Here is the question: What are the products of fermentation?
Q: Identify the optimal temperature for fermentation based on the scientists data. A. 20 ℃ B. 40 ℃…
A: Anaerobic fermentation is a metabolic process common in eukaryotes and bacteria in which the the…
Q: Write the protocol for shikata''s orcein method indicating; materials, reagents, Principle,…
A: The Shikata’s Orcein method is a staining procedure used for the identification of Hepatitis B…
Q: in terms of cultures used to start the fermentation, Differentiat alcoholic and acetic acid…
A: Fermentation is a biological reaction that occurs in various living organisms. This process begins…
Q: alcohol fermentation?
A: Alcohol fermentation- Alcoholic fermentation Alcoholic aging is a biotechnological cycle achieved by…
Q: What is the range of pocket thermometer?
A: They are lightweight digital thermometers. They have a built in pocket clip. It is constructed using…
Q: What is this used for? What do you call it? What is the chemical reaction occurring in there? What…
A: An anaerobic jar is a device for creating an anaerobic environment.
Q: COMPARE AND CONTRAST. Direction: Cite two advantages of using the following methods of preparing…
A: Syrup: This is a nearly saturated aqueous solution of sugar, for example, sucrose in water, with or…
Q: What tests would you use to determine if an organism was fermentation positive or negative? Include…
A: The biochemical test is an important method of microbiology that is used for bacterial…
Q: Organism 1 Organism 2
A:
Q: What will happen if 20g of substrate was used in Enzyme and Substrate Concentration Lab
A: If substrate concentration is low, enzymes have a lower chance of encountering the substrate, so its…
Q: How is vinegar produced from fermentation?
A: Fermentation is the anaerobic process that is associated with the metabolism of organic molecules…
Q: Light roasted coffees are typically and
A: Option 2 is correct
Q: How is the activated sludge removed? Why does the treatment facility add chlorine to the water? What…
A: 1) In liquid waste water treatment, flocs (masses of bacteria associated with fungal filaments to…
Q: What makes fermentation an interesting area to study?
A: The conversion of food into simpler forms that release energy to be used by the cells of an…
Q: complete the table below by citing some industrial fermentation products from microorganisms
A: We don't provide any references. A "microbe" is a living entity that is so tiny that it cannot be…
Q: Below are the results for your unknown organism. S LM fluid 6 -L-M -s -LM fluid Please record your…
A: Phenol Red It is recommended that the carbohydrate fermentation reaction be determined to isolate…
Q: What are the chemical end products of fermentation?
A: BASIC INFORMATION FERMENTATION In this process with the help of enzymes the organic substances…
Q: Name the solvent used to dissolve the chlorophyll pigments while testing a leaf for starch.
A: Starch is a complex polysaccharide, which is made of single unit of numerous glucose molecules. It…
Q: Which test tube shows the most fermentation?
A: Respiration is defined under breaking down of glucose into carbon dioxide water and energy in the…
Q: What other foods are produced by microbial fermentations? What organisms are involved?
A: Microbial fermentation is a process through which the microbes decompose and utilize the…
Q: How are Durham tubes used to measure gas production in carbohydrate fermentation tests?
A: Durham tubes are simply smaller test tubes inserted upside down in another test tube.
Q: Explain the medium used is either synthetic or complex medium for fermentation production.
A: Culture mediums in microbiology or even animal or plant biotechnology are used to support the growth…
Q: Explain the medium used is either synthetic or complex medium for fermentation production. Identify…
A: Fermentation is a metabolic process where the carbohydrate is broken down anaerobically to produce…
Q: Where does the liquid water go after separation? Define “aerobic”, “anaerobic” and “anoxic.” How…
A: First step of waste water treatment is screening where large objects are removed from the waste…
Q: What is the PH indicator utilized for fermentation media? ( short answer)
A: Answer: FERMENTATION : It is the metabolic process in which chemical changes occur in an organic…
Q: Show the reaction from Ethylene to Ethylenediamine, side reaction details, Ethylenediamine…
A: First there is conversion of ethylene to ethylene oxide by the addition of oxygen in the reaction…
Q: Briefly explain the mechanism involved in the following food preservation methods, and give examples…
A: NOTE:- "As you have posted multiple parts under one, we will solve the first part for you, to get…
Q: You have been working in the quality control lab at Koo for a month when you noticed a dramatic…
A: Introduction :- Incubator is an instrument which is used to grow and maintain microbiological…
Q: Complete the table by calculating the theoretical yield of SLT-88 and the percent yield of SLT-88.…
A: A chemical reaction is monitored by the law of mass conservation. This law postulates that in a…
Q: What are the two types of fermentation and what are the products of each type of fermentation?…
A: Fermentation can be defined as a significant way to make ATP without oxygen. This process requires…
Q: wre these products right? please clearly show what the products will be
A: Waxes are simple lipids composed of fatty acid esters and long-chain alcohols. Beeswax, lanolin are…
Q: List and explain the difficulties encounter in jelly production. Provide a references
A: Fruit items that have been jellied or thickened include jelly, jam, preserves, conserves, and…
Q: Produce vinegar using rice
A: Vinegar is an aqueous solution of acetic acid and trace chemicals including flavorings. Vinegar…
Q: Discuss both moist and dry heat methods, and identify multiple examples of each.
