Optimization And Characterization Of Exopolysaccharides From. Pleurotus Salmoneo Stramineus And Its Possible Application

The product ratio of N-ethylsaccharin to O-ethylsaccharin that occurred due to alkylation with iodoethane at 80 oC was determined to be 81.5% to 18.5%, respectively, based on an analysis of the 1H NMR spectrum that was collected. The melting point range of 87.8-94.7 oC also indicated that the mixture was largely composed of N-ethylsaccharin. The more prevalent product structure is:

Baker’s yeast costs little to produce and is convenient to store and use. While baker 's yeast can ferment simple sugars, monosaccharides which are simple sugars and contains one or more hydroxyl groups per molecule. It takes much longer to ferment polysaccharides which are composed of two or more monosaccharides. In a beaker, 2g of yeast, 2g of a sugar and 100mL of distilled water at 40°C were combined in a 250 mL flask. Once the mixture was stirred for two minutes, the fermentation rate was measured with a timer and the sugars were tested up to three trials each. Fructose had the fastest average rate of fermentation at 1.42 minutes. Sucralose,

Biomolecules are essential to the cell processes of human life. These molecules are broken down into three major components: Saccharides, Lipids, and Peptides, each carrying specific functions for the processes of the body. Saccharides, our focal point in this lab, enhance the synthesis of other biomolecules by supplying them with carbon, form structure in cells and tissues, provide fuel for metabolism, and are responsible for the storage of glucose. Saccharides are further broken down into three biomolecules: Monosaccharides, Disaccharides, and Polysaccharides. Monosaccharides are simple sugars that can be classified as Aldehyde or Ketone. These Monosaccharides can be easily identified with the reaction between the Benedict’s Reagent with

The core concept being investigated is cellular respiration, which is the process by which cells convert sugar and oxygen into energy (in the form of adenosine triphosphate). This process also produces water and carbon dioxide as byproducts. This relates to the guiding question, “which food source, sucrose or maltose, is yeast most effective at acquiring energy from (measured by the rate of CO2 output from cellular respiration)?”, because the type of saccharide involved in cellular respiration determines the rate at which the yeast is able to catabolize it. Sucrose and maltose are two disaccharides which undergo different catabolic processes and use some different enzymes during catabolism, which affect the rate at which cellular respiration

Linear graph of the average amount of carbon dioxide produced (PPM) versus the different molar concentrations of surcrose (mol). The data shown on the graph was proven by the hypothesis, ultimately representing how increases in sucrose concentrations (mol) will produce more carbon dioxide (PPM) during yeast fermentation. Concentrations increased by 0.25 (mol) until 1.0 (mol) along with the measurement of carbon dioxide (PPM) produced for a solution with 0.0 (mol) of sucrose. Error bars were calculated using the standard deviation values to represent how spread apart the experiment’s results are.

Average amount of carbon dioxide produced (PPM) during the reaction between concentrations of sucrose (mol) and same amount of yeast (g) was recorded in the table. Concentrations of sucrose were poured into a Volumetric flask containing 250 (mL) of distilled water which was briefly shaken causing the sucrose to dissolve. 50 (mL) of solution was then poured into the probe bottle containing 10 (g) of yeast and briefly shaken to begin the reaction. The experiment was conducted for ten minutes every time in order to have accurate results. The average amount of carbon dioxide produced was calculated by adding the five raw amounts of produced carbon dioxide and dividing by five; as five trials were conducted for accuracy. Standard deviation and uncertainties

It is mainly used for the detection of fatty acids in the biosurfactant. Fatty acid like hexadecanoic acid, octanoic acid and decanoic acid are identified by GC-MS analysis (Sadouk et al., 2008). Some studies revealed the presence of fatty acids like palmitic acid and oleic acid (Bayoumi, 2010). For GC-MS analysis carbohydrates are subjected to trimethylsilation (TMS) (Dejongh et al., 1969). Sugars like trehalose, sophorose and glucopyranose are also identified during these analyses. Colorimetric method was carried out to preliminary analyze chemical compositions of crude lipopeptides. Total lipid, proteinand sugar contents were determined by sulfo–phospho–vanillintest (Izard et al,. 2003), Bradford assay (Satpute et al,. 2010) and phenol–sulfuric acid test (DuBois et al,. 1956) respectively. The fatty acid contents of the lipid in crude lipopep-tides were analyzed by gas chromatography (GC) after fatty acidmethyl ester (FAME) derivatization (Silva et al,.

In fermentation, NADH is oxidized to drive the reaction of fermentation to produce ethanol from acetylaldehyde . As byproducts, two molecules of ethanol, CO2, and ATP are produced. CO2 is a byproduct from the fermentation of yeast, which we can measure. We tested the effects of different incubation temperatures and alternative carbohydrate sources. For the alternative carbohydrate sources, we looked at the effects of different types of Carbohydrates on the volume of CO2 produced. We tested 10% solutions of Galactose- a monosaccharide, Sucrose- a disaccharide, fructose- a monosaccharide, maltose- a disaccharide, lactose- a disaccharide, and lactose & lactaid- disaccharide and its corresponding enzyme. Some of these carbohydrate sources have enzymes that can break them down readily, therefore glycolysis and fermentation can occur (Lombard, Terry, Malinoski

