...The genetics of S. cerevisiae Biology 2 Genetics of Saccharomyces cerevisiae Part 1: Introduction & Determination of Phenotypes Overview You will be given three strains of Saccharomyces cerevisiae (named A, B, and C), each with a different genotype. The hypotheses for this study are (1) identify the phenotypes and genotypes of the three strains in regards to their ability to synthesize leucine, and uracil; and (2) determine whether these genes follow Mendel’s Second Law and assort independently. Goals and objectives of this project: • • • • • Learn how to work with S. cerevisiae, a model organism that is powerful for genetic research Experimentally explore genetic concepts (auxotroph vs. prototroph, genes vs. alleles, diploid vs. haploid, complementation, segregation and independent assortment, meiosis vs. mitosis, genotype vs. phenotype) Develop and test scientific hypotheses Learn to work with a microscope, micropipettor, microcentrifuge and hemacytometer Learn about the genetics of metabolism How this project will be graded: 1. Your scores for Question Sets 1, 2, and 3 will be combined into a single grade. That grade will be included in your Lab Average for the course. Your Lab Average will be included in your final semester average as described in the syllabus for this course. (the deadline for the question submission will be determined in class depending on the progress of the lab) 2. Your scores for Question Sets 4, 5, and 6 will...
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...The Extraction of Bioethanol from Pineapple (Ananas comosus) Peelings Through Simultaneous Saccharification and Fermentation Using the Yeast Saccharomyces cerevisiae AN INVESTIGATORY PROJECT SUBMITTED AS AN ENTRY TO THE 16TH INTERNATIONAL ENVIRONMENTAL PROJECT OLYMPIAD (16TH INEPO) 16. INEPO ÇEVRE PROJE OLİMPİYADI FATİH KOLEJİ (FATIH COLLEGE) ISTANBUL, TURKEY 1-4 JUNE 2008 Avril Rodiel Bries Quezon City Science High School (Regional Science High School for NCR) REPUBLIC OF THE PHILIPPINES- CUMHURIYET FİLİPİNLER School Year 2007-2008 Mr. Noel Pablo Diaz Research Adviser Abstract: On average, 435,000 metric tons of pineapples are produced annually in the Philippines, which is one of the country’s leading commercial fruit products. However, there are a lot of unused excess parts of the pineapple, notably the peelings, which are considered as waste and contribute to the country’s garbage problem. There is a global oil crisis, as the demand for petroleum increases each year while our supplies are rapidly being depleted. Bioethanol, a principle biofuel, is a natural alternative to gasoline. One solution to both dilemmas is to produce bioethanol from pineapple plant peelings. This will be made possible by extracting the glucose content of the peelings and fermenting it through the process of Simultaneous Saccharification and Fermentation (SSF) using the yeast sample. Peel samples, coming...
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...UNIT 24: BREWING SCIENCE Get assignment help for this unit at assignmenthelpuk@yahoo.com LO1 Understand fermentation systems Microbial groupings: microbial range and form Unicellular fungi: importance to the fermentation process especially Saccharomyces species History of fermentation advances: metabolic pathways of respiration; dynamics of anaerobic respiration/fermentation; methods of controlling fermentation (top and bottom); principal steps in the brewing process LO2 Understand the biochemistry of malting, mashing and conversions in the copper Barley physiology: choice of cereal; biochemical changes affected by the malting process Wort composition: biochemical/biophysical conversions Malting process: the enhancement of diastatic power; control of N2-content; development of colour Mashing process: the ionic balance of the liquor (Burtonization); factors affecting extraction and enzymatic conversion in the grist; importance of temperature and time controls; monitoring ‘run-off’ from the mash tun for turbidity and specific gravity Hop variety: varieties of hops available (including brief histories and geographical location); characteristic properties of each variety; hop additions to brews (biochemistry of action); hop quality (appearance, feel and aroma) Hop biochemistry: the ratio of α and β-acids; oxidative conversions to humulones and hulupones; the effect of seed content on hop property and the principle contributors to aroma The copper: inactivation of enzymes; precipitation...
