...sugars. In this experiment the four sugars that were tested were milk sugar or lactose (disaccharide), table sugar or sucrose (disaccharide), blood sugar or glucose (monosaccharide), and starch (polysaccharide) . Specific amounts of the four sugars were mixed with a specific amount of the yeast, saccharomyces cerevisiae, separately to test how the yeast respire using different sugars. Yeast are unicellular, single-celled organisms. Yeast has a nucleus, making them eukaryotic (Khan). Yeast is beneficial to humans because it is used in baking bread, beer and wine. The use of yeast in baking bread helps it to expand and rise (Bakeinfo). Beer, wine,...
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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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...Minimizing errors with point-of-care glucose testing Katie Guy Harper College Minimizing errors with point-of-care glucose testing Evidence based practice is an integrated approach of research and clinical trial and error for the promotion of health. Instead of basing practice on what previous health care providers have used, this method is based on scientific evidence. In the health care field, this is being used more often with the accelerating discovery of new technology for treatments and individualizing the plan of care for each patient. For the treatment of diabetes, it is vital to monitor glucose for effective administration of insulin to avoid such conditions as hypoglycemia or hyperglycemia. In the hospital setting, a common practice is point-of-care glucose testing, also known as POCGT. “It provides rapidly available results that facilitate clinical decision-making, especially for insulin administration. Compared with standard laboratory testing, POCGT has several liabilities, such as increased cost per test, decreased accuracy, technique sensitivity, storage condition sensitivity, and interfering substances” (Eastham, Mason, Barnes & Kollins, 2009). Research has allowed for these errors to become minimized in the clinical setting. Decreased accuracy and interfering substances with POCGT can become life threatening. “The impact of Hct on the POCGMD [point-of-care glucose monitoring device] accuracy in critically ill patients has received attention. Some studies...
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...ABSTRACT: This experiment was to observe diffusion happening within the cells, and to help understand the sizes of molecules and how the chemical reactions take place. Therefore, the experiment was conducted using glucose and starch solution inside the dialysis tube. The starch and glucose that was put inside the dialysis tube help identify which of the two will reacted with potassium iodide inside the breaker, as the latter passed from the beaker into the tube, the glucose/starch solution's change of color showed that the potassium iodide was small enough that it able to pass through from the solution and into the bag. After the Benedict test, glucose from the bag was also founded small enough that it can exit from the bag and into and solution. In the end, glucose and potassium iodide was the only two that is capable to move freely in and out within the bag, while starch molecules was too big so it got contain inside. Introduction:...
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...energy comes from three types of nutrients: carbohydrates, proteins and fats. When we digest food, they are broken down into glucose, a type of sugar. The glucose, which is the body’s basic fuel, is absorbed by the bloodstream, and is then known as blood glucose or blood sugar. Our pancreas releases insulin after we take a meal or snack, to allow the glucose in the blood to get into the body’s cells, where it is burned for energy. When our body doesn’t make or properly use Insulin, unmetabolized sugar (glucose) builds up in the blood causing damage to the body and its systems. In that case, the glucose cannot enter the cells to be used, and it builds up in the bloodstream. This results in high blood sugar, and doctors declare that the person has diabetes. The energy that we get from foods is measured in calories. Some nutrients have a more direct effect on the blood’s glucose level than the others although all the nutrients are converted into glucose by the body. Carbohydrates in a meal take only about half an hour to an hour to "measure up" as blood glucose. Protein in foods such as fish, eggs, meats, soy and other beans, and milk etc takes about 3 to 4 hours after a meal to be turned into blood glucose. On the other hand, fats in foods can take up to 6 to 8 or more hours after a meal to be converted to blood glucose, therefore the release of glucose into the blood is very...
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...that is required for life process. Various sugars can impact the fermentation rate. In this lab, the impact of glucose, lactose, and fructose on fermentation in yeast was investigated. Fructose had the faster speed of fermentation than lactose, but slower than glucose. Introduction Fermentation is the pathway following glycolysis, a metabolic process in cellular respiration in which cells create ATP. Glycolysis and fermentation are anaerobic processes, which means that they do not require the presence of oxygen to happen. There are two types of fermentation alcoholic and lactic acid. Both this types of fermentation require such reactants as NADH and pyruvic acid. Fermentation is important to numerous living organisms, such as bacteria, and yeast to obtain energy. Alcoholic fermentation is significant for human beings; it has been used to produce alcoholic beverages and many other items. Lactic acid is waste of bacteria and is used to produce cheeses, yogurt, sour cream, etc (Levine, Miller, 2010). Sugars, as source of food, impact the speed of fermentation. In this lad, glucose, lactose, and fructose are being investigated, with glucose in 30 C water as a control group. Hypothesis: Fructose will have a faster rate than glucose or lactose. Procedure Independent Variable: Lactose, fructose, glucose Dependent Variable: Fermentation rate Control: Glucose in 30 C 1) Connect a Gas Pressure Sensor to Channel 1 and Temperature Probe to Channel 2 of the data-collection...
