Lactose And Glucose Lab Report

The percentage of glucose was recorded for each sample. Next, the test tubes were carefully cleaned with soap and water. Then five millilitres of sample “A” was placed in the test tube labeled “A”. This was then repeated with the next three samples. 20 drops of Biuret reagent were then added to each test tube.

A milk-based, litmus broth tube is incubated and observed after 48 hours. Observations include lactose fermentation without gas as well as with gas, the reduction of litmus, casein protein coagulation and casein and protein hydrolysis. These characteristics were all determined based on the color of the solution and the production of a curd, the curds density and the production of a gas. To determine the density of the curd, the tube was slightly turned to see rather or not it was mobile or concentrated towards the bottom. 2.3 Carbohydrate Fermentation of Lactose, Sucrose and

Introduction In this lab, we were assigned to investigate the question of what types of macromolecules are in both Sprite and Muscle Milk to give us an idea of what we are taking into our bodies. Those macromolecules we tested for consisted of Protein, Glucose, Start, Vitamin C, table salt or NaCl, and triglycerides. We are able to identify the different macromolecules by comparing the sprite or muscle milk with the added solution which indicates the presence of macromolecules, to the control group. We would then be able to see if the substances were tested positive or negative in containing certain macromolecules.

The result for Enterobacter aerogenes is A+G+, and for unknown #36 is A+/-G+, this test while not identical is not completely different and shows possibility that the test differed because of human error during lab such as not sampling a successful amount of bacteria in the test tubes. Another human error is results not being read correctly. This is possible as the results are based on color, which can sometimes be interpreted differently based on lighting, concentration or experience of the person reading the results. These same ideas may serve as an explanation for the difference in test results for lactose and glucose fermentation experiments. The last test that did not concur was pigmentation.

Macromolecule test 1 differs from the second chart by testing non-reducing sugars in the first test and proteins in the second. In depth the lab required to heat the sample at times, mix them, and add them to a warm water bath of 100 Celsius. The following graphs were obtained by following the guidelines within the

The sugar used in this experiment was created by mixing ten milliliters of starch,glucose, and regular countertop sugar. This was transferred into the joint water bottle tunnel using a funnel. Both ends of the tunnel were sealed shut and each measurements were taken every three minutes and final measurements were taken after 21 minutes. The results were

Dependent Variable amount of product (glucose and fructose) produced 2. Independent Variable temperature 3. Controlled Variables pH, amount of substrate (sucrose) present, sucrase + sucrose incubation time Effect of Substrate Concentration on Enzyme Activity 1. Dependent Variable amount of product (glucose and fructose) produced 2.

B-galactosidase breaks down the disaccharide lactose into simple sugars glucose and galactose. However, glucose is a colorless compound hence it has to be substituted with a compound that is detectable by a visible color change. Hence,

The results of the phenol-sulfuric acid analysis conducted in this experiment suggest that the data acquired was relatively precise but inaccurate with respect to the given carbohydrate concentrations of the soda and Gatorade samples. Using a standard curve generated from a glucose solution with a known concentration, the carbohydrate concentration of the samples was determined (in terms of glucose) and a low coefficient of variation was calculated. However, a high percent relative error was apparent in the analysis of both samples. This may have been due to the fact that the analysis was conducted assuming glucose was the carbohydrate of interest, while, in fact, a significant portion of the monosaccharides would have existed as fructose (a

The Effect of Sugar Concentration on CO2 Production by Cellular Respiration in Yeast Introduction In this lab, our main focus was to find how sugar concentration affect yeast respiration rates. This was to simulate the process of cellular respiration. Cellular respiration is the process that cells use to transfer energy from the organic molecules in food to ATP (Adenosine Tri-Phosphate). Glucose, CO2, and yeast (used as a catalyst in this experiment) are a few of the many vital components that contribute to cellular respiration.

PROCESSING OF BISCUITS Mixing: Creaming- The ghee, sugar and vanilla flavor is churned so that flavor may get adhered to the fine droplets of fat. Mixing time is of two minutes.

Response surface methodology is a group of techniques that are used to study the relations between one or measured dependent factors (responses) and several input (independent) factors [27]. The effect of concentration of the three selected variables, ammonium sulphate, yeast extract and 1,2 propylene glycol was studied by this method. The concentration ranges selected for the three factors are listed in (Table 4). All other factors (glucose 10 g/L, glycine 0.2%, temperature 28 °C, initial pH of medium 7.0, agitation rate 200 rpm, inoculum volume 2%) were kept constant. To calculate optimum values of selected three factors, a set of 20 experiments was generated using a 23 full factorial CCD, with six replicates at the centre point, was employed to fit a second order polynomial model.

Fermentation uses more glucose because the process of fermentation is much less efficient than cellular respiration in terms of energy production per molecule of glucose used. The open flask (control) and the closed

INTRODUCTION: Lipase also called as triacylglycerol acylhydrolaseis an enzyme known for its enormous applications for industry and diagnostics. Their basic activity is to convert fats into fatty acids and glycerol. These enzymes are water soluble in nature. They also convert polar solvents into more lipolytic substances.

The importance of this project is to better equip ourselves with the knowledge of what human bodies unknowingly consume. It’s important to know the amount of sugar that people intake to be aware of hazardous health conditions that may intrude their bodies. As the sugar processes in the body it divides into two separate parts, fructose and glucose. Fructose, found in smaller foods, suggests that a body is designed to take fructose in much smaller quantities. Glucose is used for immediate energy or it is stored away for future purposes.