The relationship between CO₂ gas produced to sugar consumed is shown below.

m = n / 2s

where m is the number of moles of sugar consumed, n is the number of moles of CO₂ produced, and s is the number of simple sugars in that sugar.

This means that for:

a monosaccharide, 2 CO₂ molecules are produced per molecule of sugar

a disaccharide, 4 CO₂ molecules are produced per molecule of sugar

a trisaccharide, 6 CO₂ molecules are produced per molecule of sugar

Calculating the Rate of Respiration

First, use the Ideal Gas Law to convert the volume of gas to molecules. This is measured in moles, not the number of individual molecules. The Ideal Gas Law relates the moles of CO₂ gas molecules to its volume as shown in the equation below.

PV = nRT

where P is the atmospheric pressure in the lab, V is the volume in liters, n is the number of moles of CO₂, R is the gas constant 0.082 L-atm/mole-Kelvin, and T is the temperature in Kelvin.

Next, convert the moles of CO₂ molecules produced to the moles of sugar consumed using the equation shown below.

m = n / 2s

Finally, combine several calculations to convert the results to milligrams of sugar fermented per minute:

convert from moles to grams

convert from grams to milligrams

divide by the length of respiration

The formula is below.

f = 1000mw / t

where f is the mg of sugar fermented per minute, m is the number of moles of sugar consumed, w is the molecular weight of the sugar in g/mole, and t is the respiration time in minutes.

For example, if 1 L of CO₂ is collected when yeast is incubated with maltose for 5 minutes and the final temperature of the flask is 294.5 K, the milligrams of sugar fermented per minute are calculated as follows:

moles of CO₂ = (1 atm × 1 L CO₂) ÷ (0.082 L-atm/mole-Kelvin × 294.5 K)
moles of CO₂ = 0.041 moles

moles of maltose consumed = 0.04141 moles of CO₂produced ÷ (2 × 2 simple sugars in maltose)
moles of maltose consumed = 0.01035 moles

mg of maltose per minute = (0.01035 moles maltose) × (MW of maltose) × (1000 mg/g) ÷ (5 minutes)  
mg of maltose per minute = 708.6 mg/min

For each of the sugars fermented by yeast, fill in the chart below to determine the volume of CO2 production.

Results Table(my answers)

For each of the sugars fermented by yeast, fill in the chart below to determine the mg of sugar consumed per minute during fermentation.

Calculations Table

My answers

Glucose temp 299.0k after 1 minute and 4.3ml in syringe

fructose temp 296.0k after 1 minute 1.3ml of gas in the syringe

maltose temp 300.0k after 1 minute 5.1 ml

maltotriose temp 295.6k after 1 minute 1.0 ml

How will you, as a future health system leader, address the identified community and constituency challenges?

Describe the process of developing a strategic plan and its core key element for a public health organization.

1. For each of the following protists, list and describe the major structures. What type of locomotion do you think each protist employs?

A. Euglena

B. Paramecium

C. Giardia

D. Amoeba

E. slime mold

2. Compare the advantages a protist would gain by having a unicellular, filamentous, or colonial form. Explain the advantages of each of the three alternatives.

The side chain of Asp 94 on the b chain of hemoglobin is in close proximity to the imidazole ring of His 146 on the b chain in the deoxy form of hemoglobin but not the oxy form.

1. What kind of interaction occurs between Asp 94 and His 146 in the deoxy form of hemoglobin?

2. Is the imidazole ring of His protonated or unprotonated? Explain.

3. The proximity of Asp 94 alters the pK value of the imidazole ring of His. In what way?

What are the domains and specific structures of alpha amylase? (both salvilary and pancreatic alpha amylase)

What are the key elements of the HIPAA Security Rule?

Which of the following components of urease media is added for the differentiation of rapid and slow urease producers?

Multiple Choice

• Urease

• Yeast extract

• Phenol red

• Phosphate buffer

Which of the following classes of bacteria are being tested for using the urease test?

Multiple Choice

• Gram-negative enterics

• Gram-positive streptococci

• Gram-positive staphylococci

• Gram-negative non-enterics

Which of the following metabolic waste products would be a result of nitrate reductase?

Multiple Choice

• Nitrite

• Nitrous oxide

• Atmospheric nitrogen gas

• Ammonium

Nitrite reductase is produced by bacteria that carry out denitrification in the nitrogen cycle.

True or False

Bacteria positive for nitrite production will remain colorless after the addition of nitrate reagents A and B and HCl.

True or False

List the 10 essential Public Health Services.

What are the 12 principles of the ethical practice of Public Health?

What is the role of financial management in Public Health agencies?

What is the purpose of Public Health law reform?

In a unique species of plants, flowers may be either yellow, blue, red, or mauve. A pure-breeding line with blue flowers is crossed to a pure-breeding red-flowered line, and the resulting F₁ plants have yellow flowers. In the F₂ the following ratio is observed:

9/16 yellow: 3/16 blue: 3/16 red: 1/16 mauve

If pure-breeding yellow and mauve plants are crossed, the same F₂ ratio is observed.

Give a concise genetic hypothesis for the inheritance of this trait (include number of genes, number of alleles and dominance relations between alleles).

Designate your own gene symbols and list the genotypes and ratios for each F₂ class.

Determine the expected phenotypic ratios if the F₁ from above is crossed to a pure-breeding mauve plant.

WHICH EXPERIMENTS COULD BE DONE TO TEST IF A VIRUS COULD BE USED AS A VECTOR FOR A VACCINE ?