FERMENTATION OF CASHEW (ANACARDIUM OCCIDENTALE L.) “APPLE” INTO WINE SHUKLAJASHA MOHANTY1, PRATIMA RAY1, M.R. SWAIN2 and R.C. RAY2,3 1 Department of Microbiology Orissa University of Agriculture and Technology Bhubaneswar-751003, India 2 Central Tuber Crops Research Institute (Regional Centre) Bhubaneswar-751019, India Accepted for Publication December 16, 2005 ABSTRACT Cashew apple is considered as a waste in cashew nut processing industry. An undistilled alcoholic beverage...
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  • Chemistry Project - 1461 Words
    CHEMISTRY PROJECT :AIM: TO COMPARE RATE OF FERMENTATION OF GIVEN SAMPLE OF WHEAT FLOUR,GRAM FLOUR,RICE FLOUR AND POTATO. SUBMITTED BY :- NAME: Shreyas kelkar CLASS:XII A ROLL NO: 26 INDEX # AIM # CERTIFICATE # ACKNOWLEDGEMENT # DECLARATION # OBJECTIVE # INTRODUCTION # MATERIALS REQUIRED # PROCEDURE # OBSERVATIONS # BIBLIOGRAPHY CERTIFICATE This is to certify that this project is submitted by SHREYAS KELKAR to the chemistry department, KENDRIYA VIDYALAYA NO. 1,...
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  • foaming capacity - 640 Words
    ACKNOWLEDGEMENT I would like to express my sincere gratitude to my chemistry mentor abcd , for his vital support, guidance and encouragement -without which this project would not have come forth. fermentation of the following fruit or vegetable juices. i. Apple juice ii. Carrot juice (1) INTRODUCTION to the topic Fermentation is the slow decomposition of complex organic compound into simpler compounds by the action of enzymes....
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  • Wine Making Persuasive Speech
    Title: How to Make Wine Specific purpose: To inform my audience on how to make wine at home. I. Introduction A. Attention Material: “Wine makes daily living easier, less hurried, with fewer tensions and more tolerance." - Benjamin Franklin B. Credibility material: I have been brewing beer & making wine for 4 years now with just over about 846 gallons under my belt. C. Preview: I will explain the basics which include the equipment needed, the process of making the wine the basics of...
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  • Carbohydrate fermentation Johnny - 296 Words
     Carbohydrate Fermentation MLT1 Task4 Lab8 Johnny Archuleta WGU Fermentation is the production of ATP which occurs in the absence of oxygen. For this experiment, S. cerevisiae as well as S. epidermidis were utilized. My S. cerevisiae experiment was noted to have fermented all three carbohydrates used: glucose(AG), fructose(AG), Mannitol(-). With my experiment of S. cerevisiae: glucose(AG), fructose(AG), mannitol(A) Beyond twenty four hours of fermentation, the test tubes could...
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  • Production of Ethanol - 548 Words
    Introduction Ethanol most commonly which is produced through the fermentation of glucose by yeast cells. Fermentation is an energy-yielding process that cells carry out in the absence of oxygen. Although fermentation does not provide much usable energy for the cell, it is sufficient for yeast cells. Yeast cells produce ethanol and CO 2 as byproducts, and the ethanol produced valuable energy source. There is much interest in ethanol as an energy alternative which are nonrenewable and contribute...
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  • Chemistry Investigatory Project - 715 Words
    Chemistry project Aim: To compare rate of fermentation of given sample of wheat flour, gram flour, rice and potatoes. Submitted By: Name: Ipshita Chatterjee Class: XII – A Roll No.: 12 Index: S.no | | Page no. | 1. | Certificate | | 2. | Acknowledgement | | 3. | Declaration | | 4. | Objective | | 5. | Introduction | | 6. | Requirements | | 7. | Procedure | | 8. | Observations | | 9. | Bibliography | | Objective: In this experiment the main objective is...