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...is in a cylinder containing ethanol. * We put 50microliters of special broth in starved agar plate containing dextrose and lactose. * We grow them for seven days Independent variable is the yeast plate containing dextrose and dependent variable is yeast plate containing lactose. We plan to look at the sizes of colonies to find out whether there was an increase or decrease in them. This will help us to reject or not to reject our hypothesis. Reference Ratcliff, W. C., Denison, R. F., Borrello, M., & Travisano, M. (2012). Experimental evolution of multicellularity. Proceedings of the National Academy of Sciences, 109(5), 1595-1600. Varon, M., & Choder, M. (2000). Organization and cell-cell interaction in starved Saccharomyces cerevisiae colonies. (Statistical Data Included). Journal Of Bacteriology, (13-14), 3877. Lavrentovich, O. M., Koschwanez, J. H., and Nelson, D. R., (2013). Nutrients shielding in cluster of cells. Biological Physics, (Submitted on 23 Apr 2013 (v1), last revised 13 Jun...
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...Case Study: Mountain Man Brewing Company Situation/Background Analysis: Mountain Man Brewing Company (MMBC), located at West Virginia State, was a family-owned beer company, which possessed respectable market shares in the Central East beer region of the United State. Thanks to the unique bitter flavor and the high quality of its only product -- Mountain Man Lager, which was selected as the “Best Beer in West Virginia” and “America’s Championship Lager” recently, the small company gained a national well-known reputation and therefore was able to survive in the fierce competition of the U.S beer market. In addition, the core customers of MMBC, baby boomers, blue-collar, middle-to-lower income and mid-aged men, still shared their ultimate loyalty to the brand and formed a stable, large portion of annually profits to the company. In spite of all the strengths above, in 2005, the company encountered the first decline on products sale during its 80-years history. Based on market researches, the company believed that this decline was induced mainly by two reasons: 1. Over the past 6 years, the traditional premium beer segment to which MMBC belongs had shrunk, due to the growing light beer segment. 2. Mountain Man Lager, as MMBC’s core product, is not popular among younger drinkers who constitute the vital consumer segment for beer companies. Such a decline became a clear alarm to the MMBC management team after the company had seen so many other regional breweries disappear in the...
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...Fermentation Alcohol fermentation is done by yeast and some kinds of bacteria. These microorganisms convert sugars in ethyl alcohol and carbon dioxide. Alcoholic fermentation begins after glucose enters the cell. The glucose is broken down into pyruvic acid. This pyruvic acid is then converted to CO2, ethanol, and energy for the cell. Humans have long taken advantage of this process in making bread, beer, and wine. In these three product the same microorganism is used: the common yeast or Saccharomyces Cerevisae Bread fermentation During the fermentation process of bread, sugar is converted into alcohol and carbon dioxide. The carbon dioxide will form bubbles, which will be trapped by the gluten of the wheat causing the bread to rise. Because the bread fermentation takes a short period, only small amounts of alcohol are formed, most of which will evaporate during the bread baking process. Therefore, you won't get drunk by eating bread! Wine fermentation Saccharomyces is responsible for the alcohol fermentation of wines. Grape juice contains naturally high levels of sugars. These sugars are converted into alcohol and carbon dioxide. Natural fermentation can yield wines with an alcohol up to 16 percent. Lactic Acid Fermentaton Lactic acid fermentation is caused by some fungi and bacteria. Lactic acid fermentation is used throughout the world to produce speciality foods. The presence of lactic acid, produced during the lactic acid fermentation is...
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...56 Define the following terms: Cellular respiration (aerobic respiration) (2 points) Cellular respiration is the process by which cells get their energy in the form of ATP. There are two types of cellular respiration, aerobic and anaerobic. Aerobic respiration is more efficient and can be used in the presence of oxygen. Aerobic respiration, or cell respiration using oxygen, uses the end product of glycolysis in the TCA cycle to produce more energy currency in the form of ATP than can be obtained from an anaerobic pathway. Fermentation (anaerobic respiration) (2 points) Fermentation is a metabolic process converting sugar to acids, gases or alcohol. It occurs in yeast and bacteria, but also in oxygen-starved human muscle cells. Fermentation is used by humans to make beer and food, like kimchi. Fermentation is a form of anaerobic digestion that generates ATP by the process of substrate-level phosphorylation. Summarize what occurs during the three steps of cellular respiration and indicate where each process takes place in the cell. (6 points) Glycolysis: It is a process that occurs in the cytoplasm. It converts each molecule of glucose to two molecules of pyruvic acid. It refers to an anaerobic process that proceeds whether or not oxygen is present or not. The pyruvic acid diffuses into the inner compartment of the mitochondrion where a transition reaction occurs that starts to prepare pyruvic acid for the next stage of respiration. Krebs cycle-This is...
