Corn Fermentation Lab Report
Introduction
As stated in the Bio 107 Laboratory Manual, alcohol fermentation in yeast breaks down sugars into carbon dioxide and ethanol which is very important in many fields such as biofuel, industrial,pharmaceutical and others. Amylase is an enzyme that break down starch/amylose in plants. Corn kernel contains starch, sugars and cellulose. This experiment focused on the effect of amylase on corn extract in respect to the rate of fermentation. Since amylase breaks down starch, the part of corn that contains the most starch should have the fastest rate of fermentation and the greatest amount of CO2 produced.
Strength
In our positive control group, the rate of fermentation is the highest (Figure 2), and the sample solution (corn syrup, yeast, and calcium chloride) was used up before the cut-off time (45 minutes).
By …show more content…
comparing the two experimental groups, the one with amylase had a higher rate of fermentation than the one without amylase (Figure 2).
The total volume of carbon dioxide produced for the two experimental groups were relatively the same (Figure 1), which indicates the concentration of our sample is the same and so the data are valuable.
Weakness
Both experimental groups have a lower rate of fermentation than the positive control group (Figure 2) because corn syrup solution is the purified product of corn.
The system did not consider other parts of the corn.
Opportunity
The positive control group (corn syrup solution, yeast and calcium chloride) produced the most CO2, which proves what USDA/Agricultural Research Service (2007) states in their article; Not using corn as an energy fuel will lessen the CO2 production, since the most productive approach to harvesting corn ends up being less environmentally friendly (USDA/Agricultural Research Service 2007).
Since other corn parts/products (stem, cob, or corn syrup) takes the most preparation for fermentation, corn kernel appears to the most useful, which is stated by Michigan State University (2007). Our data shows that the rate of fermentation of corn kernel is slightly lower than the rate of fermentation in corn syrup, but since the preparation is less difficult, it is the better choice (Michigan State University 2007).
Threat
1 Corn stalks, leaves and cobs are often used to prevent soil erosion and reduce CO2 levels (Jim Hettenhaus
2002).
Corn kernel may be the least expensive and the least difficult to prepare, but Michigan State University (2007) have been trying to take the corn stalks and leaves to make the cheapest, efficient production of ethanol by adding enzymes to break down the cellulose (Michigan State University 2007).
Recommendation
Since corn syrup solution produces the most CO2 and has a fast rate of fermentation, but needs to be broken down into sugars before fermentation can happen, it’ll be worthwhile to figure out a way to get these same results but with easier and faster preparation (Utilize the parts that are directly involved, disregard the extra).
As stated in the Bio 107 Laboratory Manual, alcohol fermentation in yeast breaks down sugars into carbon dioxide and ethanol which is very important in many fields such as biofuel, industrial,pharmaceutical and others. Amylase is an enzyme that break down starch/amylose in plants. Corn kernel contains starch, sugars and cellulose. This experiment focused on the effect of amylase on corn extract in respect to the rate of fermentation. Since amylase breaks down starch, the part of corn that contains the most starch should have the fastest rate of fermentation and the greatest amount of CO2 produced.
Strength
In our positive control group, the rate of fermentation is the highest (Figure 2), and the sample solution (corn syrup, yeast, and calcium chloride) was used up before the cut-off time (45 minutes).
By …show more content…
comparing the two experimental groups, the one with amylase had a higher rate of fermentation than the one without amylase (Figure 2).
The total volume of carbon dioxide produced for the two experimental groups were relatively the same (Figure 1), which indicates the concentration of our sample is the same and so the data are valuable.
Weakness
Both experimental groups have a lower rate of fermentation than the positive control group (Figure 2) because corn syrup solution is the purified product of corn.
The system did not consider other parts of the corn.
Opportunity
The positive control group (corn syrup solution, yeast and calcium chloride) produced the most CO2, which proves what USDA/Agricultural Research Service (2007) states in their article; Not using corn as an energy fuel will lessen the CO2 production, since the most productive approach to harvesting corn ends up being less environmentally friendly (USDA/Agricultural Research Service 2007).
Since other corn parts/products (stem, cob, or corn syrup) takes the most preparation for fermentation, corn kernel appears to the most useful, which is stated by Michigan State University (2007). Our data shows that the rate of fermentation of corn kernel is slightly lower than the rate of fermentation in corn syrup, but since the preparation is less difficult, it is the better choice (Michigan State University 2007).
Threat
1 Corn stalks, leaves and cobs are often used to prevent soil erosion and reduce CO2 levels (Jim Hettenhaus
2002).
Corn kernel may be the least expensive and the least difficult to prepare, but Michigan State University (2007) have been trying to take the corn stalks and leaves to make the cheapest, efficient production of ethanol by adding enzymes to break down the cellulose (Michigan State University 2007).
Recommendation
Since corn syrup solution produces the most CO2 and has a fast rate of fermentation, but needs to be broken down into sugars before fermentation can happen, it’ll be worthwhile to figure out a way to get these same results but with easier and faster preparation (Utilize the parts that are directly involved, disregard the extra).