...In this experiment I will be using yeast and six different types of berries, (acai berries, blackberries, blueberries, cranberries, strawberries, and raspberries). I am using yeast because yeasts are unicellular, eukaryotic microorganisms. Since yeast is the Fungi kingdom, there are approximately 1500 different species of yeast and many of them have different characteristics. Also yeasts reproduces about every 100 minutes and most do so asexually by mitosis. When compared to bacteria and some other organisms, yeast are actually safe to experiment with. In fact yeasts cells are similar to human cells. I chose the six different types of berries because berries have antioxidants. Because cellular response to radiation depends in part on the levels...
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...This experiment was designed to test whether yeast is able to metabolize with different types of 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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...London School of Engineering and Materials Science Laboratory report writing instructions DEN101 - Fluid Mechanics 1 Flow Rate Measurement Experiment A. Student Student Number: 1234567 Version 2.0, 27 November 2010 Template for Word 97-2003 Abstract This document explains what is expected in your Fluids 1 lab report. The sections that should be covered are outlined and a structure you could follow is proposed. Detailed advice on how to edit the report is given. The document concludes with the marking criteria for this lab report. Table of Contents Abstract 2 1. Introduction 3 1.1. Writing 3 1.2. Editing and formatting 3 1.3. Content of the introduction 4 2. Background and theory 4 3. Apparatus 4 4. Test 4 5. Experimental procedure 4 6. Results 5 7. Discussion 5 8. Conclusions 5 9. References 5 10. Appendix A: Marking criteria 6 Introduction Before starting to write a report, you should think about what is your audience. Am I writing for colleagues who want a lot of detail how it is done, or am I writing for my boss who just wants an executive summary as he has no time for details? In general, there is not a single type of audience and we have to make our writing suitable for the detailed read, as well as the fast perusal. To understand what is required from you in this report, please have a look at the marking criteria in the Appendix. 1 Writing To limit...
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...Yeast Culture Lab BIO/315 April 22, 2014 Annissa Furr Yeast Lab Yeast, is a microscopic one celled organism that belongs to the group of organisms that is called fungi. They are single celled organisms that have a scientific name of Saccharomyces cerevisiae. Yeast can have many purposes but the main purpose of yeast is to help the fermentation process. Yeast is a living organism known as a fungus and it gets its energy source from sugar. Yeast can also be used in creating certain medical intentions that heal wounds and reduce inflammation because of the large amount of hormones and enzymes. In reference to yeast reproduction depends on the type of species because they can be either asexual by mitosis or sexual by budding. Consumption talked about the use and rate of use of a primary consumer that needs photosynthesis in order to create energy from CO2. Death is in reference to a population and refers to the toll of death in a population. Hypothesis This labs main objective is to test cultures referring to yeast. The hypothesis is that the yeast will grow in all the environments that it is placed in but it will thrive in the environment that has sugar that is because yeast uses sugar as an energy sources naturally which will make the yeast generate more. The yeast could be identical in all the environments but most likely the situation will be that the yeast grows rapidly in the sugar. This hypothesis needs to be tested and in order to do that their...
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...Yeast Culture Lab Introduction Yeast is a one-celled, microscopic organism, which is part of the fungi kingdom. Yeasts do not make up a single group (Smith & Smith, 2012). Yeasts use organic material as a means of making energy, which make them chemoorganotrophs (Smith & Smith, 2012). Carbon is procured primarily from hexose sugars, such as fructose and glucose. Yeast need either oxygen for aerobic cellular respiration or for species that are anaerobic, but also have aerobic methods creating energy (Smith & Smith, 2012). There are no species of yeast species that are known to grow only anaerobically. Yeasts thrive in an environment with a slightly acidic (Smith & Smith, 2012). The reproductive cycle of yeasts can be either asexual or sexual depending on the species. The most widely seen method of growth in yeast is asexual reproduction referred to as budding (Smith & Smith, 2012). Reproduction in reference to yeast depends on the species; the species can be both asexual by mitosis and sexual by budding (Smith & Smith, 2012). Consumption refers to use and the rate of use of something such as how a consumer, such as a primary consumer like a tree would use photosynthesis to make energy from carbon dioxide. Death in reference to a population is referring to the rate of death in that population (Smith & Smith, 2012). Hypothesis The primary goal of the yeast culture lab is to test a theory involving samples of yeast cultures grown...
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...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 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 ...
