...experimentation with yeast fermentation and its gas production when exposed to different carbohydrates, such as sucralose, sucrose, starch, fructose, and glucose. The main hypothesis, which was the simpler the carbohydrate the yeast was exposed to, the faster the rate of fermentation, was supported. The liquids containing simpler carbohydrates produced a larger amount of carbon dioxide gas, which allowed a bigger change in the height of the gas bubble. This suggests that there was a high rate of fermentation for simpler carbohydrates. Each liquid containing complex carbohydrates produced a smaller change in the gas bubble height as a result of low carbon dioxide gas production. This suggested that there was a slower rate of fermentation for complex carbohydrates. Further experimentation could be done by replicating the experiment including different juices and carbohydrate complexities to provide support for this hypothesis. The hypothesis for the respirometer...
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...The Role of Polysaccharides and Monosaccharides in Metabolism and Their Rate of Carbon Dioxide Produced During Fermentation Abstract Fermentation is the metabolization of sugars with carbon dioxide being produced as a result. Using yeast to ferment different types of sugars, we tested the rate of carbon dioxide production. Our findings of sucralose producing a slower rate of carbon dioxide than glucose during fermentation, are supported by the fact that polysaccharides are harder to break down than monosaccharides. Polysaccharides are complex sugars, or chains of monosaccharides, so they are harder and take longer to be broken down and metabolized. Introduction Glycemic Index is described by how fast your body converts the carbohydrates...
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...A. Generate a fermentation profile for each of the organisms you tested. Glucose fermentation shows the ability of a bacterium to ferment carbohydrate as well as its ability to convert end products (pyruvic acid) into gaseous byproducts (Levinson, 2014). During this experiment 2 of the Staphylococcus epdidermidis tubes turned yellow. It was difficult to tell if there was an air bubble in any of the tubes that turned yellow, so I may be wrong on some of the fermentation profiles. The S. cerevisiae showed to be yellow on all 3 sugars and I think I observed air bubble in the tube with glucose. Fermentation profile for S. epdidermidis Fermentation profile for S. cerevisiae • Glucose A • Glucose AG • Fructose A • Fructose A • Mannitol- • Mannitol A B. Explain why it is important not to incubate the fermentation tubes beyond 24 hours. After 24 hours, the sugar tests have higher risk of a color change because when the microbe runs out of sugar they will use protein or other nutrients as a food source. If it uses protein, they produce alkaline by-products, and the medium can change color because of the pH indicator added to detect acid production causing an inaccurate result. C. Explain why phenol red is added to the fermentation tubes. Durham tubes collect CO2 gas produced from fermentation process. Phenol red is added to the tube because it’s a pH indicator, thus is also added to a medium in a fermentation series. Phenol red...
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...A. Generate a fermentation profile for each of the organisms you tested. Glucose fermentation shows the ability of a bacterium to ferment carbohydrate as well as its ability to convert end products (pyruvic acid) into gaseous byproducts (Levinson, 2014). During this experiment 2 of the Staphylococcus epdidermidis tubes turned yellow. It was difficult to tell if there was an air bubble in any of the tubes that turned yellow, so I may be wrong on some of the fermentation profiles. The S. cerevisiae showed to be yellow on all 3 sugars and I think I observed air bubble in the tube with glucose. Fermentation profile for S. epdidermidis Fermentation profile for S. cerevisiae • Glucose A • Glucose AG • Fructose A • Fructose A • Mannitol- • Mannitol A B. Explain why it is important not to incubate the fermentation tubes beyond 24 hours. After 24 hours, the sugar tests have higher risk of a color change because when the microbe runs out of sugar they will use protein or other nutrients as a food source. If it uses protein, they produce alkaline by-products, and the medium can change color because of the pH indicator added to detect acid production causing an inaccurate result. C. Explain why phenol red is added to the fermentation tubes. Durham tubes collect CO2 gas produced from fermentation process. Phenol red is added to the tube because it’s a pH indicator, thus is also added to a medium in a fermentation series. Phenol red...
