Yeast Lab Report

There are many substances that can be manipulated and cause the rate of reaction in fermentation to either speed up or slow down. Substances that alter the rate of the reaction could be temperature of the water, the yeast concentration, pH, and the glucose concentration. In the experimental group of the experiment the amount of yeast concentration was manipulated. The objective of this experiment was to determine what factors affect the rate of the fermentation. To test this objective we changed the amount of yeast being used. A higher yeast concentration replaced the controlled yeast amount. A prediction made by my group was that higher amount of yeast would speed up the process of fermentation. Our null hypothesis is there will be no

The mole is a convenient unit for analyzing chemical reactions. Avogadro’s number is equal to the mole. The mass of a mole of any compound or element is the mass in grams that corresponds to the molecular formula, also known as the atomic mass. In this experiment, you will observe the reaction of iron nails with a solution of copper (II) chloride and determine the number of moles involved in the reaction. You will determine the number of moles of copper produced in the reaction of iron and copper (II) chloride, determine the number of moles of iron used up in the reaction of iron and copper (II) chloride, determine the ratio of moles of iron to moles of copper, and determine the number of atoms and formula units involved in

UV radiation, such as that from the sun can be very harmful. It has been shown to cause many different mutations within cells, leading to issues for the organism such as death or disease. One of the most prevalent sources of UV radiation for humans is the sun. It’s very important for us to know the extent of cellular damage that can be caused by this radiation, as to know how harmful the sun’s rays are to us as humans. One way that the damage caused by the suns radiation can be tested is through the model organism yeast. For this lab, we exposed two different strains of yeast to UV radiation to test its affects. One strain was able to self-repair, while one was genetically altered so that it could not. Observations were recorded at

We hypothesized that the amount of UV radiation exposed has a negative correlation with yeast genetic stability, which ultimately determines the number of yeast colonies. In this experiment, yeast cells were treated with UV radiation, protected by photoprotective agents with different strength (in ascending order: Sunscreen #2, #1, aluminium foil). After letting it grow for seven days at 37 degrees, some grown colonies were counted to determine the effectiveness of photoprotective agents. After comparing collected results with the controlled group, we conclude that sunscreen #2 absorbs nearly zero UV radiation (0 yeast growth). Sunscreen #1 has some photoprotective effect (observed yeast growth). Theoretically, aluminium foil should be the

From our data, the main interpretation that can be observed is that in Trial 3, where 2 mL of yeast was used, the rate of reaction was the greatest. This means that the enzyme activity is the greatest where the highest concentration of enzyme was used which supports my hypothesis. As the concentration of the enzyme used increases, the enzyme activity also increases. The trial with the least amount of enzyme concentration (only 0.5 mL yeast used) had a rate of reaction value of 0.667 mL/second while the control (1 mL of yeast used) had 0.733 mL/second and the trial with the greatest concentration of enzyme (2 mL of yeast used) had a rate of reaction value of 1.07 mL/second. This difference was significant enough to be able to conclude that increasing

Purpose: The purpose of this science project is to determine if the yeast is alive. We know that many bacteria are alive, and we know the signs of life. These include breathing, moving, eliminating the body, and eating. If yeast displays these requirements, we can conclude that yeast is alive. Hypothesis: If yeast is combined with sugar, it will produce signs of gas, leading to the chemical reaction between sugar, water, and the shaking movement that is used to produce heat and movement, allowing the production of gases out and into the balloon.

The students of Mr. Woodruff’s 9th grade Pre-Ap Biology class performed a lab on how different carbohydrates affect the cellular respiration of Saccharomyces cerevisiae or yeast. Yeast is an eukaryotic and unicellular organism. It is eukaryotic because it contains a nucleus that is surrounded by a membrane and its DNA is bound by proteins to form chromosomes (Dictionary.com,Eukaryotic). Yeast is unicellular because it consists of only one cell. Yeast is important to humans because it helps with the fermentation process and it helps scientists see how human genetics work , because humans and yeast are both eukaryotic (Volk).In this experiment yeast is used instead of other unicellular organisms because it is eukaryotic and can respire aerobically

5 / 10 To prep our purified PCR product and our PCR control for electrophoresis, we added 4 microliters of Blue Juice loading buffer to each sample. The samples were then loaded into the wells of the gel along with a DNA Size Standard. The electrophoresis chamber was then turned on and the voltage setting was switched to high. The electrical current applied to the chamber caused negatively charged DNA molecules to move from the positive end to the negative end, with the smallest fragments moving the furthest.

The lab group conducted three separate experiments to test the effect of ultraviolet radiation on the survival of yeast cells. These experiments are significant because ultraviolet radiation can damage the DNA of human skin cells and eventually lead to skin cancer. The yeast cells were prepared and then exposed to UV for various increments of time. The first experiment was a comparison of a wild type strain versus an unknown type. The hypothesis was that if the unknown yeast has better adapted to ultraviolet radiation, more unknown cells would survive. The wild-type strain survived substantially more than the unknown. The second experiment introduced “protections.” The group covered the yeast samples with a thick black film or a sample of distilled water. More cells under the black film outlasted the cells under the distilled water. The third experiment covered the samples with a thinner, red film or a general sunscreen with SPF 70. More cells covered by the sunscreen lived than those under the red film.

Studies show that unwashed or lightly rinsed vegetables can harbor pathogenic bacteria and have been implicated in numerous foodborne infections. The objective of this experiment was to obtain a quantitative viable plate count of enteric bacteria present in a sample of broccoli sprout water. To enumerate the number of bacterial colonies present in the sample, we performed serial dilutions of broccoli water spread onto MacConkey Agar plates. MacConkey Agar is a selective and differential media. It is used to select enteric bacteria and differentiate lactose-fermenters from non-lactose fermenters. Utilizing this process illustrated the potential amount of foodborne illness causing bacteria present on foods, specifically fresh broccoli

5. Conclusion. In the space below, state whether your data supports or refutes your hypothesis. Conclusions are related to the stated problem and hypothesis and supported by data and scientific concepts.

On February 9th, 2016, the class conducted multiple labs to test the enzyme function within yeast to produce CO2. Each group completed a different experiment to test the effects of enzyme function within yeast. The groups did a total of four different types of experiments: changing the temperature, changing the pH, changing substrate concentration and changing the substrates themselves. These experiments would allow the groups to determine ideal conditions for the enzyme function within yeast to produce CO2.

1. Lab reports are to be computer-generated and double-spaced. All sections of the report must

Although so small a single cell cannot be seen by the naked eye, yeast has vast human health applications. From baking bread to fermenting into beer, yeast is something scientists and chefs alike have been playing with for a long time. In fact, the word enzyme means “in yeast.” Belonging, with humans, to a group called “eukaryotes,” yeast is the first organism of its kind to have its entire genome sequenced –which makes it a great screening tool for health applications.

Candida rugosa (L1754, EC.3.1.1.3, type VII, hydrolytic activity 3377,46 U/g, protein content 16% w/w) was purchased from Sigma. This enzyme was selected for immobilization due to its nonspecific mode of action for all three positions of the triglyceride molecules (Benjamin & Pandey 1998).