Human Anatomy & Physiology (11th Edition)
11th Edition
ISBN: 9780134580999
Author: Elaine N. Marieb, Katja N. Hoehn
Publisher: PEARSON
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How could the following experiment be set up?
Students haveing learned the optimum sugar concentration is 20%; students next decide to investigate whether different strains of yeast ferment glucose to produce different amounts of alcohol.
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- Please handraw this graph with all the necessary detailed information: Imagine that I text enzyme rate for four different temperatures: 10 degrees celsius, 20 degrees celsisus, 30 degree celsius, and 40 degree celsius, in separate tubes. The enzyme appears to work faster as temperature increases, but completely ceases activity at 40 degrees celcius. Sketch a graph to show this outcome, but here you will graph product formation (nmoles/mL) vs. time (minutes). The graph should be 4 lines and HANDDRAWN. Include a legend if necessary. You do not need precise quantitivate values, but most show the correct trends on the graph.arrow_forwardPractice Question #1 Each of the following statement FALSE. Tell me what is incorrect with the statement and correct it when possible. For example, if the statement says: the sky is red during daytime. You would answer: the sky isn't red during daytime, it is blue. a) Staphylococcus aureus use MreB proteins to organize their morphology (shape) into cocci. b) Most bacteria will have maximum growth in a glucose-rich environment such as maple syrup. c) The table below shows that Streptococcus pyogenes is a facultative halophile. Amount of Growth Staplnylococcus aureus Streptococcus pyogenes Nutrient agar ++ ++ Nutrient agar + 7.5% NaCl +arrow_forward1st Bag: shredded wheat original cereal, Warm water, and yeast (no sugar) 2nd Bag: Cinamon Toast Crunch, Warm Water, and yeast 3rd Bag: Fruit Loops, Warm Water, and yeast (all these bags were placed under a heat lamp for 25 minutes) (After these bags were placed under the heat lamp and they all had different reactions after put under the heat lamp, due to the sugar contents in the cereals) So the question is: The sugar content was higher in some bags than others. What did you observe in the bags containing more sugar?arrow_forward
- Which of the following test will be useful for initial distinction between Which of the following test will be useful for initial distinction bet Salmonella and Escherichia? Lactose fermentation in MacConkey Motility H2S production in Indole medium Glucose fermentation in KIAarrow_forwardArrange the following steps in the experiment regarding the effect of temperature on fermentation (anaerobic respiration) 1 4 Sugar and water are mixed Measure the height of foam is measured Test tubes are placed in water bath Yeast and glucose solution are mixed Graph the height vs temperaturearrow_forward2C. A “pulse-chase" experiment using "C-labeled glucose can be carried out on a yeast extract that is maintained under strictly anaerobic conditions. The experiment consists of incubating a small amount of "C-labeled substrate (the pulse) with the yeast extract just long enough for each intermediate in the fermentation pathway to become labeled. The label is then “chased" through the pathway by the addition of excess unlabeled glucose. The chase effectively prevents any further entry of labeled glucose into the pathway. 2 ADP 2 ATP Glucose ---> CH3 2 NAD* 2 NADH 2 Pyruvate H H H-C-OH C=0 CH3 CH3 2 co, 2 Ethanol 2 Acetylaldehyde (1) If [1-"C]glucose (glucose labeled at C-1 with "C) is used as a substrate, will there be any "C in the product (ii) Lactic acid is the final fermentation product in vertebrates, while ethanol is the final fermentation product in yeast. Lactic acid can be converted back into glucose while ethanol can not be. In the space below, use a thermodynamic rationale to…arrow_forward
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