Literature Review:
The purpose of experiment was to investigate whether yeast will reproduce using various sugar substitutes. Yeast is a type of living bacteria frequently used in baking. Sugar is scientifically known as sucrose with a chemical formula of C12H22O11. Sucrose is composed of fructose and glucose, which both have chemical formulas of C6H12O6. When yeast reacts with sucrose, carbon dioxide is produced.

A sugar substitute is a product that in synthesized to have a sugar-like taste. Reasons for using a sugar substitute include accounting for medical conditions such as diabetes, to reduce the amount of calories in food and drinks, and to overall reduce the amount of sugar consumed.
The extra sweetening power of sugar substitutes
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In baking, the fermentation of the sugars by the bread yeast Ascomycetes produce bubbles in the dough that makes the bread dough rise. Ascomycetes are fungi that include most molds, mildews, and yeast.
Research Question:
Do sugar substitutes affect the levels of oxygen produced in chemical reaction of sugar and yeast?
Hypothesis:
If 2g of sugar substitutes are added to a mixture of 6g of yeast and 100 mL of water than no carbon dioxide will be produced.
Independent Variable (IV): The independent variable in this lab consists of two different sugar substitutes; Splenda and Truvia.
Dependent Variable (DV): The dependent variable in this lab will be the oxygen levels which will be calculated by the measuring the circumference of the balloon, and plugging into an equation.
Control: The control of this experiment will be one flask with no sugar. The flask will only contain the yeast and water mixture.
Constants: The constants in this experiment will consist of the same yeast added in each flask, the same brand will be used for each to prevent any interference with accuracy of the results. The source of water (tap water) will be the same for all levels of the independent variable. and control while the beakers filled with solutions and control will all be the same size for each trial.digital
If this experiment were designed to determine the amount of Fructose in a solution, describe what, if anything, would need to change in the reaction? Explain why there would or would not need to be changes. (5
Rate of Respiration in Yeast Aim: I am going to investigate the rate of respiration of yeast cells in the presence of two different sugar solutions: glucose, sucrose. I will examine the two solutions seeing which one makes the yeast respire faster. I will be able to tell which sugar solution is faster at making the yeast respire by counting the number of bubbles passed through 20cm of water after the yeast and glucose solutions have been mixed. Prediction: I predict that the glucose solution will provide the yeast with a better medium by which it will produce a faster rate of respiration. This is because glucose is the simplest type of carbohydrate (monosaccharide).
the experimenter added 5 ml of yeast suspension to each one of the ten test
· Add 2g of yeast to the water and add sugar (1g, 2g, …up to 5g).
The Effects of Concentration of Sugar on the Respiration Rate of Yeast Investigating the effect of concentration of sugar on the respiration rate of yeast We did an investigation to find how different concentrations of sugar effect the respiration rate of yeast and which type of concentration works best. Respiration is not breathing in and out; it is the breakdown of glucose to make energy using oxygen. Every living cell in every living organism uses respiration to make energy all the time. Plants respire (as well as photosynthesise) to release energy for growth, active uptake, etc…. They can also respire anaerobically (without oxygen) to produce ethanol and carbon dioxide as by-products.
I predict that if I double the amount of yeast then I will get double the amount of oxygen produced because I am doubling the rate of which the particles collide. I predict that if I double the amount of water in the yeast then the oxygen will have decreased by double because I am halving the amount of yeast particles the can react. Independent Variable = ==
We are all aware of sugar, the sweet delicious substance commonly used in food and beverages, but table sugar is not the only sugar there is. There are many artificial sugars that many people now-a-days aren’t aware of. In this research paper I will be identifying four different types of synthetic sugars which are: Saccharin, Aspartame, Sucralose, and Sodium cyclamate. Synthetic sugars, or artificial sweeteners, have both positive and negative effects that can either make a big impact in our body or a small impact. Synthetic sugars can be used in many ways but are most commonly used in regular everyday foods and beverages or they can be mixed with other artificial sweeteners. Synthetic sugars tend to look very similar to real sugar so sometimes it may be hard to distinguish them with the naked eye.
Planning Firstly here is a list of equipment I used. Boiling tubes Weighing scales Knife Paper towels 100% solution 0% solution (distilled water) measuring beakers potato chips Cork borer. We planned to start our experiment by doing some preliminary work. We planned to set up our experiment in the following way.
...man body, people should consume regular soda without the artificial sweeteners if there way no way to avoid soda at all. Nowadays, there are so many other ingredients than artificial sugars that cause harm to the human body, so it is extremely important to at least get rid of artificial sugar in your diet. Although many people skip the whole process of checking the ingredient label, It is important to check to make sure that they don’t contain any artificial sugars or any other harmful ingredients. There are many substitutes to avoid using processed sugars or artificial sweeteners, such as using raw honey or maple syrup in your food. The powerful food industry will not educate the general public on the risks of consuming the artificial sugars, so it is the responsibility of the consumers to be aware of what’s in their foods to find a path to a healthier lifestyle.
In our Biology Lab we did a laboratory experiment on fermentation, alcohol fermentation to be exact. Alcohol fermentation is a type of fermentation that produces the alcohol ethanol and CO2. In the experiment, we estimated the rate of alcohol fermentation by measuring the rate of CO2 production. Both glycolysis and fermentation consist of a series of chemical reactions, each of which is catalyzed by a specific enzyme. Two of the tables substituted some of the solution glucose for two different types of solutions.
Dependent Variables Amount of vitamin C in fruit juices. Controlled Variable Same amount of liquid for each fruit juice.... ... middle of paper ... ...
Although not shown in the fermentation reaction, numerous other end products are formed during the course of fermentation Simple Sugar → Ethyl Alcohol + Carbon Dioxide C6 H12 O6 → 2C H3 CH2 OH + 2CO2 The basic respiration reaction is shown below. The differences between an-aerobic fermentation and aerobic respiration can be seen in the end products. Under aerobic conditions, yeasts convert sugars to
Dependent Variable ------------------ Rate at which the bubbles of oxygen rise, which will be calculated by observing how many bubbles of oxygen rise to the surface of a measuring cylinder (by means of downward displacement) in one minute. This will be measured in bubbles per ten seconds. Control variables: ¨ Volume of substrate used: 100ml ¨ Temperature: taken place at room temperature 21 degrees centigrade ¨ Type of substrate used: Hydrogen peroxide ¨ Mass of meat used: 5g ¨ Amount of water in the test tube in which the oxygen bubbles downward displaces in the water. This is so the time taken for each individual bubble to effectively rise to the bottom of the test tube will take the same amount of time.
Yeasts are facultative anaerobes. They are able to metabolize the sugars in two different ways which is aerobic respiration in the presence of oxygen and anaerobic respiration in the absence of oxygen. The aerobic respiration also known as cellular respiration takes place when glucose is broken down in the present of oxygen to yield carbon dioxide, water and energy in the form of ATP. While in anaerobic respiration, fermentation takes place because it occurs in the absence of external electron acceptor. Because every oxidation has to be coupled to a reduction of compound derived from electron donor. On the other hand, in cellular respiration an exogenous