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I am needing help with 1 through 3, please
1) Using the graphs, indicate if the data supports or does not support the hypothesis: The rate of balloon inflation will be directly proportional to the amount of sugar added to the yeast solution. Also, which graph illustrates the most clearly what happened in the experiment and why?
2) Which graph illustrates the most clearly what happened in the experiment? Why?
3) Glycolysis in an anaerobic environment produces a net of 2 ATP and Pyruvate. Why does Yeast bother to ferment Pyruvate to Ethanol?
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- Ethanol can be produced either from plant biomass using microbial fermentation or from ethylene using chemical synthesis way. Lütfen birini seçin: О а. True O b. FalseThe supernatant from the first centrifugation of the barely seeds extract will most probably: O a. Contain starch and amylase, and lack glucose O b. Lack starch and amylase and contain glucose O c. Lack starch and contain glucose and amylase O d. Lack both starch and glucose and contain amylase e. Contain starch, glucose and amylase pe here to search hpCalculate the chemical equation product of 5 (C6H12O6) of the different fermentation 1. Alcoholic Fermentation 2. Acetic Acid Fermentation 3. Lactic Acid Fermentation
- Yeast cells has been cultured on glucose (Table 1). The growth data follows the Monod Equation Table 1: Growth data for yeast cells Glucose concentration (mg/L) 7 10 15 40 200 1000 Specific growth rate (h*¹) 0.066 0.088 0.12 0.294 0.330 0.364 0.419 0.451 0.2 0.304 0.340 0.458 Observed yield, Y'x/s (g/g) a) Calculate the maximum specific growth rate (max) and the substrate constant (Ks) b) Estimate the true yield Y'x/s and the maintainance coefficient ms c) Calculate the doubling time at a concentration of 15 mg/L glucose d) Calculate the substrate consumption rate (rs) assuming a substrate concentration of 40 mg/L and a biomass concentration of 100 mg/LO Ara (Alt+ Ğ) Yeni. - Gözden Geçir Görünüm Yardım Başvurular Posta Gönderileri 1) Discuss this graph in the meaning of substrate depletion. 100 80 [S] [P] 60 40 20 20 40 60 80 100 Time (s.) ere goz atın 7SUS 17 19 5 8. 9. Relative ConcentrationAaBbCcDd AaBbCcDd AaBbC AaBbCcC AaB AaBbC I Normal 1 No Spac. Heading 1 Heading 2 Title Subtit Paragraph Styles BIO 121 Section Yeast cells use sugars to undergo the chemical reactions of cellular respiration. We will test the ability of yeast cells to sucrose as an energy source for cellular respiration. We will examine if various concentrations of sucrose has an effect on cellular respiration and whether the temperature also plays a role in cellular respiration Answer these questions based on the video posted: Using this data table graph the data from the experiment in the video: Amount of Foam in the Yeast Experiment| Time 20°C/RT 30°C 40°C 50°C 60°C O min Ост Ocm Ocm Ост Ост 10 min 1.5cm 4cm 11cm бст Зст 20 min 2.5cm 9.5cm 17cm 11cm 9cm 30 min 4.5cm 13cm 18cm 10cm 11cm Using the data presented in the video for the yeast experiment draw a line graph. There are time points shown 0, 10, 20 and 30 minutes. Plot a line graph of foam level(s) for each temperature versus time (Time is on…
- It is required to recover active extracellular enzymes from a completed fermentation mediumthat also consists of proteins (<200,000 molecular weight cut-off (MWCO)) and bacterial cells (1-2μm). A cross-flow 0.35 μm microfiltration (MF) with retentate recycled back to the fermenter willbe used over a period of 5 hours during which time flux is assumed to decline linearly. After 5 hours, assuming 95% of the bacteria are retained and given the additionalinformation below, what is the concertation of bacteria remaining in the fermenter and what area,in m2 , of MF membrane is needed? Initial bacterial concentration = 1.2 gdcw /L (dcw = dry cell weight)Volume of medium at the beginning = 15 m3Volume of medium left in the fermenter after 5 hours filtering = 1 m3Initial (starting flux) = 6.5 x 10-5 m sec -1Final flux (after 5 hours of filtering) = 3.9 x 10-5 m sec -O e. Strain the mixture Wheat does not have any fat content it only has starch. Select one: O True O FalseName: Sincere Frias Date: (0/2/2od0 Period Ced th nzy ck. Enzyme Models & Factors Affecting Enzyme Action PART I – Lock and Key Model st In this part you will construct models of enzymes. Remove the last page and cut all shapes out. 2. The different shapes will represent both enzymes and substrates. 3. Match up as many of the pieces as you can. 1. Questions 1. The enzyme maltase combines the substrates h ydrolysis + Starch molecule to produce the disaccharide maltose. 2. The enzyme ATPase combines the substrates_molecule and to produce the ATP (Adenosine TriPhospate). Iriglyceride 3. The enzyme lipase works on the substrate called 4. The enzyme phosphatase works on the substrate called 5. What is the relationship between the substrate and the enzyme?
- in the SIM test, the S part checks for: fermentation of sugar fermentation of sulfur synthesis of ferric citrate reduction of sulfur reduction of sugarCalculate the new Km of the lactase reaction with inhibitor X.A. 0.10 mMB. 0.25 mMC. 0.50 mMD. 1.0 mME. 2.0 mMTest Tube # Enzyme 1 (uL added) Product Formation (umol) 1 0 0 2 25 0.08 3 50 0.15 4 75 0.22 5 100 0.3 6 125 0.37 7 150 0.45 8 175 0.53 9 200 0.59 10 225 0.68 11 250 0.74 A. Make a graph is Excel/Google Sheets plotting Product formation (umol) on the y-axis and Enzyme volume added on the x-axis. Paste the graph below. Make sure to have axis labels and a title on the graph. B. What can you conclude from this graph, ie how is the amount of product formed changing as a function of the amount of enzyme present?