effect of temperature on the survival of yeast cells

[rooo]

Somebody explain please, low temp would NEVER kill the yeast, how can we find the lowest temp? Low temp would make the enzymes inactive NOT kill the yeast...

[Ulbrid]

Somebody explain please, low temp would NEVER kill the yeast, how can we find the lowest temp? Low temp would make the enzymes inactive NOT kill the yeast...

Think; you need to find the lowest temperature which kills all of the yeast cells (well, denatures the enzymes within them). So you'll be looking around the 40-60 degrees Celsius range.

[happy_2b_happy]

Like every1 else im stuck on this biology plan!!!
i have no idea where to go on it !! please can sme give me little help!!!

when i tried lookin at the temp that which the would make the methylene blue do colourless - i found nothin only a slight colour change at 85 degrees!!!!

what am i meant to do !!!

i feel massive panic !!!! lol!!!

[happy_2b_happy]

does methylene blue go clear when the cells r dead or is it blue when ther alive im soooooooo confused!! y a bloody plan ive got an art exam on the days its in !!! thats what i call mean

[rooo]

Somebody explain please, low temp would NEVER kill the yeast, how can we find the lowest temp? Low temp would make the enzymes inactive NOT kill the yeast...

Think; you need to find the lowest temperature which kills all of the yeast cells (well, denatures the enzymes within them). So you'll be looking around the 40-60 degrees Celsius range.

WOW, I feel so stupid now, I didn't understand the question. Thanx that really helps

[Ulbrid]

WOW, I feel so stupid now, I didn't understand the question. Thanx that really helps

Heh, no problem.

Methylene blue solution should remain colourless until the enzymes in the yeast cells begin to become denatured, at which point it will become blue.

[icegems89]

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

Hiya, I have the answers to your questions...

1) Methylene is blue when the enzymes in the yeast have denatured,
when the methylene blue turns 'clear'(creme) its due to the enzymes breaking the colour down.

2) add the whole solution together including the methylene blue and gradually increase the temperature to the required temperature, thus reducing heat shock.

3) safety precautions the ones I have placed in my cw are Wear a lab coat at all times throughout the experiment
Wear goggles at all times throughout the experiment
If the student has long enough hair, it must be tied up.
No eating or drinking inside the lab
When not using the Bunsen burner place in on the ‘safety’ flame that is of an orange colour.
Make sure that there are no hazards around you that could make you fall over. E.G chairs that haven’t been placed under the tables, bags or bag handles.
When doing the experiment you may not sit down due to a hazard when a hot object spills.
Have your work space clean and organised to reduce spillages.
Do not consume any chemicals, if this does occur wash immediately and inform the person in charge.
Wash your hands propperly before and after the experiment has been carried out.

good luck!!!!!
x-X-x

[Rubyredslippers]

Hey thanks for all the help last time, i was just wondering if anyone could tell me what methylene blue does to you if you take it orally?
thanks
x

[Ulbrid]

Hey thanks for all the help last time, i was just wondering if anyone could tell me what methylene blue does to you if you take it orally?
thanks
x

Ingestion or methylene blue can cause:
-Nausea
-Stomach pain
-Vomiting
-Diarrhoea
-Headaches
-General malaise
-Blueness around the mouth (duh...)

[mattyj]

hey im just wondering what the ratio of yeast to glucose solution is? please help!! thanks

[cherry_blossom]

In the explanation I am just writing about how the enzyme works and how it affects the reaction, do i need to write about how it is used in the brewing industry?

Also i have written about how temperature affects enzymes. Is this right? or is it unnecessary?

help would be appreciated thanks!

[Ulbrid]

hey im just wondering what the ratio of yeast to glucose solution is? please help!! thanks

Well, if you have a 2:1 ratio of glucose and yeast respectively, you're using 2 parts glucose solution and 1 part yeast suspenstion.