Essays on Maltose

Scientific Report

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Abstract

The experiment was performed to analyze the outcomes of temperature on the ability of fungal and bacterial amylase to breakdown starch to maltose. Therefore, the study will reveal the optimal temperature for amylase activity. The initial steps include preparing the materials and tools used during the experiment. A timetable for comparing temperature and function was generated. Test tubes and plates were properly labeled. Iodine was needed for every spot plate so that the fungal amylase, bacterial amylase, fungal amylase and the starch solution can be added to the iodine in a time and temperature dependent fashion. Observing ...

Bacterial Growth Curve

If a group of scientist were preparing to perform an experiment to characterize a bacterium's ability to utilize maltose as a sugar source, during which phase of the growth curve would it be best to sample the bacteria for your experiment? Why?

Bacterial growth can be divided into 4 phases, Lag phase, Log phase, Stationary phase and Death phase. Adaptation of bacteria to the environment mainly happens during the Lag phase. Bacteria start utilizing available nutrients and multiple in Log phase. In this case, the ability of Maltose utilization of a strain of bacteria could be done determined in the log phase. ...

Abstract

Three distinct variables were theorized and examined in the parameters on the outcome of the productivity of the lactase enzyme. The assessment of the temperature, substrate composition and the pH were reviewed in this experiment. The pH values were recorded over time. The effect of the pH on the lactase production in addition to the qualities of the substrate identity and the temperature were documented. In consideration of the findings of the experiment, it was discovered that a pH between 5 - 7 is the most suitable pH for the production of lactase. In this lab report, the works of ...

Saccharomyces cerevisiae, the budding or baker’s yeast, is a single-cellular eukaryotic microorganism. It requires various physical and nutritional conditions to grow and thrive in various environments. With proper physical conditions and nutrients, yeast cells can double every 100 minutes (“Saccharomyces cerevisiae,” n.d.). Its average replicative lifespan is around 36 cell divisions (“Saccharomyces cerevisiae,” n.d.).

Two critical physical requirements are:

- Saccharomyces cerevisiae requires acidic pH to grow. The optimum pH for S. cerevisiae is 4−6 (Olivero, 1982, p. 2726). Its growth rate drops dramatically when pH is increased above 6.5 (Olivero, 1982, p. 2726). This requirement allows the budding yeast to thrive in ...

Environmental and Nutritional Requirements of Lactobacillus casei

Lactobacillus species have attracted considerable attention during the past few years due to the health benefits to the gastrointestinal tract when they are added as probiotics to food products such as yogurt and other fermented milk drinks (Broadbent, Larsen, Deibel, & Steele, 2010). In general, Lactobacillus species exhibit very complex nutritional and environmental requirements for optimal growth. Particularly, Lactobacillus casei is a rod shaped, aciduric (prefers acidic environments), facultative (capable of living in aerobic or anaerobic conditions) and mesophilic (temperature range between 15-40°C) lactic acid bacterium. These characteristics allow its isolation from different environments including fermented milk, meat or vegetable ...

1. What happens to glucose or galactose when the Cu2 in Benedict’s is reduced? The glucose and galactose both monosaccharaides are oxidized. The cyclic structures of both sugars are opened resorting to an aldehyde group at the end of the aliphatic compound. The aldehyde group is the one that reduces benedict’s solution and oxidizes the sugars. 2. Would you expect fructose or glucose to form a red color rapidly with Seliwanoff’s reagent? Fructose is a ketose therefore, a deep red color will form quickly with Seliwanoff reagent, while glucose an aldose with form a light pink color ...