Preview

Yeast Fermentation Lab

Good Essays
Open Document
Open Document
1362 Words
Grammar
Grammar
Plagiarism
Plagiarism
Writing
Writing
Score
Score
Yeast Fermentation Lab
Is There an Optimal Level of Sugar for Yeast to Produce the Largest Volume of CO2?

Purpose The purpose of this lab is to determine whether there is an optimal level of sugar added to well water for the added yeast to produce the largest volume of carbon dioxide.

Background Information What is yeast? Yeast, whose scientific name is Saccharomyces Cerevisiae, are single-celled organisms that are a part of the fungi group. Yeast is very capable of alcoholic fermentation, where yeast cells primarily break down the sugars glucose, fructose, and sucrose. The two end products of this fermentation are carbon dioxide and ethyl alcohol, which are then released into the surrounding area. When bread is being made, alcoholic fermentation is what is used …show more content…
Each enzyme has its own sequence of amino acids, and this is what determines the structure and function of the enzyme. Every enzyme has its own specific function and breaks down only one type of material, so there are no unknown side effects. Enzymes are specifically built to only break down one singular type of material, meaning if yeast were put in with sugar and sodium, only the sugar would be broken down by the yeast. This means that enzymes are easy to control and manipulate in order to get certain results. …show more content…
The average circumference ranged from 15 cm for 2 grams of sugar added, to 26.83 cm for 128 grams added after six hours. The mixtures that contained 2 grams, 16 grams, 32 grams, 64 grams, and 128 grams all had the average circumference increase from six hours to twelve hours, whereas the mixtures containing 4 grams and 8 grams decreased; however, after 12 hours, the mixtures containing 2 grams and 16 grams began to decrease along with the 4 gram and 8 gram mixtures. The balloons on the mixtures containing 2 through 16 grams continued decreasing in circumference after 12 hours until the end of the experiment, whereas the balloons on the mixtures containing 32 through 128 grams of sugar continued increasing in circumference throughout the entire experiment. This is likely due to the mixtures containing 16 grams and less running out of sugar to break down, causing the balloons to decrease in size, and the mixtures containing 32 grams and more had enough sugar to continually break it down through the entire
Continue Reading
View Writing Issues

You May Also Find These Documents Helpful

  • Good Essays

    Germinating Yeast Lab
    • 704 Words
    • 3 Pages

    Germinating Yeast Lab

    Purpose: The purpose of this lab was to gain a complete understanding around the rate of cellular respiration within multicellular organisms, also to research and understand how to use a CO2. Background: Living systems require free energy and matter to maintain order, to reproduce, and grow. Energy deficiencies cause disruptions at the population and ecosystem levels as well. 1 mol of H2O produces 1 mol of CO2 through cellular respiration. Autotrophic organisms capture free energy from the environment through the process of photosynthesis and chemosynthesis.…

    • 704 Words
    • 3 Pages
    Good Essays
    Read More
  • Satisfactory Essays

    Aipotu II Lab Report
    • 640 Words
    • 3 Pages

    Aipotu II Lab Report

    Fermentation is the chemical process converting sugar to gases and occurs in yeast and bacteria. In the experiment we conducted, we used sucrose and yeast and measured the fermentation carbon dioxide formation. The factors affecting fermentation that we tested in this experiment were temperature and the effect of a disinfectant. We measured the fermentation carbon dioxide formation by using a ruler and measuring the amount of bubbles in the tube that were formed.…

    • 640 Words
    • 3 Pages
    Satisfactory Essays
    Read More
  • Satisfactory Essays

    Photosynthesis Lab
    • 310 Words
    • 2 Pages

    Photosynthesis Lab

    Is there a relationship between the different amounts of carbon dioxide produced and the concentration of sucrose in the…

    • 310 Words
    • 2 Pages
    Satisfactory Essays
    Read More
  • Better Essays

    Yeast Pre-Lab
    • 788 Words
    • 4 Pages

    Yeast Pre-Lab

    Part A: To investigate whether yeast has the ability to ferment glucose to produce carbon dioxide gas and ethanol.…

    • 788 Words
    • 4 Pages
    Better Essays
    Read More
  • Good Essays

    How Does Ph Affect The Rate Of Respiration In Yeast
    • 610 Words
    • 3 Pages

    How Does Ph Affect The Rate Of Respiration In Yeast

    However the tubes with higher concentrations of yeast still produced a minuscule amount of CO2 unlike the ones with lower concentrations. Discussion After reviewing the data collected one can perceive that the first experiment produced almost no CO2 , this could mean that different concentrations of yeast does not play a significant role in terms of fermentation or we had a major source of error in our part. The yeast solution used in the lab could have surpassed its optimum temperature as it was taken in and out of the water bath several times. Future investigations should consider the effect of temperature on the rate of fermentation.…