A: Cooking or cookery can be defined as the art, science, craft of using heat to prepare food for…
Q: In a tabulated form, list down the advantages and disadvantages of "each" preservatives used in a…
A: A chemical agent added with any products in order to prevent decomposition through undesirable…
Q: How would white wine taste if the fermentation temperature was 5°C?
A: How would white wine taste if the fermentation temperature was 5 C?Answer. It would have a yeasty…
Q: What is the definition of fermentation? Why not try anaerobic respiration?
A: Introduction Respiration combines metabolic processes that convert chemical energy from sugar or…
Q: In general what are the reagents and products of fermentation?
A: Fermentation involves the complex breakdown of molecules involving effervescence or giving off heat…
Q: types of aerobic jars and anaerobic methods
A: Aerobic and Anaerobic bacteria If a bacteria require oxygen for its growth then the bacteria is…
Q: What is the importance of fermentation to microbial metabolism? Please include citation.
A: Microbial metabolism refers to how a microorganism receives the energy and nutrients (such as…
Q: Outline the fermentation processes related to the preparation ofdairy products.
A: The process of fermentation is defined as the chemical changes in the organic substrates via enzymes…
Q: What are the parameters affecting fermentation? Which product would you like to produce at the end…
A: Fermentation It is defined as the anaerobic breakdown of organic substrates to generate energy in…
Q: what factors are to be considered when choosing raw materials for industrial fermentation
A: The input goods or inventory that a company requires to manufacture its products are known as raw…
Here is the question:
- What are the products of fermentation?
_________________________________________________________________________________________________________________________________________
thank you
Step by step
Solved in 4 steps with 1 images
- An aerobic culture is grown in a continuous bioreactor at 28C and the product of yield was found to be 4 grams product produced per gram of oxygen consumed. It is planned to make this product at a rate of 6 kg/h. Calculate the overall heat of reaction per hour (in kJ/hr).answer the following questions 1.What is the wavelength used for the spectrophotometer? What is the principle of the spectrophotometer? 2.What is the reagent used to detect glucose in the oh and temperature experiments? What is its principle?3.What is the optimum temperature for invertase reactions?4.What is the optimum ph for the invertase reactions?0.0025 0.002 0.0015 0.001 0.0005 10 20 30 40 50 60 70 80 -0.0005 Temperature (C) 1.What trend did you observe for the rate of peroxidase compared to the temperature of the enzyme? 2.What was the optimum temperature tested for the enzyme peroxidase? 3.Did any of the temperatures tested cause the enzyme to denature? Which one? Rate (abs/sec @ 500nm)
- What percentage of max is obtained when the substrate is present at 80% of the Km? Use two digits in your answer.Below is a simple set of weights obtained while immersing potato slices in various sugar solutions over 30 minutes. Please show all step by step calculation calculate the rate of weight change over this 30-minute period Write your answer in standard notation and use 3 digits past the decimal point - e.g. 0.005, 0.030. (Note that the last zero in an answer is considered to be a digit). 