Part 1Contents of GlassCircumference of Glass (cm)Height of Foam (cm)Estimated volume of CO2 (cm3)Yeast exposed to sugarYeast exposed to corn starchOnly yeast (Control group) Questions:1. Which glass of yeast produced foam fastest? Why? Which glass of yeast is the slowest to produce foam? Why? Do the results of this experiment support your hypothesis? What was the independent variable in this experiment? What was the dependent variable in this experiment? What do you expect would happen if you increased the amount of sugar?

Part 1Contents of GlassCircumference of Glass (cm)Height of Foam (cm)Estimated volume of CO2 (cm3)Yeast exposed to sugarYeast exposed to corn starchOnly yeast (Control group) Questions:1. Which glass of yeast produced foam fastest? Why? Which glass of yeast is the slowest to produce foam? Why? Do the results of this experiment support your hypothesis? What was the independent variable in this experiment? What was the dependent variable in this experiment? What do you expect would happen if you increased the amount of sugar?

Biology: The Dynamic Science (MindTap Course List)

4th Edition

ISBN:9781305389892

Author:Peter J. Russell, Paul E. Hertz, Beverly McMillan

Publisher:Peter J. Russell, Paul E. Hertz, Beverly McMillan

Chapter34: Transport In Plants

Section: Chapter Questions

Problem 13TYK: Discuss Concepts Concerns about global climate change and the greenhouse effect center on rising...

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Describe yeast in a Warm Water bath, Room Temp, and In the Fridge 1. Which glass of yeast is the slowest to produce foam? Why? 2. Which glass of yeast produced foam fastest? Why? 3. Do the results of this experiment support your hypothesis? 4. What was the independent variable in this experiment? 5. What was the dependent variable in this experiment? 6. Construct a properly labeled graph showing how temperature influences carbon dioxide production by yeast.
Using the data provided 6. Which carbohydrate (fuel) did yeast use fastest (i.e. most gas produced? B. Was this result what you expected yes/no? C. Why do you think yeast used this carbohydrate (fuel) fastest? Hint: Think about a) The structures of the carbohydrates in the process of cell respiration, and/or b) what kinds of molecules cells need to break down these carbohydrates.
Fully answer any one of the two questions below using all relative terms: Describe the reactants and products associated with the yeast fermentation experiment. Yeast were exposed to glucose, sucrose, fructose and starch. What was the dependent variable in this experiment? What was the independent variable? List three controlled variables from this experiment. OR Identify the photosynthetic pigments in plants and describe the colors/wavelengths of the electromagnetic spectrum they absorb. Describe paper chromatography and how this was used to separate the pigments.
1. Boiling the solution (water + glucose + yeast + heat) had not impact on the ability of yeast to undergo fermentation. True or false? 2. The pH of the solution was acidic in the flasks in which fermentation occurred. True or false? 3. In the absence of oxygen, yeast cells can obtain energy by fermentation, resulting in the production of _______. A. ATP, carbon dioxide, and ethanol (ethyl alcohol) B. none of the above C. ATP, NADH, and water D. ATP and carbon dioxide
1. make your own version of Kreb's Cycle with diagram. 2. explain why these cycles are important for the living organisms.
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Question 6. What is the evidence that the Chloroplasts and Mitochondria found in the eukaryotic plant cells are prokaryote endosymbionts?
Predict the relative amounts of gas production by yeast when using the following carbohydrates as fuel sources: 5% glucose (monosaccharide)
Imagine a sealed terrarium containing a plant and a beetle. How does each organism provide resources for the other? Could each organism survive if it was, the only living thing in the terrarium? Why or why not?
Historically, artisanal breads were produced by capturing wild yeasts from the air. Prior to the development of modern yeast strains, the production of artisanal breads was long and laborious because many batches of dough ended up being discarded. Can you explain this fact?
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Discuss Concepts Concerns about global climate change and the greenhouse effect center on rising levels of greenhouse gases, including atmospheric carbon dioxide. Plants use CO for 2 photosynthesis, and laboratory studies suggest that increasedCO2 levels could cause a rise in photosynthetic activity. However, as one environmentalist noted, What plants do in environmental chambers may not happen in nature, where there are many other interacting variables. Strictly from the standpoint of physiological effects, what are some possible ramifications of a rapid doubling of atmospheric CO2 on plants in temperate environments? In arid environments?