What conclusions can be drawn about the effects of temperature on the rate of fermentation? Why...
1. What conclusions can you draw about the effect of height on the appearance of a 2. What conclusions can you draw about the effect of the surface texture of a 3. Hypothesize how different fabric substrates such as cotton, silk, and knitted wool, blood spatter pattern? substrate on the appearance of a blood spatter pattern? may affect the appearance of a blood spatter pattern. Be specific about the characteristics that would have an affect. 1. What conclusions can you...
what conclusions can be drawn about a reaction based on the magnitude for each K?
2. Is there a difference between the fermentation rate of the yeast and the top the fermentation rate of the yeast and the temperature? Why? 3. Why do you need to incubate the yeast before you start monitoring air pressure? 4. What else do you think is being produced by yeast fermentation besides CO2? 5. Could you use a pressure sensor to measure aerobic respiration in yeast? Why?
1. Why do yeasts perform alcohol fermentation? 2. What is the chemical reaction for fermentation? 3. Which are the reactants in this reaction? Which are the products? 4. What is the gas that accumulates in the bag, causing it to inflate? In addition to this gas, what is another product of this process? Can you think of one example when either of these products is useful during cooking/baking? 5. How does inflation of the bag correlate with the amount of...
Understand what conclusions about a new theory of the structure of matter and light can be drawn from the following experimental results: the photoelectric effect and the fact that atomic spectra contain discrete, very sharp lines.
Why are you able to evaluate CO2 production as a measurement of alcoholic fermentation? What does it tell you about alcoholic fermentation?
Table 1: Tube contents for Alcohol Fermentation in Yeast. Tube: Sample: DH2O: Yeast Suspension: (ml) Substrate/Reagent Glucose 1ml 3ml 3ml of 10% glucose 1ml 3ml Variable 1: White chocolate 3ml of 10% melted chocolate 1ml 3ml Variable 2: Dark chocolate 3ml of 10% melted chocolate 1ml 3ml Variable 3: Milk chocolate 3ml of 10% melted chocolate What is the purpose of this experiment? Testing if yeast will ferment in different flavors of chocolate (white chocolate, milk chocolate, & dark chocolate)...
2. What conclusions can be drawn about the effect of a trace of Cu(NO3)2 on the rate of the reaction? What effect does it have on the rate law? Reaction Temp TUKI KID Reaction Initial (NH)Sz0. Final (NH.).S20: Time (sec) (M) Initial (M) (M) Final (M) t of lodide lon Concentration 25°C 1.15x10-5 10.40 | 0.20 10.20 0.10 (0.20 10.18 0.09 10.090.09 10.05 0.09 67 155 312 250 moi. List! 4.97x1076 25°C (mollis or 2.47x10-S 25°C mollis fect of Persulfate...
During a lab with the fermentation of sugar, the question asks: Why is the amount of gas you measured only an estimate of the ATP produced? Consider what you know about liquids and gases. How can you change the setup to make it more accurate?
Ethanol, used in alcoholic beverages, can be produced by fermentation of sucrose. The balanced equation for the fermentation process is shown below. What mass of ethanol (C2H5OH) would be produced when 2.02 g sucrose reacts by this process? C12H22011()H0()-4 C^H20H) + 4 CO2(g) g