Fermentation Introduction Introduction Yeast (Saccharomyces)is a single-celled microorganism in the Fungi family. It anaerobically respires sugars to produce ATP‚ as well as the waste products ethanol and carbon dioxide gas. This process is known as fermentation. There are various factors that affect the rate at which yeast respires. Aim To investigate the effect of concentration of table salt (sodium chloride) on the rate of fermentation of sucrose using yeast‚ measured in the volume of carbon dioxide
Premium Chemical reaction Chemistry Thermodynamics
Lab: Growing Yeast This experiment will take two days to complete. Background Information: Yeast is a very important group of fungi. The common yeast used in baking bread grows very fast. The basic idea in this lab is that the yeast will use an energy source and in doing so‚ will produce carbon dioxide gas. You’ll measure the amount of carbon dioxide (CO2) released during the growth of yeast. The growth of the yeast stops when the energy source has been used up by the yeast and CO2 production
Premium Carbon dioxide Coca-Cola Water
How does temperature affect the fermentation of yeast? In science‚ we stretched a balloon over the top of a bottle filled with sugar‚ warm water‚ and dry yeast. It inflated a little after a few minutes. We did the same thing with another bottle filled with sugar‚ cold water and dry yeast. The balloon didn ’t inflate. Apparently fermentation occurs more in hot temperatures than in cold. Why is this? Chemical reactions within yeast are facilitated by enzymes‚ which are large organic catalysts. Each
Premium Yeast Brewing
activity of phagocytosis and vacuole formation in Tetrahymena. This process was visualized by feeding methylene blue stained yeast cells and India ink to Tetrahymena (Keenan‚ 1984). In this experiment‚
Premium Bacteria Immune system Cell
Respiration in Yeast Lab Report Form Your Name: Katlin Moore “What do you think? – What do you know?” Questions: In this lab‚ we will investigate the effect of sucrose concentration on the rate of cellular respiration in yeast. Under specific conditions‚ yeast will convert sucrose into glucose and then use this glucose in cellular respiration. Yeasts have been used by humans in the development of civilization for millennia. What is yeast? How have humans used yeasts? * Yeast is a fungi
Premium Carbon dioxide Cellular respiration Oxygen
cells without quickly killing them. Many biological stains kill living cells. 2. Neutral red goes through an obvious color change‚ from red at about pH 6.8 to yellow at pH 8.0. 3. A 1% solution of sodium bicarbonate has a pH of about 8.5. 4. Yeast cells have an internal pH that is slightly acidic (about 5.5 to 6.0). Concepts • Diffusion • Active transport • Acid–base indicators • Selective permeability Materials Ammonia solution‚ NH3 ‚ 0.01 M Beaker‚ 100-mL Hydrochloric acid solution
Premium Sodium hydroxide Sodium bicarbonate Hydrochloric acid
and 10mL of yeast (or water when needed in replace of yeast) and pour into a beaker and give it a swirl. Then pour the solution into the corresponding fermentation tube. Tip the tube until the closed arm is full of solution and place in the water bath. Record the amount of carbon dioxide produced every five minutes for twenty five minutes. (If the carbon dioxide amount is going beyond the calibration‚ record the position and reset.) Treatment | Sugar/Control | Enzyme/Control | Yeast | One | Lactose
Premium Enzyme Glucose
academicjournals.org/AJB ISSN 1684–5315 © 2008 Academic Journals Full Length Research Paper Ethanol production potential of local yeast strains isolated from ripe banana peels A. A. Brooks Department of Microbiology‚ University of Calabar‚ P.M.B. 1115‚ Calabar‚ Nigeria. E-mail: brooks.akan@yahoo.com. Tel: 08037956762. Accepted 16 May‚ 2008 The ability of different yeast strains isolated from ripe banana peels to produce ethanol was investigated. Of the 8 isolates screened for their fermentation
Premium Yeast
antibiotics were mixed with yeast cells‚ the antibiotics decreased the yield of yeast cells. However‚ this is unexpected result because yeast is not a bacteria and therefore antibiotics should have no effect on them. The hypothesis that was tested was that antibiotics decrease the yield of yeast cells. In general the materials that were used in this experiment were a clean hemacytometer‚ a pipette‚ a solution of yeast with no antibiotics (culture A)‚ and a solution of yeast
Premium Bacteria Yeast Antibiotic resistance
anaerobic respiration in yeast. Research and Rationale: My investigation consists of researching and carrying out experiments in order to obtain results on how the rate of respiration is affected by temperature. In the experiment I will use one sugar but will be changing the temperatures. In my investigation I will carry out an experiment where one sugar is used to test how changes in temperature (10⁰C - 60⁰C) affect the rate of anaerobic respiration in yeast. I will be carrying out
Premium Yeast Carbon dioxide Enzyme