12 what assumptions isare we making about the yeast

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12. What assumption(s) is/are we making about the yeast cells we are using? 13. How can we verify the assumption(s) in question 12, what needs to be added to this control flask? Why? (Hint: This is a positive control – how can we ensure that something happens in our flask?) 14. What assumption(s) is/are we making about where the CO2 and ethanol are coming from? 15. How can we verify the assumption(s) in question 14, what needs to be added to this control flask? Why? (Hint: This is a negative control – how can we ensure that nothing happens in this flask?)
16. With the assay we have for this lab, we need to understand what conclusions we can and cannot draw from the results. Let’s say you have a flask that had CO 2 production (white precipitate) and ethanol production (a flame). Answer the following: What can you conclude from the CO 2 results alone – what do you know is happening in the cells? What do you not know? What can you conclude from the ethanol results alone – what do you know is happening in the cells? What do you not know? In drawing your conclusion, what can you conclude about whether or not fermentation occurred? In drawing your conclusion, what can you conclude about your specific mechanisms (enzymes involved, how the sweeteners are getting into the cell/why they aren’t, etc.)?

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