September 10th‚ 2013 EXPERIMENT 1 LEARNING BASIC OPERATIONS: THE EFFECT OF PH ON A FOOD PRESERVATIVE Purpose: The purpose of this experiment was to investigate a competitor’s claim that the food preservative‚ sodium benzoate (C6H5COONa)‚ made by Fresh Foods International (FFI)‚ changed into a new substance in stomach acid. Stomach acid has a pH between 1 and 3 due to the hydrochloric acid content. Based on the net equation given in the book as well as the solubility of the product our hypothesis
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researcher is conducting this experiment to find the optimum temperature and pH for starch on amylase. The experiment was carried out in one day. The researcher and a partner did the experiment based on a lab manuel from class. Data was collected from the experiment and to be displayed on graphs. Then the optimum pH and temperatures were to be calculated based on the findings. The hypothesis was disproved due to the optimum pH of 5 but the other findings supported the hypothesis of the optimal temperature
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Investigating pH Aim: To demonstrate dissolved carbon dioxide changing the ph level of substances. Materials: * 2 beakers * 2 straws * Stop watch * Distilled water * Lime water * Litmus Paper Method: 1. Pour 100ml of Distilled water into the first beaker‚ and label said beaker. 2. Pour 100ml of Lime water into the second‚ also Label beaker. 3. Test the two liquids with litmus paper and note the ph level‚ before any carbon dioxide has been introduced. 4. Place a straw
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The Effects of Varying pH on Enzyme Activity A lab was conducted to test different pH balances on an enzyme. Introduction: Enzymes are protein catalysts that speed up a chemical reaction without being consumed in the process. Enzymes are three-dimensional structures that consist of one or more polypeptide chains. The polypeptide chains form an active site (where a substrate will fit into). Enzyme molecules are folded into a very specific shape held together by the different forces of attraction
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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
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Lab 1: Effect of pH on sodium benzoate‚ a food preservative Sheikh M Zakaria Person no. 36295651 TA: Synthia Gratia Date of Submission: 05/29/13 Abstract Sodium Benzoate is a common food preservative used in food products such as jams and jellies‚ soft drinks‚ pickles‚ condiments etc and in tinned products in the market. This experiment aimed to determine whether benzoic acid is formed from it’s superior soluble form sodium benzoate in stomach acid‚ which is simulated by HCl (pH=2). It has
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Making Bread with Yeast By Rebecca Coles Introduction Bread is such a common food‚ who would expect it to be made in such a fascinating and clever way? A simple loaf contains just four main ingredients; flour (the main ingredient)‚ warm water (the yeast prefer the water warm)‚ salt and of course the yeast‚ tiny microscopic fungi that help the bread rise. Although fascinating the process is surprisingly simple; first‚ the flour‚ sugar and water is mixed together with yeast to make the bread
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An investigation into the effects of sugar concentration on yeast activity Introduction: Yeasts are eukaryotic micro organisms belonging to the kingdom fungi. Yeasts live on sugars and produce ethanol and carbon dioxide as by-products. [James Mallory‚ 1984]When Yeasts are given water and sucrose they convert the sucrose into glucose then convert the glucose into carbon dioxide and ethanol following the following reaction: C₆H₁₂O₆ ( 2(C₂H₅OH + CO₂ [Brady Burkhart‚ Terrell Grayson and Eric Kimler
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Ms. Lunsford Honors Chemistry 12/6/2011 Abstract Yeast is widely used for making bread‚ beer‚ and wine. People all over the world drink and eat those products. This projects looks at which fruit juice with a higher percentage of sugar will produce more fermentation. The original purpose of this experiment was to determine the amount of fermentation of 3 different fruit juices after adding a certain amount of yeast. By measuring the type of fruit juice (independent variable) the amount
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There are more than one forms of fermentation; yeast fermentation is probably the most common method. This process is used in many everyday products today. Yeast was first discovered in 1676‚ but was used before. It has also led to numerous scientific advances. Yeast expands‚ especially well with a good amount of sugar‚ the more of the amount the greater it expands. Yeast is a single-celled organism‚ a fungus to be more specific. They consume carbohydrates‚ mainly sugars‚ and produce carbon dioxide
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