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Science
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4 / 915 |
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The Lactose yeast suspension on the other hand would not have evolved any CO2 even if given more time. The problem with Lactose was not the size of the molecule as Lactose can readily enter yeast cells. However a problem arises when Lactose is to be broken down into its glucose and galactose monomers...
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The glucose and galactose in Lactose are bonded together by a b-galactosidic bond that is unable to be broken by the enzymes produced by yeast cells making it unable to enter the glycolytic pathway.
Possible Sources of error for this experiment include the manner in which measurements were taken. The use of small rulers to measure the displacement of CO2 in the arms of the Smith Fermentation tubes is not very accurate and leaves room for approximation...
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General points of the essay
Fermentatiom By Yeast
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Enzyme Reaction of Different Yeast Substances
Extraction Of Dna From Calf Or Hog Thymus/Isolation Of Yeast Rna
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GLUCOSE FOUND TO PRODUCE THE MOST CO2 IN SUGAR AND YEAST FERMINTATION EXPERIMENT
Investigating Alcoholic Fermentation and the Affects of Yeast on Dough
Lactose Intolerance
lactose
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