The Relationship Between Food Concentration, and Respiratory Activity
In this experiment different concentrations of sucrose were tested to determine which leads to the most respiratory activity in yeast. Yeast is a heterotrophic anaerobic fungus which lacks chlorophyll. Yeast is used commercially to ferment the sugars of wheat, barley, and corn to produce alcohol, and in the baking industry to raise or expand dough. Yeast or alcoholic fermentation is the anaerobic process of respiration by which sugars, such as glucose and sucrose, are converted into ethanol and carbon dioxide (CO2 ). This process is illustrated in the following equation: yeast C12H22O11 + H2O
---> 4 CH3CH2OH + 4 CO2 sucrose + water (yields) ethanol + carbon dioxide
In order to determine what concentration of sucrose and water leads to the most respiratory activity, ten large test tubes were set with different concentrations by the process of serial dilution. The first test tube was filled with 40 ml of 60% sucrose solution. Then, the nine remaining test tubes were serially diluted, so that the sucrose concentration ranged from 30% to
0.12%.
The hypothesis in this expriment was that the most respiratory activity would take place with 60% sucrose concentration. Since yeast fermentation requires sucrose and water, aproximately equal proportions of both would yield to the most respiratory activity.
Once the sucrose concentration was serially cut to the desired level, the experimenter added 5 ml of yeast suspension to each one of the ten test tubes. Then, ten small test tubes were placed invertedly into each one of the large test tubes, making sure no air bubbles remained within the small tibes.
The test tubes were left 24 hours, allowing for fermentation to take place. But, no respiratory activity was detected.
In previous experimentation, it was found that yeast fermentation did take place in different molasses concentrations. Since, molasses contains large quantities of sucrose, it was assumed that different concentrations of
5. Two or more samples may be applied to each plate if they are kept
2. A test tube was then filled with 35ml of yeast and placed in the
We then took 1ml of the 0.1% solution from test tube 2 using the glucose pipette and added it to test tube 3, we then used the H2O pipette and added 9ml of H2O into test tube 3 creating 10ml of 0.01% solution.
If the amount of either hydrogen peroxide or yeast is different in any of the sections in the experiment then the results
“A Simple Matter of Hunger” narrates the life of Eleanor Wilson, foster mother to an infant with acquired immune deficiency syndrome. Monitoring Jancey is full-time work, and it involves dealing with insensitive and ignorant people, incompetent healthcare, and consistent bad news. Although the child is not her own and raising her promises never-ending heartbreak and difficult, Eleanor cares for Jancey as well as any mother can.
In this discussion post we are to describe the structures and functions of the respiratory system. We were asked to include major organs and how they work within the body and to notate symptoms of failure within the respiratory system.
When performing evidence based practice research, the Iowa Model uses a team or individual approach to assist nurses in the journey to quality care. The Iowa Model begins by offering a process of selecting a proper clinical topic, which is often a recurring problematic issue (Polit & Beck, 2012). This topic is formulated as a question to improve a technique or procedure. Once the researcher determines that an ample amount of reported investigation exists on the desired question, information may be gathered and presented for approval (Polit & Beck, 2012). The research may lead to a gradual change in nursing practice.
The question that was proposed for investigation was: Can the theoretical, actual, and percent yields be determined accurately (Lab Guide pg. 83)?
Stuffed and Starved brings to light the uneven hourglass shape that exists within our world’s food system, and describes what factors contribute to these discrepancies. It begins with the decisions farmers are forced to make on the farm, and ends with the decisions the consumers are able to make at the grocery stores. The purpose of Stuffed and Starved was to describe what factors attribute to the hourglass shape of the food system. Author Raj Patel points out who is profiting and who is suffering in this system, and gives insight as to how the system may be improved.
4. Put each group of potato discs in one of the 6 test tubes and watch
The human respiratory system consists of organs responsible for taking in oxygen and expelling carbon dioxide gas. Oxygen in air enters through the upper respiratory tract, which begins with the nose and the mouth, and is carried into the pharynx, the trachea, and into the lungs, where the exchange of gases occurs.
The Mechanism and Regulation of Breathing Breathing is an involuntary movement that is controlled by the medulla, which is part of the hind brain. Air is sucked into the lungs. through an active process called inspiration. The external intercostals muscle contract and the internal intercostals muscle relax this causes. the ribs to be drawn upwards and outwards.
There were five test solutions used in this experiment, water being the control, which were mixed with a yeast solution to cause fermentation. A 1ml pipetman was used to measure 1 ml of each of the test solutions and placed them in separated test tubes. The 1 ml pipetman was then used to take 1ml of the yeast solution, and placed 1ml of yeast into the five test tubes all containing 1 ml of the test solutions. A 1ml graduated pipette was placed separately in each of the test tubes and extracted 1ml of the solutions into it. Once the mixture was in the pipette, someone from the group placed a piece of parafilm securely on the open end of the pipette and upon completion removed the top part of the graduated pipette.
Since we have been learning about nutrition in class, our task was to record a food log. Nutrition requires a well-balanced diet containing nutrient and vitamins like amino acids and fatty acids. Over the past seven days I have been recording and have been looking very carefully at my intake of nutrients, minerals, vitamins, and fats. In our task, the objective was to record the basic foods we ate during the period of seven, but it did not require recording every single detail or our intake of food. Doing this food log was a pain and it was disturbing because I never wrote about what I ate like breakfast, lunch, dinner, or additional meals. I found this food log useful because it helped me learn what I can change in my intake of foods to make my diet healthy and to see what about my diet is affecting me from being healthy because I could affect me in the future.
Proper nutrition is one of the most essential elements to being healthy and living a long life. People deal with food every day, and food has been a part of life since the beginning of civilization. What we eat becomes our diet, and our diet plays a major role in deciding how healthy we are and how well our body functions. Without proper diet, our body cannot carry out the functions it needs to perform. Most people have some common knowledge on what is good and what is bad for the human body to consume. Fruits, vegetables, nuts, and grains are some common items people think of when they think of healthy foods. However, it is not enough just to know what foods are good for your body, it is also important to understand why certain foods are good for you and what they do to help the body function.