Fermentation Lab Report Introduction: Fermentation‚ a type of anaerobic respiration that breaks down glucose into ethanol and carbon dioxide without the use of oxygen‚ is extremely vital in food processing. Especially useful in the making of bread and wine is yeast‚ a single-celled fungus. The rate of fermentation of these products can be done by measuring the amount of carbon dioxide produced by the work of the yeast. The specific variable we tested was the volume of fructose in each vial solution
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an abundance of reducing sugars. | Yellow and White (-) | 10 drops potato juice | Greenish yellow‚ a small amount of reducing sugars. | Yellowish brown and White (-) | 1% sucrose solution | Blue‚ non-reducing sugars. | Yellow. (-) | 1% glucose solution | Dark orange‚ an abundance of reducing sugars. | Yellow. (-) | 10 drops distilled water | Blue‚ non-reducing sugars. | Yellow. (-) | 10 drops reducing-sugar solution | Reddish orange‚ an abundance of reducing sugars. | Yellow. (-)
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Gummy Bears! [pic] This demonstration illustrates the vast amount of energy which is available from the oxidation of carbohydrates‚ such as sugar. An excess of oxygen‚ generated by the decomposition of potassium chlorate‚ will react with the glucose in a gummy bear‚ releasing a large amount of energy quickly and dramatically. Introduction: Sugar is a fuel that we use for energy. We can also use it to fuel a chemical reaction. In this reaction‚ the sugar from the gummy bear reacts with
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belongs (http://www.sternenzym.de/english/enzymes/index.html). The enzyme that is missing is called the aldolase B. When this enzyme is missing the body cannot break down fructose which then chemically alters the process of changing glycogen into glucose. Blood sugar may fail and then causes the liver to store substances that are dangerous to the body. Aldolase B is found in the liver but also in the kidneys and intestinal. Aldolase B is responsible for the second step in the metabolism of fructose
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FACTS ABOUT ASPARTAME. In an even that one wants to make something taste sweeter‚ an individual is faced with two choices; they can either use sugar and sugar alcohols or artificial sweeteners. In choosing to use artificial sweeteners also called sugar substitutes or nonnutritive sweeteners or noncaloric sweeteners‚ one can either use acesulfame K‚ neotame‚ saccharin‚ sucralose and finally Aspartame. Aaspartame is a lab manufactured sweetener that does not exist in the form of a naturally grown
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Health 11-21-13 Diabetes Diabetes is a disease in which the body isn’t able to properly use the insulin which causes high sugar (glucose) levels. Insulin is a hormone needed to change the sugar in your body to energy for you throughout the day (Type). This would explain why one of the many signs of diabetes is tiredness‚ because if your body is unable to produce insulin then you wont have the energy to do much of anything. Diabetes is a disease that many people can acquire in their life or
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IODINE TEST FOR STARCH The Iodine test is used to test for the presence of starch. Iodine solution — iodine dissolved in an aqueous solution of potassium iodide — reacts with the starch producing a purple black color. The colour can be detected visually with concentrations of iodine as low as 0.00002M at 20°C. However the intensity of the colour decreases with increasing temperature and with the presence of water-miscible‚ organic solvents such as ethanol. Also the test cannot be done at very low
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Fats: a natural oily or greasy substance occurring in animal bodies‚ especially when deposited as a layer under the skin or around certain organs. 2.The CNS always needs a constant feed of glucose from the blood because it needs energy much more than any other cells in the body and is unable to used stored glucose. 3. When the body needs energy and there’s not enough carbs‚ then the body turns to stored fat for energy. Ketone Bodies are needed for utilizing fat stores for energy. This can be damaging
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o Carbon o Hydrogen o Oxygen o Nitrogen o Sulfur o Phosphorus • There are 4 major types of biological macromolecules: o Carbohydrates • Monosaccharides (i.e. glucose‚ fructose)
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THE ROLE OF PROTEIN MISFOLDING AND AGGREGATION IN BSE When a protein misfolds it changes its behavior and function. If it becomes hydrophobic after once being polar. The properties and functionality of the protein are no longer useful to the organism and disaster results. PrPSc is hydrophobic‚ it avoids water inside of the cell…it attracts and attaches other proteins to misfolds and become hydrophobic …Misfolding spreads because the PrPSc act as chaperone proteins to convert PrPc TO PrPSc and
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