Dip the strip in the milk, Wait five seconds, Record Data 6. Now add a few drops of each acid or base to each cup 7. Dip a new glucose a strip and record your data 8. Add a few drops of enzyme to each cup 9. Use a new glucose strip and record Data: Conclusion: According to my data, pH levels do, in fact, affect the results of Lactex.
Do not heat over 90-100 degrees Celcius c. Ice water bath for distillate if desired 3. The distillate will be cloudy. Add anhydrous potassium carbonate in small amounts until it is no longer cloudy. Transfer to a 10 to 25 mL round bottom flask. 4.
Question doesn't relate to hypothesis - fix! AP Lab – Cellular Respiration Question: How does temperature affect the rate of cellular respiration in germinating and dry peas? Hypothesis: If both germinating and dry peas are placed in a respirometer and submerged in room temperature water and water with a temperature of 10 °C, then the respirometer with the germinating peas will prove a greater rate of cellular respiration than that of the dry peas in both temperatures of water. Procedure: See lab handout Data: See attached Analysis Questions #1-10 1. Conditions that must remain constant in this experiment include the temperature of the water baths and the volume of peas and beads in the respirometers.
Lab 5: Osmosis Purpose The purpose of this lab is to familiarize you with osmosis and, specifically, what happens to cells when they are exposed to solutions of differing tonicities. Hypothesis Since the 1% sugar solution is being placed into the same type of environment (1% sugar solution), the result should be no change in weight of the simulated cell. However, when the 1% sugar solution is placed into a 50% sugar solution environment, the cell will shrink in size because of the hypertonic tonicity; the water will rush out of the cell to create equilibrium through osmosis, resulting in the shrinkage of the cell. On the contrary, when a 50% and a 20% sugar solution are placed onto an environment of 1% sugar solution, respectively, the cells will bloat up and explode (possibly not in this experiment depending on the strength of our tubing) due to the hypotonic tonicity; the water from the 1% sugar solution will rush into the cell to create an equal amount of solute-to-solution ratio inside, and outside, of the cell. Materials & Methods Materials: · Scale · 4 6” Dialysis Tubing · 4 Transfer Pipets · Sugar · Scissors · Rubber Bands · 4 Same-Sized Coffee Cups · 250ml Graduated Cylinder · Tape Measure · Sauce Pan · 3 600ml Containers · Plastic Covering · Spoon Methods: 1.)
Record the mass of thyme used. 2. Using a measuring cylinder, add 50cm3 of 1.0mol dm-3 sulphuric(VI) acid and boil gently for 5 minutes. 3. Allow the mixture to cool for a few minutes then filter it, using either gravity or vacuum filtration.
Purpose/ objectives: 1. To learn if food concentrations affect yeast activity 2. To improve skills in writing a lab report better 3. To practice measuring skills 4. To understand how yeast works Materials: * * 6 identical large test tubes (18 X 150mm) * 1 graduated cylinder (24ml) * Molasses stock solution ( 1:4- molasses: water) Dropper * Yeast suspension (1 gram of dry yeast in 100 mls water) * Aluminum foil * 1 test tube rack * 1 graduated cylinder (small) * 1 beaker * 6 small test tube (10 X 75mm) * Rule marked in millimeters Hypothesis: If you add more molasses to the yeast then the gas would became greater because the yeast cells reproduce so the waste became greater and
* Cellulose as a source of chemicals – starch, another polymer of glucose, can be used as an alternative source for petrochemical products but there is more cellulose produced in plants than starch. Each glucose unit of cellulose has 6 carbons atoms joined together, a good starting point in making petrochemicals e.g. ethylene (2 C atoms). However, it is more difficult to break cellulose into glucose than starch due to the many hydrogen bonds in the long near-linear chains of cellulose forming compact fibres. There are two processes to break cellulose into
Optimization of Saccharomyces Cervesiae Fermentation by Measured Carbon Dioxide Release for Different Monosaccharides and Disaccharides September 30, 2013 Abstract The purpose of this study is to compare the optimizations of different monosaccharides and disaccharides in Saccharomyces cervesiae (bakers’ yeast) carbon dioxide production by fermentation. Three monosaccharide and three disaccharide 10% weight per volume solutions were prepared with 2 mL of yeast suspension in a closed off graduated pipette to measure the size of carbon dioxide gas bubbles in milliliters at 3 minute intervals for a 45 minute observation period. A control of 2 mL yeast suspension and 2 mL of water was also prepared and tested for carbon dioxide release. Over an elapsed time of 45 minutes, the yeast in the fructose solution yielded 0.95 mL which is the highest measured amount of CO2 followed by 0.84 mL for glucose solution, 0.69 mL for sucrose solution, and 0.59 mL for maltose solution, respectively (Figure 1). The yeast suspensions were not able to produce carbon dioxide from the control, lactose solution, or galactose solution (Table I).
Therefore, we hypothesized that fructose, which is a 6 carbon sugar, will be likely to ferment more readily than ribose, which is a 5 carbon sugar, when in the presence of yeast. Because this sugar is structured with the hydroxyl group and oxygen molecules flipped on the fourth carbon of the carbon backbone, it’s ability to ferment yeast is increased. 6 mL of yeast was introduced to a fermentation flak and combined with 6mL of Arabinose and Galactose. We allowed each of the tubes to ferment for 10 minutes in a 37° water bath. At the end of the designated period of time, observations were made regarding the amount of carbon dioxide bubble present in the top of the fermentation flask.
Variables: | | Units | Range | Independent variable | Dilution factor of yeast suspension | | 2-4 | Dependent variable | The number of yeast cells in one primary square | | | Controlled variables | Units | Method for control/possible effects on results | (1) Volume of distilled water | cm³ | 9ml of distilled water is used to diluted the yeast suspension | (2) Volume of yeast suspension | cm³ | 1ml of yeast suspension is taken from each of the test tubes during the dilution series | (3) Magnification of objective lens | | 10× of objective lens is used to focus on the primary square. Since different power of lenses have different field of view. | (4) Temperature | ̊ C | The experiment is carried out in the laboratory of room temperature of 28 ̊ C. | (5) Pressure | atm | The experiment is carried out in the laboratory under 1 atmospheric pressure. | Materials and Apparatus: Refer to handbook from page 163-167 Methodology: 1. The haemocytometer is cleaned with alcohol and wiped with tissues.