Lab Report On Yeast Fermentation Of Glucose

This laboratory allowed for an establishment of different rates in which yeast is tested with anaerobic conditions and the amount of time it would take to get to the result of fermentation with different sugars. This fermentation rate was calculated with water displacement using pipettes to discover the span of time before the release of air bubbles known as Carbon Dioxide. Sucrose had the highest fermentation rate in comparison to all of the other sugars that were tested. The results confirm the capability of cells when it comes to cellular respiration despite the lack of oxygen.

Introduction

Adenosine triphosphate, known as ATP, plays an important role in storing and releasing energy. It captures the chemical energy that comes from the
The question of why some sugars ferment differently, or not at all, is a question most people have before experimenting with yeast fermentation. Based on this information, it is hypothesized that Glucose would have the highest fermentation rate because the structure of glucose suggests that it would require less work to break down into the pyruvate. Because of its simple molecular structure, it can be decomposed the quickest. Within glucose, starch, truvia, sucralose, saccharin, fructose, maltose, sucrose and lactose, there will be different fermentation rates because sugars like fructose have a 5-ring structure differing greatly from glucose. Lactose won't ferment because this disaccharide is very complicated for enzymes to break down into. When using the pipet stopper, CO2 releases itself after pushing itself out of the tube as an air bubble. A paperclip in the bottom of a flask while being stirred with the yeast and sugars helps with the
100 mL of 40°C distilled water was measured into a flask measuring 250 mL with a paper clip placed in the bottom. The 2 grams of yeast and 2 grams of glucose were slowly put into the flask with a thin metal rod so all of the product was inside the flask. The stir plate was plugged in and ready to be used. Making sure it was off, the flask with the product was placed on the stir plate. The stir plate was then, slowly, set to level 8, the timer started to time two minutes of stirring. While the stirring occurred, another flask measuring 250 mL was filled with tap water and was placed near the stir plate. A graduated cylinder measuring 100mL was also filled up to the one hundred milliliters mark with tap water. Then, using the pipet, the end of the pipet-stopper device was placed into the graduated cylinder filled with tap water and we waited for the pipet to completely fill with water as we added additional water to the graduated cylinder if it was