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...Lab Write Up Identifying an Unknown Microbe Gregory Howard 10E The isolation I was given two unknown microbes and asked to identify them. The first step was to isolate each microbe. I did this by using the streak method to apply each microbe to an enrichment culture. The enrichment culture provides conditions to enhance growth of a species. Obataining a pure culture makes it easier to identify and study a particular species. The macconkey agar plate which is used to isolate and differentiate members of the enterobacteriace based on its ability to ferment lactose. Macconkey agar w/o crystal violet or bile will only grow gn rods which inhibits the growth of gp cocci. Columbia can agar plate which is a medium that allows growth of gp orgs especiall staphylococci, streptococci, and enterococci and inhibits the growth of gn orgs. After both plates where streaked they where incubated at 35 degress celcius for 48 hours. The Gram Stain Next I performed a gram stain to detect differences between microbes or differences in structure of the same microbe. This being my first time I ever gram stained false results could be because of poor staining techniques. Usina a modern light microscope I observed each microbe that grew on its agar plate of interest. Through my gram staining and visual observation I came to the conclusion that the macconkey agar plate grew enterobacteriace , a GN rod shape org and the org that grew on the Columbia can plate resembled a cocci due to its cluster...
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...typhimurium, Proteus vulgaris, Alcaligenes faecalis, Enterobacter aerogenes, and Klebsiella pneumonia. The first test performed to narrow down the unknown bacteria 12A was the Indole test. The unknown bacteria was cultured in a medium that contains tryptophan. This amino acid is broken down, and indole is then released. Indole production is detected by the Kovac’s reagent. The Indole test on 12A showed a positive result. This positive result eliminates Salmonella typhimurium. The second test performed on the 12A unknown was the Methyl red test. This was to determine if the bacteria could produce acids from glucose fermentation. After adding the methyl red reagent, the liquid turned red in color. This meant a positive result for this test. The positive result on the Methyl Red test eliminates the bacteria P. aeruginosa and Enterobacter aerogenes. Next, carbohydrate tests were conducted on the unknown bacteria 12A. The bacteria was able to ferment glucose and sucrose but did not ferment lactose. The next test that was performed on the gram-negative bacteria was H2S Production which showed a positive result. Enterobacter aerogenes, Pseudomonas aeruginosa, Klebsiella pneumonia, and Alcaligenes faecalis bacteria test negative for H2S Production. The nitrate test was used to see if the bacteria would reduce nitrate. The...
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...Introduction: Biological organisms are classified uniformly in order to easily categorize and identify organisms. This classification, or taxonomy, uses the genus name followed by the species name, in Latin. By having a universal method of identifying bacteria allows for all scientists from any part of the world to identify the same species in an identical manner allowing for a precise of classification. Bacteria are distributed throughout the world in almost every conceivable habit. Bacteria are unicellular microorganisms, with variable shapes and nutritional needs. They lack a distinct nucleus and occur singly or in chains or clusters and form distinct colonies. Bacteria are classified on the basis of many characteristics. Morphological and physiological features such as cell shape, motility, formation of spores and other distinguishable structures, and reaction to Gram stain is a good start in identifying bacteria. Other staining techniques such as Acid Fast stain are also useful in determining species. More important in identification of a genus and species of bacteria are biological tests, including the determination of the types of nutrients a cell can use, the products of its metabolism, and the response to specific chemicals. Other factors that can assist in identification of bacteria are their ecological habitats and more advanced methods such as genetic and molecular composition. Using various techniques one is able to distinguish and ultimately assign...
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...gram-negative bacteria appear red after the decolorizer washes the primary stain due to their more porous higher lipid content walls and the safranin counter stain adheres to their thinner cell wall. The microscopic examination of the bacteria after staining allows for the morphology of the organism to be determined because as the cell is killed during the staining process it retains its rigid structure allowing for morphology determination. A fermentation test was done. Three different carbohydrates are used to determine whether the organism can ferment a sugar as well as if a gas is produced during heterofermentation. A phenol red broth is used which retains a red color at a pH of 7.4 indicating no fermentation of a sugar. When an acid is produced during fermentation, the pH of the broth will lower and the broth will turn yellow. The sugars Glucose, Sucrose and Lactose along with the pH indicator were within the tested broths. Each tested broth had one sugar and an inverted glass vial called a Durham tube placed into the fermentation broth. This indicates if the organism could ferment and produce a gas in the tested sugars. A cytochrome oxidase or simply oxidase test was completed. This test differentiates organisms that produce...
