Production of Alcohol by Fermentation
Introduction/ Aim:
Yeasts are microbes that produce carbon dioxide and alcohol from
sugars. This is called fermentation. In this assignment I am going to
try two methods of making alcohol from fruit juice (apple juice). One
uses ‘free’ yeast cells; the other uses ‘immobilized’ yeast cells.
The process of using microorganisms to make useful products from an
energy source is called fermentation. This is carried out in large
vessels (open or closed) called fermenters. Microorganisms are cheap
and easy to grow; they can be used to make antibiotics (penicillin),
and useful proteins (insulin). It can also be used for foods such as
Quorn. Quorn is also called single cell protein (SCP) e.g. fungi are
grown and harvested in fermenters to make Quorn that is then used to
make a range of vegetarian meals and SEP made from fungi is called
Mycoprotein.
In order for me to grow my microorganism these basic factors must be
controlled:
1. Temperature
2. Ph (Potential Hydrogen)
3. Nutrients/ Food (Glucose)
4. Gases (Oxygen)
5. Agitation
The final product then needs to be sterilised to prevent other
microorganisms from infecting/ spoiling the product, this is because
the solution is quite delicate and becomes easily spoiled.
Equipment/ Apparatus:
* Yeast Culture
* Apple Juice
* Calcium Chloride Solution
* Sodium Alginate Solution
* Distilled Water
* Limewater
* Disinfectant
* 2 Conical Flasks (250cm³)
* 1 Bung and Delivery Tube
* 2 Conical Flasks (100cm³)
* 250cm³...
... middle of paper ...
...d this way they
are capable of gathering oxygen. My results came out slightly
incorrect because the growth of the yeast population was slightly
wrong, this was because the yeast cells were not provided with the
right factors that yeast cells need in order to perform fermentation.
A way in improving my investigation could be by looking up information
about fermentation on the internet and look deep into how the yeast
cells exactly work when they are fermenting, I could’ve also tried
changing my method or just use different methods, this would help me
to identify which method gives me the most accurate and best results
out of all the methods. I could extend my investigation by
investigating the way yeast cells work and what yeast cells are used
for and how they are used in the industry, laboratory and other
places.
· Add 2g of yeast to the water and add sugar (1g, 2g, …up to 5g).
The purpose of this investigation is to test the effects of multiple sugar substances on the respiration of yeast. Most people think of yeast when they think of what makes bread rise, cheese, alcoholic beverages, or other food products. Another type of yeast can also cause yeast infections, an infection of the skin. Yeasts (Saccharomyces) are tiny, microscopic organisms with a thin membrane and are usually oval or circular-shaped. They are a type of single-celled fungi of the class Ascomycetes, capable of processing sugar into alcohol and carbon dioxide (CO2 ) ; this process is known as fermentation. Fermentation and the products are the main focus points for this experiment being that cellular respiration of yeasts happens via the process of fermentation, which creates by-products of alcohol and CO2. The level of CO2 produced by the yeasts will show how effective each sugar substance is in providing cellular energy for the yeasts.
== == == = This is what I'm going to be changing in the experiment and this will be the temperature and the concentration of the yeast. There are several variables in this experiment, they are: · Amount Used - Too much or too little of the hydrogen peroxide causes the reaction to speed up/slow down producing different amounts of oxygen.
Jade Lim is young Asian student with little previous exposure to alcohol. After consuming one and a half Bacardi Breezer’s (1.5 standard drinks) she begins to feel nauseas and has a pulsating headache. It is important to understand the mechanism of action of ethanol in order to determine the potential effects on the patient. This report will investigate the underlying molecular mechanisms of ethanol.
The results shown in table 1 clearly show that when the volume of yeast is increased in the milk solution, so does the rate of oxygen depletion and therefore the rate of eutrophication. It shows that when 2mL of yeast solution was added it took 32.86 minutes on average for the milk to be depleted of oxygen, while it took only 7.46 minutes on average for the 10mL of yeast to use up the oxygen present.
