Fleischmann's Rapid-Rise Yeast

The purpose of this lab report is to employ a myriad of skills, tools and, methods learned throughout this semester to perform the appropriate tests for the identification of the assigned unknown bacteria. Add more background information here!!! The most important tools and techniques used during this identification include aseptic technique, microscopic examination and, the use of selective and differential media. Aseptic technique is an important tool for microbiologists. It is imperative that aseptic technique is maintained throughout the length of any test to avoid any cross-contamination that may lead to inaccurate results.

Another critical problem with sample processing and analysis is cold settling the wild yeast. After collecting berries from the valley floor, interns cold settle berries at 8 degrees Celsius for 48 hours. They also cold settle berries harvested from the hillside for 20 hours. However if the temperature is too low, the yeast would be "cold shocked"; although low temperatures may help to preserve the aroma but it will slow the activity rate of yeasts, thus resulting in the lag phase and fermentation activity will be stuck. When fermentation is stuck, microorganism (yeast) growth rate will be reduced and they will minimally consume sugar to convert them to ethanol.

Subsequently, the combination of the high supply and low demand caused farmer profits to reach an all-time low, thus leading to the government having to intervene in order to put an end to the economic meltdown the farmers were facing. This action ended up establishing subsidies surrounding agriculture, encouraging the growth of a select few crops and advocating for “mix[ing] corn-based ethanol into our gasoline”, not only protecting farmers from falling deeper into a cycle of debt but also revitalizing the entire agriculture industry. Now, corn production is one of the only ways that farmers can stay afloat in the economy despite their ever-increasing debt as they move forward with more improved technology. As affirmed by journalist Nathan F., “ethanol [among other corn-based products] has brought a lot of money into the farming economy”, and it would be reasonable to assume that a forced decline in corn’s prominence would be devastating to

Most gasoline has 10-15% alcohol produced from corn. As a result, some say, the price of food has risen, causing hardship, increased food prices, and other problems. What are the real facts? Gasoline has ethanol inside, ethanol comes from corn. Corn is the main source of ethanol, many people spend 50% or more of their income on food.

Ethanol fuel would be our way of changing to better the environment and our

They are two crucial aspects to the topic of energy, but are not included by the UN. A determinant reason that millions of people across the globe have to resort to biomass to cook is that the cost associated with modern energy makes it less accessible (Birol, p.1). This unfortunate situation is due to many reasons. A key reason is that many of the resources required to install energy plants are disproportionally controlled by a few geopolitical actors. This causes large fluctuations on the commodity prices all over the globe, making not only modern energy, but also other basic human development targets, such as shelters and transportations less attainable (Regnier, p.2).

Good evening everyone, I am honored to join this conference, as the representer of Australia Biodiesel Council (ABC). My presentation considers the future of biofuels, in particularly, the future of energy in our world. Ladies and gentlemen, if I ask you what is the most urgent global issue that we are all facing, I would expect to hear the answer of global warming. It is evident that human activities, in our rapidly increasing demand for energy, have made detrimental effects on the environment, giving rise to a series of environmental issues.

1% glucose, 1% maltose and 1% lactose all progressively get positive results by changing colours to reddish brown at the end of this experiment. In this case the aldehyde functional group that is present in the products (monosaccharides and some disaccharides) in this reaction is able to reduce copper in the presence of alkali and this produces colour changes while converting to an aldose sugar. Honey is made of fructose and glucose which instantly turned brown after the test-tube was placed in the boiling water because of its active aldehyde and carbonyl group. The copper (II) sulphate present in the Benedict’s solution reacts with electrons from the aldehyde group which results in a redox reaction to from cuprous oxide, a red brown precipitate that seen in all of the above mentioned solutions (Hill, 1982). Beer also gave positive results because it contains aldehydes and ketones (i.e. acetone, trans-2-butenal, furfual) during its beer production process where the sugars are converted through fermentation (Hill, 1982).

For instance, “it would produce 2,000 gallons [of biofuel from microalgae in waste water] per acre per year, it would produce over 2 million gallons of fuel, which is about 20 percent of the biodiesel,” by including these results Trent indicates

For example, fermentation occurs in yeast in order to gain energy by transforming sugar into alcohol. Fermentation is also used by bacteria, they convert carbohydrates into lactic acid. Ethanol fermentation is done by yeast and certain bacteria, when pyruvate is separated into ethanol and carbon dioxide. Ethanol fermentation has a net chemical equation: C6H12O6 (glucose) > 2C2H5OH (ethanol) + 2CO2 (carbon dioxide). This process of ethanol fermentation is used in the making of wine, bread, and beer.

Background Information: Yeast fermentation is directly affected by the change in temperature, because the rate of chemical reactions is affected by temperature. If the yeast has been exposed to its optimum temperature (66.667 degrees Celsius) then it will give off the highest carbon dioxide production. As the temperature gets higher, the yeast will produce more carbon dioxide, until at some point carbon dioxide production will decrease, that is when the yeast cells have become denatured due to the increase in temperature. Chemical reactions

The Effect of Sugar Concentration on CO2 Production by Cellular Respiration in Yeast Introduction In this lab, our main focus was to find how sugar concentration affect yeast respiration rates. This was to simulate the process of cellular respiration. Cellular respiration is the process that cells use to transfer energy from the organic molecules in food to ATP (Adenosine Tri-Phosphate). Glucose, CO2, and yeast (used as a catalyst in this experiment) are a few of the many vital components that contribute to cellular respiration.

o For all three trails the H202 solution in water increase by 10˚C in terms of before and after yeast is added. o The third trial has the same trend of increase as the first two but begins and ends with a 1˚C higher than the previous trials. Data processing: Number of moles for the hydrogen peroxide (H202) 34.02 =

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.

The Amazonas is the second biggest source of production of soybeans in the world. Its demand has increased during the years since soybean is considered a multifunctional product that can be used as a food source for animals and humans, and as a source of biodiesel fuel. Furthermore, the demand increased to a point where cultivators started burning new hectares full of trees to fulfill that demand. Consequently, emissions of carbon dioxide where released to the atmosphere polluting the environment and making the greenhouse effect worst.