Importance of diazine solution in the yeast experiment...?
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Under anaerobic conditions, yeast cells break down sugars, releasing carbon dioxide gas. Evidence that fermentation is taking place in a yeast culture can be provided by bubbling the gas into an indicator solution.
There are two flasks on demonstration: one contains a sugar and yeast solution and the other contains a 10% sucrose solution. Each flask has a bent U-tube from the flask into the cylinder filled with a bromothymol blue indicator solution. If carbon dioxide passes from the U-tube into the cylinder, the solution in the cylinder will turn yellow. In our case, since the reaction occurred in the blue indicator solution, the resulting color was green (yellow + blue).
There are two flasks on demonstration: one contains a sugar and yeast solution and the other contains a 10% sucrose solution. Each flask has a bent U-tube from the flask into the cylinder filled with a bromothymol blue indicator solution. If carbon dioxide passes from the U-tube into the cylinder, the solution in the cylinder will turn yellow. In our case, since the reaction occurred in the blue indicator solution, the resulting color was green (yellow + blue).
Muskaan1603:
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I think it will also be best to use the same yeast for each experiment
before we make it denatured, to ensure that the concentration of
glucose and yeast is constant. This will also be easier as after the
oxygen has been removed for our solution, we will not have to do it
again. However this could be a bad idea, because we know that
anaerobic respiration in yeast produces an alcohol (ethanol) and the
most common reason for which anaerobic respiration is used is to make
consumable alcohol in which the Ethanol eats away at the solution and
kills it. If the solution dies we could believe it became denatured
because of temperature, but in fact it died through the ethanol.
before we make it denatured, to ensure that the concentration of
glucose and yeast is constant. This will also be easier as after the
oxygen has been removed for our solution, we will not have to do it
again. However this could be a bad idea, because we know that
anaerobic respiration in yeast produces an alcohol (ethanol) and the
most common reason for which anaerobic respiration is used is to make
consumable alcohol in which the Ethanol eats away at the solution and
kills it. If the solution dies we could believe it became denatured
because of temperature, but in fact it died through the ethanol.
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