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...TSA. The purpose of doing so ensures that we have pure cultures of the unknown to be used in further testing and not a mixed culture. The first test used was a gram stain. It is a differential stain that helps distinguish between gram-positive and gram-negative bacteria. After performing the gram stain, it was clear that the unknown was a gram negative due to its pink color. Gram staining involves doing a simple smear, drying, and then heat fixing. Then using the staining technique with crystal violet, gram’s iodine, ethanol, and safranin, a pink or purple color should result when looking at the slide under a microscope. A gram-positive, or purple stained bacteria, means that there are multiple layers of peptidoglycan in the cell wall. A gram-negative means that there in a thin layer of peptidoglycan that is removed by the ethanol and stained pink by the counterstain. All gram-positive bacteria could now be ruled out. The gram-positive bacteria included: Enterococcus faecalis, Bacillus subtilis, Staphylococcus aureus, and Staphylococcus epidermidis. Confirming that the unknown was a gram-negative bacterium, the next step on the flow chart was a glucose test. In order to do so, fermentation tubes were used. Fermentation tubes include peptone, an acid-base indicator (or phenol red), an inverted tube to see if there was gas production, and around 1% of the desired carbohydrate. After...
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...Depending on the chemical nature, fiber increases volume of the meal, and it can affect transit time of food in the digestive tract, help maintain health of gastrointestinal mucosa, and consistency of feces, which is very important for those who have to pick it up. As a source of fiber, we can use ingredients such as wheat bran, fruit pulp and tomato, beet pulp, soybean and peanuts by products. Dogs cannot digest fiber directly, but certain level of fermentation in large intestines is possible. Pectin’s and other soluble fibers are easily fermented, but they can decrease availability of essential fatty acid and lipo-soluble vitamins in the small intestines. (ReinhartIII...
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...MicroBiology- MLT1 LabPaq / Published by: Hands-On Labs, Inc. sales@labpaq.com / www.LabPaq.com / Toll Free 866.206.0773 A Laboratory Manual of Small-Scale Experiments for the Independent Study of Microbiology 50-0222-MB-01 LabPaq® is a registered trademark of Hands-On Labs, Inc. (HOL). The LabPaq referenced in this manual is produced by Hands-On Labs, Inc. which holds and reserves all copyrights on the intellectual properties associated with the LabPaq’s unique design, assembly, and learning experiences. The laboratory manual included with a LabPaq is intended for the sole use by that LabPaq’s original purchaser and may not be reused without a LabPaq or by others without the specific written consent of HOL. No portion of any LabPaq manual’s materials may be reproduced, transmitted or distributed to others in any manner, nor may be downloaded to any public or privately shared systems or servers without the express written consent of HOL. No changes may be made in any LabPaq materials without the express written consent of HOL. HOL has invested years of research and development into these materials, reserves all rights related to them, and retains the right to impose substantial penalties for any misuse. Published by: Hands-On Labs, Inc. 3880 S. Windermere St. Englewood, CO 80110 Phone: Denver Area: 303-679-6252 Toll-free, Long-distance: 866-206-0773 www.LabPaq.com E-mail: info@LabPaq.com Printed...
