Lab Report Yeast Mating

In this experiment, one tested solutions that consisted of the standard yeast solution and added raw materials of interest. First, one measured and then added seven grams of Fleischmann 's Rapid-Rise yeast to a bottle containing two hundred and fifty milliliters of warm distilled water for the purposes of creating the standard yeast solution that was used in the fermentation experiment. Next, the standard yeast solution was added to each of the four fermentation flasks. After swirling the bottle, one and a half grams of the fermentation substrate was added into a beaker with fifteen milliliters of yeast suspension. The fermentation flask marked one required one and a half grams of Zulka Brand Morena Pure Cane Sugar as the fermentation substrate, the fermentation flask marked two required one and a half grams of Maseca Brand Corn Flour as the fermentation substrate, the fermentation flask marked three required one and a half grams of Carolina Biologicals Glucose as the fermentation substrate, and the fermentation flask marked four required one and a half grams of distilled water as the fermentation substrate.

The process consisted of counting the second generation flies and observe the phenotype in this case eye pigmentation. F1 had red/brown eye color. The following table demonstrates the phenotypic ratio obtained for an F2 generation. Table 1.1 Phenotypic ratio of second generation D. melanogaster.

Multiplication of yeast is caused by several factors , a nutrient poor diet and stress will suppress our immune systems and upset the balance of friendly bacteria. Antibiotics used to treat ear,nose and throat infections (tetracycline and vybramycin ) will eradicate all the friendly bacteria (acidophilus, bifidus, bulbous etc) in the colon. Yeast will feed on sugar, damp conditions and environmental moulds will all cause it to multiply.

Shorthorn The Shorthorn breed of cattle originated in the North East of England in the late 18th century. The breed was developed as dual-purpose, suitable for both dairy and beef production; however, certain blood lines within the breed always emphasised one quality or the other. Over time, these different lines diverged, and by the second half of the 20th century, two separate breeds had developed – the Beef Shorthorn, and the Milking Shorthorn. All Shorthorn cattle are coloured red, white, or roan, although roan cattle are preferred by some, and completely white animals are not common. However, one type of Shorthorn has been bred to be consistently white – the Whitebred Shorthorn, which was developed to cross with black Galloway cattle

During random fertilization, no gamete has a greater chance than the other with fusing together in sperm and zygote fusion. These processes contribute to the production of genetic variety because of the many opportunities of unique combinations, unlike the process of mitosis, in which identical daughter cells are always the

DNA from the actual parents - Use these chromosomes to make a baby for the DNA profile. Sample D D 248 BP___TPOX #2 Pater. Chromo D 145 BP_D5

After that the pre-measured amount of yeast is added. Yeast is the crucial ingredient and acts as fermenting agent responsible for gassing effect in wheat flour dough and plays important role in volume, taste and desired fine honeycomb like structure of bread crumb. Scientific name of baker’s yeast is Saccharomyces cerevisiae. It is the single largest and most commonly used biotechnology product world over.

We use Mendelian genetics to study the genetics of C. elegans. C. elegans have very similar genetics structure to humans. C elegans belongs to Phylum Nematode species which is very different from the earthworm. C. elegans is the first eukaryotic organism to have an entire genome sequence. It is very easy and simple to conduct an experiment on C. elegans that’s why the majority of laboratories use this organism.

I predicted that the control would have a higher alcohol content than the experimental since beta and alpha amylase are working together. Since only Alpha-Amylase worked in the experimental, there was probably bigger carbohydrates present in the flask, therefore, there was a lower alcohol percentage since yeast can’t digest bigger sugars. b. My results also matched my prediction regarding mean reducing carbohydrate levels during the mashing process between the control and the experimental. My prediction stated that there would be less reducing carbohydrate ends in the experimental, which was proven in the data table.

What is the effect of temperatures 10°C , 20°C, 40°C, 60°C and 70°C ± 1/°C on yeast fermentation when baking bread? ii. Aim: The focal aim of this experiment is to investigate the effect that temperature has on the growth and respiration of yeast (Saccharomyces cerevisiae) fermentation. iii.

Sugar/ glucose is an important carbohydrate that can be made during photosynthesis from water and carbon dioxide, using energy from sunlight. Carbon dioxide is given off as a waste product when energy is released by the breaking down of glucose. This can be used by plant cells in the process of photosynthesis to form new carbohydrates. Yeast is a single-celled fungus that can break down sugars (glucose) to help produce carbon dioxide. Research Question

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.

Polyploidy is when an organism has more than twice the haploid number of chromosomes. The process of sympatric speciation begins when an offspring is born diploid, meaning it has twice the haploid number of chromosomes. For example, the common fruit fly ordinarily has eight chromosomes, whereas a diploid fruit fly has sixteen chromosomes. These organisms can then have offspring that are tetraploid and so on. It is impossible for organisms with different amount of chromosomes to mate with each other; a diploid organism cannot mate with a tetraploid organism, which creates reproductive isolation and in turn leads to evolution (Coyne 1).Isolation due to polyploidy is more common in plants than animals because plants can reproduce asexually while animals most often cannot.

Sexual reproduction is most common type of reproduction among the plants and animals. They are of following types; 1) Syngamy: The fusion of gametes takes place completely, if male and female gametes are produced by same cell or organism and both gametes fuse together to form a zygote, this is called as Autogamy, paramecium is its example. Another is Anisogamy in which some organisms produce two types of gametes. Both types of gametes differ from each other in their shape and size and are known as an isogametes or heterogametes. Male gametes are motile and small in size and are known as micro gametes.