How would sucrose be used as food source for yeasts? * Sucrose is like sugar , * yeast feed on glucose and sucrose being a disaccharide can be broken down by the yeast into glucose. * If you grow yeast in a sealed test tube filled with water and a food source, do you think these growth conditions are aerobic or anaerobic? * It would be aerobic. * The purpose of this lab is to answer the research question: “Does the concentration of sucrose affect the rate of cellular respiration in yeast?” What do you think?
How Sweet It Is! Determining Percent Sugar ANONYMOUS Chemistry 6th Due: 3/21/12 Introduction Background Information Sugar is an import compound that is used by all complex living organisms. There are many types of sugar including glucose, fructose, and lactose. However, the type of sugar that is tested for in this lab is the common sugar used while cooking. This sugar is called sucrose.
Title: The Effect of the Environment on Cellular Respiration in Yeast Name: Ryan Kiss Class: CP Biology 1 Date: 10/6/13 Statement of Problem: Does the concentration of glucose in the environment affect cellular respiration in yeast? Independent Variable: concentration of yeast Dependent variable: Production of CO2 Control: 0% molasses Controlled Variable: Amount of Bromothymol Blue (BOB), temperature of water, amount of experiment time, type of yeast. Background Information: In this experiment Bromothymol Blue was the indicator. How BOB was used in this experiment is it was placed in test tubes A, B, and C and changed color as CO2 was produced revealing the effect of cellular respiration. Cellular respiration is a chemical process that converts molasses into ATP.
Then you get a large spoon and mix it all together until it forms into dough. 3. Extra flour is added to the dough, table and roller so they do not sick. 4. Roll the dough out until it is a quart of an inch thick and then use your preferred cutter to shape the dough into cookies.
One of the subtopics of biology is fermentation. Fermentation was used between 7000 and 8000 years ago making beer, wine, and bread. The two beverages were also a symbolic way to distinguish social statues, the better your wine or beer was the higher you were in the society. Today we have all types of fermented foods from bread, coffee, pickles, beer, cheese,
Slowly add the water mixed with oil and stir over medium heat until mixture thickens to dough. Let cool a few minutes and then knead until smooth. Kool-Aid Play dough with Alum (Nonedible) Alum is a pickling spice found in the spice section of your grocery store. It makes the play dough last longer. • 2, 1/2 cups flour • ½ cup salt • 1 Tbsp Alum • 1 package unsweetened Kool-Aid (6 g Pkg.)
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
The ingredients in white vinegar are mainly comprise acetic acid; one of the most important sources is corn or rice. Usually these grains are sprinkled with a little H2O and are in a pot covers with a wet cloth. They are kept in a similar state until they sprout. Baking soda is a sodium bicarbonate or bicarbonate of soda, and less commonly known as saleratas. When mixed with a liquid is form carbon dioxide gas.
When corn starch is broken down into individual glucose molecules, the end product is corn syrup, which is essentially 100% glucose. To make HFCS, enzymes are added to corn syrup in order to convert some of the glucose to another simple sugar called fructose, also called “fruit sugar” because it occurs naturally in fruits and berries. HFCS is ‘high’ in fructose compared to the pure glucose that is in corn syrup. As we compare the amount of glucose and fructose in HFCS to table sugar the difference is minimal. HFCS is
Karen Ansel states that Gluten is developed in the dough when the proteins absorb water and are pulled and stretched in the kneading process. As the proteins are worked, they become long, flexible strands, and as the yeast produces gases in the dough, mostly carbon dioxide, these strands trap the gas bubbles and the dough expands. When the bread is put in the oven, the