An article was published on a comparison of two yeast extracts, baker's yeast and brewer's yeast. Brewer's yeast is a surplus by-product obtained from a brewery, hence it is less expensive than primary-grown baker's yeast. Samples of both yeast extracts were prepared at four different temperatures (45, 48, 51, and 54 degrees C
I have just finished doing a science project with my son (8th grade). We tested the best conditions for growing yeast. We used four empty water bottles-one with only yeast and warm water, one with yeast and 1/2 teaspoon sugar and warm water, one with yeast and 1 tablespoon sugar and warm water, and the last bottle was only yeast
Glucose and sucrose easily produced alcohol fermentation in yeast. Why didn't galactose and lactose?
This was the virtual experiment.
pH was set at 7
temperature 20 degrees C
20 ml of glucose was added to 1ml yeast
20ml or sucrose was added to 1ml of yeast
20ml of galactose was added to 1 ml of yeast
20ml of lact
Which carbohydrate solution (molasses, glucose, or sucrose) would a yeast ferment to the greatest extent?
5ml yeast 5ml Molasses
7.5 ml yeast 2.5 ml Molasses
0 yeast 5ml water 5ml molasses
5ml yeast 5 ml water
5ml yeast 5 ml Glucose
5ml yeast 5
When the concentration of sugar is doubled, assuming there is enough yeast, what happens to the time it takes for the solution to change from blue to yellow? â?¨
2. â?¨stays the same
A test tube is setup with some yeast, sugar solution and indicator in it. The color
Derive the fractional compositions for monoprotic and diprotic systems showing the steps as clear as possible including a brief description of a fraction compostion plot. And if possible throw in examples, so I can understand it better.
You have found a yeast gene that appears to encode a DNA polymerase, and you hypothesize that a related gene exists in humans. Describe, in detail, the experiments you would use to test this hypothesis.