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...the effect of different types of sugar (Maltose, Lactose and Glucose) have on the respiration rate of yeast. HYPOTHESIS If the type of sugar changed (Maltose, Lactose and Glucose), the amount of carbon dioxide created (bubbles) will then increase because sugar needed for respiration to occur. But, I think Maltose + Yeast will produce more bubbles than other two types of sugar because maltose is the largest sugar in all types of sugar which I am going to do on. Glucose will come into a second place and the least will be Lactose. VARIABLES * INDEPENDENT VARIABLE The independent is type of sugar. I will change it by putting different types of sugar into the water which the yeast would be placed in. * DEPENTDENT VARIABLE The dependent is the amount of bubbles collected from the over a certain amount of time. Rate = CO2/Time * CONTROL VARIABLE 1. Amount of yeast(5 grams) 2. Temperature (50C) 3. Amount of time (1 minute) 4. Amount of sugar (100ml) 5. Concentration (5%) MATERIALS: -Yeast (5 grams) -Sugar (Maltose, Lactose and Glucose 100ml each) -Hot water (50C) -Water bath -Beaker (2) -Delivery Tube -Tissue -Stopwatch -Thermometer PROCEDURE 1. Prepare all materials that need in the experiment 2. Fill the yeast into small 3 beakers (5grams each) after that put warm water into the small beakers (3/4) and then mix it together. 3. Fill the sugar (Maltose, Glucose, and Lactose) into different beakers 100ml each. 4. After...
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...AT THE CELLULAR LEVEL:- Glucose is a hydrophilic molecule and, as such, cannot diffuse across cell membranes. The two families of glucose transporters are the sodium-glucose contransporters (SGLTs) and the facilitated-diffusion GLUT transporters. SGLTs are localized in the apical membranes of simple epithelia (intestine and proximal tubules of the kidney) and are involved in the transepithelial transport of glucose. GLUTs provide for sodium-independent transmembrane transport of glucose by facilitated diffusion. GLUT1 and GLUT3 are widely expressed and are high-affinity, low-capacity transporters. These GLUT isoforms are linked to high-affinity hexokinases. Hexokinases phosphorylate glucose to form glucose-6-phosphate (G6P). Because G6P does not bind to GLUTs, G^P cannot leave the cell. Consequently, the hexokinase reaction commits glucose to metabolic pathway. GLUT2 is a low-affinity, high-capacity isoform expressed in the liver, pancreatic islet beta cell, and basolateral side of intestinal and renal tubule cells. In the liver and beta cells, GLUT2...
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...ensure that there is no confusion within the cell, DNA provides the coding for each enzyme with a specific active site onto which only one or two particular substrates can attach. Based on this information it was hypothesized that Lactose is the specific enzyme for Lactose. In this experiment the enzyme Lactase was used on the substrates Lactose and Maltose to find out which of the two it would catalyze in the production of Glucose a molecule common in both substrates. Materials and Methods Two microfuge tubes one labeled Lactose, and the other Maltose. Using a clean plastic pipette 500ul of Milk (the source of the substrate Lactose) was added into the Lactose microfuge tube up to the 0.5 line and using another clean plastic pipette 500ul of Maltose solution was added to the Maltose microfuge tube up to the 0.5 line. Lactase solution (the enzyme) was added to both microfuge tube up to the 1.0 lines and each tube contained 1.0ml of mixture. Both microfuge tubes were placed in a 40 C water bath and were incubated for 10 minutes. After 10 minutes glucose test strips were placed one in each tube for one second,...
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...substances move passively, without expenditure of ATP from the cell, but only if the cell membrane is permeable to those substances. Water and selected solutes move passively through the cell and cell membranes by diffusion, a physical process in which molecules move from an area where they are in high concentration to one where their concentration is lower. The energy driving diffusion comes only from the intrinsic kinetic energy in all atoms and molecules. If nothing hinders the movement, a solute will diffuse until it reaches equilibrium. EXERCISE 1. Diffusion of Molecules Through a Selectively Permeable Membrane Materials string or rubber band 500 – mL beaker one-third filled water sharpie handheld test tube holder 30 % glucose solution 3 standard test tubes starch solution disposable transfer pipettes I2KI solution 2 400 – mL beakers to hold dialysis bag Benedict’s reagent 30 – cm strip of moist dialysis tubing hot plate Introduction Dialysis tubing is a membrane made of regenerated cellulose fibers formed into a flat tube. If two solutions containing dissolved substances of different molecular weights are separated by this membrane, some substances may readily pass through the pores of the membrane, but others may be excluded. Working in groups of four students, you will investigate the...
