Evolution Of The Common Cold

Yeast is a fungus that can generate glucose into energy without using any oxygen molecules. We tested the fermenting ability of yeast from two different carbon sources: glucose and aspartame. We hypothesized that yeast is unable to use the carbon sources of aspartame. To do this, we decided to use both carbon sources in the same concentration. Each carbon source was mixed with the same amount of yeast solution. The experiment group of 5.5 mM aspartame solution was compared with the control group of 5.5mM glucose solution. We recorded the rate of fermentation for glucose and aspartame in the Vernier Lab Quest. The fermentation rate of aspartame is a negative number, and glucose is a positive number. Our results show that yeast was unable to ferment aspartame as yeast fermented glucose. The results indicate that aspartame has no effect on yeast fermentation rate because yeast do not catabolize aspartame because it does not have the appropriate enzymes to break it down.

1) The substrate for this procedure was hydrogen peroxide. The enzyme used (contained in the yeast) would have most likely been catalase.

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.

There are many processes that are needed to occur to produce something that help organisms live. Cellular respiration and fermentation are two process that are important to the survival of organisms. Cellular respiration is the way cells make ATP, which they need to survive. The process starts with the breaking down of glucose into other compounds that can be used by the cell. However, there are more steps in the process than just cellular respiration and how precise cellular respiration is depends on how much ATP can be taken from food particles in the body (Hill 646). Fermentation is mostly known in the world of beer and wine, but it also produces lactate in organisms. Fermentation is breaking glucose into separate components like water or carbon dioxide, much like that of cellular respiration. N’guessan and some peers did an experiment and they found that after fermentation had stopped, they had over 200 counts of yeast in the beer (N’guess, Brou, Casaregola, Dje 858). Under the

In this lab we tried to find what fuels yeast could metabolize and what the yields of the carbon dioxide gas that were produced from the different sugars used. We used 6 different yeast and sugar mixtures. The different yeast and sugar mixtures we used were control, glucose, sucrose, fructose, starch, and saccharin. The results for the 6 different results are presented in Tables 1-6 and Graph 1. Graph 1 is a graph of all the information in Tables 1-6. Each Table and graph is labeled approximately.

Researchers tested the five most common cannabinoids (compounds containing cannabinol and active constituents of cannabis) on different strains of a “superbug” which had become increasingly resistant to antibiotics (King, 2009). All five substances showed extreme antibacterial activity against cannabinoids (King, 2009). The scientists showed that these substances found in cannabis, appear to kill bacteria by mechanisms different from those of conventional antibiotics, making them more likely to avoid bacterial resistance (King, 2009). Of the five cannabinoids tested, at least two of them have no known mood altering effects, suggesting they could be developed into marijuana based drugs without experiencing the “high” from the drug (King,

Under Federal law, only FDA-approved medications are legal to prescribe—and marijuana is not one of those approved medications. Still, more than a dozen States have approved its use to alleviate a variety of symptoms. Many of marijuana’s effects (including its psychoactive or mind-altering properties) stem from an ingredient called delta-9-tetrahydrocannabinol (THC), which resembles a chemical that the body and brain make naturally. THC attaches to specialized proteins, called cannabinoid receptors (CBRs), to which the body’s natural chemicals normally bind. Along with THC, the marijuana plant contains over 400 other chemical compounds, including other cannabinoids that may be biologically active and vary from plant to plant. This makes it difficult to consider its use as a medicine even though some of marijuana’s specific ingredients may offer benefits.

The market for medical cannabis is growing. As patients and medical practitioners alike discover more medicinal uses, more producers are hard at work developing more strains to treat different ailments and illnesses.

Yeast can reproduce both asexually and sexually, which makes it very easy to grow in the laboratory, as it is very small in size. Mutant yeast can be easily isolated considering yeast consists of a single cell and can be grown as a haploid or diploid. Diploid cells are formed by the combination of MATa and MAT alpha cells. However, under conditions of carbon and nitrogen starvation, the diploid cell will undergo meiosis to produce four haploid microorganisms. Because haploids only have one set of genes, its allele can determine the corresponding phenotype. By mating the mutants, the genetics can be carried out through replica plating with the YPD plates (1). Saccharomyces cerevisiae is one of the most commonly studied strains of yeast, in

For the experiment, the changes of temperature on anaerobic fermentation the process in which cells undergo respiration without oxygen in Saccharomyces cerevisiae was observed. The purpose of this experiment was to test the effect of four different temperatures on the rate of carbon dioxide production in yeast by measuring the fermentation rate. Saccharomyces cereviviae, also known as Baker 's yeast, is a unicellular, eukaryotic sac fungus and is good for this experiment because of its characteristic of alcohol fermentation. It was hypothesized that fermentation increases with increased temperature to a point of 37°C; above that point, enzyme denaturing will occur and fermentation will decrease. The group was able to document the carbon dioxide production and mark each of the temperature intervals which were tested at temperatures 4°C (refrigerator temperature), 23°C (Room temperature), 37°C (Human body temperature) and 65° Celsius (Equal to 150°F). The experiment was conducted by pouring yeast solution with 2% glucose in fermentation tubes, placing the tubes in the appropriate incubation temperature, marking the rise of the gas bubbles in the fermentation tubes which indicated carbon dioxide production. The results of this experiment were not supported by the hypothesis, creating different results from what was predicted. It is important to understand the fermentation rate of yeast so

Hypothesis: If the mass of yeast (g) is increased the rate of fermentation of glucose (mL/s) will increase.

Common cold and flu viruses cause upper respiratory infections, but their symptoms, severity, and complications can be very different. The uncomfortable feeling of having your head full of fluid, your nose running like a faucet, and a raw scratchy throat with a dry cough is familiar to everyone. If your illness has built up slowly over a couple of days, you probably have a cold virus and will be back to normal after only a few days. Complications such as ear and sinus infections happen rarely, except for kids. On the other hand, feeling like you have suddenly been hit by a ton of bricks may point to the flu. Usually, a fever, body aches, weakness, chest congestion, and a juicy cough will knock you off your feet for at least a couple of weeks.

DVM, Pinney, Chris C. “Fungi and Yeast.” The Veterinary Guide for Dogs, Cats, Birds, and Exotic Pets, p.

Life on this planet began with microorganisms. Through millions of years microorganisms have found ways to successfully adapt and survive. These adaptations have created a wide biodiversity, allowing them to basically populate in all places. Why are these microbes so important? Because they shape the history of our world. Some microbes can be deathly to humans while some others are favorable, for example, bacteria that lives in the gut of both humans and animals and helps during the process of digestion (Alfred Brown & Heidi Smith, 2006). Understanding these interactions help scientists to find ways to protect humans from potential deathly pathogens. In order to observe microbes, microscope proficiency and microorganisms’ identification are crucial skills in a microbiology lab. During this laboratory session, samples of environmental and human organisms were inoculated into two different rich media and incubated to their according temperature. After this, appropriate use and calibration of the microscope was performed. Lastly, morphology and size of different species of bacteria, algae, fungi and protozoan were recorded.

Fermentation a metabolic process with occurs in the absence of oxygen molecules also known as an anabolic reaction. It is a process of glycolysis in which sugar molecules are used to create ATP. Fermentation has many forms the two most known examples are lactic acid and alcoholic fermentation (Cressy). Lactic acid fermentation is used in many ranges from food production such as bacteria to its use by fatigued muscles in complex organisms (Cressy). When experimenting with organisms such as yeast which was done in this experiment you follow the metabolic pathway of Alcoholic fermentation (Sadava). Where the sugar molecules are broken down and become ethanol (Sadava). But the end product of fermentation is the production of