yeast lab report
Are there any differences in the rate of metabolism of a dried yeast culture with differing carbohydrate sources?
In the current practical that was undertaken the growth rate of yeast (S. cerevisiae) with differing carbohydrates sources : Glucose (C6H12O6), Fructose (C6H12O6), Lactose (C12H22O11), Xylitol “(CHOH)3(CH2OH)2” and Water (H2O) as a Control were observed. “ Yeast are single-celled fungi which consist of more than one thousand different species which have been identified. The most commonly used yeast is Saccharomyces Cerevisiae which has been utilized for the production of bread, wine and beer for thousands of years. Biologists in a wide variety of fields use S.Cerevisiae) as a model organism” (Simpson,2010). Fermentation is the metabolic procedure in which an organism alters a carbohydrate, such as sugar or starch, into an acid or alcohol. For instance , yeast performs fermentation to achieve energy by altering sugar into alcohol. Bacteria execute fermentation, altering carbohydrates into lactic acid (Helmenstine, 2013).
Fermentation can be used in the food and drink industry as well, examples of this is bread. In the process of fermentation with bread, yeast produces carbon dioxide, alcohol and other compounds which enable the dough to rise and modify its physical properties. Louis Pasteur stated that “ All yeast which ferment bread, beer, wine and cider corresponds to microscopic living cells of a microscopic fungus Saccharomyces cerevisiae . Many varieties of Saccharomyces cerevisiae exist in nature and they are more or less suitable for various types of fermentation” (Cofalec, 2013).
The carbon source Glucose is basically sugar that provides the human anatomy with energy, the chemical comes from carbohydrates and in which the body alters into source of energy. Fructose is a monosaccharide which is mainly found in a lot of plants. Fructose is often bonded with glucose and together they form disaccharide sucrose. The organic compound Lactose is a
In the current practical that was undertaken the growth rate of yeast (S. cerevisiae) with differing carbohydrates sources : Glucose (C6H12O6), Fructose (C6H12O6), Lactose (C12H22O11), Xylitol “(CHOH)3(CH2OH)2” and Water (H2O) as a Control were observed. “ Yeast are single-celled fungi which consist of more than one thousand different species which have been identified. The most commonly used yeast is Saccharomyces Cerevisiae which has been utilized for the production of bread, wine and beer for thousands of years. Biologists in a wide variety of fields use S.Cerevisiae) as a model organism” (Simpson,2010). Fermentation is the metabolic procedure in which an organism alters a carbohydrate, such as sugar or starch, into an acid or alcohol. For instance , yeast performs fermentation to achieve energy by altering sugar into alcohol. Bacteria execute fermentation, altering carbohydrates into lactic acid (Helmenstine, 2013).
Fermentation can be used in the food and drink industry as well, examples of this is bread. In the process of fermentation with bread, yeast produces carbon dioxide, alcohol and other compounds which enable the dough to rise and modify its physical properties. Louis Pasteur stated that “ All yeast which ferment bread, beer, wine and cider corresponds to microscopic living cells of a microscopic fungus Saccharomyces cerevisiae . Many varieties of Saccharomyces cerevisiae exist in nature and they are more or less suitable for various types of fermentation” (Cofalec, 2013).
The carbon source Glucose is basically sugar that provides the human anatomy with energy, the chemical comes from carbohydrates and in which the body alters into source of energy. Fructose is a monosaccharide which is mainly found in a lot of plants. Fructose is often bonded with glucose and together they form disaccharide sucrose. The organic compound Lactose is a