Yeast Fermentation Lab Report
Fermentation Lab Report
Introduction: Fermentation, a type of anaerobic respiration that breaks down glucose into ethanol and carbon dioxide without the use of oxygen, is extremely vital in food processing. Especially useful in the making of bread and wine is yeast, a single-celled fungus. The rate of fermentation of these products can be done by measuring the amount of carbon dioxide produced by the work of the yeast. The specific variable we tested was the volume of fructose in each vial solution.
Hypothesis: The vial with the highest volume of fructose will produce the most carbon dioxide.
Null Hypothesis: There will be no difference between the production of carbon dioxide in the different volume vials.
Method: While we warmed the 250 ml of water that we eventually put the yeast in, we prepared our sugar solutions. Since we used the same sugar (fructose), we used the weight-to-volume ratio to create the sugar solutions. The weights we used …show more content…
This number was then divided by the total number of minutes that is took to get to the final measurement (25 minutes). Results: The data supported the hypothesis that the 15 gram fructose solution had the greatest production of CO2. This is shown by the steady rate of respiration whereas the others showed less change or minutes at a time where there was no change in mm of CO2 produced. Also, as shown in the table, the vial with the greatest fermentation rate after solving measurements was the 15 gram fructose solution. As expected, the control vial containing only yeast showed no carbon dioxide production because there was no sugar to break down during
Introduction: Fermentation, a type of anaerobic respiration that breaks down glucose into ethanol and carbon dioxide without the use of oxygen, is extremely vital in food processing. Especially useful in the making of bread and wine is yeast, a single-celled fungus. The rate of fermentation of these products can be done by measuring the amount of carbon dioxide produced by the work of the yeast. The specific variable we tested was the volume of fructose in each vial solution.
Hypothesis: The vial with the highest volume of fructose will produce the most carbon dioxide.
Null Hypothesis: There will be no difference between the production of carbon dioxide in the different volume vials.
Method: While we warmed the 250 ml of water that we eventually put the yeast in, we prepared our sugar solutions. Since we used the same sugar (fructose), we used the weight-to-volume ratio to create the sugar solutions. The weights we used …show more content…
This number was then divided by the total number of minutes that is took to get to the final measurement (25 minutes). Results: The data supported the hypothesis that the 15 gram fructose solution had the greatest production of CO2. This is shown by the steady rate of respiration whereas the others showed less change or minutes at a time where there was no change in mm of CO2 produced. Also, as shown in the table, the vial with the greatest fermentation rate after solving measurements was the 15 gram fructose solution. As expected, the control vial containing only yeast showed no carbon dioxide production because there was no sugar to break down during