Exercise 13: Fermentation And Anaerobic Respiration

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.

There were two tubes used in this process: the tube that contained the primary culture and the tube that contained the nutrient agar where the unknown bacteria would grow. First, the inoculating loop was flamed. After removing the caps of both the test tubes, they were flamed to prevent contamination of the unknown bacteria. The inoculating loop was cooled for a few seconds and was then placed into the test tube containing the bacteria. The inoculating loop with the bacteria was placed into the nutrient agar test tube for cultivation. Before the test tubes were capped, they were flamed once again. Also, isolation of the unknown bacteria had to completed. Nutrient agar was placed in the petri dish, and was left to gel for a few minutes. After the agar gelled, the inoculating loop was used to acquire bacteria and streak the unknown onto the plate for

On August 19th, 2015 this experiment was performed, by 6 separate lab groups.The experiment began by measuring 1 Ml of E. coli into a pipette and pump, then placing the bacteria into a culture medium. The E. coli and medium were then swirled together for a period of 15 minutes, until completely mixed. This mixture was then poured into a petri dish and allowed to solidify for 45 minutes. After the 45 minute solidification time, 5 small paper disks were inserted into the dish. 4 of the disk contained treatments of antibiotic and 1 was left untreated. The

The medias used in the experiment were the EMB agar and LT broth. LT broths are a selective/differential medium which contains sodium lauryl sulfate which is a detergent that stomach and intestinal bacteria have the ability to withstand. LT broths also contain lactose that supoorts coliform growth by fermentation. EMB agars are differential mediums that contain dyes that are inhibitors of Gram-positive organisms. They also produce dark colored colonies around

In this experiment, each student was randomly assigned with a different species of gram- negative bacteria. The organism that I was assigned was Unknown #16. The identity of the gram-negative bacteria was determined to be Escherichia coli. The purpose of this report is to describe the various tests that helped develop a better understanding of the unknown microorganism in terms of the physiology, morphology, motility, and antimicrobic sensitivity it is characterized with. Indole production, hydrogen sulfide, and the colony morphology on the Eosin-methylene blue (EMB) plate, were the critical results that led to the conclusion that the organism was E. coli. In the indole production test, E. coli was one of two organisms,

Living organisms are all comparative in that they can take vitality from their situations as a way to do work. Cellular respiration and alcohol fermentation aging are perfect examples of job. Yeast, a single celled organism starts fermentation when sugar is available, to make compound vitality, and in the making create carbon dioxide. Investigations were performed to comprehend this procedure better. One experiment concentrated on yeast and glucose, creating CO2 with various sorts of pH levels. Respirometers were utilized to record the measure of CO2 produced. Both tests turned out to be instructive, with all pH levels fermenting the yeast furthermore, creating carbon dioxide. Furthermore, our hypothesis and predictions made were not fully

Upon beginning the unknown lab, I was given the opportunity to choose an unknown broth tube. This tube contained our unknown microorganism and it was my job, based upon the testing methods learned throughout the semester to distinguish which microbe I had chosen. The goal at this point was to create a reserve plate and a working. This was completed by inoculating one TSA plate thoroughly in order to secure a lot of the growth. This plate became my reserve plate. The working plate was created by using the Streak Method that was introduced at the beginning of the semester. With this method, I would soon be able to visualize and record my microbial growth and colony characteristics. These plates were incubated for a week as that is the time span between classes.

Both tubes were incubated on ice for 15 minutes. The cells were removed from the ice and immediately “heat shocked” by putting the tubes in a hot water bath of 42 degrees Celsius for 90 seconds. After 90 seconds, the tubes were put back on ice for another minute. 250 microliters of Luria Broth (LB) was added to both tubes by using a transfer pipette. The luria broth acts as a source of nutrients for the E.coli, enabling the E.coli to grow. The solutions were mixed by tapping the tubes with a finger. The cells were incubated at 37 degrees Celsius for 5

Cellular respiration and fermentation may be difficult to understand in terms of their function, but difficult to explain the process of how energy is created. For this reason, a lab was created titled Unit 9: Cellular Respiration and Fermentation. There were three experiments. The first experiment tested a person's forearm muscle endurance, while the second experiment tested yeast’s cellular respiration and fermentation capabilities. The third experiment tested the effects of cellular respiration and fermentation to the surrounding environment. If a person repeatedly contracts their forearm muscles, then the muscles will become fatigued. However, if yeast is awoken to perform cellular respiration, then overtime four observations will

According to Modern Biology textbook, “The combination of of glycolysis and aerobic respiration pathways, which generate NAD+, is known as fermentation” (Postlethwait, 2006, p. 132). The two most common fermentation processes are Lactic Acid and Alcoholic. The fermentation in muscle cells is lactic acid fermentation. Lactic acid fermentation is defined by the Modern Biology textbook as “an enzyme converts pyruvic acid made during glycolysis into another three-carbon compound, called lactic acid ”(Postlethwait, 2006, p. 134).

Instructions for the experiment was followed exactly as stated on the lab manual. For further Information regarding the procedure, please refer to the Microbiology Lab Manual; Project 5 (page 25 - 27).

In aerobic respiration the electron transport chain turns NADH back into NAD with the aid of oxygen and recycles the NAD. With anaerobic respiration the shortage of oxygen in the cells means that they must find another way to convert NADH back into NAD, this process is called fermentation. Lactate fermentation occurs in mammals when there is a deficiency of oxygen. It has many advantages including strenuous exercise and oxygen demand under water. It works by each pyruvate molecule produced taking up two hydrogen molecules (from glycolysis) to form lactate. This then leaves the NAD+ to be recycled. The lactate produced can cause problems in itself, it's a toxic chemical and can form cramp in muscles. This lactate can be taken away from the cells by the blood to the liver to be converted into glycogen.

A sterile pipette was used to add 0.1ml of E. coli culture to the pH 3.0 tube. This was then repeated for the tubes at pH 7.0 and pH 9.The tubes were then incubated at 37oC for 48 hours. This was then repeated for saline culture of Saccharomyces cerevisiae but incubated for 72 hours at 25oC.

Fermentation is the process which is prevalent among certain micro-organism where potential energy conserved in certain organic molecules is converted into some useful form of energy (ATP) in order to do work. Mostly, in the absence of oxygen, cells are capable of breaking down carbohydrates by the process of fermentation. Baker’s Yeast or more commonly known as Saccharomyces cerevisiae is a single celled micro-organism which is capable of undergoing alcoholic fermentation in presence of carbohydrate in order to produce ATP, carbon-dioxide (CO2) and ethanol. The carbohydrate (glucose) that is utilized in the process is converted into two