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
What is the effect of evaporation on sugar crystal growth? | By: HYKEYLA dunn | | | Table of contents: Introduction Purpose and Hypothesis Materials and Experiment Results/Data Discussion Conclusion What are crystals and how do they form Bibliography acknoledgements Introduction Rock candy is a collection of large crystals grown from sugar water solution. Other materials like sugar comes in many physical states. It can be either amorphous, without shape, or crystalline which is a highly structure and shape. Purpose and Hypothesis The pupose of this project is to investigate how the presence of seed crystals changes the growth rate of rock candy.
SITI MARDHIAH BINTI MUHAMAD FAUZI (M12B) 31ST JULY 2012 TITLE : YEAST CELLS AND HAEMOCYTOMETER Research Question: How does the different dilutions of yeast suspension affect the number of yeast cells in one cm3 of the dilutions? Hypothesis: The higher the dilution factor of the yeast suspension, the less the number of yeast cells in one primary square. This is because when dilution factor of yeast suspension increases, more water is added into the solution making the yeast cells in the yeast suspension more widely distributed, hence leading to the concentration of yeast cells in one primary square (0.1 mm3) to decrease. Variables: |VARIABLES |Range |Method to manipulate/collect | |Independent |Dilution factor of yeast suspension| |Use different dilution factors of yeast suspension which 1,| | | | |2, 3, 4, and 5 by preparing it using dilution method. | |Dependent |Number of yeast cells in one | |Count the number of yeast cells in one primary square of | | |primary square, n |± 5 cells |the haemocytometer observed through microscope.
English 1A Essay #1 6 Oct 11 High Fructose Corn Syrup If high fructose corn syrup (HFCS) were to be thought of as candy, then parents would be more cautious on the amount of intake their children take every day. Almost 65% of Americans are either overweight or obese today, compared with 47% in the 1970s. High fructose corn sweeteners, which are cheaper to produce than sugars from cane and beets, began being more widely used in the late 1980s and 1990s, when Americans’ weight started creeping up, says Barry Popkin, a nutritionist professor at the University of North Carolina-Chapel Hill (Hellmich, 1). If people do not begin to actively read the nutrition labels on food or drink products, expect all Americans to be overweight. An overweight America may be fixated on fat and obsessed with carbs, but
Viruses are spread from host to host. eg coughing or sneezing. Fungi Most people will recognise fungi from mushrooms and toadstools or possibly baking yeast. Fungi are eukaryotic organisms which mean that all the cells have membranes. Some fungi have beneficial uses.
The results partially confirmed the hypothesis as Coke had a significantly higher average glucose concentration than orange juice and milk, but not significantly higher glucose concentration than Gatorade and apple juice, therefore supporting the statement that Coke, Gatorade, and Apple Juice theoretically get the same amount of glucose into the bloodstream. Further extensions to the experiment would be to also measure the concentration of another simple sugar called fructose, commonly found in citrus fruits. Introduction According to
Analysis: My conclusion, that the change in enzymes will affect the amount of apple juice produced because each enzyme will work differently with the apple sauce, can be proved with the data from this experiment. It can be proved because when the enzyme was changed different amounts of apple juice were produced. An example of this could be the pectinase and cellulase solutions. When the cellulase was added to the apple sauce it produced only 1 mL of apple juice, but when the pectinase was added to the apple sauce it produced 4.5 mL of apple juice. That is a change of 3.5 mL from one enzyme to another.
Death can be widespread in a species due to environmental issue or threats from their environment. Data counts of death sin a population gives researches information that can potentially help other species. The yeast lab looks at four different yeast samples and puts them in different scenarios on specific time intervals. The purpose and importance of the lab is to find out what contributes to yeast growth and how to manage it. 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.
DIFFERENCES IN STRUCTURAL PROPERTIES OF SUGARS AND THE INFLUENCE OF SUGAR ON ABILITY OF YEAST TO FERMENT Sarah Yacobi In this study, we investigated the structural properties of various sugars that influence yeast’s ability to ferment. Fermentation is an anaerobic process in which energy is released in the absence of oxygen. This is a metabolic process in which an organism converts a carbohydrate such as starch or sugar, into an alcohol or acid. It is known that many alcoholic beverages are made with fruit juice from things such as grapes, etc. 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.
Title : The effect of the different dilutions of yeast suspension on the number of yeast cells per cm3 Aim : To estimate the effect of the different dilutions of yeast suspension on the number of yeast cells per cm3 Research Question : Does the different dilutions of yeast suspension affect the number of yeast cells per cm3? Introduction : The dilution process is done so that biologists can The haemocytometer is a device originally designed for the counting of blood cells. It is now also used to count other types of cells as well as other microscopic particles such as yeast. Hypothesis : Variables : Independent Variable : The different dilutions of yeast suspension which are 1/100,1/1000,1/10 000,1/100 000, 1/1 000 000 Dependent Variable : The number of yeast cells per cm3 in different concentration that seen in haemocytometer Controlled Variable : 1. Volume of distilled water * 9ml of distilled water measured using measuring cylinder are poured in each test tube to dilute 1ml of yeast suspension to make different dilutions of yeast suspension 2.