Hypothesis: To investigate the effect of different concentrations of ethanol on the permeability of beetroot cell membranes.
Gurtovenko, A. A. & Anwar, J., 2009. Interaction of Ethanol with Biological Membranes: The Formation of Nonbilayer Structures within the Membrane Interior and their Significance. The Journal of Physical Chemistry, 113(7), pp. 1983-1992.
The Effect of Yeast Mass on the Rate of Glucose Fermentation by Yeast - A Practical Report
Abstract: This lab’s purpose was to see how different levels of yeast, distilled water, and sugar interact to affect the level of carbon dioxide evolved in fermentation. In this experiment we had two sections. The first section tested four test tubes with varying levels of yeast, glucose and distilled water for evolved carbon dioxide levels. The tubes were timed for 20 minutes. The amounts of solution in the test tubes are noted in the methods section of this lab report. The second section of the lab used three test tubes and flowed the same procedure except added spices. The levels of ingredients are also in the methods section. The main goal of this experiment was to see the effects of yeast concentration.
The reason why we got these results can be explained, when alcohol interacts with the cell membrane is affects the normal formation of the lipid chains that form in a bilayer, it is believed that alcohol binds underneath the charged head of the lipid and displaces water that is originally there [1] this breaks up the membrane allowing more of the red pigment to diffuse out of the beetroot. [2] The ethanol forms temporary bonds with the phospholipid heads in the bilayer as they are opposite dipoles causing the phospholipids to move out of place causing gaps to form which allows large molecules such as betalain to diffuse out of the cell. As well proteins, like enzymes, can become denatured by the ethanol due to the same affect as with the phospholipids this can disrupt the hydrogen bonds, which maintain secondary structure. The negative ethanol molecules cause the bonds between the amino acid chains R-groups to
In this activity two sets of experiments are performed to determine the rate of cellular respiration by measuring the amount of CO2 in fermentation tube. Larger the rate of cellular respiration, larger will be the amount of gas produced. To conduct the experiment yeast and water were added together at first. Yeast mixture was poured into the test tube and another test tube on the top. After flipping the tube upside down the amount of gas produced was observed at the top of Tube for about 10 minutes to determine the Cellular Respiration Rate.
For the methods used in this experiment refer to the following from UFV BIO 202 Lab #2: Investigation of Heat Shock Protein Gene Expression using Western Blotting (2017).
In this lab I did an experiment to see the effect of Ethanol on Daphnia. The purpose of this lab was to see is there effect of Ethanol on Daphnia’s heart rate. I used Daphnia for this experiment because it a transparent crustaceans meaning we see its heart and other stuffs from outside. In the experiment first, I measured the number of heartbeats of Daphnia without any treatment for 10 seconds. I measured the heartbeats for three times for no treatment, the average heart rate was 22. Seconds I putted 15% of Ethanol on Daphnia and waited for 30 seconds then I measured the number of heartbeats of Daphnia for 10 seconds. I measured the heartbeats for three times and the average of heart rate was 15. At last I found out that Ethanol does affect
When conducting the experiment the results for each alcohol were where they were anticipated to be supporting the
In addition, alcohol has been found to affect DNA replication by altering the DNA methylation process. DNA methylation (5mC) is
The reason that ethanol kills cells in plants is twofold. Firstly, ethanol is permeable to cell membranes (Kinseth, 2006). Because of the nature of ethanol as a chemical is it able to get into the cell very easily through passive transport(Koszler, 2013). This disrupts the balance of the cells' aqueous environment (Morrow, 2009). It has also been shown that ethanol can disrupt the ion channels in the plasma membrane (Karp, 2006). These channels in the cell membrane help pump ions like calcium and potassium in and out of the cell which directly control how much water is pumped in and out of the cell, therefore being responsible for the creation of the hypertonic environment that causes programmed cell death (PCD) (Elbagoory, 2014). Secondly,
We did not see a perfect correlation between IRF4 protein levels and expression levels of its transcriptional targets suggesting that other transcription factors may be involved in their regulation.
Accepted 9 April 2008 Journal of Cell Science 121, 1771 Published by The Company of Biologists 2008 doi:10.1242/jcs.033340
Because alcohol is not found easily in nature, genetic mechanisms to protect against excessive consumption may not have evolved in humans as they frequently have for protection against natural
The experiment aimed to help answer the question: Which ingredient, vanilla, flour, or cinnamon, would have the highest rate of alcoholic fermentation in yeast? The hypothesis stated that the vanilla would have the highest rate of fermentation in yeast because it had the most sugars. The hypothesis was rejected because out of vanilla, flour, and cinnamon, flour had the highest rate of fermentation. At 12 minutes, the height of bubbles produced by fermentation in flour was 1.6 cm, while at the same time the height of bubbles produced by fermentation was .4 cm for cinnamon and .6 cm for vanilla. The height of bubbles produced by fermentation for the control variable was .7 cm.