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effect of temperature on the survival of yeast cells

Discussion of all aspects of cellular structure, physiology and communication.

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Postby Ulbrid » Mon Apr 30, 2007 3:38 pm

bridie wrote:.....btw can anyone help with the risk assesment does meth or yeast or sugar have any hazards? i no it seems a stupid q but one of them must do otherwise we shouldnt need to add it.


Methylene blue has a few risks; you'll just have to research it

Also, the haemocytometer has already been mentioned as an alternative several times, if you bothered to read the thread at all.
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Postby rooo » Mon Apr 30, 2007 5:19 pm

Hi everyone, I am new to these forums. I have to do this plan. I am really confused actually, although it seems that it isn't the hardest.

For the predicition, do u really need to talk about the high temp? as it is only asking about the lowest temp. I am gonna draw graph of rate of activiy/temp ?

What are the temp everyone gonna use?

Regarding the amount of the glucose and the yeast, how much of each do u need?


Any help would be appreciated.

Oh, btw at low the temp, the enzyme of the yeast don't die, they are just not active due to the low kinetic enery of the particles, right?
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Variables

Postby killerxglamour » Mon Apr 30, 2007 6:06 pm

Does anybody know which variables i should keep the same in this experiment? I've currently thought of;
Enzyme Concentration
Time

But i dont really understand why i'm keeping the time the same?

I'd be grateful for any help!! :D Thanks
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Postby SKG » Mon Apr 30, 2007 6:25 pm

hey, i think i kinda understand what to do for this, but can sum1 jus help me with a few points please? 2 days left... :(
1) Is methylene blue blue when yeast is alive and clear when it's dead?
2) finding the temperature - do i heat the yeast and solution separately to the temp i want, then pour them into 1 tube and add meth blue?
3) safety precautions - i've sed to wear goggles, wash hands and not to consume the stuff. is there anything else?

thank yoooo :D
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Postby rooo » Mon Apr 30, 2007 7:00 pm

LOW temp doesn't kill the yeast, does it? it only reduces the activiy of the enzyme? why in the question it says find the LOWEST temp, so if the optimium temp is 32, when we make it 10, thats not gonna kill the yeast right...?
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? :S

Postby LMAOS » Mon Apr 30, 2007 10:54 pm

the methylene blue is an indicator
therefore needs to be added to the solutions AFTER placing them under certain tempratures too see wheather it turns clear (enzymes have not been denatured) or remains blue (have been denatured) when looking under the microscope :wink: to check.


reducing tempratures wouldn't denature the enzymes but would slow the reaction down somewhat.

i was wondering how to go about finding the lowest temprature that denatures the enzyme?
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Re: ? :S

Postby rooo » Mon Apr 30, 2007 11:37 pm

LMAOS wrote:i was wondering how to go about finding the lowest temprature that denatures the enzyme?


I think u answered your own question?

LMAOS wrote:reducing tempratures wouldn't denature the enzymes but would slow the reaction down somewhat.
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Postby Ulbrid » Tue May 01, 2007 6:57 am

You need to find the lowest temperature which kills all of the yeast, not the lowest temperature which stops the reaction from occuring.
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Postby bridie » Tue May 01, 2007 9:35 am

_at_ ulbrid

ok no need to be rude it was just some friendly advice not directed at anyone inparticular.

relax and smile a bit it might improve your mood :?
Last edited by bridie on Tue May 01, 2007 9:43 am, edited 2 times in total.
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Postby bridie » Tue May 01, 2007 9:39 am

Oh and just a bit more friendly advice which no one has mentioned..... our teacher has kind of hinted that you need to add a buffer solution to make sure the ph stays the same in all test tubes... hope this helps people :)


Oh and ps happy mayday everyone
xxxxxxxxxxxxxx :D
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Postby Rendoo.. » Tue May 01, 2007 2:27 pm

i have this project too to be handed in soon, so i was just wondering what is the optimum temperature for the enzymes and the range for the denaturing temperature? 8)
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Postby Rendoo.. » Tue May 01, 2007 2:31 pm

i have this project too to be handed in soon, so i was just wondering what is the optimum temperature for the enzymes and the range for the denaturing temperature? 8)
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