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...MLT1 – Lab Report 1 Bacterial Morphology Nichole Performed at Home 3/21/13 Bacterial Morphology A. Comparing Observations from Mounting Techniques Four mounting techniques were used during this experiment which included the fresh wet mount, direct staining using crystal violet, and indirect staining using both Congo Red and crystal violet. There was a liquid appearance in the wet mount slides with the cells appearing very similar in color to the liquid from the sample. The cells and their borders in the wet mounts were not as distinct in appearance as in the staining methods. While the bacteria shapes were able to be identified in the yeast wet mount, it was very difficult to determine the shapes in the cheek smear. The next method used was the direct staining using crystal violet. The cells in the direct stained slides were very easy to view, well defined and were a distinct violet color. The indirect staining method using the Congo Red dye appeared to actually stain the cells in the cheek smear rather than the background and area around the cell. In the higher resolution cheek cell slide, the cell was outlined with the Congo Red dye. The yeast cells were easily identified using the indirect method however the cells in the plaque smear were not. There was a large area of dye in one area on the slide...
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...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 be combined into a single grade. That grade will be included in your Lab Average for the course. (the deadline for the question submission will be determined in class depending on the progress of the lab) 3. You will write a formal lab report in a style and format suitable for submission to the journal Molecular & Cellular Biology. Your report will be included in your final semester...
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...Lab Manual Introductory Biology (Version 1.4) © 2013 eScience Labs, LLC All rights reserved www.esciencelabs.com • 888.375.5487 2 Table of Contents: Introduc on: Lab 1: Lab 2: Lab 3: Lab 4: The Scien fic Method Wri ng a Lab Report Data Measurement Introduc on to the Microscope Biological Processes: Lab 5: Lab 6: Lab 7: Lab 8: Lab 9: The Chemistry of Life Diffusion Osmosis Respira on Enzymes The Cell: Lab 10: Lab 11: Lab 12: Lab 13: Lab 14: Lab 15: Cell Structure & Func on Mitosis Meiosis DNA & RNA Mendelian Gene cs Popula on Gene cs 3 4 Lab Safety Always follow the instruc ons in your laboratory manual and these general rules: eScience Labs, LLC. designs every kit with safety as our top priority. Nonetheless, these are science kits and contain items which must be handled with care. Safety in the laboratory always comes first! Lab Prepara on • • Please thoroughly read the lab exercise before star ng! If you have any doubt as to what you are supposed to be doing and how to do it safely, please STOP and then: Double-check the manual instruc ons. Check www.esciencelabs.com for updates and ps. Contact us for technical support by phone at 1-888-ESL-Kits (1-888-375-5487) or by email at Help@esciencelabs.com. • Read and understand all labels on chemicals. If you have any ques ons or concerns, refer to the Material Safely Data Sheets (MSDS) available at www.esciencelabs.com. The MSDS lists the dangers, storage requirements, exposure treatment...
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...Lindsey M. Maurice-Walker Week 6/7 Results Biochemistry Lab March 14, 2013 Results: Table 1 and Table 2, given below, display the average absorbance of the samples, the amount of protein in each sample, the activity value, the specific activity, and the molar absorptivity calculated from the above equations for Phosphatase and Invertase. Table 1. Value Summary for Phosphatase | | Abs400 | mg of protein | Units (activity)(mg/min) | Specific Activity(ug/min/mg) | CYE | 0.296333333 | 0.003753 | 3.7079E-07 | 0.000099 | F1 | 0.832 | 0.000732 | 1.23686E-06 | 0.001689704 | F2 | 0.365333333 | 0.002678 | 4.8235E-07 | 0.000180116 | F3 | 0.152666667 | 0.0003375 | 1.38507E-07 | 0.000410 | Negative | 0.067 | | | | Positive | 1.304 | | | | Molar Abs. (M-1 cm-1) | 20616.67 | | | | The values located in the column labeled, “Abs400,” were obtained by averaging the four absorbance readings of the certified yeast extract (CYE), the controls, and samples F1-F3 at 400nm. The other values were found using the equations listed in the Methods section of this report. Table 2. Value Summary for Invertase | | Abs540 | mg of protein | Units (activity)(mmol/min) | Specific Activity (umol/min/mg) | CYE | 1.33225 | 0.003753 | 3.36E-06 | 0.000894706 | F1 | 2.782 | 0.000732 | 7.29E-06 | 0.009953591 | F2 | 2.84875 | 0.002678 | 7.47E-06 | 0.002788235 | F3 | 2.874 | 0.0003375 | 7.54E-06 | 0.022326842 | Negative | 0.093 | | | | Positive | 3.0455 | | | ...
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...Cellular Respiration Lab Report Purpose The purpose of this lab was to find out which substance, molasses, sucrose, or the items of choice. This experiment was done to help the students understand which substance the yeast could perform cellular respiration in and why it could depending on it’s structure and bonds. From this experiment students should be able to better understand cellular respiration and why it occurs, like how it happens and how the organism benefits from cellular respiration. Also it should be understood what substances cellular respiration occurs on more easily and which substances take longer, and why that is because of what they are composed of. Hypotheses For this experiment there were two substances to be brought in and experimented with, substances that were tried were pure honey and water. 1). 50 ml of pure honey will produce 10 cm of carbon dioxide. 2). 25 ml of pure honey diluted with 25 ml of water will produce 7 cm of carbon dioxide. Introduction There are two processes to remove energy, that is aerobic and anaerobic. Anaerobic is the process of fermentation and requires no oxygen. Aerobic is cellular respiration and requires oxygen. Going further into aerobic is the process of cellular respiration is the process which energy is removed in the form of ATP, this process requires oxygen and a food source. All Oxygen using organisms perform cellular respiration. There are 3 major steps to cellular respiration: 1). Glycolysis- It...
