Fermentation Lab: Conclusion & Evaluation of the Effect of Type of Carbohydrate on Amount of CO2 Produced IB Biology/Topic: 3.7 05 February 2013 Question: Which type of carbohydrate‚ glucose‚ sucrose‚ or starch‚ will produce the greatest amount of fermentation over the class period? Why? Hypothesis: If the carbohydrate starch is added to the set up of yeast‚ then it will create the greatest amount of fermentation because starch is a polysaccharides
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“Kinetics of Ethanol Oxidation” laboratory experiment utilized Beer’s law and spectroscopy to monitor concentration and the rate of ethanol oxidation through the LoggerPro System. This data then helped determine the kinetic rate constant‚ k‚ and the order of the reaction. First‚ the wavelength of maximum absorbance was determined using the LoggerPro interface and a Vernier colorimeter. Beer’s law was then used to determine the molar absorptivity. Finally‚ a kinetic study of ethanol oxidation was completed
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Yeast Experiment – Temperature Yeast fermentation is affected by temperature as an outcome of the many different temperatures that yeasts are exposed to. The accepted value for yeasts optimum temperature is approximately 66.667 degrees Celsius. If yeast is exposed to their optimum temperature‚ then this would create the most amount of fermentation. In this experiment however‚ the yeast were exposed to temperatures below their optimum. The chemical reactions within yeast are facilitated by enzymes;
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Bleach Oxidation of 9-Hydroxyfluorene The purpose of this experiment was to oxidize an alcohol (9-hydroxyfluorene) to a ketone (9-fluorenone) using aqueous sodium hypochlorite (bleach) as the oxidizing agent‚ while introducing techniques used in microscale experiments. Reaction: Results 1. Recrystallized Product Yield Product yield = (actual yield/theoretical yield) x 100% 3mL 9-hydroxyfluorene x (1mL/1000mL) x (0.09 mol/L) = 2.7 x 10-4 moles 0.05g 9-fluorenone / (180.20g/mol) = 2.77 x 10-4
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tation lab report Lab Exercise 7 The Effect of Temperature on the Rate of Carbon Dioxide Production in Saccharomyces I. Student Objectives 1. The student will use this lab exercise as the basis for writing a scientific method report. 2. The student will understand how the rates of chemical reactions are affected by temperature. 3. The student will understand the overall fermentation reaction by yeast‚ starting with glucose as an energy source. 4. The
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In bio lab‚ my lab partners and I did a lab experiment involving yeast fermentation. Fermentation is an anaerobic process to regenerate NAD+ to keep glycolysis active. Yeast preforms ethanol fermentation which create ethanol and NAD+. The class used six different types of sugars to determine which fuels fermentation by measuring the amount the carbon dioxide bubbles produced by the yeast. Yeast are single-cell fungi that cannot make their own food. They take the sugars in the surrounding environment
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Yeats Fermentation Lab Investigative Question: How does the sugar concentration affect the fermentation of yeast? Hypothesis: The percentage of sugar in a solution is directly proportional to the amount of produced CO2‚ as a result of Yeast fermentation. Data table: Amount of CO2 measured in cm. (Bubble length) | Trial | Percentage of sugar in solution | | | 0% | 5% | 10% | 15% | 20% | | 1 | 0 | 0.5 | 0.5 | 0.3 | 3.1 | | 2 | 0 | 0.3 | 1.3 | 0.4 | 5 | | 3 | 0 | 0.2 |
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Oxidation of an Alcohol: Oxidizing Methoxybenzyl Alcohol to Methoxybenzaldehyde Using Phase-Transfer Catalysis PURPOSE OF THE EXPERIMENT Oxidize methoxybenzyl alcohol to methoxybenzaldehyde‚ using sodium hypochlorite as the oxidizing agent and tetrabutylammonium hydrogen sulfate as the phase-transfer catalyst. Monitor the progress of the reaction by thin-layer chromatography. BACKGROUND REQUIRED You should be familiar with extraction‚ evaporation‚ and thin-layer chromatography techniques
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YEAST LAB REPORT PART I: ALCOHOLIC FERMENTATION Research Question: What will be the effect of increasing the number of yeast cells on the rate of fermentation? State your answer as a general hypothesis: Rate of fermentation: Amount of CO2 gas produced over a unit of time METHODS Table 1: Contents of the Yeast Fermentation Tubes | |Volume (milliliters) That You Need to Add | |Fermentation
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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 has been used commercially
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