Yeast is alive because it can to metabolize and respond to environmental changes. The purpose of the first experiment was to determine whether yeast can metabolize. The bromothymol blue solution with yeast changed from blue to yellow. Bromothymol blue is an acid-base indicator that turns yellow in the presence of acid. The color change indicates that carbonic acid was formed from the reaction of water and carbon dioxide, a byproduct of metabolization. These results accept the hypothesis: if yeast can metabolize, then the bromothymol blue solution should turn yellow from the production of carbon dioxide. Only the bromothymol blue solution with yeast turned yellow, suggesting that the yeast caused the color change. The yeast consumed sugar, produced …show more content…
Only the heated solution caused the balloon to expand, suggesting that the increase in temperature is linked to the balloon’s expansion. Furthermore, as the solution was only heated to 60°C, no water vapor was produced to fill the balloon, suggesting the gas was produced solely by the yeast. Thus, the yeast reacted to the heat, supporting the claim that yeast can respond and is alive. Sources of error in this experiment could have included incorrect preparation of solutions. The solutions of yeast, water, and sugar, could have been measured incorrectly causing the control and experimental solutions to be different. For example, in the response experiment, a yeast solution was prepared without sugar mistakenly and thus had to be prepared again. This suggests that other errors in preparation and measurement could have been encountered. For the future, careful measurements using clean uncontaminated flasks would eliminate possibilities of such error. A source of error for the metabolism experiment involves the yeast’s yellow hue. It is possible that the color of the yeast caused the solution to look more
In the first part of the experiment, Part A, the standard solutions were prepared. As a whole, the experiment was conducted by four people, however, for Part A, the group was split in two to prepare the two different solutions. Calibrations curves were created for the standard solutions of both Red 40 and Blue 1. Each solution was treated with a serial 2-fold dilution to gain different concentrations of each solution.
A Demonstration of Chemotaxis Between Flies and Various Substances (Sugar vs Bacteria) Abstract: The purpose of this lab based on the Drosophila melanogaster (the common fruit fly) reactions. Since the fly has been studied and observed for many years, and known for its unique chemotactic attractions to different stimuli, it was an ideal organism for the study being conducted. In the experiment the purpose was to be able to figure out whether the flies would be more attracted to sugar or bacteria.
The hypothesis stated that if sucrose was added to the yeast, then the greatest amount of CO2 would be produced because sucrose contains glucose as one of its individual sugar units, which is the primary food source for eukaryotic cells undergoing aerobic cellular respiration. This hypothesis was supported by data from the group and class averages. According to the group data, sucrose had the greatest respiration rate at 35.94 ppm/s, then agave at 20.22 ppm/s, honey at 13.69 ppm/s, and the lowest respiration rate water, at 3.63 ppm/s. The class data was as follows: sucrose with 13.66 ppm/s, Honey with 11.24 ppm/s, agave with 11.09 ppm/s, and finally water with the lowest respiration rate again at 3.03 ppm/s. The group’s data for sucrose was
The purpose of this lab was to explore and understand the scientific method and how to apply it to experimental procedures, as well as developing an understanding the importance of complete and concise presentation of experimental results obtained by statistical data analysis from collected raw findings. These learning objectives were accomplished by testing the emergence times of sponge creatures from their gelatin capsules by asking the question, “How does water temperature effect the time in which the sponge creatures materialize from their casing?”. An experiment was designed to test this using two different water temperatures and twenty four sponge gelatin capsules (1). Often referred to as “Magic Grow Capsules” or “Magic Animal Growing Capsules” these capsules are comprised of a sponge animal that has been placed in a small casing composed of gelatin. When placed in water the gelatin begins to break down.
Yeast Mating Report I. Introduction Before the data and results can be discussed, it is important to understand a few key concepts such as the yeast life cycle, the different mating types a and alpha, and the yeast strains used in the experiment. The yeast life cycle consists of five stages; resting, budding, shmoo, spore and zygote. During the resting stage, or interphase, the yeast haploid cells are not replicating but are taking in nutrients (Urry et al 2014.) Next comes the budding stage in which the haploid cells begin to replicate either by proliferation or sporulation if the haploid cell is in the presence of another cell of the opposite mating type, either a or alpha (explained in more detail later.)
3. In this experiment, the percent yield was 90%. This number implies that there was little error in this experiment. However, this result could have been caused by certain external factors.
Title: THE BALLOON INFLATION REACTION Introduction: Chemistry is one thing that makes us understand and gives us reasons of why certain reactions gives certain results. In this experiment we will be illustrating the reaction between baking powder and vinegar and see what happens to the balloon that is attached to it. Hypothetically the reaction of the vinegar and baking powder will produce carbon dioxide which will inflate the balloon. If the more vinegar may happen that when more vinegar is added to the baking powder it may produce more carbon dioxide thus the balloons diameter increases.
What is the effect of temperatures 10°C , 20°C, 40°C, 60°C and 70°C ± 1/°C on yeast fermentation when baking bread? ii. Aim: The focal aim of this experiment is to investigate the effect that temperature has on the growth and respiration of yeast (Saccharomyces cerevisiae) fermentation. iii.
5 water bath were set up each to10 °C. (5 were used do the experiment faster) 5 cm3 of starch solution were added into the 5 test tubes that were labeled test tubes. Then 5 cm3 of amylase enzyme was added into the other 5 test tubes that were labeled. Put one of the starch solution test tube (preferably the one labeled 1) and one of the test tube containing amylase into the water bath (10 °C).
Two errors in the experiment include that one of the ingredients used was baking powder. Baking powder naturally creates carbon dioxide bubbles so the fact that it created 2.2 centimeters in the experiment isn’t completely the yeast, which skews
Place the the beaker onto a hot plate that is on a low heat setting (about setting 3). Every 5 minutes for 20 minutes, measure the circumference of the balloon and record it in Data Table A. You can measure the circumference of the balloon by looping a piece of string around it then using a ruler to measure the string’s length. Record the data in the data
Yeast fermentation and starch synthesis are some of the processes that demonstrate how energy is made or store depending on the environment the cell is exposed to in the form of ATP to be able to support their cellular processes. In fermentation, an anabolic process is involved. An anabolic process is a type of metabolic process in which large molecules are broken down into smaller ones and require an input of energy for it to occur known as an endergonic process. In the fermentation of the starch lab, the substrate glucose was broken down into two pyruvate-requiring two ATP molecules to be used- and was then reduced to lactic acid.
As the temperature increases, so does the rate of reaction (Worthington, 2018). Figure 3 shows the typical change in an enzyme's activity with increasing temperature. The enzyme activity gradually increases with temperature up to around 37ºC, or body temperature. Then, as the temperature continues to rise, the rate of reaction falls rapidly as heat energy denatures the enzyme. The fermentation rate at high temperatures will be low because high temperatures are lethal to yeast.
Catalase Test, in this test the microbial culture from Nutrient Agar plates were used. This test determines the production of catalase by the microorganisms. Catalase is an enzyme which decomposes hydrogen peroxide to water and oxygen gas thereby, protecting the microorganisms from the lethal effect of hydrogen peroxide which is accumulated as an end product of aerobic carbohydrate metabolism. (Bahrami-Hessari et. al.
neoformans. C. neoformans produce a brown-black pigment on the medium; all other yeasts produce no pigment or light yellow. Esculin is a beta-glucose-6, 7-dihydroxycoumarin. C. neoformans produce pigment because the 6,7-dihydroxycoumarin component of the esculin molecule is converted to a melanin-like pigment. Edberg SC et al thought that the reaction was similar to the conversion of diphenols, aminophenols, and diaminobenzenes to melanin.