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...Process and Techniques of Finding Unknown J Abstract: As part of a focal study within Microbiology, many scientists have endeavored to identify the many species and types of microbes found in different environments. In an effort to categorize, understand and distinguish one microbe from another, scientists developed tests to show unique characteristics of microbes. This experiment enlists these tests, such as PCR, Simple and Gram staining, anaerobic growth tests, IMViC, Catalase, Oxidase, selective and differential media to identify an unknown microorganism. The Unknown organism studied was labeled “J” and found to be a gram negative, rod shaped bacteria that does not produce endospores. The selective and differential agars produced no growth on the MSA agar plate showing that the bacteria did not favor a salty environment of the Mannitol salts and showed an acidic by product in the selective and differential media of MacConkey’s Agar. The bacteria showed to metabolize sugars but did not produce any gaseous byproducts. After 16s rRNA was processed and run through a PCR, electricphoresis was used to run the RNA out on a gel in order to sequence the RNA which was then compared in a database. Furthermore, the Unknown J did not produce or metabolize starch. The bacteria did not react with the Citrate, KEY oxidase. When compared to other known bacteria tested, unknown J proved to be Escherichia coli. Introduction: Identifying bacterial causes for certain diseases that have...
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...Abstract In this experiment an unknown gram-negative sample was obtained randomly to identify the possible microorganisms. Using comparative analysis several biochemical tests were performed to determine which bacterium out of the six potential unknowns was given. The biochemical tests carried out included; triple-sugar iron agar (TSIA), sulfur indole motility (SIM), citrate, urease, gelatinase, methyl red (MR) and voges-proskaeur (VP). In order to determine the microorganism characteristics the sample was first isolated using a t-streak and the colonies were gram stained to reveal its shape and morphology and then inoculated into several sequences of media corresponding with the proper biochemical test. After allowing the corresponding time for each biochemical test, data was collected to determine the unknown bacteria. The broth culture in this experiment was determined as Escherichia coli. Introduction All organisms are divided into three domains; bacteria, archaea, and eukarya. The organisms making up domain Bacteria and domain Archaea are all prokaryotes. Although bacteria and archaea look the same, archaea is more closely related to eukarya (Madigan et.al 2009). The ability to adapt to a broad range of habitats helps to explain why prokaryotes are the most abundant organism on earth. The main characteristics of a prokaryote include, no nucleus, circular DNA, and no membrane bound organelles. A key feature of nearly all prokaryotic cells is the cell wall, which maintains...
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...Lactase Enzyme Lab Kailen Roop Biology A1 5/5/15 Roop 1 Table of Contents Introduction……………………………………………………………………………………26 Methods…………………………………………………………………………………....…..7 Results………………………………………………………………………………………....8 Conclusion……………………………………………………………………………………..9 Citations…………………………………………………………………………………….1011 Roop 2 Introduction This paper is about lactose intolerance, how it works and why it happens. This paper will discuss lactose intolerance form a molecular level to the evolutionary level. Also, this paper will outline an experiment designed to show the various levels of lactose and glucose in various samples of milk. First we must understand, what is lactose intolerance? To do that we must first understand what happens in the human body that defines lactose intolerance. The first step is learning what takes place in order to have a chemical reaction. Then, what happens during that reaction to make someone lactose intolerant or non lactose intolerant. Finally, what happened during evolution that makes some people lactose intolerant and some not. Enzymes are proteins that make reactions happen faster. (National Enzyme Company 2015). Enzymes regulate chemical reactions. They do this by binding to molecules called substrates. Enzyme activators are molecules that start or speed up an enzyme’s activity...
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...with pHs of 3, 7, and 10. Fluid thioglycollate medium determined the organism’s oxygen requirements. The metabolic profile was created by inoculating the bacterium into broths containing glucose, lactose, mannitol, and citrate and incubating the tubes at 25° C for 48 hours, then observing it for color change. Oxidative metabolic tests for oxidase and catalase were also performed using an oxidative reagent and hydrogen peroxide, respectively. The Enterotube II System was used to further classify its metabolic profile. The stains revealed that the bacterium was a Gram-negative bacillus. The organism was shown to be non-motile and grows best at a pH of 10 and a temperature of 25° C, making it an alkaliphilic mesophile. The oxidation and fermentation tests showed that the organism is an oxidase-positive, catalase-positive aerobe that does not ferment sugars or metabolize citrate. The Enterotube II test results showed that the bacterium is not an Enterobacterium. In light of these attributes, the organism belongs in...
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