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4. What are the two experimental variables in this experimental design? 5. What gas is collecting in the fermentation tube?

4. What are the two experimental variables in this experimental design? 5. What gas is collecting in the fermentation tube?

Human Anatomy & Physiology (11th Edition)
Human Anatomy & Physiology (11th Edition)
11th Edition
ISBN:9780134580999
Author:Elaine N. Marieb, Katja N. Hoehn
Publisher:Elaine N. Marieb, Katja N. Hoehn
Chapter1: The Human Body: An Orientation
Section: Chapter Questions
Problem 1RQ: The correct sequence of levels forming the structural hierarchy is A. (a) organ, organ system,...
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Using the data below, ONLY answer questions 4 AND 5.
Procedure 5: The Effect of Temperature and Food Source on Yeast Fermentation 1. Obtain four fermentation tubes and fill the first with WARM yeast solution (control), the second with yeast solution and sucrose, the third with yeast solution and protein, and the fourth with yeast solution and sucrose (to refrigerate). 2. Cover the opening of each tube with your thumb and invert it to remove all the air in the upright end of the tube. 3. Let the tubes stand for 30 minutes, after which you'll measure with a ruler how far the water has been displaced from the upright end of the tube. Record your results in the following table. 4. Which tube would you predict to have the greatest gas production 5. With a ruler, measure how far the water has been displaced from the upright end of the rube. Record your results in the following table. Table 5.2 Distance of water displaced (in cm) Tube 1 Warm yeast solution 0 cm. Tube 2 Warm yeast and Sucrose 9.5 cm. Tube 3 Warm yeast and protein 0.4 cm. QUESTIONS 1. What fermentation tube is the control tube in this experiment? Tube 4 Refrigerated yeast and sucrose 4 cm. 2. What two fermentation tubes can be used to determine the best temperature for yeast fermentation? What does the evidence suggest about the effect of temperature on yeast fermentation?
Transcribed Image Text:Procedure 5: The Effect of Temperature and Food Source on Yeast Fermentation 1. Obtain four fermentation tubes and fill the first with WARM yeast solution (control), the second with yeast solution and sucrose, the third with yeast solution and protein, and the fourth with yeast solution and sucrose (to refrigerate). 2. Cover the opening of each tube with your thumb and invert it to remove all the air in the upright end of the tube. 3. Let the tubes stand for 30 minutes, after which you'll measure with a ruler how far the water has been displaced from the upright end of the tube. Record your results in the following table. 4. Which tube would you predict to have the greatest gas production 5. With a ruler, measure how far the water has been displaced from the upright end of the rube. Record your results in the following table. Table 5.2 Distance of water displaced (in cm) Tube 1 Warm yeast solution 0 cm. Tube 2 Warm yeast and Sucrose 9.5 cm. Tube 3 Warm yeast and protein 0.4 cm. QUESTIONS 1. What fermentation tube is the control tube in this experiment? Tube 4 Refrigerated yeast and sucrose 4 cm. 2. What two fermentation tubes can be used to determine the best temperature for yeast fermentation? What does the evidence suggest about the effect of temperature on yeast fermentation?
3. What two fermentation tubes can be used to determine the best food for yeast fermentation? What does the evidence suggest about the effect of food source on yeast fermentation? 4. What are the two experimental variables in this experimental design? 5. What gas is collecting in the fermentation tube?
Transcribed Image Text:3. What two fermentation tubes can be used to determine the best food for yeast fermentation? What does the evidence suggest about the effect of food source on yeast fermentation? 4. What are the two experimental variables in this experimental design? 5. What gas is collecting in the fermentation tube?
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