Mod3Lab

7. Identify this type of met abolism. Complete the diagram for A B, andC. ( Glucose NADH ATP LAB: What is the goal of a successful Streak Plate procedure? How does this help us when we look at Koch's Postulates? 8. 9. LAB: When looking at the results of your streak plate: a. Were you successful? If so, how do you know? b. If not, what might have not gone wel? c. What was the goal of streak plating?

Picture. 1: Fresh potato +H202 H2O+02 (air bubbles) Questions: 1. Why did you use buffer instead of distilled water to dilute the enzyme and the substrate? 2. What do we mean by enzyme specificity? 3. Name the substrate of peptidase, sucrase and amylase? 4. Discuss the factors affecting the rate of an enzymatic reaction, showing how each one affects the rate? 34

What are the two appropriate control groups if flask 2: ‘Yeast + Glucose + Water’ is your experimental group and what is each missing that flask 2 contains?

I am needing help with questions 1 through 3, please.  1) What is the importance of the Control Group in the Yeast and Sugar Balloon Experiment? 2) Write out the general summary equation for alcohol fermentation below using the formula for glucose; label the substrates and the products in this equation. 3) Research: Initial background about yeast and fermentation- write a few sentences about yeast and fermentation based on what you know. In what situations do humans use yeast for fermentation?

Answer all the questions briefly and concisely (see attached photo below)

Yeast cells were incubated with and without glucose at three different temperatures for four minutes, during which the rate of CO2 production was measured with a CO2 sensor. What conclusions can be drawn from the results of the experiment?

If you know anything about the biology can you help me on this yeast fermentation lab worksheet if you did the lab or u know anything about

Describe yeast in a Warm Water bath, Room Temp,  and In the Fridge 1. Which glass of yeast is the slowest to produce foam? Why? 2. Which glass of yeast produced foam fastest? Why?  3. Do the results of this experiment support your hypothesis?   4. What was the independent variable in this experiment? 5. What was the dependent variable in this experiment? 6. Construct a properly labeled graph showing how temperature influences carbon dioxide production by yeast.

Use the graph below to determine which of the following is the optimal temperature for catalase. Catalase Activity 1.5 1.4 1.3 1.2 1.1 1.0 0.9 0.8 0.7 0.6 0.5 0.4 0.3 0.2 0.1 10 20 30 40 50 60 Temperature (°C) O 0.8 O 1.45 O 37 O 20 Percent Increase in Oxygen per Minute

a. Some microbes can utilize fermentation to make ATP. Compare and contrast fermentation and aerobic respiration, including the typical inputs and outputs of each. b. Two liquid culture flasks of E. coli are grown in the same medium (2% glucose and amino acids) and at the same temperature (37°C). Culture #1 is well aerated. Culture #2 is anoxic. After 16 hours, the following observations are made: • Culture # 1 has a high cell density; the cells appear to be in stationary phase, and the glucose level in the medium is reduced to 1.2%. • Culture #2 has a low cell density; the cells appear to be in logarithmic phase, although their doubling time is prolonged (over 1 hour). The glucose level is reduced to 0.2%. Why does Culture #2 have so little glucose remaining relative to Culture #1, even though Culture #2 displayed slower growth and has less biomass?

I am having an incredible difficult time understanding how to do this. This is for Measuring gas bubbles in terms of Ceullar Respiration for yeast fermentation.

1. How would ATP production in an aerobic yeast culture change if we add the following metabolites or chemicals to the cultivation media? Explain why in each case by citing which enzyme(s) or process(es) would be affected.

answer the following questions 1.What is the wavelength used for the spectrophotometer? What is the principle of the spectrophotometer? 2.What is the reagent used to detect glucose in the oh and temperature experiments? What is its principle?3.What is the optimum temperature for invertase reactions?4.What is the optimum ph for the invertase reactions?

Referencing the image above, you are designing an experiment to determine which food source your yeast utilizes best (flour or glucose). You know that yeast will use the enzyme zymase to digest the substrate to create CO2 via anaerobic respiration and you can capture and measure the CO2 with the balloons.  Write hypotheses that you could use to test which food source the yeast prefer.    H0:      HA:

Consider the growth curve shown below. Cells were grown in a medium containing 1 % w/v glucose and 0.5% w/v acetate. Calculate the generation time when growing on glucose and also when growing on acetate. Pay particular attention to the split time axis with different time scales. Glucose generation time = hrs Acetate generation time = hrs 1011 1010 109 108 107 106 105 104 10 15 20 25 30 time (hours) HA log of numbers of bacteria LO

What is right about oxydative phosphorylation: 1. Oxidation FADH2 releases more energy than oxidation of NADH 2. Oxydative phosphorylation is the only way to produce ATP 3. Oxydative phosphorylation happens at both aerobe and anaerobe enviorment 4. Oxydative phosphorylation uses electron transport chain mitochondria 5. None above is right

From the chart below, comment on the effect of substrate concentration on the rate of reaction.

