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?
Sucrose is used to sweeten foods, and provide short term energy. In sodas such as the orange soda and clear soda used during this lab, the sugar is used to sweeten the drink. Density can be used in order to find the sugar concentration in a particular solution. Density is known as the amount of mass that will fit into a certain volume. For this lab, the density of water will be 1 gram/cubic centimeter.
Mixed Solutions: If 1 mmole of glucose (180mg=1mOsm) and 1 mmole of NaCl (58mg=2mmOsm) are put into a beaker and distilled water added to make 1 liter, the osmolarity is 3 mOSm/L. OSMOSIS CALCULATIONS: 1. Calculate the number of grams of NaCl needed to prepare 100 mL of a 280mOsm.L Solution. (280mosm/l) *(1L/1000mL)*(100mm/1)*(29mg/1mosm)*(1g/1000mg)=0.812g 2. Calculate the number of grams of glucose needed to prepare 100mL of a 280 msm/L glucose solution.
Why? Experiment 2: Starch Test Fill in the table below with the results from the starch test experiment. Results Starch Test Solution Initial Color Color with Iodine Solution starch solution water Iodine solution is added to a chocolate chip cookie solution. The color changes to purple. Based on this result, what biological molecules are present in the chocolate chip cookie solution?
The Antibiotic Decrease Yeast Cells Francine Rodriguez Biology 1401 Lab section Department of Biology, The University of Texas-Pan American March 8, 2013 Abstract: The main focus in this experiment was to find out antibiotics affect yeast cell cultures in a controlled environment. We imagined we owned a business in which a part of the business is to grow yeast (Saccharomyces cerevesiae) to be distributed as dry yeast for bakeries and breweries. Profits depend rapid, economical production a large number of yeast cells. We had observed that there is apparent difference in the yield of yeast cell when it comes in contact of an antibiotic. It appeared that that antibiotic had decreased the number of yeast cells.
The known nutrient solutions were used to create a base-line for protein, starch, and sugars. As listed in Table 1; protein (5g/L), Starch (0.2g/L), and sugar (20g/L) were separated in to 9 different test tubes at 2ml a piece, 3 per nutrient solution and tested for colormetry with the 400ug of the three reagents Lugol’s, Biuret, and Benedicts. Further steps were taken with the nutrients treated with Benedict’s reagent and they were heated in a water bath until they reached a constant 65 degrees C for 7 minutes and let cool to see color change. Distinguishing Organic Molecules in Unknown Dietary Supplements The same reagents used in setting the baseline were used to test the unknowns for nutrient content. Each of the 3 unknowns was distributed by dispensing 2ml of sample solution in to three test tubes.
Liz Somone Chem 112 TA: Meng Floating Egg Lab Report The goal of this experiment was to determine the density of a solution needed to float an egg, the freshness of an egg, and the way volumetric glassware affects the value and accuracy of density. The types of volumetric glassware used were a 25-mL buret, 25-mL Mohr pipet, 25-mL volumetric pipet, 25-mL volumetric flask and a 25-mL Erlenmeyer flask. I prepared a 1500 mL solution of salt and water in order for the egg to float. Using that same solution I filled a buret that was mounted vertically to the 0 and then drained the solution to nearest 0.00 mL. The solution was then drained into an Erlenmeyer flask and I recorded the weight of the flask before (W1) and after the solution (W2) and then subtract the weight of the flask with the solution from the weight of the flask alone in order to find the absolute mass of the solution (W3).
The streak plate technique is done to isolate a colony formed by a single cell from a mixture containing millions of cells. The streak plate technique was also used to obtain pure cultures of the bacteria using a trypticase soy agar (TSA) plate and was incubated at 37 ̊ for 48 hours. Secondly a Gram stain was performed as directed from exercise 6in the lab manual (Kleyn 37) and was found to be Gram negative Rods. The Gram stain is important to do because it reveals the morphology of the organism and the arrangement of the cells; if an organism appears purple under a microscope then it is said to be Gram positive, and if it
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.
This type uses fermentation to produce useful products to humans by fermenting microorganisms such as: bacteria and yeast. In this world there are five important types of fermentation; microbial cells, microbial enzymes, microbial metabolites, recombinant products, and biotransformation. In industrial fermentation there are many important factors to consider so that the bacteria could ferment. Growth media is one of the main factors we need to consider in this process. Growth media refers to any liquid or gel that will support any microorganisms or cells to grow.