Sucrase activity increases with increasing sucrose concentration Materials and Methods Effect of pH on Enzyme Activity 1. Dependent Variable amount of product (glucose and fructose) produced 2. Independent Variable pH 3. Controlled Variables temperature, amount of substrate (sucrose) present, sucrase + sucrose incubation time Effect of Temperature on Enzyme Activity 1.
The gummy bear's mass and volume will increase while the density of the gummy bear would decrease after it is put into water overnight. (#)This lab experimented to figure out wah changes would take to the gummy bear’s mass, volume, and density after sitting in a cup of water overnight. To do this the gummy bear's dimensions and weight was taken on the first day, along with its density and then the gummy bear was placed and water. When the gummy bear was taken out of the water on day two, the dimensions, weight, and density were taken again, and the difference between the two days was found. (#1)
In our gummy bear lab experiment, we experienced osmosis, the water version of diffusion. My lab partner, Maggie, and I were given two yellow gummy bears. The first one measured at 10 mm in both thickness and width, and 21 mm in height. The approximate volume was 2,100 mm^3, and the mass was 2.567 grams. The second one was 11 mm in thickness, 9 mm in width, and 20 mm in height.
In this experiment three gummy bears were put in different solutions to observe the effect of osmosis on them. The independent variable in this situation are the following types of water: tap, salt, and sugar. The dependent variable is the change in mass and volume from all three gummy bears. The gummy bear brand, the environment, and the amount of time in the solution are the constants of the experiment. After the experiment is competed, one can determine how the osmosis changes the gummy bears.
During this lab, we studied molds that had been intentionally grown on bread, jelly, and a piece of fruit. First off, we looked at the mold on with our naked eye and drew a detailed drawing on what we saw. Then we took a magnifying glass and peered closer at the bread. We also drew down a detailed drawing of what we saw through a new view.
The yeast menace refers to the potentially debilitating fungal infection Candidosis, also known as Monilia, Thrush or simply yeast infection. When the ratio of friendly bacteria to Candida (which is a type of yeast) becomes out of balance, then the Candida can proliferate, resulting in Candidosis. There are over 20 types of Candida, but the most common is Candida Albicans. In a healthy digestion system, our colons are populated by a large colony of bacteria which play a role in aiding the final stages of digestion and the manufacture of B vitamins.
This purpose of this experiment was to determine if a new yeast transactivation assay was able to determine estrogenic activity in estrogenic compounds. Throughout this experiment, researchers compared the detection ability of the new transactivation assay with the conventional transactivation assay. The new transactivation assay plasmid replaced the lacZ gene with GFP (green fluorescent protein) gene, and by doing so simplifies the process of determining estrogenic activity. The advantages of using GFP as the reporter instead of beta-galactosidase, which is the protein that the lacZ gene codes for, are numerous. The presence of beta-galactosidase is detected by photometric measurement, which requires the yeast cells to be disrupted which is both a time-consuming error and also a source of error.
The Effect of Sugar Concentration on CO2 Production by Cellular Respiration in Yeast Introduction In this lab, our main focus was to find how sugar concentration affect yeast respiration rates. This was to simulate the process of cellular respiration. Cellular respiration is the process that cells use to transfer energy from the organic molecules in food to ATP (Adenosine Tri-Phosphate). Glucose, CO2, and yeast (used as a catalyst in this experiment) are a few of the many vital components that contribute to cellular respiration.
Trehalose is a bisacetal, non-reducing homo-disaccharide in which two glucose units are linked together via a α-1,1-glycosidic bond, often considered the gold standard for cryoprotection [92, 114]. It is commonly found amongst organisms capable of withstanding extreme drought and cold in nature e.g. water bear and yeast, whereas mammalian cells unfortunately lack the mechanism to synthesise trehalose endogenously [115]. The ability of trehalose to produce a better cyroprotective effect in terms of the water replacement hypothesis has been attributed to the absence of internal hydrogen bonds. Therefore, this enables a more flexible formation for hydrogen bonds to form with nanoparticles, so that their functional conformation can be retained
Maha Giundi Dr. Christos Dimos SCI4061 March 26, 2015 Lab Exercise 7: The Fungi: Molds and Yeasts Purpose: The purpose of this lab experiment is to observe examples of asexual and sexual structures of different types of fungal structures. This experiment is to also compare and contrast sexual structures of the three major fungi divisions; zygomycota, ascomycota, and basidiomycota. Hypothesis: I expect that the three sexual structures of fungi will appear to be visibly different and reflect the shapes they are known to have.
Microorganism - can cause illness and is hard to detect. Oxidation - what happens when oxygen meets other substances. Fungus - it is mold, yeast, and bacteria.
3. Issues in perception: a. Which is sweeter, fructose or sucrose? Is this true over the entire concentration range? Looking at our data fructose was rated as being more intensely sweet most of the time, however there are some points in our data plot that suggest otherwise. The categorical scale for rating sucrose and fructose shows for equal percentages of sucrose and fructose, fructose was rated as sweeter every time.
Typically, during the baking process yeast performs aerobic respiration first. When the oxygen in the dough is completely used,the process of anaerobic respiration,is initiated. The initiation of anaerobic respiration in yeast is seen as the dough rising. During this experiment saccharomyces cerevisiae will be performing the initial process of aerobic respiration, to determine at what temperature baker’s yeast respires most efficiently.
Then, tests are performed to determine if the products of aerobic and anaerobic respiration are present in the flasks. The citric acid cycle consists of a series of chemical reactions used by all aerobic organisms to release stored energy through the oxidation of acetyl-CoA derived from carbohydrates, fats, and proteins into carbon dioxide and chemical energy in the form of ATP (Biology). The tests detect the presence of carbon dioxide and ethanol. Carbon dioxide should be present irrespective of the type of respiration taking place, but ethanol is present only if fermentation has occurred. Another factor that can indicate whether fermentation occurred or cellular respiration occurred is the amount of glucose utilized during incubation.
Did you know that we need bacteria in order to survive? Bacteria is found in just about every area of the body, especially the digestive tract and is essential for digesting food and absorbing nutrients. In fact, our bodies are makeup of 90 percent bacteria.
