logging in or signing up Alcohol Fermentation by Yeast aSGuest72179 Download Post to : URL : Related Presentations : Share Add to Flag Embed Email Send to Blogs and Networks Add to Channel Uploaded from authorPOINT lite Insert YouTube videos in PowerPont slides with aS Desktop Copy embed code: (To copy code, click on the text box) Embed: URL: Thumbnail: WordPress Embed Customize Embed The presentation is successfully added In Your Favorites. Views: 526 Category: Science & Tech.. License: All Rights Reserved Like it (0) Dislike it (0) Added: October 21, 2010 This Presentation is Public Favorites: 1 Presentation Description No description available. Comments Posting comment... Premium member Presentation Transcript Alcohol Fermentation by Yeast : Alcohol Fermentation by Yeast Presentation by: Myrah Griffin, Priya Dixit, Christiana Eltiste, and Chris Johnson Introduction : Introduction Several products such as alcoholic beverages and many types of bread use the method known as fermentation (Raven 2011). Aerobic Final electron acceptor is oxygen. Anaerobic respiration Final electron receptor is an organic molecule (Raven 2011). Slide 3: Fermentation Takes place in unicellular fungi. This occurs in yeast (commonly) which is mainly used for baking (e.g. bread). Saccharomyces cerevisiae baker’s yeast. Yeast switches from aerobics respiration to anaerobic respiration when the amount of oxygen is low. Decarboxylation Release of CO2 as a product. Slide 4: Carbon Dioxide trapped in the yeast forces the bread to rise due to the pressure of the CO2 molecules (Morgan and Carter 2008). CO2 gas causes a water bubble to move upwards when the pipette is inverted. Enzymes have much to do with the rate of a reaction. Temperature and concentration of yeast are some factors that can affect the enzyme (Raven 2011). Methods and Materials Used : Methods and Materials Used Slide 6: A graduated cylinder was used to measure the liquids. Note: We swirled the yeast solution before measuring out the 10 mL. We allowed the flask to incubate for 5 minutes. We made a respirometer for the solution, and took measurements of the water droplet at 1 minute intervals for 5 minutes. Slide 7: Grow Force Slide 8: Independent Investigation Note: We swirled the yeast solution before measuring out the 10 mL. A graduated cylinder was used to measure the liquids. We allowed the flasks to incubate for 5 minutes. Slide 9: We made respirometers for each solution, and took measurements of each water droplet at 1 minute intervals for 5 minutes. Grow Force Slide 10: The experiment was replicated 3 times. The data was recorded in a table! Slide 11: Syringe Pic Grow Force. http://www.growforce.co.uk/product_images/1061/1/10-cc- plastic-syringe.jpg THIS SLIDE IS JUST SO YOU KNOW WHERE I GOT THE PICTURE FROM!!!! PUT THE SITE IN THE LITERATURE CITED SLIDE!!! You do not have the permission to view this presentation. In order to view it, please contact the author of the presentation.
Alcohol Fermentation by Yeast aSGuest72179 Download Post to : URL : Related Presentations : Share Add to Flag Embed Email Send to Blogs and Networks Add to Channel Uploaded from authorPOINT lite Insert YouTube videos in PowerPont slides with aS Desktop Copy embed code: (To copy code, click on the text box) Embed: URL: Thumbnail: WordPress Embed Customize Embed The presentation is successfully added In Your Favorites. Views: 526 Category: Science & Tech.. License: All Rights Reserved Like it (0) Dislike it (0) Added: October 21, 2010 This Presentation is Public Favorites: 1 Presentation Description No description available. Comments Posting comment... Premium member Presentation Transcript Alcohol Fermentation by Yeast : Alcohol Fermentation by Yeast Presentation by: Myrah Griffin, Priya Dixit, Christiana Eltiste, and Chris Johnson Introduction : Introduction Several products such as alcoholic beverages and many types of bread use the method known as fermentation (Raven 2011). Aerobic Final electron acceptor is oxygen. Anaerobic respiration Final electron receptor is an organic molecule (Raven 2011). Slide 3: Fermentation Takes place in unicellular fungi. This occurs in yeast (commonly) which is mainly used for baking (e.g. bread). Saccharomyces cerevisiae baker’s yeast. Yeast switches from aerobics respiration to anaerobic respiration when the amount of oxygen is low. Decarboxylation Release of CO2 as a product. Slide 4: Carbon Dioxide trapped in the yeast forces the bread to rise due to the pressure of the CO2 molecules (Morgan and Carter 2008). CO2 gas causes a water bubble to move upwards when the pipette is inverted. Enzymes have much to do with the rate of a reaction. Temperature and concentration of yeast are some factors that can affect the enzyme (Raven 2011). Methods and Materials Used : Methods and Materials Used Slide 6: A graduated cylinder was used to measure the liquids. Note: We swirled the yeast solution before measuring out the 10 mL. We allowed the flask to incubate for 5 minutes. We made a respirometer for the solution, and took measurements of the water droplet at 1 minute intervals for 5 minutes. Slide 7: Grow Force Slide 8: Independent Investigation Note: We swirled the yeast solution before measuring out the 10 mL. A graduated cylinder was used to measure the liquids. We allowed the flasks to incubate for 5 minutes. Slide 9: We made respirometers for each solution, and took measurements of each water droplet at 1 minute intervals for 5 minutes. Grow Force Slide 10: The experiment was replicated 3 times. The data was recorded in a table! Slide 11: Syringe Pic Grow Force. http://www.growforce.co.uk/product_images/1061/1/10-cc- plastic-syringe.jpg THIS SLIDE IS JUST SO YOU KNOW WHERE I GOT THE PICTURE FROM!!!! PUT THE SITE IN THE LITERATURE CITED SLIDE!!!