Yeast Fermentation
Yeast Fermentation Lab Report
The purpose of this experiment was to observe the process in which cells must partake in a respiration process called anaerobic fermentation and as the name suggests, oxygen is not required. This particular procedure, which is catabolic meaning, it breaks down energy, can be present in to types of fermentation; alcohol in yeast or lactic acid in muscles. This is a continued reaction from glycolysis, where glucose is broken down into three carbon sugars. The products of alcohol fermentation are ethanol and carbon dioxide and the products produced by lactic acid fermentation is lactate. As we observed the effects of yeast fermentation, it is imperative to know that yeast makes energy through fermentation. Yeast fermentation was combined with several different saccharides such as glucose, sucrose, starch, and fructose. Boiled water was also included in this experiment as another variable. The control was simply a vial of yeast and distilled water at room temperature. Each vial was filled completely with the mixture (the solution was composed of individual saccharides and water) and then the gap was measure in 2 minute increments. The spectrometer was set at a 600 mm absorbance and each vial was measure, once again, in every two minute intervals. The purpose of this experiment was to better understand the logistics behind the fermentation process. In tube one, the succinate was fumarated. The second tube differed in the fact that there was boiled water, which is not a suitable living condition for yeast, and therefore the enzyme was denatured. There was no carbon dioxide produced when mixed with boiled water but without that variable’s presence, there was a greater amount of carbon emission. Tube three had an added inhibitor so therefore the rate of reaction was considered slow which can be observed in figure 1-1. Adding the inhibitor meant that the enzyme was occupied and not in absorbance. Tube four, the final tube, had the
The purpose of this experiment was to observe the process in which cells must partake in a respiration process called anaerobic fermentation and as the name suggests, oxygen is not required. This particular procedure, which is catabolic meaning, it breaks down energy, can be present in to types of fermentation; alcohol in yeast or lactic acid in muscles. This is a continued reaction from glycolysis, where glucose is broken down into three carbon sugars. The products of alcohol fermentation are ethanol and carbon dioxide and the products produced by lactic acid fermentation is lactate. As we observed the effects of yeast fermentation, it is imperative to know that yeast makes energy through fermentation. Yeast fermentation was combined with several different saccharides such as glucose, sucrose, starch, and fructose. Boiled water was also included in this experiment as another variable. The control was simply a vial of yeast and distilled water at room temperature. Each vial was filled completely with the mixture (the solution was composed of individual saccharides and water) and then the gap was measure in 2 minute increments. The spectrometer was set at a 600 mm absorbance and each vial was measure, once again, in every two minute intervals. The purpose of this experiment was to better understand the logistics behind the fermentation process. In tube one, the succinate was fumarated. The second tube differed in the fact that there was boiled water, which is not a suitable living condition for yeast, and therefore the enzyme was denatured. There was no carbon dioxide produced when mixed with boiled water but without that variable’s presence, there was a greater amount of carbon emission. Tube three had an added inhibitor so therefore the rate of reaction was considered slow which can be observed in figure 1-1. Adding the inhibitor meant that the enzyme was occupied and not in absorbance. Tube four, the final tube, had the