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  • eryryeye5zx sdaw - 2806 Words
     The Extraction of Bioethanol from Pineapple (Ananas comosus) Peelings Through Simultaneous Saccharification and Fermentation Using the Yeast Saccharomyces cerevisiae AN INVESTIGATORY PROJECT SUBMITTED AS AN ENTRY TO THE 16TH INTERNATIONAL ENVIRONMENTAL PROJECT OLYMPIAD (16TH INEPO) 16. INEPO ÇEVRE PROJE OLİMPİYADI FATİH KOLEJİ (FATIH COLLEGE) ISTANBUL, TURKEY 1-4 JUNE 2008 Avril Rodiel Bries Quezon City Science High School (Regional Science High School...
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  • Wine Making - 532 Words
    Wine-making is essentially a chemical process. It involves a chemical reaction in which sugars are turned to alcohol and carbon dioxide in the presence of yeast. There are also many other chemical processes going on which affect the strength, appearance, colour and taste of the wine. Grape Ingredients Wine is made from grapes. In addition to water, grapes contain two different sugars: glucose and fructose, tartaric acid, malic acid, amino acids and a few other chemicals. The chemical processes...
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  • LPOL - 476 Words
    Beer is an alcoholic drink. It is brewed from barley grains, hops, sugar, yeast and water. The barley is turned to malt The taste comes from oils and resins in the hop flowers Wheat or millet can also be used to make beer It is an extremely old drink and has been made since before Roman times There are different types of beer. The different types are made by using different strains of the yeast Saccharomyces cerevisiae and by changing the fermentation process. Malting: Barley is...
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  • Glucose and Cellular Respiration - 1357 Words
    ABSTRACT The effect of co-factor (MgSO₄) and the nature of substrate on the rate of cellular respiration in yeast were determined using two different set-ups. In the first set-up, two test tubes were used where one contains 7m and the other with 7 mL 0.2M MgSO₄ and both containing 7mL 10% yeast suspension. Here, data shows that the H₂O mixture showed higher amount of CO₂ evolved than MgSO₄. In the second set-up, six Smith fermentation tubes were used each containing different 15mL solution...
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  • Global Wine Market to 2017 - Market Size, Trends and Forecasts
    The industry report Global Wine Market to 2017 - Market Size, Trends, and Forecasts offers the most up-to-date perspective on the actual market situation, trends and future outlook for wine in the world. This study includes historic market data from 2006 to 2012 and forecasts until 2017 which makes the report an invaluable resource for industry executives, marketing, sales and product managers, analysts, and other people looking for key market insights in a readily accessible and clearly...
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  • Bignay Wine - 449 Words
    How to Make Bignay Wine Jron January 29, 2012 Food Business No comments Bignay (Antidesma bunius (L.) Spreng) is native to Philippines that grows on the mountains and loves tropical climate. Each bunch of single fruits contains about 30-40 pieces , thin-skinned, spherical to ovoid, and dark red when ripe. The fruits are harvested during the months of June to September. Bignay fruit is rich in antioxidants. Bignay wine has deep red color, aged in glass vat for at least 6 months. The...
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  • Biology Sba Sample - 324 Words
    Plan and Design # SBA # Title: Conditions needed for dough to rise Hypothesis: Conditions needed in order for dough to rise properly Aim: To determine what conditions make dough rises best Apparatus and materials Flour Yeast Warm water Sugar Mixing bowl Two (2) beakers Measuring cup Spoon Diagram of Apparatus Method 1. Take a measuring and measure 1 and ½ cups of warm water 2. Add yeast then sugar (this is used to activate the yeast. The yeast uses the sugar and water to...
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  • Short Stories for Kids - 398 Words
    The Thirsty Crow Once a crow was feeling very thirsty. He looked for water here and there. At last he saw a pot of water. But there was very little water in the pot. The crow thought of a plan. He picked up small stones one by one and put them into the pot. Water came up… The crow drank the water feeling very happy. The Crow and the Fox Once a fox was feeling very hungry. He looked for food here and there. At last he saw a crow sitting on a tree. The crow was eating a loaf of bread. The fox...
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