Six beakers were obtained and each labeled separately as yeast, glucose, sucrose, maltose, fructose, and pyruvate. First, the 5.4% w/v solution of Saccharomyces cerevisiae yeast was created by measuring 5.4 grams of the yeast (obtained from Fleischmann's RapidRise highly active yeast) and adding it to 100 mL of distilled water in the beaker labeled yeast. Next, the 20% w/v solutions of each substrate were created. For glucose, 10 grams of glucose (obtained from VWR International /BDH, item # BDH0230) was measured and added to 50 mL of distilled water in the beaker labeled glucose. For sucrose, 10 grams of sucrose (obtained from Carolina Biological Supply Company, item # 89-2860) was measured and added to 50 mL of distilled water in the

The average weight molecular weight of pectin as shown in Fig.3, Pectin showed two molecular region bands between 7.85×105 and 2.42×105Da, with highest abundance at 7.85×105 Da, the 0.35%SHMP extracted pectin sample had average molecular weight of 3.785x105 Da. The molecular weight was in the same range (7.85×105 and 2.42×105 Da) previously reported by Takamine et al., (Takamine et al. 2007). The high molecular weight could be attributed to fast drying of residues which inhibited pectinase enzyme action on pectin, besides SHMP is known not to cause pectin hydrolysis, unlike acid or alkali solution extraction which tend to hydrolyze pectin through beta-elimination (Diaz et al. 2007). The molecular weight of pectin depends upon its source, method of extraction and treatment it undergoes after extraction (Fishman et al. 1984). High molecular weight in extracted pectin indicates that the pectin was not hydrolyzed during extraction. Pectin extracted from creeping fig had molecular weight ranging from 78.6, 251 and 359.2kDa for HCl, sulphuric acid and hot water extracted pectin, respectively (Liang et al. 2012), the low molecular weight of acid extracted pectin was attributed to acid hydrolysis of pectin. In the same breath hand acid extracted chicken pea pectin had molecular weight of 110kDa (Urias-orona et al. 2010). It is worth noting that, the molecular weight of carbohydrate is not easy to determine partly owing to their polydisperse nature, association at higher

Division of Biological Sciences and the San Diego Center for Algae Biotechnology, University of California, San Diego, La Jolla, California, USA

Carbohydrates, lipids, proteins, and nucleic acids are organic molecules found in every living organism. These macromolecules are large carbon based structures. The macromolecules are assembled by joining several smaller units, called monomers, together through a chemical reaction called dehydration synthesis. The resulting polymer can be disassembled through the complementary process called hydrolysis.Carbohydrates are made of carbon, hydrogen and oxygen atoms in a 1:2:1 ratio. This means that for every carbon atom present in the carbohydrate there are two hydrogen atoms and one oxygen atom present. The monomers for carbohydrates are referred to as monosaccharides. When many monosaccharides are chained together the resulting molecule is called a polysaccharide. Carbohydrates are used by living organisms as an important source of energy. Examples of carbohydrates include glucose, fructose, sucrose, galactose, ribose, deoxyribose, cellulose and chitin.Lipids are also made of carbon, hydrogen and oxygen but the ratio of carbon, hydrogen, and oxygen is not 1:2:1. Instead, lipids have a much higher number of carbons and hydrogens with few oxygen atoms present. The nonpolar bonds that form between the carbon and hydrogen atoms of a lipid cause them to be hydrophobic, or water-repellent, molecules. This explains why water and oil do not mix. The large number of carbon to hydrogen bonds also serves to make lipids energy rich storage molecules. One gram of lipid stores

In this aspect of the study, the culture supernatant containing the crude enzyme was first partially purified by fractional precipitation with different agents as ammonium sulfate, acetone and ethanol. The different precipitated fractions were tested for their protein content and pectinase activity, the fraction showing the highest specific pectinase activity was moreover purified by ion exchange chromatography followed by gel filtration chromatography.

The following paper covers the nutritional options for the fungus Saccharomyces cerevisiae. The taxonomy of the species is Eukaryota; Fungi; Dikarya; Ascomycota; Saccharomycotina; Saccharomycetes; Saccharomycetales; Saccharomycetaceae; Saccharomyces. The ecological role of most fungus is a consumer. It grows on an organic material and pull the required nutrients out of it furthering decomposition. S. cerevisiae is a heterotroph that consumes digestible saccharides from its environment in an anaerobic action to produces CO2 and ethyl alcohol as byproducts. This action takes place in the absence of oxygen and is known as fermentation. S. cerevisiae does not have specific mode of transportation. It reproduces asexually through a process called ‘budding’ (see Figure 1). When each cell reaches a certain size, a new cell grows by ‘budding’ the new out of the cell wall of the old cell. To do so, it metabolized saccharides in its environment to provide the biological energy needed. The purpose of the study is to determine if different food sources will facilitate growth and if the use of commercial artificial sweeteners will have any effect of the growth rate. If Saccharomyces cerevisiae is able to perform glycolysis on multiple saccharides, then it should be able to digest those saccharides and some artificial sweeteners, which are chemically similar to natural sugars. The procedure to test this hypotheses is to use individual fermentation vessels with

The carrageenan is extracted from different species of marine red algae of class Rhodophyceae sp. are water-soluble, anionic and linear polysaccharides. The red seaweed is also belonging to the Gigartina, Hypnea, Eucheuma, Chondrus and Iridaea species. Water souble of carrageenan is referred to sulphate group in its structure (Relleve et al., 1999). Carrageenans occur as matrix material in numerous species of red seaweeds wherein they serve a structural function analogous to that of cellulose in land plants. Chemically they are highly sulfated galactans. Due to their half-ester sulfate moieties they are