When yeast is added to methylene blue, the dye is taken up by the yeast cells, which can be observed under a microscope. In the presence of live yeast, the methylene blue is reduced and loses its color, indicating metabolic activity. However, if the yeast is dead or inactive, the dye remains blue, demonstrating the yeast's ability to reduce the dye through cellular respiration. This experiment is often used to illustrate the concept of cellular metabolism and the viability of yeast cells.
Methylene blue is a solid, odorless, dark green powder at room temperature. In water this chemical compound turns into a blue solution. When methylene blue is reacted with yeast cells it inhibits the respiration which stops the cells from using hydrogen ions to release energy.
If methylene blue is blue, it means that the compound is in its oxidized state (methylene blue) and has accepted electrons. Methylene blue can exist in both oxidized (blue) and reduced (colorless) forms depending on its redox state.
Yes, methylene blue can be used in many foods, as it in non-toxic to humans (though it can discolor urine). Methylene blue was used by Italian actor and gourmand, Ugo Tognazzi for his risotto alla parmigiana (risotto blu). He added methylene blue to the standard ingredients (butter, onions, Parmesan cheese, and white wine), turning it into a rather striking "blue risotto."
Methylene blue is necessary for one thing. It is what helps transports cells.
you can get methylene blue powder from a scientific store, it comes in powdered form. its pretty soluble in water and alcohol etc. the stain is made by dissolving an appropriate amount on methylene blue in a solvent, e.g for 0.1 dissolve 0.1% gram of methylene blue in 100 gram water, for 9% dissolve 9 grams
When you added methylene blue to the living yeast cell, the methylene blue is actually a dye so you could see the cells, therefore, the yeast cell became blue. It is much the same with hair dye. If you have a bottle of blue hair dye, it will dye your hair blue.
it spoils the milk because of the chemicial reaction
Methylene blue can act on only dead yeast cells because it is able to penetrate the cell membrane easier when the cell is dead, allowing it to enter and stain the cell. In live yeast cells, the cell membrane is intact and acts as a barrier, preventing methylene blue from entering and staining the cell.
it spoils the milk because of the chemicial reaction
Methylene blue is a solid, odorless, dark green powder at room temperature. In water this chemical compound turns into a blue solution. When methylene blue is reacted with yeast cells it inhibits the respiration which stops the cells from using hydrogen ions to release energy.
yes,because yeast can undergo both ae reobic and anaerobic respiration.
NADH
If methylene blue is blue, it means that the compound is in its oxidized state (methylene blue) and has accepted electrons. Methylene blue can exist in both oxidized (blue) and reduced (colorless) forms depending on its redox state.
i think the methylene blue will be make aqua blue because the charcoal will penerate the color of methylene blue,,,there are absorption process,,,in the charoal between the methylene blue.... (kharlz)
Methylene blue stains everything blue.
because methylene blue turns colourless when it is reduced by hydrogen. during respiration hydrogen is produced and instead of reducing NAD, it reduces methylene blue and turns methylene blue colourless. if methylene blue goes from blue to colourless then this shows that the cell is respiring as it is producing a suffiecient amount of hydrogen to decolourise methylene blue
Methylene blue reduction is the method used to measure the bacterial density in milk. The test is evaluated in term of the amount of time required from introduction of the blue until the milk turns white.