Fermentation of Carbohydrates: Ethanol from Sucrose Objective: To demonstrate a fermentation process‚ isolate the ethanol produced by fractional distillation‚ determine the composition of the ethanol solution recovered‚ and make stoichiometric and yield calculations. Procedures: Fermentation Weigh out 20.0 g of sucrose and place it into a 250-mL Erlenmeyer flask. Add 100 mL of water and gently shake until all the sucrose has dissolved. To this solution add 0.60 g of dipotassium hydrogen phosphate
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Carbohydrate Fermentation Testing Questions A. What is fermentation? It is a metabolic process that allows the production of ATP without need for oxygen B. Why is it important not to incubate the fermentation tubes beyond 24 hours? You may not get accurate results. Although sugar is the primary nutrient used‚ when a microbe runs out of it‚ protein or other nutrients will be attacked This causes changes in the color of the medium because of the pH indicator added to detect acid production. When proteins
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Cell membranes are a bilayer make up of phospholipids‚ proteins‚ and cholesterol. Its main function is to regulate what comes in and out of the cell by means of diffusion‚ transport proteins and protein channels. Trans membrane proteins transport polar solutes across hydrophobic regions of the bilayer. Diffusion occurs when solutes are transferred from a high concentration of that solute to a lower concentration of solutes. Solutes do not depend on the concentration of other solutes‚ which allows
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Examination of Proteus Vulgaris by Carbohydrate Fermentation Tests Abstract: Some bacteria ferment certain carbohydrates‚ while producing acidic or gaseous products; this information can be utilized in order to identify bacteria (Morello and Granato‚ 2003). In order to test for carbohydrate fermentation‚ tubed broths‚ containing a Durham tube for trapping any gas formed when the broth is incubated‚ are utilized (Morello and Granato‚ 2003). After incubation‚ a color change indicates that
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Title: Mitosis and Meiosis Abstract: There are two types of nuclear division‚ mitosis and meiosis. Mitosis is usually used for the growth and replacement of somotaic cells‚ while meiosis produces the gametes or spores used in an organism’s reproduction. Hypothesis: Mitosis occurs in whitefish blastula and onion root tip‚ and it is easily observable. Meiosis and crossing over occurs in the production of gametes and spores. Materials: This lab required prepared slides of whitefish blastula
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Austin Peay State University Department of Chemistry CHEM 1021 IDENTIFYING CARBOHYDRATES (adapted from Blackburn et al.‚ Laboratory Manual to Accompany World of Chemistry‚ 2nd ed.‚ (1996) Saunders College Publishing: Fort Worth) Purpose: To become familiar with some of the characteristic reaction of carbohydrates. To identify an unknown carbohydrate. Caution: Wear eye protection because of the possible shattering of dropped glassware and because acids are used in this experiment
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Lab RepoRt assistant This document is not meant to be a substitute for a formal laboratory report. The Lab Report Assistant is simply a summary of the experiment’s questions‚ diagrams if needed‚ and data tables that should be addressed in a formal lab report. The intent is to facilitate student’s writing of lab reports by providing this information in an editable file which can be sent to an instructor. Exercise
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Lab Manual Anatomy and Physiology LabPaq: AP-1 14 Small-Scale Experiments for Independent Study Published by Hands-On Labs‚ Inc. Anatomy and Physiology: Independent Laboratory Exercises for the First Semester Designed to accompany Anatomy & Physiology LabPaq AP-1 062211 LabPaq® is a registered trademark of Hands-On Labs‚ Inc. (HOL). The LabPaq referenced in this manual is produced by Hands-On Labs‚ Inc. which holds and reserves all copyrights on the intellectual properties associated
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Fermentation and affects it has on foods Fermentation is described as the transformative action of organisms and the metabolic change either anaerobic or aerobic processes converting energy needed to turn raw product to a finished fully fermented food. Fermenting food has become more popular because people are realizing that if it were not for fermenting as a collection of people we would be in trouble. Fermenting has been done for hundreds of years because if not for fermenting letting foods just
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Fermentation Fermentation is a natural process that has been going on in nature since before humans existed. For centuries we have been practicing food fermentation‚ knowingly or unknowingly. Every food culture in the world throughout history has been using fermentation in their food in some way. Bread making originated in Egypt 3500 years ago. Fermented drinks were being produced and consumed in Babylon(now Iraq) 7000 years ago. China is thought to be the birth place of fermented vegetables. A
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