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To conduct this experiment, we used 5 grams of sugar and 2 grams of yeast, but only used half of each for both experiments, so 2.5 grams of sugar and 1 gram of yeast for testing the effect of temperature and 2.5 grams of sugar and 1 gram of yeast for testing the effect of a disinfectant. We then mixed each beaker with 50 mL of water and stirred to fully dissolve the sugar and yeast. Then we used a 10 cc syringe and filled it up and put it in the fermentation tube and then added an additional 5 cc’s of the sugar/yeast solution to the tube. We then sealed the tube with a piece of parafilm and placed it into a water temperature of 10 degrees Celsius and recorded the time that we put them in. We then repeated that procedure but each time putting the tubes into 20, 30, 40, 50 and 60 degrees Celsius water. After 5-minute intervals, up to 20 minutes, we measured the amount of carbon dioxide formed in the fermentation tubes by using a ruler and measuring the amount of millimeters of carbon dioxide was produced. To test the variable of how a disinfectant affected the amount of fermentation, we repeated that procedure except instead of putting each fermentation tube into a certain temperature of water, we used the same temperature of water but each tube had a different amount of bleach in it. We put 0 drops of bleach in the first one and increased by 2 drops of bleach every tube, ending up with 10 drops in the sixth fermentation tube. We monitored the amount of…
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Yeast: This is a group of unicellular fungus that feeds on sugar and is used to make bread rise. Active yeast for bread baking is commonly bought in dry powder form.…
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The independent and dependent variable for this experiment was the male fruit fly and the female fruit fly and the off springs. The controlled variables in this experiment were temperature, media, yeast, to much of the yeast would kill the fruit fly’s so the class had to make sure that to much was not poured into the vials. this had to be controlled well. 6- 10 ten grains of yeast with water and media. A change in temperature could also tamper with the experiment as well as messing with the vials all of these variables had to be controlled in order for the experiment to do…
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Yeasts’ capability of undergoing ethanol fermentation, its ability to ferment other sugars and artificial sweeteners, and how lactase influences yeasts ability to use lactose as a food source…
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As with many other unicellular organisms, yeast ,cannot carry out cellular respiration and tends to participate in fermentation and produces ethanol. In has been suggested…
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Yeast is a single-cell fungus that produces carbon dioxide (CO2) as a byproduct of cellular respiration. Therefore, the more yeast cells in an area, the more CO2 they will be able to produce. Yeast has many uses as a common ingredient in many foods and drinks, such as alcoholic beverages like beer and wine, and acts as a leavening agent in baking cakes, bread, and other foods by converting the fermentable sugars in the food into CO2. This is what makes the dough in many foods rise while baking.…
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The two types of fermentation that are well known are alcoholic fermentation as well as lactic acid fermentation. Fermentation is vital for many organisms, such as yeast and bacteria, because it allows them to obtain energy required to carry on life processes. Alcoholic fermentation is especially important for human beings, as it is used to produce alcoholic beverages, bread, and many other everyday items that are consumed (Alba-Lois, 2010). On the other hand, lactic acid is a waste product of certain bacteria (Lactobacillales), which is utilized to create many dairy products such as yogurt and cheese. In addition, humans can resort to lactic acid fermentation when oxygen is limited, so it is used as an extra source to obtain oxygen. In our experiment we will be using yeast, a single-celled organism that utilizes sugar as a food source, and it produces energy substances through the breakdown of sugar molecules. Specifically, the type of sugar as a source of food, impacts the speed of fermentation in yeast. In this lab, we will calculate the rate of fermentation in yeast with different solutions of sugar, such as sucrose, fructose, and lactose with glucose being the control. It is important to humans that the yeast uses the best sugar source during fermentation, as it creates important everyday items we consume like bread, alcohol, and…
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The question being addressed in this lab is which ingredient will produce the most bubbles? If baking powder, baking soda, and salt are added to different test tubes of sugar water, then baking soda will have the most effect on the rate of fermentation (create the most bubbles). This hypothesis is rejected. Based off of data, the hypothesis was rejected. The ingredient that produced the most bubbles was baking powder. In the experiment finishing at 20 min., the control had 2.5 cm of bubbles produced, the salt produced 1.5 cm of bubbles, the baking soda produced 1.5 cm of bubbles, and finally the baking powder produced 6 cm of bubbles. This then shows that based off of the results from the experiment, baking powder produced the most amount of…
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Yeast is a very important group of fungi. The common yeast used in baking bread grows very fast. The basic idea in this lab is that the yeast will use an energy source and in doing so, will produce carbon dioxide gas. You’ll measure the amount of carbon dioxide (CO2) released during the growth of yeast. The growth of the yeast stops when the energy source has been used up by the yeast and CO2 production slows down or stops.…
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Yeast is a fungus that exist almost everywhere in nature and it is also alive! For many years people baked bread, using yeast as an ingredient, without knowing just why it made bread dough bubble and rise. When you smell bread you mostly smell the scent of the yeast. This project looks how different conditions will cause the yeast to be most active during fermentation. We put a different mixture in each bottle along with 1/3 cup of water. My hypothesis was that when yeast is mixed with more than sugar or items that contain a lot of sugar, the fermentation of the yeast is affected. The experimental results supported my hypothesis by showing that when yeast and sugar was mixed with items such as, vinegar and salt, the fermentation was affected.…
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Yeast can metabolize sugar in two ways, aerobically, with the aid of oxygen, or anaerobically, without oxygen.…
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The rate of the fermentation can be tracked by noting the carbon dioxide production at steady intervals. This lab followed the production of carbon dioxide by yeast fermentation in four types of solutions: one control group which contained no sugar, the next which contained glucose, the next with starch, and with a sucrose solution. The mixtures…
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What sugar will get the most rise out of yeast, so you can get the best bread or baked goods possible. Sugar when mixed with yeast and water will produce carbon dioxide. The carbon dioxide from the yeast sugar and warm water will make the balloon on top of the water bottle blow up. I hypothesize that brown sugar will make the balloon blow up the most…
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Yeasts are eukaryotic micro organisms belonging to the kingdom fungi. Yeasts live on sugars and produce ethanol and carbon dioxide as by-products. [James Mallory, 1984]When Yeasts are given water and sucrose they convert the sucrose into glucose then convert the glucose into carbon dioxide and ethanol following the following reaction:…
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Yeast is also used very commonly in baking among other things, some are bread, some cakes, and some drinks. Yeast has a very interesting and unusual way of working and ranges from type to type. In bread the yeast consumes sugar and carbohydrates, producing carbon dioxide and ethanol which is later cooked out, at which point the yeast dies off, at approximately 140° F. In sodas the process is very similar, in which case the carbon dioxide and ethanol becomes carbonation. In alcoholic fermentation there is very little, if at all, oxygen introduced therefore more ethanol is produced, that of which becomes the alcohol.…
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