The Effect of Different Types of Sugar on Respiration in Yeast INTRODUCTION: Yeast is living bacteria that uses in baking to make dough rise through the process of fermentation. For fermentation to occur yeast requires fuel in the form of sugar. The yeast reaction varies depending upon the type of sugar use. AIM: To determine 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
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Abstract Enzymes are molecules that act as catalysts in the regulation of chemical and biological reactions in humans and other species. Every organ in humans depends on enzymes, as they are essential for optimal health. Most enzymes are protein molecules, which increase the reaction rate and function best under optimal conditions or temperatures related to the environment and the host organism where the enzyme is found. In this experiment, the digestive enzyme amylase was used in order to
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and enzymes, have a roughly rounded shape. 13. Proteins have four different structures: a. The primary structure is the basic sequence of amino acids. b. The secondary structure is how the chain becomes coiled and folded due to the bonding. c. The tertiary structure is the 3D structure of the protein, due to disulphide bridges and hydrogen bonding. d. The quaternary structure is when more than one protein is joined together (e.g. in haemoglobin). 14. The tertiary structure of an enzyme gives
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Bachelor of Technology (Hons) Degree in Food Processing Technology NAME TICHAONA VUDZIJENA REG # H1010724M COURSE MANUFACTURING SYSTEMS 3 LECTURER MRS MUTENHABUNDO TITLE ASSIGNMENT TITLE Determination of the alpha and beta amylase activity (diastatic power) of Rapoko and Sorghum malts using the Fehling’s solution procedure. AIM To determine the diastatic power of malts OBJECTIVES * to be able to determine the diastatic power of sorghum and rapoko malts * to be able
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Dextrin Dextrin is actually a name for a type of low molecular weight carbohydrates. Dextrins are produced by enacting the process of hydrolysis on starches. Hydrolysis involves splitting water up into its basic components and allowing those components to attach to other molecules. There are several types of Dextrin and they have related formulas. They are produced through acidic hydrolysis performed on potato starches. And, they are soluble in water. Some dextrin react with iodine to give
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aerogenosa Red color – positive test No color change – negative test 12. Nitrate Reduction Enzyme – nitrate redactase Positive control- E.coli Pink color- positive No pink – negative 13. Starch hydrolysis (iodine), test for enzyme laminase Positive control- B. subtillus Zone of clearing- positive test No zone of clearing – negative test 14. Fat hydrolysis, test for enzyme lipase Positive control –
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Carbohydrate Solutions and Investigation of Action of Saliva and HCl in Carbohydrate Solution at Two Different Temperatures Investigation of the Effects of Catalase Concentration on Hydrogen Peroxide Decomposition 20 Synthesis of Starch Using an Enzyme Extracted from Potato Tuber Investigation of the Effects of Different Catalytic Conditions on Hydrogen Peroxide Decomposition Microscopy 27 Practical 6 Cell studies II Practical 7 Cell studies III Extraction of Cell Organelles by
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respiration. What is aerobic respiration? What is anaerobic respiration? Include the equations of aerobic and anaerobic respiration. P5 demonstrate the factors that affect enzyme activity. Use graphs to demonstrate these factors that affect enzyme activities: Temperature, pH, Concentration, Substrate concentration and enzyme concentration. P6 explain the causes of different types of metabolic disorders. Give examples of inherited metabolic diseases. ( WebMD.com) M1 explain the relevance
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Enzymatic Reaction of Sucrose and Sucrase: Analysis Under Different Conditions and Concentrations Abstract: Sucrase is the enzyme that breaks down sucrose into glucose and fructose. The purpose of this lab experiment was to determine under what environment the enzymatic reaction between sucrose and sucrase would produce the most products and the rate of production. To determine the rate of reaction, Benedicts Reagent was used to identify the amount of glucose produced from the enzymatic reaction
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The product that was marketed in week 1 was a smart phone glucose monitor. This product was advertised on television and seemed to target a younger crowd. The advertisement showed a young man easily using the device. The young man tested his blood glucose with an AccuCheck monitor and then inserted the test strip into a small device that plugged directly into his smart phone. The man had an application open on his phone that showed the results of his test. This application seemed fairly sophisticated
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