38. Line 159: the word ability for fermentation is not adequate, efficiency is seem to be better.
39. Line 160-161: see commentary 22.
40. Line 162: The parameters chose are not sufficient enough to have a good idea of the fermentation behaviors, is need more information to compare the fermentation efficiencies. The pH and alcohol concentration are not sufficient, the residual sugar, ethanol kinetics production, ethanol yield, biomass yield, and fermentation efficiency are necessary parameters to evaluate the differences in fermentation between the conditions.
41. Line 163-165: revise the English grammar. The sentence is not clear, which is referring as kinetic of extract decrease? The density of the extract decrease? The sentence is not relevant, because there are no more conclusions based on these results. Besides, the pH is not a good parameter to take in consideration; the pH could be result of numerous physiological effects, as cellular redox balanced, and organic acid production, principally acetic acid production. Why could be differences in the pH and not in the ethanol production between the different conditions? The authors not concluded anything about this. A HPLC analysis could be very useful to evaluate the fermentative parameters.
42. Line 167: amino acid supplementation or amino acid concentration increased could be more correct, the standard medium already have this amino acids.
43. Line 169-170: this observation is not displayed in the results.
44. Line 171-172: The observation is not corresponding to the results displayed in table 2, only the increased in isoamyl alcohol was observed in the leucine supplementation, and 2-methyl butanol in the isoleucine supplementation, as is expected for the Ehrlich pathways.
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...e 223-225: revised the sentences, is seems redundant, and is need more information, what is the threshold level? In what magnitude the threshold level was exceeded?
69. Line 225-227: This conclusion is not correct, the relationship is between branched chain amino acid and higher alcohols, the other amino acid have a no clear relation. The conclusion is not original and novel, and this is well documented in the beer (Ahvenainen and Makinen, Landaud, et al., 2001, Lodolo, et al., 2008, Verstrepen, et al., 2003), cachaça (Vidal, et al., 2013, de Araújo Vicente, et al., 2006, Oliveira, et al., 2005, Oliveira, et al., 2004), whisky(Carrau, et al., 2008, Cerdan, et al., 2004, Jiranek, et al., 1995, Lambrechts and Pretorius, 2000, Lilly, et al., 2006, Styger, 2011, Swiegers, et al., 2005, Torrea-Goni and Ancin-Azpilicueta, 2002, Vilanova, et al., 2007), and wine context.
== == == = This is what I'm going to be changing in the experiment and this will be the temperature and the concentration of the yeast. There are several variables in this experiment, they are: · Amount Used - Too much or too little of the hydrogen peroxide causes the reaction to speed up/slow down producing different amounts of oxygen.
I identified the genus and species of an unknown bacterial culture, #16, and I applied the following knowledge of morphologic, cultural and metabolic characteristics of the unknown microorganism according to the laboratory manual as well as my class notes and power point print outs. I was given an incubated agar slant labeled #16 and a rack of different tests to either examine or perform myself; the tests are as follows: Gram Stain; Nutrient Gelatin Test; Carbohydrate Fermentation; Dextrose, Lactose and Sucrose; IMVIC tests; Citrate, Indole, Mythel-Red and Vogues Proskauer test; as well as a Urease and TSI Test.
Fermentation is widespread used for extracting energy and commonly choose the materials with high concentrations of sugars / carbohydrates as substrates for the fermentation process. Fermentation is a metabolic and reduction process that converts organic compounds to methane, ethanol, lactic acid, lactose and hydrogen isolated from oxygen while the by-product is the fermentation residue. Fermentation process can be slower or interrupted by many factors: the oxygen, the light, temperature, unsuitable temperature, unsuitable reaction, unappropriate humidity or high environmental toxicity.
Random and systematic errors are both factors that can affect the reliability and accuracy of the results respectively. As all the graphs contained outliers, and hence, scatter, this indicates that random errors were present. Such errors may result from the inconsistent masses of the Alka Seltzer tablets. As these tablets were cut manually with a knife, it is unlikely that the mass of each half of an Alka Seltzer tablet would be the same. Thus, when using the tablets to react with HCl, the true number of tablets reacting would have not been the same as the number denoted for the trial, and with each repeated trial for the same number of tablets reacting, the reacting mass and ratio would have not been inconsistent. Consequently, the
[7] Section 25 voluntary of the C (S) A 1995 to section 73 (4) of the
Its fermentation and aging to occur in huge by using computer controlled and the use of stainless steel tanks
The question that was proposed for investigation was: Can the theoretical, actual, and percent yields be determined accurately (Lab Guide pg. 83)?
In this case only when sufficient quantities have been ingested, are we able to synthesise the remaining non-essential amino acids.
They are as follows, Table #5 substituted glucose for sucrose and Table #6 substituted the glucose for pH4. The equation for alcohol fermentation consists of 6 Carbons, 12 Hydrogens, 6 Oxygen to produce 2 pyruvates plus 2 ATP. Then finally the final reaction will be 2 CO2 plus Ethanol. In the class our controlled numbers were at Table #1.
The 'fermentation' word comes from the Latin verb ‘fervere’ means ‘to boil’ (4). “Fermentation is a process in which an agent causes an organic substance to break down into simpler substances; especially, the anaerobic breakdown sugar into alcohol
The purpose of this experiment was to witness how enzymes act in different conditions for instance how enzymes would react in different temperatures or a different ph level.We found that any temperature which is not the standard for the enzyme will lower the productivity. For the first lab we represented our hands as catalysts and we were connecting pop beads blindley to record how effective we were, in the second trial we put on gloves to simulate how enzymes react in different temperatures, we found out enzymes are less productive in different temperatures. The second lab was more literal we used yeast as our enzyme and we put paper
The purpose of this experiment was to study the reactions of amino acids and aspartame. Several solutions were prepared and used in TLC analysis. A permanganate test and a ceric nitrate test were also performed. A summary of the results is shown below. TLC Analysis/Rf Values • Plate I o Solution 1: Aspartame Rf: 0.571 o Solution 2: Phenylalanine Rf: 0.571 o Solution 3: Aspartic Acid Rf: 0.217 o Solution 4: Base-hydrolyzed Aspartame Rf:
There were five test solutions used in this experiment, water being the control, which were mixed with a yeast solution to cause fermentation. A 1ml pipetman was used to measure 1 ml of each of the test solutions and placed them in separated test tubes. The 1 ml pipetman was then used to take 1ml of the yeast solution, and placed 1ml of yeast into the five test tubes all containing 1 ml of the test solutions. A 1ml graduated pipette was placed separately in each of the test tubes and extracted 1ml of the solutions into it. Once the mixture was in the pipette, someone from the group placed a piece of parafilm securely on the open end of the pipette and upon completion removed the top part of the graduated pipette.
First of all, and before starting design or work on any bioreactor, some points that relate with the future of the bioreactor project should be cleared. One of these point is that what is the output that we want to reach, which is must be a very useful things and...
The objective of the experiment was to change the large oval cups liquid from the color dark navy blue to dark yellow. The hypothesis that was made is “if unicellular organisms can breathe, then cellular respiration can happen”. Data that has been collected during this experiment shows that unicellular organisms can breath and cellular respiration can happen in any living organism. There were no patterns of any sort during this experiment. Also, according to the data table that yeast needs food to be alive. Errors that occurred during the experiment was mixing materials. For example, the water dropper accidentally became a mixer for the yeast. The way this problem can be fixed is to have one dropper for each liquid and keep that dropper next to that liquid. This will eliminate the mixing of liquids of any sort. Overall the findings of this experiment show that unicellular organisms can breath and cellular respiration can