Measuring the efficiency of various carbohydrate substrates in yeast fermentation. Cherrishe Brown October 3‚ 2007 Dieldrich Bermudez BSC 2010L Sect# 0560 Discussion As expected in the experiment Glucose‚ Fructose‚ and Sucrose were all utilized for fermentation. Based on the rate of evolution of CO2 the yeast was most efficiently able to utilize the substrate Glucose‚ followed by Sucrose and Fructose respectively. Given more time I believe that Sucrose would have surpassed glucose in total
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Fermentation of a Carbohydrate: Ethanol from Sucrose Abstract The purpose of this lab was to demonstrate the fermentation process of ethanol from the substrate sucrose. To make ethanol from sucrose two enzymes invertase and zymase were used. Vacuum filtration and fractional distillation were performed to get a more concentrated solution. The density of ethanol was .825 g/mL with a percent composition of 85% pure
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if any‚ were you able to observe motility? Carbohydrate Fermentation Testing Questions A. What is fermentation? B. Why is it important not to incubate the fermentation tubes beyond 24 hours? C. Why is phenol red added to the fermentation tubes? D. Why do bacteria have differences in the carbohydrates they can ferment? E. Why does the formation of yellow color indicate fermentation? F. What information can be gained by running a fermentation series on a particular microbe? G. What does
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similar subunits called monomers. There are four categories of biological macromolecules that provide energy and structure to living organisms and their cells. The four types of macromolecules are: · carbohydrates · lipids · proteins · nucleic acids · Compare the structure and function of carbohydrates‚ lipids‚ proteins‚ and nucleic acids. lipids Fat molecules are made up of carbon‚ hydrogen‚ and oxygen atoms. These macromolecules are made up of smaller molecules‚ one glycerol and three fatty
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Ashley Williams Week 4 Lab CARBOHYDRATE TESTS Introduction To test for starches and simple sugars. <brief summary of topic investigating and case studies > <state major finding> Procedure The following tests will record positive (+) reactions or negative (‐) reactions to fructose‚ sucrose‚ cellulose‚ starch‚ lactose and an unknown carbohydrate. Observations and Results Report your test results in a tabular format • Record the bacteria identified in each of the Four Media Tests. Test
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unless oxygen is present. Fermentation is an anaerobic process in which converts sugars into acids‚ alcohol‚ or alcohol. This process occurs in yeast and bacteria as well as muscle cells that have no oxygen left. In yeast fermentation produces ethyl alcohol and carbon dioxide from glucose and fructose. Fermentation in bacteria cells the process of fermentation produces ethanol‚ while in human muscle cells fermentation produces lactic acid in cells that have a short
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Rate of Energy Production During Yeast Fermentation Sarah Sulon Biology Lab 111L Dr. Murray October 25 2010 Abstract The experiment was conducted to determine the impact different sugar types have on yeast fermentation. It was hypothesized that glucose‚ sucrose and fructose would all produce energy through yeast fermentation‚ but that sucrose would have the greatest rate of energy production. The carbon dioxide production was tracked in the fermentation of yeast with solution of no sugar‚
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vinification‚ is the production of wine‚ starting with selection of the grapes or other produce and ending with bottling the finished wine. Although most wine is made from grapes‚ it may also be made from other fruit or non-toxic plant material. The basic fermentation process whereby alcohol is produced from the sugar in grapes is very simple‚ but its chemistry is still not completely understood. As this knowledge increases‚ winemakers are being helped to improve the quality of their wine. The composition
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which this energy is attained from photosynthetic materials to form ATP are cellular respiration and fermentation. (Hyde‚2012). Fermentation is a way of harvesting chemical energy that does not require oxygen. (Reece et al. 2012). When the body is deprived of oxygen it will then begin to meet its energy needs through the slow process of fermentation. In our lab we investigated alcoholic fermentation by using yeast‚ which can flourish in an low energy environment in anaerobic conditions. In this
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Date Submitted: May 11‚ 2015 Lab Schedule: M-F 7:00-10:00 Score: Group No. 4 Experiment No. 3 Carbohydrates Objectives Use of chemical tests to identify some physical and chemical characteristics of typical carbohydrates. Differentiate between monosaccharides‚ disaccharides‚ and polysaccharides using above tests Identify an unknown carbohydrate Results A. STRUCTURAL FORMULAS FOR CARBOHYDRATES MONOSACCHARIDES STRUCTURES FISCHER HAWORTH CHAIR Glucose Fructose DISACCHARIDES (Haworth and
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