    • 610 Words
    • 3 Pages
    Good Essays
    Read More
  • Good Essays

    Concentration, Solution, Density
    • 684 Words
    • 3 Pages

    Concentration, Solution, Density

    *As a side note, upon researching the molecular weight of sugar, I found it to be 342.30 g, not 331.23 g, however, in my calculation I used 15.00 g as the molecular weight of O2, whereas online 16.00 g was used.…

    • 684 Words
    • 3 Pages
    Good Essays
    Read More
  • Good Essays

    Corn Fermentation Lab Report
    • 476 Words
    • 2 Pages

    Corn Fermentation Lab Report

    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).…

    • 476 Words
    • 2 Pages
    Good Essays
    Read More
  • Good Essays

    Cellular Respiration Lab
    • 452 Words
    • 2 Pages

    Cellular Respiration Lab

    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…

    • 452 Words
    • 2 Pages
    Good Essays
    Read More
  • Powerful Essays

    Romeo and Juliet Paper
    • 1138 Words
    • 5 Pages

    Romeo and Juliet Paper

    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.…

    • 1138 Words
    • 5 Pages
    Powerful Essays
    Read More
  • Good Essays

    How Much Sugar Does It Take to Overflow a Mug with Different Water Temperatures
    • 400 Words
    • 2 Pages

    How Much Sugar Does It Take to Overflow a Mug with Different Water Temperatures

    2.)Fuller, Julia. "How to Perform Science Experiments Using Sugar." EHow. Demand Media, 03 Sept. 2008. Web. 04 Nov. 2012. .…

    • 400 Words
    • 2 Pages
    Good Essays
    Read More
  • Powerful Essays

    Yeast and Sugar - the Chemistry Must Be Right
    • 1136 Words
    • 5 Pages

    Yeast and Sugar - the Chemistry Must Be Right

    In this experiment yeast ferment sugars anaerobically. When yeast ferments the sugars anaerobically, however, CO2 production will cause a change in the weight of the sugar/yeast-solution. This raises a further question: What is the effect of different kinds of sugars on the fermentation process of yeast? The fermentation process was followed at a constant temperature and four different types of sugars were used. By measuring the release of carbon dioxide, we could see what type of sugar had the biggest effect on the fermentation process of yeast, which resulted in Sacharose.…

    • 1136 Words
    • 5 Pages
    Powerful Essays
    Read More
  • Satisfactory Essays

    What Sugar Will Get The Most Rise-Out Of Yeast
    • 382 Words
    • 2 Pages

    What Sugar Will Get The Most Rise-Out Of Yeast

    If I were to mix brown sugar, with yeast, and warm water together it should have a different reaction as opposed to other sugars. I believe that this mixture will cause a higher carbon dioxide output than other sugars. The belief being that a higher carbon dioxide output will occur due to brown sugar being denser and much sweeter.…

    • 382 Words
    • 2 Pages
    Satisfactory Essays
    Read More
  • Powerful Essays

    An Investigation Into the Effects of Sugar Concentration on Yeast Activity
    • 1723 Words
    • 7 Pages

    An Investigation Into the Effects of Sugar Concentration on Yeast Activity

    The expectation is that the amount of carbon dioxide produced will be directly (and linearly?) inked to the concentration of the sugar…

    • 1723 Words
    • 7 Pages
    Powerful Essays
    Read More
  • Good Essays

    Sucrose Concentration
    • 753 Words
    • 4 Pages

    Sucrose Concentration

    Not many of the carbon dioxide bubbles have popped, even then the balloon’s circumference increased noticeably. When carbon dioxide bubbles pop they release the carbon dioxide gas, which inflates the balloon. If there is more bubbles popped then there is more inflation of the balloon. If there is less bubbles popped then the balloon will not inflate as much. According to the evidence, the more the sucrose concentration, the more carbon dioxide production. The more sucrose there is, there is more glucose. The more the glucose there is the more the carbon dioxide production. In anaerobic fermentation the glucose is converted into carbon dioxide and ATP. ATP is energy, it is left over because glucose has so much energy that not all of it has been turned into carbon dioxide. When glucose is turned into carbon dioxide basically what happens is that the molecules are getting rearranged to form new gases and substances. The energy that they use from glucose is to break the bonds of the atoms and to rearrange them. When the molecules are rearranged and bonds are broken they release energy which is converted to carbon dioxide and ATP. There is more glucose in the sucrose, which means that there is more energy to break apart the bonds and create bonds faster to make into carbon dioxide and…

    • 753 Words
    • 4 Pages
    Good Essays
    Read More
  • Good Essays

    Yeast Fermentation
    • 564 Words
    • 3 Pages

    Yeast Fermentation

    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.…

    • 564 Words
    • 3 Pages
    Good Essays
    Read More

Related Topics