They are as follows, Table #5 substituted glucose for sucrose and Table #6 substituted the glucose for pH4. The equation for alcohol fermentation consists of 6 Carbons, 12 Hydrogens, 6 Oxygen to produce 2 pyruvates plus 2 ATP. Then finally the final reaction will be 2 CO2 plus Ethanol. In the class our controlled numbers were at Table #1.
Fermentation is when yeast or bacteria react with the sugars in food “(Alcohol ingredients and chemicals).” Using alcohol can result in slurred speech, disturbed perceptions, unsteady movements, inability to react quickly “(Foundation of the drug-free world).” Alcohol manufacture started in an organized
Alcohol abuse is a rising concern in today’s world. More than 80,000 Americans die each year due to alcohol related incidents, making alcohol the third leading cause of preventable death in the United States.
Yeast Yeast are a tiny form of fungi or plant-like microorganism (visible only under a microscope) that exist in or on all living matter i.e. water, soil, plants, air, etc. A common example of a yeast is the bloom we can observe on grapes. As a living organism yeast needs sugars, water and warmth to stay alive. In addition, albumen or nitrogenous material are also necessary for yeast to thrive.
By taking a Carbon Dioxide, rich substance and mixing it with a yeast, solution fermentation will occur, and then it could be determined if it is a good energy-producer. In this study glacatose, sucrose, glycine, glucose, and water were used to indicate how fast fermentation occurred. The overall result shows that monosaccharides in particular galactose and glucose were the best energy source for a cell.
Every organism requires a specific environment in order to survive. Bacteria alike, different types of bacteria are able to survive and reproduce in different types of environment. Some factors that affect the growth of bacteria include temperature, presence of certain gases and pH of the medium it is in.
Alcohol is made through a process called fermentation (how alcohol is made). It is the process of sugar being broken down into carbon dioxide and ethanol. The main ingredient in fermentation is yeast. Yeast breaks down grains, fruits, and its main function is to get the alcohol
Preparation of Ethanol and Ethanoic Acid Introduction to report ---------------------- This report contains 5 practical experiments to produce ethanoic acid from ethanol. The first practical is the preparation of ethanol from glucose using yeast during the process of fermentation; this has been demonstrated in class. In this practical the glucose is converted into ethanol and carbon dioxide by respiratory enzymes from the yeast. The ethanol solution will be between 5-15% and the ethanol will be separated from the yeast by filtering.
Microbes are major key components in both are homes and industrial food preparation. There are number of lactic acid which is a form of bacteria which is a large group of beneficial bacteria used in certain foods while they are getting prepared such as yogurt, cheese, sour cream, butter milk and other type of fermented milk products. Things such as vinegars are produced by bacterial acetic acid fermentation. Yeast is also major use in the making of beer and wine and also for the leaving of breads. This also involves fermentations to convert corn and other vegetable carbohydrates to also make beer, wine or gasohol but also bacteria is the agents of are other foods. Other fermented foods will include things such as soy sauce, olives and cocoa. (Microbes and human life, 2013) Single cell proteins are known as dried cells of microbes which are used in protein supplement shacks. They are also called “novel food” and “minifood”. The production of this requires micro-organisms which then serve as the protein source and then the substrate which is biomass which they grow on them. There are a number of both these sources that we are able to use for the production of single cell protein (SCP). The micro-organisms used belong to the following groups of Algae, Fungi and bacteria. (Slide Share, 2012)
The process of alcoholic fermentation begins with the use of enzymes. The enzymes begin to break down the long chains in starch molecules, a polysaccharide that consists of a large quantity of glucose molecules (C6H12O6) joined by glycosidic bonds as seen in figure 1, into single glucose molecules, a monosaccharide with six carbons and five hydroxyl groups. After the starch has become sugar, the enzymes are used once again, this time to convert the sugars into ethyl alcohol and carbon dioxide, CO2, as seen in figure 2 (World of Scientific Discovery, 2007). The carbon dioxide produced is released into the atmosphere, leaving water and ethanol, the alcohol, behind. Ethanol is a colorless flammable liquid with a molecular formula of C2H6O, giving it a molar mass of 46.07 grams per mole. Ethanol is also characterized by a melting point of -114°C or 159 K.