How are yeast and molds different both macroscopically and microscopically
Homework Answers
Macroscopic
Mold- Hyphal structure (sepate- separated by a cross wall)
(aseptate- not separated by a cross wall)
Mycelia- fuzzy or hair, colourful colonies
Vegetative hyphae- grows down on the agar surface to extract
nutrients from media
Aerial hyphae- Grow above agar surface, produce asexual
spores
Sporangiospores- produced at end of aerial hyphae, sack lick
structure (Rhizopus)
Conidiospores-Formed on hyphae, conidia are separate (Aspergillus,
penicillin)
Yeast- colonial appearance is moist, creamy, white in colour
Microscopically- round to oval. 5-10 times larger than bacterial
cells.
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are yeast and molds different both macroscopically and
microscopically
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includes yeast and molds; rarely pathogenic. A fungus that can cause thrush. The virus that causes infectious mononucleosis.
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For biology lab we tested different sugar solutions in yeast. As you can see from the...
For biology lab we tested different sugar solutions in yeast. As
you can see from the picture below, this is the effect the sugars
had on the yeast in their respiration rates (carbon dioxide
production).
I need help answering some questions.
How did concentration play into the rate of
respiration? (NOT ONLY FOR GLUCOSE, the other sugars too
please!)
a) Mainly how come 5% and 10% are so close even though
10% is higher conentration?
b) And why is sucrose...
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includes yeast and molds; rarely pathogenic. A fungus that can cause thrush. The virus that causes infectious mononucleosis.
Review Questions | DATE INSTRUCTIONS: Complete Section A binder) Lab 7 - The Fungi: Molds and Yeasts 1. Identify the domain and kingdom for molds and yeasts. What makes them different from other in the Benson Lab Manual and answer the following review ave and submit all of your work, including these review questions, in your laboratory notebook (3-rin 2. What are the major differences between molds and yeast? 3. Differentiate between hyphae and mycelia. It may be useful to...
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production).
I need help answering some questions.
How did concentration play into the rate of
respiration? (NOT ONLY FOR GLUCOSE, the other sugars too
please!)
a) Mainly how come 5% and 10% are so close even though
10% is higher conentration?
b) And why is sucrose...
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