Factors Affecting Fermentation of Glucose by Yeast Introduction: Fermentation is anaerobic respiration whereby food is altered into more simple compounds and energy in the form of chemicals is produced‚ an example being adenosine triphosphate (biology-online.org/dictionary/Fermentation). All this occurs with the lack of atmospheric oxygen. At the end of the day alcohol and carbon dioxide are the end products when yeast is used in the fermentation procedure. But end products like acetic acid
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Comparing the Rate of Fermentation of Yeast in Solutions with Different Concentrations of Glucose Brandon Bosley BIO 121 11/19/2013 Introduction: In our lab this week we tried to see how different amounts of substrates affect our organism‚ yeast‚ in its fermentation process. Yeast (Saccharomyces cerevisiae) is an organism that is cultured for the cells themselves‚ as well as the end products that they produce during fermentation. Yeasts are commonly known for the ethanol fermentation due to their
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Purpose: To find which of solutions will produce the most alcoholic fermentation by measuring the depth of the carbon dioxide bubbles and the diameter of the balloon. Apparatus and Material: Funnel 4 test tubes Cups Sugar Water Yeast Knife Ruler Balloon Marker Tape Method: 1) Put tape on each test tube and label them‚ 0%‚ 1%‚ 5% or 10%. 2) Fill up water in each cup. 3) Add 10 ml of water in each test tube 4) For the test tube labeled 1%‚ add 0.1 ml of sugar. 5) Add 0.5 ml of sugar
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11. Then add the benedict’s solution to the sucrose beaker. Put water in the 400ml beaker‚ and put it on the hotplate to start to boil the water. 12. Then stand the test tubes in boiling water for a few minutes. 13. A color change through green to yellow‚ brown and finally to red indicates the presence of reducing sugar. 14. Repeat 3 times‚ washing the materials each time you finish one cycle 15. Then you have our standard for have a standard for the rest of the experiment. 16. Then you have a standard
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of this experiment was to investigate the effect that a glucose concentration has on the rate of fermentation. This was done by adding a variety of different glucose concentration into a test tube‚ siting in a water bath. The carbon dioxide would be collected in the test tube and therefore would measure the rate of fermentation. The results parsley supported the hypothesis that‚ “If the glucose concentration increases‚ the rate of fermentation increases‚ therefore the more carbon dioxide released”
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Title: Confirming the Presence of Fermentation in the Conversion of Milk to Kefir Authors: Michael Ahrens‚ Nicholas Fiore‚ Garrett Hages‚ Melissa Cullom University of Kansas‚ Biol 402‚ Fall 2014‚ 3:00pm room 6040 Abstract: In this experiment milk was fermented into Kefir‚ then a series of tests were used to confirm that fermentation actually occurred. The tests used to confirm the fermentation were a gas production test‚ pH test‚ Gram stain‚ and turbidity test. The results showed during the conversion
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carbon. Sugar contains sucrose which is the common saccharide in many plant parts. Sucrose (sugar) is composed of 12 carbon atoms‚ 22 hydrogen atoms and 11 oxygen atoms. Therefore‚ the chemical formula of compound sugar C12H22O11. Figure 1‚ shows the structure of sugar as a 3D diagram. Figure 2‚ is a demonstration of the structure of sugar in a 2D diagram. The molar mass of compound sugar is 342.2965g/mole with a density of 1.59g/cm3 and a melting point of about 186
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Laboratory Manual‚ alcohol fermentation in yeast breaks down sugars into carbon dioxide and ethanol which is very important in many fields such as biofuel‚ industrial‚pharmaceutical and others. Amylase is an enzyme that break down starch/amylose in plants. Corn kernel contains starch‚ sugars and cellulose. This experiment focused on the effect of amylase on corn extract in respect to the rate of fermentation. Since amylase breaks down starch‚ the part of corn that contains the most starch should have the fastest
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Yeast Fermentation Lab Report SBI4U Chaweewan. Sirakawin Present to Ms.Allinotte November 21. 2014 Introduction: Fermentation is a metabolic pathway that produce ATP molecules under anaerobic conditions (only undergoes glycolysis)‚ NAD+ is used directly in glycolysis to form ATP molecules‚ which is not as efficient as cellular respiration because only 2ATP molecules are formed during the glycolysis. One type of fermentation is alcohol fermentation‚ it produces
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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
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