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...The Diversityof Life Lab Manual Stephen W. Ziser Department of Biology Pinnacle Campus for BIOL 1409 General Biology: The Diversity of Life Lab Activities, Homework & Lab Assignments 2013.8 Biol 1409: Diversity of Life – Lab Manual, Ziser, 2013.8 1 Biol 1409: Diversity of Life Ziser - Lab Manual Table of Contents 1. Overview of Semester Lab Activities Laboratory Activities . . . . . . . . . 2. Introduction to the Lab & Safety Information . . . . . 3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 15 30 39 46 54 68 81 104 147 3. Laboratory Exercises Microscopy . . . . . . Taxonomy and Classification . Cells – The Basic Units of Life . Asexual & Sexual Reproduction Development & Life Cycles . . Ecosystems of Texas . . . . The Bacterial Kingdoms . . . The Protists . . . . . . The Fungi . . . . . . . The Plant Kingdom . . . . The Animal Kingdom . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 13 17 22 26 29 . 32 . 42 . 50 . 59 . 89 4. Lab Reports (to be turned in - deadline dates as announced) Taxonomy...
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...TEACHER: ARCADIO CERVANTES STUDENT'S NAME: LORENA ROSMERI DE LEON VASQUEZ 3020 "LAB REPORT" #5 CELL TYPES AND STRUCTURES OBJECTIVE To observe the two main types of cells and their typical structure. INTRUDUCTION * PROKARYOTE:Any cellular organism that has no nuclear membrane, no organelles inthe cytoplasm except ribosomes, and has its genetic material in theform of single continuous strands forming coils or loops, characteristics of all organisms is the kingdom Monera, as the bacteria and blue-green algae. a cell lacking a true membrane-bound nucleus; * EUKARYOTE: is an organism with a complex cell or cells, in which the genetic material is organized into a membrane-bound nucleus or nuclei. * PROKARYOTIC CELL PROKARYOTIC CELL CHLOROPLAST: Chloroplasts are the food producers of the cell. The organelles are only found in plant cells and some protists such as algae. Animal cells do not have chloroplasts. Chloroplasts work to convert light energy of the Sun into sugars that can be used by cells. * AMYLOPLAST: A nonpigmented organelle, or plastid, occurring in the cytoplasm of plant cells. Amyloplasts transform glucose, a simple sugar, into starch through the process of polymerization, and store starch grains within their stretched membranes. * CHROMOPLAST: Are plastids, other than chloroplasts, that produce and store pigments. Found in flowers, leaves, roots and ripe fruits, they contain carotenoids (lipid-soluble pigments ranging from yellow...
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...Red de Revistas Científicas de América Latina, el Caribe, España y Portugal Sistema de Información Científica Duangporn Kantachote, Pakorn Prachyakij, Wilawan Charernjiratrakul, Metta Ongsakul, Yodsawee Duangjitcharoen, Chaiyavat Chaiyasut, Teruhiko Nitoda, Hiroshi Kanzaki Characterization of the antiyeast compound and probiotic properties of a starter Lactobacillus plantarum DW3 for possible use in fermented plant beverages Electronic Journal of Biotechnology, vol. 13, núm. 5, 2010, pp. 1-15, Pontificia Universidad Católica de Valparaíso Chile Available in: http://www.redalyc.org/articulo.oa?id=173318799002 Electronic Journal of Biotechnology, ISSN (Electronic Version): 0717-3458 edbiotec@ucv.cl Pontificia Universidad Católica de Valparaíso Chile How to cite Complete issue More information about this article Journal's homepage www.redalyc.org Non-Profit Academic Project, developed under the Open Acces Initiative Electronic Journal of Biotechnology ISSN: 0717-3458 http://www.ejbiotechnology.info DOI: 10.2225/vol13-issue5-fulltext-1 Characterization of the antiyeast compound and probiotic properties of a starter Lactobacillus plantarum DW3 for possible use in fermented plant beverages Duangporn Kantachote1 1 · Pakorn Prachyakij1 · Wilawan Charernjiratrakul1 Metta Ongsakul · Yodsawee Duangjitcharoen2 · Chaiyavat Chaiyasut2 Teruhiko Nitoda3 · Hiroshi Kanzaki3 1 Department of Microbiology, Faculty of Science, Prince of Songkla University,...
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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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