Prepared 3 beakers with contents listed below. ( a. Beaker 1: glucose only b. Beaker 2: Starch only c. Beaker 3: Starch + amylase). Poured contents of each beaker into its respective fermentation tube, ensuring the tail portion of the tube was filled with liquid. Placed tubes in an incubator at 37 degrees, measuring distance between tip of tube tail to fluid level at 20, 40, and 60 minute intervals. Calculated gas volume using this distance along with radius of tube tail.
o Why is alcohol fermentation needed in yeast to carry out glycolysis
In an environment absent of oxygen, yeast undergoes alcohol fermentation in order to continue ATP production but also to recycle NAD+ that is needed for …show more content…
They sink because the mesophyll space is filled with infiltration liquid (heavier/higher specific gravity) rather than air (lighter/lower specific gravity), which allows them to sink. As photosynthesis occurs, the O2 produced displaces the liquid from the mesophyll space thereby allowing the leaf disks to float.
3. How that relates to the rate of photosynthesis
The faster the leaf disks float, the faster the rate of photosynthesis. The slower they float, the slower the photosynthesis rate.
4. Where is the source of CO2 for the leaf disks
o Be able to use raw data to calculate means and standard deviations and t-values and to interpret the t-values and p-values to determine whether your hypotheses are supported
Review pages 17 – 23 in lab manual
§ _You will be provided with the formulas and the t-table
D. Starch prints
o The logic behind the process
By manipulating light exposure on leaves (i.e. via black and white negative) and therefore areas where photosynthesis and starch production occur at the highest rate, one can develop a picture image on a leaf from the black and white negative.
o How a negative image is turned into a positive image inside the leaf tissue
Areas of the