What effect does sodium benzoate appear to have on the fermentation rate of yeasts?

Determine the correct intended effect to the rate of fermentation of the following variations in the factors that influence yeast fermentation.                                                  Increase the concentration of sugary substrates.                                                  Decrease the recommended amount of inactive dry yeast.                                                  Keep the fermentation set-up in a room at 15 °C.                                                  Add more water to the fermenting solution to dissolve the substrates.                                                  Do not disturb the fermentation set-up for 1 week or longer. A. Decrease the rate of fermentation B. Increase the rate of fermentation C. No change in the rate of fermentation

Q36. The picture below shows a preparation of isolated thylakoid membranes suspended in a buffer at pH 8. The preparation is in complete darkness. Which of the following is required in order for the thylakoids to generate ATP?   A. Addition of ADP and phosphate to the buffer. B. Incubation in the light plus ADP and phosphate. C. Incubation in the light plus addition of ADP, phosphate and NADP+. D. Isolated thylakoid membranes are not able to synthesize ATP.

Yeast cells has been cultured on glucose (Table 1). The growth data follows the Monod Equation Table 1: Growth data for yeast cells Glucose concentration (mg/L) 7 10 15 40 200 1000 Specific growth rate (h*¹) 0.066 0.088 0.12 0.294 0.330 0.364 0.419 0.451 0.2 0.304 0.340 0.458 Observed yield, Y'x/s (g/g) a) Calculate the maximum specific growth rate (max) and the substrate constant (Ks) b) Estimate the true yield Y'x/s and the maintainance coefficient ms c) Calculate the doubling time at a concentration of 15 mg/L glucose d) Calculate the substrate consumption rate (rs) assuming a substrate concentration of 40 mg/L and a biomass concentration of 100 mg/L

Could you please confirm correct number?

Yeast cells are added to a 3.0 L batch bioreactor so that the initial cell concentration is [X]. = 1.3 g cells / L. The growth mediğim in the reactor, which is well-mixed so the cells have access to all nutrients, contains 150 g CELL DATA ribose (C5H10O5, MW 150), 75 g ammonia (NH3, MW 17), and 85 g oxygen (O2, MW 32). A-10. Determine the maximum concentration of cells, [X], that will form in the bioreactor when the limiting nutrient is consumed. Search Yx/ribose YX/02 YX/NH3 Specific growth rate on limiting nutrient, u Lag phase duration Deceleration phase duration 0.48 g/g 0.87 g/g 0.23 g/g 0.51 h 30 minutes Negligible

Arrange the following steps in the experiment regarding the effect of temperature on fermentation (anaerobic respiration) 1 4 Sugar and water are mixed Measure the height of foam is measured Test tubes are placed in water bath Yeast and glucose solution are mixed Graph the height vs temperature

Advantages and disadvantages of aerobic respiration and fermentation

Discuss what is meant by the Oxygen effect, the oxygen enhancement ratio and some possible mechanisms. In your discussion, research and explain then Howard Flanders and Alper analysis.

Which of the following is NOT true about chemoheterotrophs? Use organic compounds as a source of both carbon and energy Can use light for energy and CO₂ as a source of carbon 0 0 0 0 0 None of the other four answers (all are true of chemoheterotrophs) They are ultimately dependent on autotrophs to provide their carbon and energy Oxidize organic compounds (e.g., glucose) to generate ATP 2 náp 20355 FOR O

What is cell division and described its importance

Consider each reaction of yeast cells with the sugar solutions. How much time should pass between the initial reading of gas volume in the syringe and the final reading of gas volume in the syringe? 10 minutes O 10 seconds O 1 minute O2 minutes

1. You set up two cultures with an equal amounts of Escherichia coli. You label one culture "A" and the other "B." Each culture is given 100mL of tryptic soy nutrient broth. You then take culture A and incubate it in the absence of oxygen and take culture B and incubate it in the presence of oxygen for one week. If E. coli is able to use both aerobic and anaerobic metabolism, the how would we classify it? Is it an obligate aerobe, obligate anaerobe, or a facultative anaerobe? Based on that information, which flask, A or B, would have more cells at the end of the week? Fully explain your answer.

The ingredients in the MR/VP Broth are: Peptone (protein) 7g Glucose 5g Phosphate buffer 5g Distilled water 1L Examine the above figure. This figure shows how the pH in the Methyl Red and Voges-Proskauer (MR-VP) broth changes during incubation from time zero to 48 hours with 1) an MR-positive bacteria and 2) a MR-negative bacteria.   We know from the Exercise 5-2 Phenol Red Broth that all of the Unknown Bacteria Species ferment glucose with acid end products. Streptococcus pyogenes is MR negative and VP negative. S. pyogenes does not perform a mixed acid fermentation (purple dashed line). However, S. pyogenes does produce acid from glucose fermentation. Explain how the phosphate buffer in the media works to maintain a constant pH of 7 throughout the incubation even though S. pyogenes produces acid.