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 hypothesis is that if the American diet continues to promote sugary goods, then it can be expected women’s health can be compromised by an increase in yeast infections. Diets high in sugar can potentially cause reactions in women within 48-72 hours. An alternative to decreasing sugar can be in the introduction of yeast-eating microbes through medication. Material and Methods Material used for the project were the University of Phoenix Materials: Lab Report Outline, Yeast Lab Worksheet, and Yeast Lab Spreadsheet (University of Phoenix, 2014). The steps necessary to complete the experiment started with counting the spores on the worksheet.
The information gathered in this experiment would help scientists who study mold and people who hate mold on their food. It will also help bread manufacturers and restaurant owners learn how to store their bread in order to keep it from molding. HYPOTHESISMy hypothesis is that bread mold will grow at a slower rate when in a freezing temperature than it will at a warm temperature. I base my hypothesis on a statement found on Encarta 2000 that states “storage at a low temperature slows many of the enzymatic reactions involved in spoilage and reduces the growth rate of microorganisms.” Back to Top EXPERIMENT DESIGNThe constants in this study were: -Type of bread and the ingredients -Date the bread was baked -Size of bread piece -Amount of light each piece gets -Size of “Zip Lock” bag -Testing procedures used -Time at which the bread was checked The manipulated variable was the temperature at which the bread was stored while the experiment took place. The responding variable was the rate of mold growth during one week of observation I measured the amount of mold by tracing the outline of the mold onto a piece of transparent grid film covering the bread each.
* 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? * I believe that the concentration of sugar will affect the rate of cellular respiration. The more sugar the faster the rate of cellular respiration. Data Tables | Depth of CO2 bubbles in: | Depth of CO2 bubbles in: | Sucrose Concentration | 10 minutes | 20 minutes | 0% | | | 1% | | | 5% | | | 10% | | | | Balloon description (size and circumference) | Balloon description (size and circumference) | Sucrose Concentration | 10 minutes | 20 minutes | 0% | | | 1% | | | 5% | | | 10% | | | Post-Lab Questions 1. What hypothesis did you use to answer the research question?
Purpose (5 points): The purpose of this lab is to learn how to extract DNA and to analyze extracted DNA. This lab allows the conductor of the lab to analyze the steps taken to extract the DNA and realize the purpose of each step. This lab activity teaches one how cell barriers can be broken. Hypothesis: If the enzyme, alcohol, detergent, alcohol, and salt are all used accordingly to extract the DNA from the split peas, then a small amount of the DNA will separate from the solution, looking like long thin strands. DNA is insoluble in alcohol, but soluble in water, so this experiment will test this scientific principle of alcohol.
This was confirmed by the lab manual in page 30 which contains the list of the different Rf values by decreasing value. Introduction: Chemist use many ways of separating and determine want components are in different materials. One of this ways is by dissolving the material in solvent this will only get the mixture of components for example the spinach had to be grind up with hexane to get the organic material separated from the pigments that will be separated even further. Next using a solvent and a polar compound like alumina, the pigments separated from the organic material could be run in a column in which those will be separated even more using polarity. As a more polar solvent is use to push the different rings of pigment, these are collected in their own test tubes to then be run in a TLC which will determine the polarity using the Rf values and then comparing them to the table in the organic lab manual ones.
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
I could increase my consumption of thiamin by eating products such as chicken or whole-wheat bread. Also, pork is known for having abundant amounts of thiamin. For riboflavin, my DRI was 1.1 mg. My intake was 1.0 mg, which is an intake of 89%. Even though I am close to 100%, a deficiency of riboflavin can cause injuries to heal poorly because new cells cannot grow to replace the damaged ones. I could drink more milk because it is the best source of riboflavin in the diet.
Is a gluten-free diet a healthy choice? To best answer this question one must realize what gluten is, how it affects different people, how to become gluten-free, and the side effects of going gluten-free. Gluten is a protein most commonly found in the kernel of wheat, rye, and barley. It is what gives elasticity to dough and chewiness to breads and pastries. Karen Ansel states that Gluten is developed in the dough when the proteins absorb water and are pulled and stretched in the kneading process.
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,