0.0 M sucrose = _______ 0.008_____________ g/min 0.4 M sucrose = _______ -0.013_____________ g/min 0.6 M sucrose = ________ -0.023g____________ g/min 0.8 M sucrose = ________-0.026____________ g/min 1.0 M sucrose = ________ -0.033____________ g/min Can i please have the step by step calculations Using the osmosis data in the question above, determine the percent weight change for each sucrose solution . Write your answer in standard notation and use 1 digit past the decimal point - e.g. 8.6. (Note that the last zero in the answer is considered to be a digit) 0.0 M sucrose = _________…Below is a simple set of weights obtained while immersing potato slices in various sugar solutions over 30 minutes. For each solution, calculate the rate of weight change over this 30-minute period. standard notation and use 3 digits past the decimal point 0.0 M sucrose = ____________________ g/min 0.4 M sucrose = _____________________ g/min 0.6 M sucrose = _____________________ g/min 0.8 M sucrose = _____________________ g/min 1.0 M sucrose = _____________________ g/min Using the osmosis data in the question above, determine the percent weight change for each sucrose solution standard notation and use 1 digit past the decimal point - Show your work in the space below. 0.0 M sucrose = ____________________% 0.4 M sucrose = _____________________% 0.6 M sucrose = _____________________% 0.8 M sucrose = _____________________% 1.0 M sucrose = _____________________% Time (min) 0M sucrose 0.4M sucrose 0.6M sucrose 0.8 M sucrose 1.0M sucrose 0 4.36 g…
- Convert the experimental glucose concentration from mM (millimolar) to g/100 mL. 1/100 Dilution factor, Assume 1L of Solution. Show ALL Steps 2.340 mMIt 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 -Lab: Isolation of beta-amylase from sweet potato Objective: To isolate the enzyme β -amylase using sweet potato as a source Materials Required: Sweet potato.Knife/peeler.Mortar and Pestle.A Blender.Blue capped tubes.20mM sodium Phosphate buffer at pH 7.Vortexer. Procedure: 1.Take a clean sweet potato and peel the skin off.2.Weigh the peeled sweet potato and note the weight.3.The sweet potato is cut into small pieces and transferred into a mortar and pestle.4.The pieces are crushed and then transferred into a blender.5.Add 40 ml of cold 20mM sodium phosphate buffer saline. Blend it until it forms a paste.6.Gently transfer the potato slurry into a blue capped tube.7.Allow the enzyme to extract over a 1 hour period at room temperature, with frequent vigorous stirring on a vortex mixer.8.Then the extract is filtered using a GF A glass fibre filter and the filtrate is collected in a new blue capped tube.9.Centrifuge the filtrate at 12000rpm for 20 minutes at 4 degree Celsius.10. After…
- Safari File Edit View History Bookmarks Window Help ... く 令 Thu Feb A savvasrealize.com D Home - Student Portal ASavvas EasyBridge く Exit Interactivity: Comparing Cellular Respiration and Fermentation Savvas Realize Due 02/13/22 11:59pm Comparing Cellular Respiration and Fermentation 3. Based on the images in the slider, how does cellular respiration compare with lactic LACTIC ACI FERMENTATION acid fermentation? Glucose CYTOPLASM 000000 NAD ADP NAD* cycles NADH ATE back ATP Pyruvic A cid A. Both use enzymes from the 000 mitochondria. NADH B. Both produce equal amounts of NAD+ 000 000 Lactic Acid ATP. Lactic Acid Fermentation C. Both use NAD+ electron carrier molecules. D. Both release carbon dioxide. Check Answer < 6 of 7 10 étv MacBook Pro く く※ 23 2$ 3 4 5 7 COPlease answer these question. I need these for lab. PRE-LAB ASSIGNMENT – (YOU WILL NOT BE ALLOWED TO BEGIN WORK ON LABWITHOUT THE COMPLETED CALCULATIONS) 1. COMPLETE ALL CALCULATIONS REQUIRED FOR TABLE 1 ( For all measurements, the [PNPP] concentration will be 600 μM in a 1 ml final volume.) PNPP (substrate) stock solution: 100 mM PNPP in buffer 2. IN YOUR LAB NOTEBOOK, DRAW YOUR PREDICTION OF WHAT THEFOLLOWING GRAPHS MIGHT LOOK LIKEa. pH vs. V0b. TEMP vs. V03. OUTLINE THE BEST/MOST EFFICIENT WAY TO PREPAREQuestion: Determine the amount of dehydrated medium needed to prepare 15 butts, 20 slants, and 25 butt-slants. Include amount for 2 additional units of each as excess to compensate for compounding losses.