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...obesity which causes type two diabetes. There are also many other diseases that branch off from these two main diseases, like liver and heart disease. In this paper, exploring the reason why high fructose corn syrup is becoming such a huge problem in the United States. The argument of this paper is that high fructose syrup has an adverse effect on diabetes. When the producers of high fructose syrup saw that it is more cost effective than other sugars, other companies started to use high fructose corn syrup in their products. High fructose corn syrup is a sugar made of fifty-five percent fructose and forty-five percent glucose. Compared to normal table sugar, which is fifty percent fructose and fifty percent glucose, it doesn’t seem like much. Yet the fructose in high fructose corn syrup is less attached from normal sugar. This fructose that is free from the glucose part is more harmful to the body. It was first introduced in 1970 but it hasn’t been actively used until the late 1900s. Yet because we started to use high fructose corn syrup, it is now causing a lot of problems. It has many negative side effects after consumption, and most of the consuming is done in the United States. Two of the main problems caused by high fructose corn syrup are obesity and type two diabetes. Some of the other branches of these problems are liver and heart disease, osteoporosis, an increase in triglycerides, and many other kinds of health problems. Since high fructose corn syrup is very common...
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...Diabetes mellitus is a disease where blood glucose levels go too high, or into hyperglycemia, as a result of no insulin releasing, or insulin resistance and not enough insulin to make up for the insulin resistance. Insulin is a hormone that gets glucose into body cells after glucose is extracted from food molecules. In type 1 diabetes, insulin is not produced or produced in a very little amount, and cannot respond to all insulinogenic stimuli. In type 2 diabetes, insulin is not made well or used well by the body. A third type of diabetes is existent in which there are defects with beta cells or insulin. Prediabetes means that a person is at a high risk to have type 2 diabetes and that a person has high blood glucose but not enough to be diagnosed...
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...α-keto acids which can be recycled in the body for generation of energy, and production of glucose or fat or other amino acids. This break-down of amino acids to α-keto acids occurs in the liver by a process known as transamination Protein digestion occurs in the stomach and duodenum in which 3 main enzymes, pepsin secreted by the stomach and trypsin and chymotrypsin secreted by the pancreas, break down food proteins into polypeptides that are then broken down by various exopeptidases and dipeptidases into amino acids. The digestive enzymes however are mostly secreted as their inactive precursors, the zymogens. For example, trypsin is secreted by pancreas in the form of trypsinogen, which is activated in the duodenum by enterokinase to form trypsin. Trypsin then cleaves proteins to smaller polypeptides. Protein metabolism is dependent on a vast number of endogenous mediators. These mediators define the balance between anabolic and catabolic processes. Insulin is the major anabolic hormone and also has an important role in amino acid and protein homeostasis. During injury and stress two major alterations in insulin are noted: a catecholamine-mediated suppression of insulin release and an insulin resistance, leading to a release of skeletal muscle amino acid for gluconeogenesis and, at the same time, a decreased utilisation of glucose by insulin-dependent tissues. This mechanism provides glucose to the insulin-dependent tissues that are important for survival and...
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...If the nurse received a blood glucose reading of 50 mg/dl the nurse would initiate the hypoglycemia protocol in place at their institution, which is likely following the Rule of 15. The nurse would provide J.T with 15 grams of a fast acting carbohydrate, such as 3 or 4 glucose tables or 4-6 ounces of juice, then after 15 minutes the nurse would retest his blood glucose and would repeat the process if his glucose level was still below 70. The nurse could repeat this process until his blood glucose level returned to...
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...Presence of glucose, proteins and fats in foods Introduction- Complex foods are eaten on a daily basis, which contain mixtures of carbohydrates, proteins and fats. Glucose (also known as dextrose) is one of a group of carbohydrates known as simple sugars or monosaccharides. Glucose has a molecular formula C6H12O2. It is mainly found in fruits and honey and is the main free sugar circulating in the blood of higher animals. Glucose is the source of energy in cell function, and regulation of its metabolism. Molecules of starch are the main energy-reserve carbohydrate of plants consists of thousands of linear glucose units. Another major and linear compound composed of glucose is cellulose [Glucose]. Protein is found throughout the body in the...
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