At what rate (how many minutes) did alcoholic fermentation occur using glucose at 20 degrees C and a pH of 7?
1. At what rate (how many minutes) did alcoholic fermentation occur using glucose at 20 degrees C and a pH of 7?
2. Which carbohydrate solution(s) was the yeast able to use for alcoholic fermentation?
3. How did the germinating peas alter the carbon dioxide levels in the chamber after 30 minutes?
4. How did the germinating peas alter the oxygen levels in the chamber after 30 minutes?
5. Where did the carbon dioxide come from? Where did the oxygen go?
6. Why didn’t the dry and boiled peas have the same effect on the gas concentrations?
Questions pertaining to Lab Exercise 9, “Photosynthesis”
7. At what wavelengths are there peaks of photosynthetic activity? What colors are absorbed most by the plant? What wavelengths of light produce the lowest levels of photosynthesis? What colors of light are least absorbed by the plant?
8. What were the photosynthetic rates you observed for the temperatures ranging from 0 to 50 degrees C for both the bean and corn plant. Based on your data, what it the optimal temperature for photosynthesis for bean plants? For corn plants? Based on your observations of the bean and corn plants at the different temperatures, which plant would appear to be better adapted to warmer temperatures?
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At what rate (how many minutes) did alcoholic fermentation occur using glucose at 20 degrees C and a pH of 7? was first posted on April 18, 2019 at 8:14 am.
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