How was this experiment done? sp15-300 and taf25-300 mutants 6% ethanol and glucose concentrations for 20 hours and the improvement in growth rate was quantified and compared with yeast strains with wild-type plasmids of SPT15 and TAF15. c. What were the results for the experiment?…
Results: So it took 4 days for the wet bread to mold and it took about 8 days for the regular bread to mold. That shows that it takes 4 more days when its not wet to when it is wet and that mold grows faster when…
Mold is fungi that are found outdoors and inside homes. Molds grows exceptionally well on paper products and in moist dark environments. Nevertheless, mold is found in every environment, including dry conditions and reproduce year round. Areas in which mold are found include greenhouses, saunas, farms, mills, construction areas, basements and showers. According to the Center of Disease Control (CDC) mold thrives on three conditions.…
For the next, 5,000 years, they continued to make unleavened bread from whole grain and water, until the Egyptians discovered ways to make bread rise.…
What is insulated cookie sheet? The insulated cookie sheet is to prevent thin or delicate. When you use the it will come out pretty because of the material. But the cookies bake very slowly and you have to wait long for it to bake good.…
During this experiment, mold spores were placed on water logged bread, and then put in various temperature to determine which temperature inhibits the growth of decomposer colonies the most. A trend that was that was observed in the experiment was that mold spores did not colonize in the incubator, refrigerator, and freezer. The major finding in this experiment was that mold seems to prosper in room temperature, but does the opposite in colder and warmer environments. The hypothesis, if decomposer colonies are exposed to a variety of temperatures then less will grow in cold temperature, was supported by our data.…
For the yeast fermentation lab project we decided not to make any changes to our poster. We thought that what we wrote and made was well written and that there was no problems. Also we explained and presented the lab well and answered any questions other students had about the poster. Everything was easy to find and it also was clear to read and understand.…
Over four hundred salads, two hundred sandwiches, and one thousand soups prepared that was the busiest lunch rush in Panera Breads recent history. Panera Bread, of Hadley is a restaurant franchise that serves thousands of customers every day and satisfies the vast majority of them. My job is to train you to be an employee with the necessary patience and training. Training to help develop the know how and muscle memory to become a valued employee at this successful franchise. Congrats on being hired at Panera Bread, Hadley, me as a trainer it is my job to show and describe an average workday very thoroughly step by step.…
Quantification of Iron in Whole Grain Cereal Jacob Rickman and Yasmeen Coan Submitted to: Curt Zanelotti CHEM 1045, Experiment No. 12, April 15, 2016 LABORATORY WRITTEN REPORT Honor Code Signature: _________________ Objective In this experiment, we gained an understanding of the relationship between chemistry and food products while developing and enhancing good lab techniques. We applied dilution concepts to carry out the experiment.…
When we first were signing up to choose our topics, I chose baking because I like to simply bake. I thought that there could be some chemistry involved due to heat in the oven changing food from liquid to solid. I was so wrong. Even though the oven and heat portion plays a major factor, a good portion of the real chemistry lies in the ingredients we use to make such delicious dessert treats and our different breads. From the ten different sources I looked up previously, for the Annotated Bibliography portion, I found that each of the websites say roughly the same thing.…
Although the result group did not support the hypothesis due to invalid results, the class results did. However, through the analyses of the results can be concluded that the lower yeast concentration will result in lesser production of carbon dioxide. Classroom collaboration It was not easy to assign the duty because of there was only 2 people in a group while there are a number of steps and procedures to follow for this experiment. However, the group performed fairly well as we discussed the responsibilities before the experiment.…
Experiment 1. Title: How does the amount of baking soda affect its reaction with vinegar? Aim: To find out how different amounts of baking soda (soda bicarbonate) affect the length of its chemical reaction with vinegar (acetic acid).…
Data Analysis The scientific question for this experiment is:” Does the amount of baking soda added to vinegar affect the amount of CO2 produced?” “If more baking soda is added to 50mL of vinegar, then more CO2 gas will be produced,” was the hypothesis. The independent variable was the different amounts of baking soda. Therefore, the dependent variable was the amount of CO2 produced.…
Have you ever wondered the difference between butter and margarine? Well, so have I. The difference is margarine is a butter substitute and non-dairy, while butter is dairy. Butter is usually made from milk or cream, but since margarine is non-dairy it is made from completely different things. Margarine is actually made from vegetable oils.…
The lab we conducted involved a process called the Maillard Reaction. When it comes to cooking meats, heating the food causes the proteins, especially those nearest the surface of the meat, to denature. These denatured proteins become more chemically reactive to other molecules in their environment. One of the primary reactions that occur when browning meats and many other foods is called the Maillard Reaction.…