Beta Vulgaris Lab Report

Task 1: Write a letter to the editor Dear Dr Holzapfel: After reviewing the manuscript submitted by Pearson et al. , I suggest the paper to be revised before the acceptance for publication is granted. The paper hypothesised the predictive response of cell differentiation to be mathematically represented as a function of growth factors concentration in conjunction with shear stress level in a hollow fibre membrane bioreactor (HFMB).

Lysosomes digest the toxins so they can be safely eliminated by the cell. Peroxisomes contain oxidases and catalases that detoxify substances like alcohol and neutralize free radicals. The smooth endoplasmic reticulum (ER) also contains enzymes that detoxify certain drugs (such as alcohol). 3. Mrs. Fender’s jaundice is caused by the accumulation of bilirubin in her blood and tissues.

NIH Senior Health states that when people drink beer, wine and other kinds of drinks, the alcohol goes to the bloods team and then it spreads throughout the body. Then the alcohol moves through the metabolism. Metabolism is a one of the converting substances that our body usually uses. It affects the brain and other more when alcohol is break down into our body. On the other hand, when people drink alcohol, the concentration of alcohol in the blood goes to a peak and it decreases when metabolism makes the alcohol down.

The importance of the experiment is to determine the effects temperature has on beet cell membranes, and to understand why certain cells are best suited for certain environments or in this case certain temperatures. Cell membranes play a vital role in selectively allowing substances such as proteins, nutrients, and other chemicals into and out of the cell. The cell membrane is also a line of defense against harmful chemicals and other agents that try to enter the cell. We hypothesize that increasing the temperature will increase the fluidity of the membrane thus making it less permeable. When the temperature of the cell increases it will cause the phospholipids that make up the plasma membrane to move apart from one another and become more

However in this essay we will focus more on the application of biofuels through the conversion of sugar to alcohol, otherwise known as fermentation. The understanding of fermentation first came into light in 1789 by a french chemist known as Antoine Lavosier, who studied the transformation of substances. Through quantitive chemistry, he studied the mechanism of fermentation by estimating the general proportions of sugar and water molecules in sugarcanes with the with the end products such as carbon dioxide and ethanol; he also added yeast. In his conclusion, two thirds of the sugar was reduced into ethanol and the other one third was

Part A: Osmosis practical task Aim: To observe the effects of osmosis in rhubarb cells. Hypothesis: Water will be extracted out of the cells in the salt solution causing the cells to look different to the cells in the freshwater solution. Materials: Rhubarb Distilled water in a dropping bottle Salt solution in a dropping bottle Microscope, slides, and coverslips Forceps and razor blades or scalpel Paper Towel Method: Clean and dry a slide and coverslip.

Chemical stress affected the cell membrane of a beet cell, because of the higher amount of ethanol added to the beet. For example, we added 1% ethanol, 25% ethanol, and 50% ethanol to 3 test tubes with 15 mm of beets inside. We left it with no air inside for 30 minutes then tested the absorbance of the ethanol without the beet. The class got roughly 0.273 for the 1% ethanol, 1.205 for the 25% ethanol, and 1.882 for the 50% ethanol concentration. In each solution, the ethanol was a bit redder than the last.

This article also discusses how alcohol can impair the recovery process of an athlete by causing a disruption of the white blood cells When reading this article, I consequently noticed that based off of different consumption of alcohol and the person, it will be very hard to determine the effect of alcohol in a general fact. Alcohol has many immune and endocrine system effects that impair blood flow and other system, causing strength, power, muscle endurance, etc. to

Title: How Ph Levels Affected the Fermentation of Beer Hypothesis: The beer will be left with more sugar deposit as the Ph levels increase because alpha/beta -amylase will no longer function. Predictions: Alcohol Percentage Analysis for the Control and the Experimental During this experiment, the pH level was increased, therefore Alpha-Amylase was favored. Due to the nature of Alpha-Amylase cutting randomly through a large carbohydrate molecule, it leaves bigger sugars in the flask, which cannot be digested by yeast. Due to this, less reactions should occur in the experimental, therefore leading to a lower percentage of alcohol production, compared to the control.

This, in turn, reduced alcohol's negative effects on the test rodent's

Diffusion and Osmosis Lab Report  By:  Jettica Williams  BIOL 1107 Lab  September 21, 2016  Prepared for Mrs. Fulford Lab Course  Page Break       The cell membrane act as a roadblock for cells.   The cell membrane has a very hectic job.   It restricts the access to what comes in and what goes out.   The bond the membrane shares with others is the idea of accountability.

.4 Agar Disk Diffusion The antimicrobial tests were carried out according to disc diffusion tests (Lennette et al., 1985, Kim et al., 1995). Cells were streaked on MHA agar plate to obtain colonies at 37°C for 16 hrs after which they were resuspended in sterile saline solution to give an O.D of 0.1 at 600nm. On solidified 2% MHA plate, the bacterial culture is swabbed and sterile disc impression was made, 10 µl plant extracts was loaded on the agar plate.

Joshua Miller 12/18/17 Fermentation Lab report Introduction The term fermentation refers to the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat (wikipedia). Sugars are converted to ethyl alcohol when fermentation happens. In this experiment we determined if yeast cells undergo fermentation when placed in a closed flask with no oxygen. Glucose and yeast are mixed together in a closed flask and allowed to incubate for about one hour.

Chapter VII ANTIMICROBIAL PROPERTY Primary root canal infections are polymicrobial, typically dominated by obligatory anaerobic bacteria. The most commonly isolated microorganisms before root canal treatment include Gram-negative anaerobic rods, Gram-positive anaerobic cocci, Gram-positive anaerobic and facultative rods, Lactobacillus species and Gram-positive facultative Streptococcus species.83 The obligate anaerobes are rather easily eradicated during root canal treatment. In contrast, facultative bacteria such as non-mutans Streptococci, Enterococci, and Lactobacilli, once established, are more likely to stay alive even after chemo-mechanical instrumentation and root canal medication.84 In particular Enterococcus faecalis has gained attention

The media used in this experiment was Trypticase nitrate broth. The reagents used (A and B) were sulfanilic acid and alpha-naphthylamine (respectively). Using aseptic technique, the bacterium (16A and 16B) were inoculated into labeled broth test tubes. The tubes were incubated for 48 hours at 37 degrees Celsius. When the incubation was complete 5 drops of reagent A and 5 drops of reagent B were added to each of the broths.