4. Next, the biochemical reactions tests are performed. Inoculated three Durham tubes of phenol red broth with unknown bacteria, each containing a carbohydrate- sucrose, glucose, and lactose as a substrate. Incubated at 37 degrees for 24 hrs. Colorimetric changes are used to observe fermentation and bubbles tube to check for gas.
In the first part, five 100 mL flasks of 5 mL ligand solution, 5 mL 2 M sodium acetate, 4 mL 3 M NH2OH, and 1-5 mL Fe2+ solution are diluted with water. The absorption spectrum for varying concentrations of Fe2+ are measured using a spectrophotometer and the data is graphed in Excel. The slope of the line is ε in the Beer-Lambart equation A = εcl. In the second part of the experiment, eleven flasks containing diluted stock solutions of Fe2+ and ligand are mixed with 5 mL 2 M sodium acetate and 4 mL 3 M NH2OH and diluted with water. The absorption spectrum is measured using a spectrophotometer and the data is graphed in Excel.
Exploring enzymes through Lactex. Problem: Does pH affect the results of Lactex? Independent Variable: pH value Dependent Variable: Glucose Control: Lactex enzyme Hypothesis: I think pH will cause the result of Lactex to change. Materials: · Soap (basic) · Antacid (basic) · Soda (acidic) · Vinegar (acidic) · pH test strips · eye dropper · Cow’s milk Experimental Design: 1. Set up plastic cups 2.
Fill the burette with 0.005mol dm-3 potassium manganate(VII) solution. 6. Pour some of the thyme extract solution into a 250cm3 plastic beaker. 7. Using a measuring cylinder, add 50cm3 of 1.0mol dm-3 sulphuric(VI) acid to the thyme extract in the conical flask.
Calculate the Normality of the vinegar using the previously given equation. Na = (Nb)(Volumeb) (Volumea) C. Calculate the mass of the acetic acid in grams using the previously given equation. Massa = (Na)(GMWa) D. Calculate the percentage of acetic acid using the previously given equation. % Acid = Massa(g/L) x 100 1000g/L Discussion and Conclusion: Questions: LabPaq question guidelines: Answer questions A and G in the lab manual. Skip questions B, C, D, E and F in the lab manual, and answer these instead: A.
(Wolfe, 2000) Sucrose also known as table sugar breaks down to glucose and fructose naturally by the body. Glucose goes off to start in glycolysis. Fructose is broken down by and enzyme named fructokinase in the liver. Once fructokinase, the enzyme, and fructose, the substrate, attach at the enzymes active site then the product that is released is called fructose-1-phospate and the enzyme fructokinase is recycled back to start process all over. The second step in fructose metabolism is the breaking down of fructose-1-phospate by an enzyme called adolase B.
ABSTRACT The question to be asked in this laboratory experiment is if the rate of anaerobic respiration, alcoholic fermentation, is affected by a change in temperature. This question can be further researched by drawing the hypothesis that if temperature is above or below room temperature there will be an affect on this process of alcoholic fermentation. Overall, the purpose of this experiment is to test the hypothesis to see if varying temperature affects the rate of alcoholic fermentation or anaerobic respiration. The experimental design is an overall basic setup; there is a mixture of yeast, corn syrup, and water that is of equal ratio in all three fermentation tubes. After covering the open ends to the fermentation tubes and the entire mixture flows into the measuring portion of the device one tube is put in either an ice bath, boiling water, or stays at room temperature.
The specific substrate in this case that is acted by Aldolase B is fructose-1-phosphate. This is later converted into DHAP and glyceraldehyde. The product, once finished, will then enter the glycolysis cycle to form ATP (Hudon-Miller, 2012c). Role of Aldolase B in the Breakdown of Fructose Aldolase B is found mostly in the liver but can also be present at lower levels in the kidney and intestinal cells. It is involved in breaking down a simple sugar called fructose.
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
It is used to cool the wort. Once the wort is cooled, yeast is added. Saturating the wort with air assists in the growth of yeast in the next stage, called fermentation. The cool wort is moved to the fermentation tank where more yeast is added. The fermentation process occurs when the yeast feeds on the sugar in the wort turning it into alcohol and carbon dioxide.