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...Ethanol Production From Food Waste A PROJECT REPORT Submitted in partial fulfillment of the requirements for the Award of the Degree of Bachelor of Technology (Biotechnology) Under the Guidance of Dr. S.M. Bhatt (Associate Professor) Department of Biosciences By Abhishek Agarwal Registration No. 10809065 Roll No. RB18B2A07 Department of Biotechnology Engineering Lovely Professional University Phagwara –144401 November 2011 CERTIFICATE This is to certify that Abhishek Agarwal bearing Registration no. 10809065 has completed minor project titled, “Ethanol Production from Food Waste” under my guidance and supervision. To the best of my knowledge, the present work is the result of her original investigation and study. No part of the dissertation has ever been submitted for any other degree at any University. The dissertation is fit for submission and the partial fulfillment of the conditions for the award of degree of Bachelor of Technology. Date Dr. S.M. Bhatt Assistant Professor Biometric Id 14722 Lovely School Of Bio Sciences Lovely Professional University Phagwara, Punjab. DECLARATION I,Abhishek Agarwal , student of Btech Biotech+M.B.A., under Department of Biotechnology Engineering of Lovely Professional University, Punjab, hereby declare that all the information furnished in this minor project report is based on my...
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...No. Nama Perguruan Tinggi AKADEMI AKUNTANSI PGRI JEMBER Nama Pengusul Sisda Rizqi Rindang Sari Program Kegiatan Judul Kegiatan 1 PKMK KUE TART CAENIS ( CANTIK, ENAK DAN EKONOMIS) BERBAHAN DASAR TAPE 2 AKADEMI FARMASI KEBANGSAAN Nensi MAKASSAR AKADEMI KEBIDANAN CITRA MEDIKA SURAKARTA AKADEMI KEBIDANAN GIRI SATRIA HUSADA AKADEMI KEPERAWATAN KERTA CENDIKA SIDOARJO AKADEMI KEPERAWATAN KERTA CENDIKA SIDOARJO AKADEMI KEPERAWATAN KERTA CENDIKA SIDOARJO Putri Purnamasari PKMK LILIN SEHAT AROMA KURINDU PANCAKE GARCINIA MANGOSTANA ( PANCAKE KULIT MANGGIS ) 3 PKMK 4 Latifah Sulistyowati PKMK Pemanfaatan Potensi Jambu Mete secara Terpadu dan Pengolahannya sebagai Abon Karmelin (Karamel Bromelin) : Pelunak Aneka Jenis Daging Dari Limbah Nanas Yang Ramah Lingkungan, Higienis Dan Praktis PUDING“BALECI”( KERES) MAKANAN BERSERATANTI ASAM URAT 5 Achmad PKMK Zainunddin Zulfi 6 Dian Kartika Sari PKMK 7 Radita Sandia PKMK Selonot Sehat (S2) Diit untuk Penderita Diabetes 8 AKADEMI PEREKAM Agustina MEDIK & INFO KES Wulandari CITRA MEDIKA AKADEMI PEREKAM MEDIK & INFO KES Anton Sulistya CITRA MEDIKA AKADEMI PEREKAM Eka Mariyana MEDIK & INFO KES Safitri CITRA MEDIKA AKADEMI PEREKAM MEDIK & INFO KES Ferlina Hastuti CITRA MEDIKA AKADEMI PEREKAM Nindita Rin MEDIK & INFO KES Prasetyo D CITRA MEDIKA AKADEMI PEREKAM MEDIK & INFO KES Sri Rahayu CITRA MEDIKA AKADEMI PERIKANAN YOGYAKARTA PKMK Kasubi Wingko Kaya Akan Karbohidrat...
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