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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of this lab is to determine whether there is an optimal level of sugar added to well water for the added yeast to produce the largest volume of carbon dioxide. Background Information What is yeast? Yeast‚ whose scientific name is Saccharomyces Cerevisiae‚ are single-celled organisms that are a part of the fungi group. Yeast is very capable of alcoholic fermentation‚ where yeast cells primarily break down the sugars glucose‚ fructose‚ and sucrose. The two end products of this fermentation are carbon
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Alcoholic Fermentation Lab Kylie Johnson 11-10-12 Introduction: Since we are regular human beings‚ of course we are going to consume a lot of energy in our lifetime. Most of the energy we consume comes from fossil fuels. Fossil fuels are a nonrenewable resource‚ and we are using these non-reusable ones uncontrollably. This is why we need to use more renewable resources. A way that we could do that is by the alcoholic fermentation of ethanol. Ethanol is a byproduct in corn‚ and it is one product
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Temperature and Yeast Fermentation Introduction: Saccharomyces cerevisiae‚ commonly known as baker’s yeast‚ is an key ingredient used mainly when baking bread or making alcoholic beverages. The main role of the yeast is to convert the sucrose into carbon dioxide (CO2) and ethanol. For example‚ when baking bread‚ the yeast ferments the sucrose within the dough and so CO2 and ethanol is released‚ causing the bread to rise and expand. It does this using enzymesAlso‚ during this fermentation process‚ because
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Oxidation Lab Part 1: Purpose: You are going to investigate the ease with which different metals undergo oxidation and reduction. Materials: | 4 samples of each of: lead‚ zinc‚ iron‚ copper | spot plates steel wool/sand paper | | | | Solutions of: | copper(II) sulfate Ferric nitrate Silver nitrate Lead (II) nitrate | | Procedure: 1. Obtain 4 samples of each metal and clean with steel wool or sand paper. Wash your hands after cleaning the metals so you are not exposed to lead
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moles/1000 mL = .0005 moles/10 mL = moles of hydroxylammonium chloride Ratio of Fe+2 to NH3OH+ = 2:1 2e- + 2Fe+3 --> 2Fe+2 so transfer of 2 electrons NH3OH+ --> something + 2e- Oxidation number of N in NH3OH+ is -1‚ therefore the oxidation number for N on the product side must be +1 because it gains 2 electrons. N2O has an oxidation number of +1 for N‚ so that would work. Data:Equation 1: NH3OH+ + 2Fe+3 --> something + 2Fe+2 Equation 2: 8H+ + 5Fe+2 + MnO4- --> 5Fe+3 + Mn+2 + 4H2O Equation 3: 6H+ +
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The purpose of this lab was to measure the reduction potentials of metals and to understand how a reduction-oxidation relationship works to produce spontaneity. Lastly‚ these results were used to determine the Faraday’s constant and Avogadro’s number by electrolysis‚ which is chemical decomposition produced by passing an electrical current through a solution with ions. The primary objective of part one of this experiment was to discover how the properties of an electrochemical cell works. An electrochemical
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took place by using the oxidation numbers in the equation. Variables: 1. I cleaned the reaction surface to limit contamination 2. I held the chemicals at approximately a 90 degree angle for consistency Introduction: Redox reactions occur when both oxidation and reduction take place. All atoms can be assigned an oxidation number‚ which is a positive or negative number that help in determining the reducing and/or oxidizing agents in an equation. An increase in the oxidation number of an atom from
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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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