Yeast Fermentation lab
Examining the Effects of Mass and Type
Of Sugar on Yeast Fermentation Lab
Purpose: To measure and analyze the effects of various types and masses of sugar in an ethanol fermentation reaction with yeast.
Introduction:
Ethanol fermentation is a system in which hydrogen ions from NADH + H + are broken down in order to release the trapped energy and regenerate NAD+. In the absence of a mitochondria or oxygen ethanol is formed, which is typically found in bacteria and some yeast. Yeast fermentation has been used commercially since the 18th century to brew alcohol, when French chemist Antoine Lavoisier found that in an experiment when he added sugar to the reaction. Lavoisier found that when he added the sugar to the reaction two-thirds of the sugar ended up producing alcohol and the other third was oxidized and became waste in the form of CO2 (This is why there is foam produced on top of most beers). By 1780 yeast was fermented in order to bread which was sold commercially by the Dutch. Yeast fermentation has been used for a prolonged period of time, and through extensive research, factors have been found that effect the process of yeast fermentation. Such factors include the amount of saccharide used and the type of saccharide, both of these factors will be put through a test in order to draw conclusions. The CO2 waste from the fermentation process will be examined, by measuring the pH of reaction, lower pH means more CO2 production. The first factor being measured is the type of sugar used in the fermentation of yeast. The types of sugar being used in the experiment is glucose, sucrose, and lactose. Glucose is a monosaccharide and is used in the first step of glycolysis in order to help create pyruvates, which are then used to create ethanol as long as there is no mitochondria or oxygen present. Sucrose is a disaccharide, commonly referred to as sugar, it’s used worldwide, and mainly harvested from sugarcanes. Sucrose is composed of two
Of Sugar on Yeast Fermentation Lab
Purpose: To measure and analyze the effects of various types and masses of sugar in an ethanol fermentation reaction with yeast.
Introduction:
Ethanol fermentation is a system in which hydrogen ions from NADH + H + are broken down in order to release the trapped energy and regenerate NAD+. In the absence of a mitochondria or oxygen ethanol is formed, which is typically found in bacteria and some yeast. Yeast fermentation has been used commercially since the 18th century to brew alcohol, when French chemist Antoine Lavoisier found that in an experiment when he added sugar to the reaction. Lavoisier found that when he added the sugar to the reaction two-thirds of the sugar ended up producing alcohol and the other third was oxidized and became waste in the form of CO2 (This is why there is foam produced on top of most beers). By 1780 yeast was fermented in order to bread which was sold commercially by the Dutch. Yeast fermentation has been used for a prolonged period of time, and through extensive research, factors have been found that effect the process of yeast fermentation. Such factors include the amount of saccharide used and the type of saccharide, both of these factors will be put through a test in order to draw conclusions. The CO2 waste from the fermentation process will be examined, by measuring the pH of reaction, lower pH means more CO2 production. The first factor being measured is the type of sugar used in the fermentation of yeast. The types of sugar being used in the experiment is glucose, sucrose, and lactose. Glucose is a monosaccharide and is used in the first step of glycolysis in order to help create pyruvates, which are then used to create ethanol as long as there is no mitochondria or oxygen present. Sucrose is a disaccharide, commonly referred to as sugar, it’s used worldwide, and mainly harvested from sugarcanes. Sucrose is composed of two
Cited: "Growing Yeast: Sugar Fermentation." Education.com. N.p., n.d. Web. 29 Oct. 2013. . - How type of sugar effects the fermentation of yeast "THE EFFECT OF DIFFERENT SUGARS ON THE RATE OF FERMENTATION IN YEAST." EBSCO HOST. N.p., n.d. Web. 28 Oct. 2013. . - Why Sucrose ferments better then glucose "Yeast." Wikipedia. Wikimedia Foundation, 27 Oct. 2013. Web. 29 Oct. 2013. . - How the Dutch used yeast fermentation commercially. "Yeast Fermentation." Baking recipes. Learn to bake. Baking help.. N.p., n.d. Web. 29 Oct. 2013. . - How amounts of Sucrose effect yeast fermentation "Yeast Fermentation and the Making of Beer and Wine." Nature.com. Nature Publishing Group, n.d. Web. 29 Oct. 2013. . - Found out the history of yeast in brewing - Found out about the French Scientist